Berliner Döner (Berlin-style Doner Kebabs) is a traditional German recipe for a classic German-style doner kebab of seasoned veal, salad and sheep's yoghurt dressing in a flatbread pocket. The full recipe is presented here and I hope you enjoy this classic German version of: Berlin-style Doner Kebabs (Berliner Döner).
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Germany has adopted Turkey's Döner Kebab and made it its own... so much so that it's considered one of Germany's national dishes. German Döners contain a shredded meat mixture with sauce and chopped vegetables, wrapped in a warm pita. The Döner is Germany's multicultural portable food trend.
Ingredients:
675g lean veal
salt and freshly-ground black pepper, to taste
1/2 tsp ground cumin or a prepared doner-kabab seasoning
2 small onions, peeled and finely grated
5 tbsp olive oil
4 garlic cloves, peeled
200ml sheep-milk yogurt
1 tbsp fresh parsley, chopped
4 flatbreads (about the size of your hand) [turkish bazlama flatbreads are good]
To Garnish:
2 tomatoes, washed and diced
1 cup red cabbage, shredded
1 cup cucumber, grated
1 onion, sliced into half moons
Method:
Pre-heat your grill (broiler) to its hottest setting. Cut the veal into very thin strips and season with salt, black pepper and cumin (or doner spice blend). Thread the seasoned meat onto four metal kebab skewers.
Take half the grated onions and mix with the olive oil then brush over the skewered meat, making sure you coat on all sides.
Arrange the skewers on the rack in your grilling tray then set under the hot grill and cook for about 20 minutes, turning several times.
In the meantime, press the garlic into the sheep's milk yoghurt. Stir in the parsley and season to taste with salt and freshly-ground black pepper. Cover the bowl and set the sauce aside.
Slice the flatbreads in half, so you can open them as pockets (but don't cut all the way through). Drizzle a little olive oil into the pockets then wash and dice the tomatoes.
During the meat's last 5 to 8 minutes under the grill, warm the flatbread in your oven.
Remove the skewers and the flatbread from the oven. Remove the meat from each skewer and place in a bread pocket. Add all of the remaining ingredients (including the remaining grated onion) or just some, according to taste, and drizzle the garlic sauce over the top.
Doner-kebabs can also be served on plates, with rice and a salad.
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