Döner also known elsewhere in the world as shawarma, kebab or pita bread is the most popular street food in the German capital city Berlin. It consists of a flat pita bread filled with various trimmings but the main and star ingredient is meat cooked on a vertical rotisserie. The seasoned meat stacked in the shape of an inverted cone is turned slowly on the rotisserie, next to a vertical cooking element. The outer layer is sliced vertically into thin shavings as it cooks. Well, that is how they generally do it in Berlin anyhow. BUT: There is an easier way to make your own, that will be quicker, look cooler and also taste better. And that my friends is of course is that we braai the rump steak instead of it dancing on a pole all day. You still get the same flavours but only more, because have have the additional world class flavour of the braai! Feeds 4.
- 2 carrots
- 2 small baby cabbages or 2 quarters from big ones (Use 1 green and 1 red)
- 1 red onion, thinly sliced
- 1 tot brown sugar
- ½ cup red wine vinegar
- 1 teaspoon salt
- ½ teaspoon whole cumin seeds
- 1 sprig of fresh thyme
- ½ cucumber
- 2 sweet red pepper, red and yellow, thinly sliced,
- Full cream yogurt
- Pita Bread
- Rump Steak
- Use your grater to grate the cabbage and carrots together in a bowl. Add the thinly sliced onion. Pour the sugar, salt, vinegar, cumin seeds and thyme into the bowl and mix well. Let this mixture sit aside and start to pickle as you prepare the rest of the ingredients.
- Slice the red pepper, yellow pepper, radishes and cucumber into thin slices and keep them aside, ready to use when you assemble the pita.
- Prepare your steak by salting your steaks with coarse sea salt. Do not panic that this will be too salty, most of the salt will fall off during the braai.
- Braai your steak over hot coals for 8 minutes until medium rare. Feel free to add some extra spice to your steak, when the craving speaks to me I just use a bottle of peri peri sauce that’s in the kitchen. Let the steak rest for a few minutes and then carve it into very thin slivers at a 45° angle.
- Give the pitas some time on the coals and toast them lightly before you start to assemble your meal.
- Now build your shawarma: Halve the toasted pitas and spread with a layer of hummus on the inside. Add a bit of the pickled salad and the rest of the salad ingredients. Top it off with slices of rump steak and finish it with some yogurt on top.
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