What's Cookin' Mama? Doner Kebab

Doner Kebab is possibly my family's favorite dish. Doner Kebab means "rotating roast" and is a Turkish dish. There are a number of different ways to prepare it, from a full course meal to a street side snack like a gyro. We typically prepare it using a boneless leg of lamb (keep the fat on!), garlic, tomato sauce, onion, thyme, melted butter, and a side of plain yogurt.

It is by no means a "light" dish, but rather a rich and sumptuous one. You'll love it or hate it - lightweights need not apply. If you love bold flavors, this is the dish for you.  All measurements are via the pinch and dash method, so YMMV.

Cut and peel several pieces of garlic clove and distribute it throughout a boneless leg of lamb by making shallow incisions with a knife (go on, stab it!). Roast the leg of lamb at 325 degrees in the oven for half an hour per pound.

Cut up a medium sized onion and saute in a medium saucepan. Add several cans of tomato sauce, and a couple dashes of thyme. Reduce heat to a simmer, cover, and let simmer for several hours, stirring occasionally. The longer the simmer, the more the onion and thyme flavor will permeate the tomato sauce.

Meanwhile, get some flat bread and cube into bite size pieces. You can use pita, pide, or similar, but cubed french bread works just as well. Melt a stick of butter in a small saucepan and keep warm. Use real butter, it's worth it.

When the lamb is done, remove from heat and let sit for a few minutes. Carve the lamb as thinly as possible into one or two bite chunks.

Cover the bottom of a plate with the flat bread, layer on the shaved lamb, and ladle your sumptuous tomato sauce over the meat. Drizzle melted butter over the same, and serve with a side of plain yogurt for dipping.

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