When we lived in Berlin, Germany years ago, the Doner Kebab quickly became a great treat to buy at a Doner stand once in awhile. On a quest to recreate one, I sought out the advice of a few foodie friends, Donika, from Mom! What’s for Dinner and Shabnam, from FlavorNSpice. I knew the ones we had in Berlin were made with roasted lamb, and the sauce we always chose was a white garlic sauce … thanks to suggestions from them both, I had a yogurt/garlic white sauce I could make!!!
Lamb from roasted lamb, shaved thinly
1/2 head of lettuce, shaved thinly
1 medium onion, shaved thinly
1 small container plain yogurt
1 large clove garlic, roasted
1 tsp. olive oil
1/2 tsp. lemon juice
1/4 tsp salt and pepper
sliced cucumbers and tomatoes (optional)
Several hours ahead of when you’ll be serving the Doner Kebabs, place whole garlic in oven-safe ramekin, drizzle with olive oil, cover tightly with foil and bake in a 375 oven for 25-30 minutes. Remove from oven, uncover and let garlic cool about 10 minutes. Remove cooked garlic cloves and mix with yogurt, lemon juice, salt and pepper. Put in a covered container and refrigerate.
When ready to assemble Doner Kebabs, heat shaved lamb pieces and Pita bread until warm. Spread Yogurt-Garlic Sauce over each pita bread, top with warmed lamb and shaved onions and lettuce. Add more sauce if desired. Delicious!