Doner Kebab by Farid Zadi

Doner Kebab is traditionally made on a vertical rotisserie, I've only had this in Algeria and France.

There is some information on how it is served in Turkey, the birthplace of doner kebab on all about Turkey

The preparation on the right was made by my students and has been modified to be cooked in a standard oven, the spicing is a recipe given to me an Algerian restaurant owner in Paris and the method is inspired by Clifford Wright.

Generally speaking in France the couscous joints that serve merguez and doner kebab sandwiches and plates are North African owned. The places that serve merguez and doner kebab, but no couscous are Turkish owned. You will also find Lamb, beef or chicken Shawurma at Lebanese places.

Shawurma is prepared in Syria, Jordan and Palestine as well, an excellent recipe for Arab shawurma here. The Greek version is called gyro.

 

Doner Kebab and shawurma are never made at home in North Africa and The Middle East. Obviously it tastes much better roasted vertically whether it's charcoal or electric. The fat melts slowly basting the meat with its rich goodness. It can also be made on a horizontal rotisserie.

But this preparation is a tasty alternative for people like me who do not have access to lamb doner kebab or lamb shawurma or any kind of rotisserie at home.

Ingredients:

2 pounds of boneless leg of lamb, thinly sliced
1/2 pound of ground lamb
1/2 cup fresh bread crumbs
2 teaspoons freshly ground cumin seeds
1  teaspoon freshly ground coriander seeds
1 teaspoon freshly ground fennel
3 garlic cloves, finely chopped
1 medium-size onion, grated
1 tablespoon of minced thyme
Juice of 1/2  lemon (subsitute with vinegar for a more Middle Eastern Arab flavor)
Salt and freshly ground black pepper to taste
2 dozen thin slices of lamb fat (best off the leg)
Extra virgin olive oil for brushing

Method:

Season the ground lamb with the spices, aromatics, lemon juice, add salt and pepper and blend well but do not over work the mixture. Fry a little a tablespoon of the mixture, taste, adjust for seasoning if needed. Mix in the bread crumbs.

Season the lamb slices with a little bit of salt.

Layer slices of lamb, the ground lamb mixture and fat and tie with kitchen string, wrap tightly in plastic wrap, let marinade in the refrigerator for at least 12 hours.

Remove lamb from the refrigerator about 30 minutes before roasting.

Preheat oven to 350 degrees.

Place the lamb on a rack in a roasting pan filled with about 1 cup of water, cook for about 30 minutes per pound, alternatively baste with olive oil and water, occasionally  add more water to the roasting pan as needed.

Let the lamb rest for about 30 minutes before carving.

Carve off very thin pieces for service. In Algeria and France it is served in a baguette with some greens, tomato, mayonnaise and harisa.

I have plans with some North African and French friends to do a mechoui, whole lamb on a spit. My friend Phillipe has the equipment and we will order the lamb through a halal butcher. I will try this recipe on a horizontal rotisserie than and post an update.

 

 

Comments

[steve shergold]

wow that sounds amazing.
i will try to recreate that over weekend :D

[Hajar Lahouifi]

Ohhhh Farid you have hit my weak spot! While I have had doner kebab in the UK and gyro in the US those are generally made with lamb and spices which has been "reformed" though still tasty and halal. I get to the Algerian border quite frequently and ALWAYS have a doner kebab at a place where the trucks stop to eat. Is it ever good! Love the article. We don't get them here in Oujda though we can get a kefta sandwich made using the same spicing;and condiments. This is not the usual kefta sandwich but called a kebab minca. God knows where that name came from!