What meat is in a Doener kebab
The device has had its day: this is how you can make the perfect DIY kebab
Doner kebab with salad everything? Chicken or normal? Garlic, hot ?! Take away?
Yeah, those are the elementary questions in life that you probably had to face the last time you visited a kebab shop. And these are really important questions that you should listen carefully and concentrate on. Because if you don't want any onions on your kebab today or prefer your meat 'without spicy', you have to be quick and speak clearly. Otherwise you will be, like me, the proud owner of a kebab bag with double onions and extra hot.
If, like me, wild gestures, nodding and shaking your head don't help, you probably have to do it yourself and assemble your kebab yourself. Sounds strange, but it should also work without a skewer and grill. Since the kebab is the Germans' favorite fast food before pizza, french fries and currywurst, it must of course be tested immediately.
So it's Dööönerstag at Springlane! Perhaps it will even turn out that kebab actually makes you more beautiful ...
Table of Contents
Doner? Kebab? What does that mean exactly?
Here in Germany, the large meat skewer that keeps turning in front of the hot grill was known as 'Döner' or 'Döner Kebab'. That's pretty much it, because ,Doner' means translated from Turkish 'Turning'. As ,Kebab' or “Kebap” is the name given to everything in Turkey Grilled meat. So if you order a doner kebab, you get exactly that: a portion of the 'Rotating grilled meat'.
Where does the kebab come from?
There are almost as many stories, claims and myths about the origin and invention of the kebab as we eat it today as there are kebab shops - there are now around 16,000 stalls in Germany alone. Which proud doner kebab seller would not like to be the inventor of this fast food delicacy that has meanwhile become widespread worldwide?
The kebab has its Roots in Anatolia in the 19th century. There, grilled meat on skewers has a long tradition and is eaten at every opportunity. There, too, the meat was seasoned and grilled on the spit over the flames - but the luscious meat skewers were still turning back then horizontally on traditional grills. Served with rice or wrapped in fresh bread dough, the grill specialty made from mutton was a tasty, filling meal.
In the middle of the 19th century, a variant of the first kebab was developed: various pieces of meat and minced meat were stacked in several layers and grilled vertically on a skewer. After different stories, in different places, at a similar time, several clever minds independently of one another came up with the idea of simply grilling the meat on the spit.
How the kebab came to Germany
And how did the 'rotating grilled meat' come to us in Germany and Europe? Quite simply, Turkish immigrants brought their love of meat off the spit with them. But when, where and who it was who sold the first skewered grilled meat in Germany is and remains uncertain.
Recognized by the Association of Turkish Doner Kebab Manufacturers, Kadir Nurman is considered the inventor of the 'German doner kebab'. According to his story, he served the first vertically grilled meat from a skewer with onions in Berlin in 1970. For the first time as a kebab bag, in a flatbread - this was how he wanted to enable the Germans in a hurry to eat on the go. But Nevzat Salim also makes claims and claims to have offered the first doner kebab in Reutlingen in 1969. What is certain is that the kebab in Germany has been further developed over the years from the bread bag made from meat and onions and enriched with salads and sauces.
As we know the kebab in this country, you won't find it in Turkey. There you often wonder what the crazy Germans do with the good kebab grilled meat. Instead, the grilled meat is usually served pure, without sauces and with rice, instead of flatbread.
We state: The origin of the traditional kebab on skewers lies in Turkey. As we know our kebab - in bread, packed full of salads and numerous sauces - it does not come from Turkey, but was gradually adapted to German tastes and developed into a new dish.
Which meat belongs on your kebab?
For the original doner kebab was traditionally mostly due to the Muslim belief Mutton or lamb grilled. Especially outside of Turkey is very common today Veal, beef or poultry in the form of Chicken or turkey used. These variants are also officially allowed to be called kebab. The use of minced meat on the skewer is also allowed. However, a good kebab skewer should be made less than 60% hack consist. Skewers that contain more minced meat or that have used pork are only allowed than 'Kebab type' to be titled. No matter what meat is allowed on the skewer, the kebab is always prepared the same way at the end: The seasoned pieces of meat are layered (with minced meat) and grilled hot and crispy on the outside.
