Cookbook:Sylheti Doner Kebab

Sylheti Doner Kebab
CategoryKebab recipes
EnergyAbout 400–500 Cal per serving
TimeAbout 2 hours

Cookbook | Ingredients | Recipes | Cuisine of Sylhet

Sylheti doner kebab is a tantalizing dish influenced by Turkish doner kebab but infused with Sylheti flavors, including hatxora. It has gained immense popularity in Sylhet as a street food, as well as in the Whitechapel area of London. This fusion dish combines marinated meat, Sylheti spices, and cooking techniques to create a delectable treat. This style of doner kebab is a good choice for those seeking a flavorful street food experience.

Ingredients edit

Procedure edit

  1. In a bowl, combine yogurt, vegetable oil, minced garlic, chopped onion, shatkora, ground cumin, ground coriander, ground paprika, salt, and black pepper. Mix well to create the marinade.
  2. Add the thinly sliced meat to the marinade, ensuring it's coated thoroughly. Cover and refrigerate for at least 1 hour, allowing the flavours to meld.
  3. Preheat your grill or stovetop grill pan over medium-high heat.
  4. Thread the marinated meat onto skewers, creating kebabs.
  5. Grill the kebabs for about 10–15 minutes, turning occasionally, until the meat is cooked through and has a nicely charred exterior.
  6. While the kebabs are cooking, warm the pita bread or flatbreads on the grill.
  7. Once the kebabs are done, remove them from the skewers.
  8. Serve the kebab by placing slices of grilled meat into warmed pita bread or flatbreads. Add sliced vegetables and drizzle with tahini sauce or yogurt-based sauce.
  9. Roll up the bread to encase the filling, and enjoy your sylheti doner kebab!

Notes, tips, and variations edit

  • Serve the kebabs with a side salad or pickles for added flavour.
  • Adjust the level of Naga chilli paste to suit your spice preference.
  • You can also add other Sylheti spices and herbs for additional flavour.
  • For a vegetarian version, you can use marinated and grilled tofu or vegetables as a meat substitute.
  • Naga chilli is known for its extreme spiciness. Use caution when adding Naga chilli paste, and adjust the quantity to suit your spice tolerance. Wash hands thoroughly.
  • If you wish to include hatxora for a sour twist, slice it thinly and add it as a garnish. It adds a tangy and sour flavour to the kebab. You can find it in specialty stores or online (mostly branded as shatkora).