Doner Kebap

Title:
Doner Kebap

Yield:
1 Servings

Categories:
Turkish,
Lamb,
Meats




Ingredients:





 1 1/2 kg 's leg of lamb


    50    Gr  black pepper


     2    Kg's lamb fat, ground


     1    Egg,


     1    50 gr. salt


     1    Litre onion juice


     1 c  Olive oil






 Remove any bits of skin and bone from the meat. Cut into serving-size


 pieces. Pound with a meat tenderizer or the edge of a heavy saucepan until


 1/8 cm. thick. Trim. Prepare a marinade of onion juice, olive-oil, salt and


 pepper, and soak meat in the marinade. Spread over each piece of meat the


 lamb fat, and ground lamb mixed with an egg. Thread pieces of meat on a


 long skewer, starting with the larger pieces. Trim the chunk of meat on the


 skewer and add trimmings to the end of skewer. The chunk of meat is broiled


 in the "Doner Kebab" broiler, made specially for the purpose.


 


 korpe@cs.umd.edu http://www.cs.umd.edu/users/kandogan/FTA/TurkishCuisine/