It's all about the right seasoning!
Whatever meat should end up on your kebab, only with the right kebab spice will it be as tasty and aromatic as the kebab shop around the corner. For the well-known aroma are next to salt and peppersweet and spicyPaprika spice as cumin essential. Also dried herbs like thyme bring a lot of flavor to the meat. Plus grated onionand if you like something garlic. Especially with the chicken kebab, a pinch of curry adds a bit of oriental flavor. Also important: Don't be stingy with the spices.
When the spice mixture is ready and the right meat has been found, you can also make delicious doner meat at home on the stove in the pan all without grill prepare. Of course, it doesn't taste exactly like a grilled kebab skewer, but you know exactly which meat you have processed. once prepared and frozen you can even prepare the seasoned meat in portions whenever you feel like a spontaneous kebab.
Without a skewer, 'The Device' is also not necessary for sweat-free cutting!
Make kebab meat yourself - the basic recipe for at home
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If you don't want to use the entire kebab roll right away, you can easily freeze the leftover piece again and cut and fry it if necessary.
From pide to lahmacun - kebab bread
While the kebab in Turkey is usually served with rice and salad on a plate, in Germany the enjoyment of the typical Doner kebab bag with flatbread established. Quickly on hand, it is the perfect fast food for on the go. Baked fluffy on the inside, crispy on the outside, decorated with a diamond pattern and sesame seeds - that's how it has to be, the classic Turkish Pide. This is where Germans prefer to eat their kebab. In larger cities, Turkish bakers with the best flatbreads are very common. And let's be honest - they are really worlds better than the sticky things on the supermarket shelf. But even if you don't have a Turkish bakery - with the right recipe, you can quickly bake the perfect flatbread for your homemade kebab bag yourself at home.
The alternative to the classic bag with pide is the ,Dürüm Döner', the 'rolled doner kebab' in which the grilled meat is cut into thin Yufka - a very thin, round flatbread - is rolled up. For many it is also used as a wrapping lahmacun very popular for the thin flatbread with tomato and minced meat is spread and then baked.
From yoghurt to spicy - the kebab sauces
A classic yogurt sauce with fresh herbs belongs to the standard offer in every kebab snack. Depending on your taste, sometimes with or without a colleague garlic. In most regions, the creamy cocktail sauce very common, which is common in a hot and a mild variant to choose from. Rarely to see, but a little more unusual are kebab variants with regular mayonnaise or currysauce. Of course, you have a free choice when it comes to the DIY kebab.
From salad to feta - that can be added to the 'German doner kebab'
When it comes to German kebab, almost the most important thing for many: the salads and toppings. A few stripes are almost always represented green salad as well as a mix of Cucumber and tomato. Often even with something parsley ends up mixed up next to the crispy meat in the bag. If you can't say 'without' fast enough, you will also get a shovel fresh onions put in the bread.
Crunchy coleslaw! Whether made from red cabbage, white cabbage or both - the sweet and sour salad is simply part of a decent kebab. In most snacks, it is probably rarely homemade, but a good coleslaw requires little effort and tastes simply fantastic.
If you put all the components of the kebab kit together from bread to meat and salad to sauces, it is done and you hold the splendid, self-made, bulging specimen in your hands. What did you not consider? The real challenge is yet to come: enjoyment. A little warning: Eating without spilling is practically impossible.
Put together: the perfect DIY kebab
If you prefer to do without kebab meat entirely, you will find this with the new trend Vegetable kebab an ingenious vegetarian alternative. Hike instead of meat colorful grilled vegetables, crispy potatoes and Feta in the grilled bread. Also Falafel, the round balls made from chickpeas, cut a fine figure as a meatless kebab filling. Even meat lovers are pale with envy!
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