Recipe - Doner Kebap

1 One half kg 's leg of lamb
50 Gr black pepper
2 Kg's lamb fat, ground
1 Egg,
1 50 gr. salt
1 Litre onion juice
1 cup Olive oil

Remove any bits of skin and bone from the meat. Cut into servingsize
pieces. Pound with a meat tenderizer or the edge of a heavy saucepan until
1/8 cm. thick. Trim. Prepare a marinade of onion juice, oliveoil, salt and
pepper, and soak meat in the marinade. Spread over each piece of meat the
lamb fat, and ground lamb mixed with an egg. Thread pieces of meat on a
long skewer, starting with the larger pieces. Trim the chunk of meat on the
skewer and add trimmings to the end of skewer. The chunk of meat is broiled
in the "Doner Kebab" broiler, made specially for the purpose.

korpe@cs.umd.edu http://www.cs.umd.edu/users/kandogan/FTA/TurkishCuisine/