Berlin Doner Kebab
Berlin's beloved sandwich, home version: spice-crusted meat shaved thin and crisped, warm flatbread, sharp cabbage slaw, tomatoes, and the garlic and herb sauces that make it sing.
Peek at the ingredients
Ingredients 11 ingredients
- 1 1/2 lb ground lamb, or beef and lamb mixed
- 1 onion, grated and squeezed dry
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp ground cinnamon
- 4 large flatbreads
- 2 cups shredded red cabbage
- 1 cup Greek yogurt
- 2 garlic cloves, grated
- 2 tomatoes, sliced
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Method
- 1
Mix the meat with the grated onion, cumin, paprika, oregano, cinnamon, salt and pepper until tacky and well blended. Pack firmly into a loaf pan, smooth the top, cover, and chill at least 1 hour, or overnight.
- 2
Bake at 350 °F (175 °C) for 35 minutes, until cooked through and firm. Cool in the pan, then lift out.
- 3
Stir the yogurt with the garlic and a pinch of salt for the garlic sauce. Toss the cabbage with lemon juice or vinegar and salt, and let it soften for 15 minutes.
- 4
Slice the loaf as thin as you can manage. Sear the slices in a dry, fiercely hot pan until the edges crisp and char in spots, working in batches.
- 5
Warm the flatbreads in the same pan until supple and blistered.
- 6
Fill each bread with meat, cabbage, tomato and onion if you like. Spoon over the garlic sauce, plus an herb sauce or chile sauce if you have them.
- 7
Wrap the bottom in paper, twist, and eat immediately while the meat is still crackling.
