One of the first Exotic” dishes that had established itself in Germany after the mass-migration of millions of “Gastarbeiter” (Guest-Workers) from Italy, Turkey, Greece, and Yugoslavia in the 60’s, was the Turkish “Döner” (Doner Kebab).
, skewer with a long bamboo or metal skewer.
Impale half the skins first, then top with all the meat.
Finish by skewering the second half of the skins on top.
Place in a preheated 400 degrees F (200 degrees C) oven, (you might have to cover the meat after one hour to prevent burning the meat, then uncover 30 minutes before removing the kebab from the oven) cook until a thermometer inserted in the middle registers 160 degrees F (70 degrees C), remove from oven, let rest lightly covered for at least 15 minutes before you start carving the meat. Serve with salad.
Nutrition Per Serving
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