Nefi's Kebab (Homemade Döner)
Directions
- 1Blitz a few onions until they form a paste-like consistency.
- 2Add the blitzed onions to 1kg of mince meat (beef, lamb, or a mix) in a mixing bowl.
- 3Add 50ml of olive oil, 4 heaped tablespoons of yogurt, 2 tablespoons of paprika, 2 tablespoons of pepper, 2 tablespoons of chilli flakes, 2 tablespoons of cumin, 1-2 tablespoons of oregano, and 1-2 tablespoons of salt to the mince mixture.
- 4Mix all ingredients together until smooth and well incorporated.
- 5Take square sheets of parchment paper and spread the meat mixture thinly, ensuring it's only a few millimeters thick.
- 6Roll up the meat mixture tightly in the parchment paper.
- 7Place the rolled meat onto a baking tray and bake at 200 degrees Celsius for 20 minutes.
- 8About halfway through baking, remove the tray from the oven and drain any excess liquid.
- 9Return the tray to the oven and bake for another 15 minutes, or until the paper turns a dark brown.
- 10Once done, remove the meat from the oven, unravel it from the parchment paper, and top it with some lemon juice.
- 11Get it back in the oven to make it a little bit crispy.
- 12Serve the kebab meat in pita breads with salad and any preferred toppings.
Ingredients
- 2 onions
- 1 kg mince (beef, lamb or mix)
- 50 ml olive oil
- 4 heaped tbsp yogurt
- 2 tbsp paprika
- 2 tbsp pepper
- 2 tbsp chilli flakes
- 2 tbsp cumin
- 1 tbsp oregano
- 2 tbsp salt
- lemon juice
- salad
- pita
Equipment
food processormixing bowlparchment paperrolling pinbaking trayoventongsknifechopping board
Tips
- Ensure the meat is rolled very thinly on parchment paper to cook properly.
- Drain excess liquid halfway through baking to prevent the kebab from swimming.
- Add lemon juice and re-bake for a crispy finish.
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