Homemade Meat Doner Recipe

Ingredients:

For the Rotary:
	Veal Entrecote (Tenderloin)	400	Grams
	Lamb Mince (Medium Fat Twice Rolled)	200	Grams

For the Mince Layers:
	Black Pepper	1	Tsp
	Fine Salt	1	Tsp
	Dry Onion (Finely Grated)	1	Qty

For the Marination:
	Olive Oil	1	Half Cup
	Milk	1	Half Cup
	Dry Onion (Juice)	1	Qty
	Thyme	1	Tsp (large)
	Powdered Red Pepper	5	Tsp
	Cumin	1/2	Tsp

For the Garniture:
	Green Pointed Pepper (Biggish)	6	Qty
	Cherry Tomatoes	6	Qty

For the Over:
	Butter	2	Tbsp

---

Instructions:

1. Put the beef ribeye or tenderloin in the freezer and let it rest for 30 minutes before freezing completely. At this stage, you can prepare the minced meat mixture.
2. Take the ground beef in a mixing bowl and add the juice of the grated onion by squeezing it in your palm. Pass the other onion on the fine side of the grater. Add onion juice, 1 teaspoon salt, 1 teaspoon black pepper to the minced meat and knead.
3. Take your meat, which is frozen enough to be sliced thinly, from the fridge and let it rest for 3-4 minutes, cut into thin slices with a sharp knife.
4. For meat marinade, mix milk, olive oil, juice of grated onion and spices in a deep bowl. Put the sliced steaks in this sauce and mix the sauce by feeding it to the meats. Cover it and let it rest in the refrigerator for 1 hour.
5. Lay 2 layers of cling film neatly on the counter. Arrange 4 of the marinated meat slices to form a square. Take enough to cover the meat from the minced meat you have prepared and spread it in a thin layer.
6. Repeat this process in layers until the meat and minced meat are finished. Form the cling film into a roll by rolling it from one edge and pinching it. Close and knot the stretches on the edges of the roll like a bon bon candy.
7. You can keep this meat roll frozen in the freezer for a long time. When you are going to cook, take it out of the freezer and thaw it lightly enough to slice thinly.
8. Heat a fireproof non-stick pan and grease it with oil. Take the meat out of the stretch and slice thinly as doner leaves and arrange them in the hot pan so that they do not overlap. Fry only the sides that touch the pan for 2-3 minutes without turning them upside down.
9. While the pan is hot, fry the peppers and diced tomatoes until soft. Melt the butter in a saucer and pour it over the doner kebabs you took out on the serving plate. Serve hot with fried potatoes, garnished with peppers and tomatoes.
10. You can take the cooked doner kebabs from the pan and serve them with rice pilaf or bulgur pilaf, or you can try our homemade iskender recipe, or you can make dürüm doner by adding the ingredients you want. Enjoy your meal!

---

Kebab Street Food