Doner Kebab Homemade: Paprika Cutlets with Dill Yogurt…

(*) Best of the butcher already cut into slices barely centimeters thin.

For the right kebab, marinated meat is stacked on top of each other and then turned vertically in front of a broiler so that the meat package is roasted from the outside. Now, using a sharp kitchen knife, the kebab master saws down the cooked parts in thin strips from top to bottom and finally packs them into a piece of pita bread. There it is still seasoned, moistened with a sauce and decorated with fresh greens – then you eat the package with both hands.

In this case we prefer pork, namely the well-marbled belly or possibly neck, because both remain so wonderfully juicy when roasted. Beforehand, however, the strips of meat are seasoned and marinated with cumin, black bell pepper, sweet paprika and a pinch of cayenne pepper. Just before you start, you turn on the stove and put the wok on it, in which the meat is fried in portions in hot oil until it is really crispy. And this on a strong fire, because the parts must not draw any juice, but should roast proficiently. You can then keep them warm in the hot frying pan.

Stack the slices of meat on top of each other, then cut diagonally with a sharp kitchen knife into half-inch-thin strips. Fill into a suitable bowl.

For the herb mixture, toss the grains in a dry skillet until fragrant. In a mortar or hand grinder

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