Cookbook:Sylheti Doner Kebab
Appearance
Sylheti Doner Kebab | |
---|---|
Category | Kebab recipes |
Servings | 4 |
Energy | About 400–500 Cal per serving |
Time | About 2 hours |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of Sylhet
Sylheti doner kebab is a tantalizing dish influenced by Turkish doner kebab but infused with Sylheti flavors, including hatxora. It has gained immense popularity in Sylhet as a street food, as well as in the Whitechapel area of London. This fusion dish combines marinated meat, Sylheti spices, and cooking techniques to create a delectable treat. This style of doner kebab is a good choice for those seeking a flavorful street food experience.
Ingredients
[edit | edit source]- 500 g boneless meat (chicken, lamb, or beef), thinly sliced
- 2 tablespoons yogurt
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 teaspoon hatxora
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground paprika
- Salt to taste
- Black pepper to taste
- 4 pita bread or flatbreads
- Sliced vegetables (e.g. lettuce, tomatoes, onions) for serving
- Garlic, tomato, and naga sauce (extremely spicy)
Procedure
[edit | edit source]- In a bowl, combine yogurt, vegetable oil, minced garlic, chopped onion, shatkora, ground cumin, ground coriander, ground paprika, salt, and black pepper. Mix well to create the marinade.
- Add the thinly sliced meat to the marinade, ensuring it's coated thoroughly. Cover and refrigerate for at least 1 hour, allowing the flavours to meld.
- Preheat your grill or stovetop grill pan over medium-high heat.
- Thread the marinated meat onto skewers, creating kebabs.
- Grill the kebabs for about 10–15 minutes, turning occasionally, until the meat is cooked through and has a nicely charred exterior.
- While the kebabs are cooking, warm the pita bread or flatbreads on the grill.
- Once the kebabs are done, remove them from the skewers.
- Serve the kebab by placing slices of grilled meat into warmed pita bread or flatbreads. Add sliced vegetables and drizzle with tahini sauce or yogurt-based sauce.
- Roll up the bread to encase the filling, and enjoy your sylheti doner kebab!
Notes, tips, and variations
[edit | edit source]- Serve the kebabs with a side salad or pickles for added flavour.
- Adjust the level of Naga chilli paste to suit your spice preference.
- You can also add other Sylheti spices and herbs for additional flavour.
- For a vegetarian version, you can use marinated and grilled tofu or vegetables as a meat substitute.
- Naga chilli is known for its extreme spiciness. Use caution when adding Naga chilli paste, and adjust the quantity to suit your spice tolerance. Wash hands thoroughly.
- If you wish to include hatxora for a sour twist, slice it thinly and add it as a garnish. It adds a tangy and sour flavour to the kebab. You can find it in specialty stores or online (mostly branded as shatkora).