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Home Cooking 24

Döner Kebab update

Bada Bing | Jun 20, 201504:56 PM

Longtimers will know that I go on and on about German (especially Berliner) Döner Kebabs. Technically it's pretty hard at home to replicate a vertical spit rotisserie with probably 10 pounds of meat on it. With some leftover lamb shish kebab, I finally decided to go buy a blow torch as a workaround. The young man here, by the way, is my son, not me.

Sear the chuncks

Shave off the seared exterior, then keep going

Make some Fladenbrot (not the usual pita)

Keep going

Meat, bread, briefly marinated cabbage, lettuce, grilled yellow pepper/onions.

Chow down

Up close.

Still not up to Berlin style, but very good. My Proustian quest continues.

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