Turkish doner kebab

Every country has its own unique way of cooking food, and some foods have been welcomed by the Chinese people after being introduced to China. Among them, Turkish kebab is a common street snack. Turkish kebab is mainly made of flour and a lot of meat products are added to it. And the authentic Turkish kebab needs to be made in an oven. Today I will introduce to you the method of making Turkish kebab.

Preheat the oven to 180 degrees. Pour all the marinated meat ingredients into a bowl and mix well.

Make the burritos:

Mix flour, salt and yeast, slowly add warm water and knead into a smooth dough.

Let it rise naturally for one hour.

Divide the dough into four portions and roll them into pancakes about 1 cm thick.

Heat a frying pan and fry over low heat until the bottom is slightly focused. (If there are bubbles, you can pierce them with a toothpick. Only bake one side so that it will be easier to roll.)

Cut chicken thighs into fillets and lamb into strips. Put them into two bowls, add the marinated meat ingredients and marinate for 1 hour.

Remove the seeds from the tomatoes, remove the seeds from the green peppers and cut them into strips, cut the onions into shreds, and wash the lettuce

Put the marinated meat into the oven and bake for about 20 minutes, until the meat is fully cooked.

Spread the dough flat, put lettuce, tomatoes, green peppers, onions and grilled meat on it in order, roll it up and serve on a plate.

How to marinate kebab:

For every kilogram of meat (chicken, pork, lamb), 30 grams of spicy marinade powder, 200 grams of special yogurt, and a little green pepper, celery, lily, ginger, carrot and onion. Add a little jasmine green tea leaves and mix well, then marinate for 6-8 hours.

Barbecue is also one of the delicious foods suitable for eating in winter. In the cold winter weather, it is a rare enjoyment to cook a barbecue yourself or taste the hot barbecue.

How to marinate Turkish kebab

1. Add appropriate amount of salt, yogurt, milk, onion, etc. to the meat, stir, and then apply oil.

2. Finally, use a thick iron rod to string the meat pieces together to make a huge meat ball. The chef keeps turning the iron rod

Have a barbecue.

3. When the meat on the side closest to the oven is cooked, the chef turns that side over and cuts the meat off piece by piece with a long knife. The thinly sliced ​​meat is tossed with oil on a tray and is ready to eat. Grilled meat is drier, so the heat is very important when grilling.

Erbab originated in the Ortu region of Erzurum in eastern Türkiye, and the main ingredient is lamb.

Double baking means baking twice.

1. Add appropriate amount of salt, pepper and onion to the meat and stir

2. Use an iron rod to pierce the meat slices one by one to make it into a meat ball that looks like a rotisserie.

3. Place the meat on a special tool and roast it for a while. Then cut off the roasted meat.

4. Grill the bottom of the meat over a charcoal stove until it is cooked through. The skewers are similar to the grilled lamb kebabs served in China's Xinjiang region. Usually high-quality lamb meat is selected, the tendons and bones are removed and cut into small pieces, salt, yogurt, oil, etc. are added and mixed, and then 6 pieces of meat are pierced with wire and put into the refrigerator to freeze for 6 to 48 hours.

5. After the seasoning is absorbed, place the prepared meat skewers on the charcoal stove and grill for 10 to 20 minutes. Then remove the meat pieces from the wire one by one, place them on a plate, and serve with fresh onions.

Adana kebab is a specialty kebab from the southern Turkish town of Adana. Its main raw material is mutton. First, separate the fat and lean mutton, and then chop them repeatedly with a special curved knife. After the meat is chopped into small pieces, the fat and lean meat are combined and kneaded into a meat ball. Wrap the meat ball with the prepared spring water and put it on an iron rod about 50 cm long, and then grill it on a charcoal stove.