Doner kebab seasoning for a successful Turkish meat dish

With doner kebab seasoning you make a success of this Turkish meat dish. It consists of exactly those herbs, which perfectly represent the flavours of the country and the dish. In the mix you will find paprika, cumin, coriander, onion, garlic and parsley. Salt and pepper have also been added to make the mix complete. You don't need a recipe anymore. You can order doner kebab herbs online at Natural Spices in a package of 500 grams, 1.5 kilos or 6 kilos. After purchase you should keep it cool, dry and out of direct sunlight.

How do you use doner kebab seasoning?

Working with doner kebab herbs is very simple. All you have to do is season the meat with them. Doner kebab is originally made from lamb. Nowadays other types of meat such as chicken, turkey and veal are also used. After seasoning, give it about two hours in the fridge to soak. You use 20 grams of doner kebab herbs per kilo of meat. Then cut the meat into thin slices and fry on high heat until tender. Thanks to the doner kebab seasoning, the small pieces of meat taste just as they should. You don't have to think about the composition of the mix and the proportions between the different spices.

Doner kebab herbs is only intended for the kebab

With so many meat dishes blown over from the East, we often get confused about the difference between them. After all, what is the difference between doner kebab, gyros and shawarma? Let's start with shawarma. This is the Israeli name for a piece of meat spinning on a spit. This can be any conceivable piece of meat. It is scraped off the spit and eaten in a pita roll. Gyros is of Greek origin and is also a piece of meat that spins on a skewer. Doner kebab comes down to the same thing. Kebab is the Persian word for fried meat and doner means 'spinning' in Turkish. In principle, all three types come down to the same dish. The difference lies mainly in the added spices. You serve the dish with rice or fries and salad, or on a sandwich.