If you are familiar with the Greek top in your favorite takeaway, then you have eaten kebabs. The donor is meat made by the Turks, usually lamb, but not necessarily mutton, seasoned, piled into cones, and cooked slowly in a vertical barbecue restaurant. When the outer layer of the meat is cooked, slice it and serve it with pita or other bread along with vegetables and sauce. Dona is the "mother" of Shawarma, a Mexican priest and a popular Greek gyroscope.
Although thinly sliced meat can be eaten on a plate with rice and cooked vegetables, it is most often eaten as a sandwich and snack. You may find tomatoes, lettuce, cucumber, red onion, cucumber or pickles in the pita, and the sauce may be Greek yogurt-type tzatziki or Middle Eastern sesame sauce.
Making authentic kebabs at home can be a little tricky, although it's still okay if you're going to spit out the slow vertical rotation of cooking. However, for most home kitchens, some improvisation will be needed. However, flavors and spices will be easier to reproduce than the exact shape. You can cut the lamb meat into small balls and wear them on skewers, but the easiest way is to make street kebabs and make patties.
Season the ground mutton or beef and mutton mixture in a bread pan and cook. Cool it, cut it into thin slices, and fry it on a pan for a more authentic feel. Then pile it into pita, stuffed with vegetables and mud-like sauce, and enjoy all the deliciousness of kebabs at home.
Ingredients
For kebabs:
For sandwiches:
Steps to do
Although thinly sliced meat can be eaten on a plate with rice and cooked vegetables, it is most often eaten as a sandwich and snack. You may find tomatoes, lettuce, cucumber, red onion, cucumber or pickles in the pita, and the sauce may be Greek yogurt-type tzatziki or Middle Eastern sesame sauce.
Making authentic kebabs at home can be a little tricky, although it's still okay if you're going to spit out the slow vertical rotation of cooking. However, for most home kitchens, some improvisation will be needed. However, flavors and spices will be easier to reproduce than the exact shape. You can cut the lamb meat into small balls and wear them on skewers, but the easiest way is to make street kebabs and make patties.
Season the ground mutton or beef and mutton mixture in a bread pan and cook. Cool it, cut it into thin slices, and fry it on a pan for a more authentic feel. Then pile it into pita, stuffed with vegetables and mud-like sauce, and enjoy all the deliciousness of kebabs at home.
Ingredients
For kebabs:
- 1 pound minced lamb (or 1/2 pound each minced lamb and beef)
- 1 egg
- 4 cloves of garlic (peeled and chopped)
- 1 teaspoon cumin powder
- 1 teaspoon coriander
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
For sandwiches:
- 4 rounds of pita (or naan or bread)
- 1 cup of lettuce
- 1 large tomato (sliced)
- 1/2 seedless English cucumber (sliced)
- 1/4 large red onion (peeled and sliced)
- Tzatziki sauce or tahini
Steps to do
- Collect ingredients.
- Preheat the oven to 350F.
- In a large bowl, mix ground lamb, eggs, garlic, cumin, ground coriander, smoked paprika, dried oregano, salt and black pepper.
- Place the mixture in a bread pan and cook in the oven for about 30 minutes, or until the top becomes light golden brown.
- If you prefer, you can slice the bread immediately, but for best results, cool it completely, wrap it in aluminum foil, and refrigerate until it hardens.
- To reheat, add a little olive oil to a large frying pan, slice the bread, and shred it in a hot pan for a few minutes.
- Assemble the sandwich with vegetables and sauce.