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How to make lamb doner

Scrape the mixture into a 9x5x5 Loaf pan.
It takes a food processor, and, believe it or not a brick.I'm a fanwould recommend. This recipe is my version of the classic.Thanks to Alton Brown I learned the secrets of making this tasty sandwich at home.I followed the directions exactly and wouldnt change a thing.Read more, most helpful critical review 4/30/2016, i added the tablespoon of salt without thinking and immediately regretted.I first heard of the Döner Kebab from my kids, who had spent some time studying abroad in Italy, where they were first introduced to the Döner Kebab. It seems there are so many variations, I wasnt sure which to choose.Remember when we were teenagers, and we used to go to the mall?Döner Kebab with Lamb and Pita.My husband said this was an exciting dinner with great flavor.You can slice the loaf immediately if you like but, for best results, cool completely, wrap in aluminum foil, and refrigerate until firm.I know Ill be making more Doner Kebab, and Gyros, no doubt! Meat should be 160-165F when cooked. Often.
We made this and had it in a pita with tomatoes, spinach, yogert, and feta cheese.
I would double the recipe for this much meat.

Roast the meat in the water bath for 60-75 minutes.(Hint: its yee-row, people!Although the sliced meat can be served on a platter with rice and cooked vegetables, it's most popular as a sandwich eaten as fast street food. Place the loaf pan into a 913 pan and put the pan into the preheated oven.Note: Recipe directions are for original size.Read more 11/2/2011, this is my first time preparing lamb and I decided to use this recipe to prepare.I fed it to my roommates and friends, and everyone ate seconds and thirds.Thanks for the recipe!
Ground lamb or a combination of beef and lamb gets seasoned and cooked in a loaf pan.
As the outer layers of the meat cooks, it's shaved off and served in a pita or other flatbread with vegetables and sauce.

Make the Spicy Sauce: Mix together mayo or yogurt and hot sauce.
Doner is the "mother as it were, of Arabic shawarma, Mexican al pastor, and the popular Greek gyros.