Adapted from: La vraie recette du döner kebab
Comment: Serve these kebabs in pitas . The best is to do them yourself, commercial ones are rarely good (out of the Middle East).
Serve with tomatoes and salad, as well as some harissa or spicy sauce. The white yogurt sauce is in option, but brings a touch of freshness.
To make the onion juice, slice the onions roughly, then briefly pass through the blender.
Place the onion in a kitchen towel, and wring the juice well over the meat.
marinade (12 to 24 h), stir occasionally.
Meat 800 g chicken or turkey or mutton or veal or a mixture of veal and mutton
juice of 2 onions
2 crushed garlic cloves
juice of a lemon
1 teaspoon of fresh thyme or 1/2 of dried thyme
1 teaspoon aleppo pepper or 1/2 chili flakes or a little cayenne pepper
2 tablespoons of EVOO
2 tablespoons milk (or buttermilk)
S + P
Harissa or other spicy sauce
green salad (opt)
4 tomatoes in small cubes
2 red onion slices
White sauce: (opt)
300 g Greek yogurt
1 chopped chive bunch,
a little chopped mint (opt)
2 garlic cloves, grated or finely sliced
4 tablespoons of EVOO
S + P
If too thick, one can add a little milk
Dry, then brown the meat in a pan with a little oil.
Cut tomatoes (seeded) into small cubes.
Cut some salad leaves into slices.
Cut the onions into slices.
Garnish the kebab:
A thin layer of harissa, then white sauce, then salad, tomatoes and onions, finally the meat.