Originally from Turkey, Doner Kebab means roasted meat. Being in Spain and Germany for as long as I have, it doesn’t take long to see that this dish is a favorite in the streets of Europe. I took such a liking to it, that it became my favorite lunch almost everyday after college in Germany. Two similar dishes that a lot of people can relate this dish to are the shawarma of Arabic and the  gyros of Greek . I made my own version of  doner kebab in yogurt sauce.

Ingredients
1 lemon juice
1 Clove garlic; crushed
1 kg Boned leg of lamb or any roast meat of your choice
250 g Natural yogurt or 225g yogurt
4 Pitta breads
500 g Tomatoes, sliced
A pinch of sugar
A little oil; if necessary
Salt and cayenne pepper
5 tablespoon Olive oil
Preparation;
Mix the oil, lemon juice and crushed garlic and marinate the meat in this for 4-6 hours, covered, in the refrigerator. Turn over occasionally. Thread the meat onto skewers and grill for 8-10 minutes, turning the skewers to brown the kebabs on all sides. Allow an extra 5 minutes if cooking on charcoal. Brush with the marinade once or twice. Meanwhile, beat the yogurt lightly with salt and cayenne pepper. Toast the pitta breads, slice them into 2.5cm (1 inch) strips and arrange them on a flat platter. the tomatoes for 5 minutes with a pinch of sugar and the remains of the marinade. Spoon them over the bread. Arrange the kebabs on top, season with a little salt and cayenne pepper and pour the yogurt all over. Sprinkle some cayenne pepper decoratively over the top and serve.

For better yogurt sauce try this.

250g yogurt
2 tbsp of olive oil
Salt
Sugar
3 coffee beans of smashed black pepper
A little bit of dill to taste
A little bit of thyme (optional)

Cooking:
The same rule as always: put together, mix and serve.
This sauce is perfect as a top for barbecue meat on nice summer days.

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