Döner Kebab

History

The döner kebab — 'rotating roast' in Turkish — has roots in Ottoman cuisine, but its sandwich form was popularized in 1970s Berlin by Turkish immigrant Kadir Nurman, who began selling shaved meat in flatbread at Zoo Station. It became Germany's most popular fast food and spread across Europe and beyond, spawning cousins like the Greek gyro and Middle Eastern shawarma.

Ingredients

• Flatbread (durum or pide)
• Seasoned lamb, beef or chicken (vertical rotisserie)
• Garlic yogurt sauce
• Tomato
• Red onion
• Iceberg lettuce
• Cucumber
• Red cabbage
• Fresh parsley
• Chili sauce (optional)

How to Make

1. 1Prepare the meat marinade: combine yogurt, olive oil, garlic, cumin, paprika, oregano, salt and pepper. Coat thinly sliced lamb or chicken and refrigerate overnight.
2. 2Cook marinated meat on a vertical rotisserie or, at home, on a hot grill pan in thin strips until charred at the edges.
3. 3Warm flatbread on a dry skillet or open flame until pliable.
4. 4Spread garlic yogurt sauce generously over the flatbread.
5. 5Pile on shaved/sliced meat.
6. 6Top with shredded lettuce, sliced tomato, red onion, cucumber and red cabbage.
7. 7Add chili sauce if desired, wrap tightly, and serve immediately.

Known for it

• Mustafa's Gemüse KebapMehringdamm 33, 10961 Berlin, Germany