For the meat marinade:
- 200 grams of ribeye or thigh meat
- 1 tablespoon of yogurt
- 4 tablespoons of olive oil
- 1 teaspoon of thyme
- 1/2 teaspoon ground red pepper
- 1/2 teaspoon allspice
For the minced meat:
- 200 grams lean ground beef
- 1 medium sized onion, grated
- 1/2 teaspoon of salt
- 1/2 teaspoon ground black pepper
To cook (as desired):
- 50 grams of lard
Slice the beef ribeye or thigh meat thinly or ask your butcher to prepare it this way.
After blending yogurt, olive oil, thyme, ground red pepper and allspice in a large bowl, dip the meat slices in this mixture. Put the meat in the refrigerator to rest.
Take lean ground beef, grated onion, salt and ground black pepper in a bowl and knead as if you are preparing meatballs.
Open the cling film on the kitchen counter. Place a thin slice of ribeye in the middle. Cover it with a thin layer of ground beef mixture.
Give the doner its final shape by advancing as a layer of ribeye and a layer of minced meat until all the ingredients are used up.
Cover the doner kebab, which you have covered with cling film, tightly on both sides and wrap it in a roll.
Put it in the freezer and leave it for at least 2 hours to get a solid consistency.
Before the cooking process, you keep the doner kebab at room temperature for a short time, and slice it thinly with the help of a sharp knife.
Put the tail fat, which you cut into small pieces according to your desire, into the preheated pan.
After cooking on high heat for a short time by turning them upside down with the sliced doner kebabs, share them with your loved ones with the garnishes you desire.