The Street Food Fave Doner Kebab, At Home!
Do you ever feel like having a tasty Doner Kabab when it is not 3 AM and you are not drunk? Well now you can! No need to wait outside the pub for the food truck to pull up, you can make a reasonable facsimile any time at home any time the mood strikes.
What exactly is the difference between Döner Kabob, Shawarma and Gyros? Your guess is as good as mine. They are all huge cylinders of meat cooked on a spit and sliced off to order. We are going to make the meat cylinder a bit smaller, but it will still be tasty, trust me.
Sometimes the meat is made by stacking slices on top of each other and pressing together until you have a huge stack. Sometimes it is made with ground meat. We will be doing the latter. Partly because it is easier and partly because it gives it more of that authentic “drunk food” flavor.
It might sound kind of like a meat loaf, but we will leave out the eggs, bread crumbs, etc. We want this to be pretty dense, so that you are able to cut thin slices off without it falling apart.
I like to cook this in a can so that it looks like a miniature version of the real thing. I know, I’m a dork, but it adds to the authenticity. If you have an aversion to cooking in a can because of BPA and whatnot, you can shape into a loaf and cook on your trivet. If you do it this way, subtract 5 minutes from the cooking time.
The way I look at it, at this point in my life the grim reaper has such a wide array of methods from which to choose for me to meet my demise, I think that cooking meat in a can occasionally is waaaay down on the list.
Start out by placing 1 pound of ground lamb, 1/2 pound of ground turkey, a tablespoon of dehydrated onions, a couple teaspoons of Italian herb mix, a teaspoon of dried Oregano, 1 teaspoon of ground cumin, 1 teaspoon salt, 1/2 teaspoon of coriander, 1/2 teaspoon of garlic powder and 1/2 teaspoon of paprika in a large bowl.
Mix this together well. Really get your hands in there and work it. Now, if we were making meatloaf, you would want to be careful not to overwork the meat so it would be nice and light. With this, you want it to be denser so that you are able to trim long, thin slices off of it.
Once you have everything mixed together, stuff it into an empty (duh) can. A large tomato can (28 ounce size) works perfectly. Really pack it down into there. I wish I could say that I came up with this can idea, but I saw it somewhere while poking around the interwebs.
Pour 1 cup of water into your pressure cooker pot and place the trivet in the bottom of the pan.
Set the can o’ meat on top of the trivet and lock the top on the pressure cooker. Depending on your pressure cooker, the top of the can may come slightly over the maximum fill line. You should be fine, as long as there is some room between the can and the top of your pot.
Set your pressure cooker to come to high pressure for 30 minutes. If you opt to cook the meat directly on the trivet, set the time for 25 minutes.
Once you get your meat started, you can work on the garlic sauce.
In a blender jar, place 1 8-ounce container of plain Greek yogurt, 1/4 cup mayonnaise, 1/2 teaspoon salt, 1 teaspoon dried dill weed and 3-6 cloves of garlic. I used 6 cloves, and it was very garlicy, but you can use less if you like it a bit less garlicy. Keep in mind, though, that it is called “Garlic Sauce”, so you do want a fairly strong garlic flavor.
Pulse a few times in a blender until everything is well mixed and garlic is finely ground.
Transfer to a small bowl, cover and place in the refrigerator for 30 minutes or so.
When the time is up on your pressure cooker, let the pressure come down on its own (about 10 minutes).
Carefully remove the can from the pressure cooker and drain the liquid. I used a towel to hold the can while holding a slotted spatula over the top of the can and carefully poured out the liquid.
Invert the can on a plate and lift it off of the meat. Voila! (Or as many on the internet spell it, WALA!) You have a miniature version of the huge Doner thingamabobs (or is it thingamakabobs?) that that they cut your kabab meat from. Cut thin slices from top to bottom and place on pita bread with the garlic sauce and toppings of your choice. Common toppings are tomatoes, lettuce or cabbage, cucumber slices and sliced onions.
In Germany Döner Kebab is usually served on more of a panini-type roll. I like it on the soft, thick style of pita bread, the kind without a pocket. I think this is sometimes call Greek Pita Bread. You can serve it on your bread of choice.
Top with a healthy dollop of garlic sauce and enjoy!
|Pressure Cooker Doner Kabab|| |
- 1 pound ground lamb
- ½ pound ground turkey
- 1 tablespoon dehydrated onion
- 2 teaspoons Italian herb mix
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon coriander
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 1 empty can (28 ounce size) for cooking (optional)
- 1 container (8 ounces) greek yogurt
- ¼ cup mayonnaise
- 3-6 cloves garlic
- 1 teaspoon dried dill weed
- Pita Bread
- Lettuce or cabbage
- Place all ingredients in a large bowl
- Mix with hands until everything is combined very well
- Pack into empty can
- Pour 1 cup water into the bottom of your pressure cooker
- Place trivet in the pot and place can with meat on top (as an alternative, you could shape meat like a loaf and cook directly on trivet
- Lock top on pressure cooker and set for high pressure at 30 minutes
- When time is up, let pressure come down on its own (about 10 minutes)
- Carefully drain fat from can (I hold the can with a towel and hold a slotted spatula over the top of the can and pour out fat).
- Slide meat out of can onto plate and let it set for a few minutes
- With meat vertical, slice thin slices and server on pita bread with garlic sauce and your choice of toppings
- While meat is cooking, place all ingredients in blender jar and pulse a few times until everything is well blended and garlic finely chopped.
- Pour into small bowl, cover and place in refrigerator for 30 minutes.