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.
The whole recipe in 60 seconds
Berlin Doner Kebab, in 5 ideas
- The home trick is a seasoned meatloaf baked firm, chilled, then shaved thin and seared. The crisp edges of the spit, without the spit.
- The spice blend is the identity. Cumin, paprika, oregano and a whisper of cinnamon, heavy on the crust.
- Two sauces, always. A garlicky yogurt and a fresh herb one, plus chile for those who want the full Berlin corner-shop heat.
- Cabbage slaw cut fine and salted early. Gives the crunch and acidity that keep the sandwich from turning heavy.
- Warm the bread until it blisters slightly. Cold bread is how a great doner becomes an ordinary sandwich.
What you need
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
How to make it
Method
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.
Bake at 350 °F (175 °C) for 35 minutes, until cooked through and firm. Cool in the pan, then lift out.
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.
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.
Warm the flatbreads in the same pan until supple and blistered.
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.
Wrap the bottom in paper, twist, and eat immediately while the meat is still crackling.
Freeze the baked loaf for 30 minutes before slicing: firm, cold meat shaves into the thin ribbons that crisp best.