Doner Kebab - Easy and Simple

Fry meat

1. Dissolve 500 g of fresh veal (necessarily with a small amount of fat) in medium-sized pieces, approximately 5x5 cm, 1 cm thick.
2. Season the sliced ​​meat with various spices, focusing on your taste, and mix everything thoroughly in a roomy bowl.
3. Place the meat pieces seasoned with spices on the skewer so that it does not scroll and does not sag, carefully selecting the edges, alternating greasy and lean pieces of veal.
4. Set the skewer over the frying surface, and start the grill. This operation can be carried out in the oven with the corresponding function.
5. Cut the finished meat into thin slices, without removing from the skewer, approximately 70-90 g per serving.

Chopped salad

1. In a separate cup, finely chop 100-120 g of red cabbage.
2. There, send 30-50 g of ready-made Korean carrots.
3. Add 50 g thinly sliced ​​cabbage to vegetables.
4. Thinly cut and run into the salad a half of red fleshy bell pepper and leaves with 3-4 sprouts of watercress. Remove the skin from one small cucumber, and cut it into thin small slices.
5. Pepper salad, salt to taste and season 1 tbsp. l olive oil.

Make the sauce

1. In a small cup, put 100 ml of neutral to taste natural yogurt.
2. Squeeze juice from half a lemon in yogurt, add ½ tsp. mashed garlic, a pinch of salt and pepper to taste.
3. If desired, finely chopped dill and green onions can be added to the sauce.

Fill Shawarma

1. Cut into thin circles two medium-sized fresh tomatoes.
2. Divide the cake into four parts and lightly grill until crisp. Cut the crumb of each quarter of the cake across to form an “envelope”.
3. Coat the inside of the "envelope" with yogurt-garlic sauce.
4. Put in the "envelope" for 3-4 tbsp. l sliced ​​from a skewer slices of fried meat.
5. Top with 2 slices of tomatoes on top of each serving.
6. On top of tomatoes put 3-4 slices of thinly sliced ​​goat cheese Suluguni.
7. The contents of the "envelope" to fill up 2-3 tbsp. l lettuce, and on top put another 2 tbsp. l meat pieces.
8. Serve the shawarma to everyone present directly in the hands, after pouring the sauce on top and placing a paper towel under the base of the “envelope”.