Sylheti Doner Kebab

Ingredients

• 500 g boneless meat (chicken, lamb, or beef), thinly sliced
• 2 tablespoons yogurt
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1 teaspoon hatxora
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground paprika
• Salt to taste
• Black pepper to taste
• 4 pita bread or flatbreads
• Sliced vegetables (e.g. lettuce, tomatoes, onions) for serving
• Garlic, tomato, and naga sauce (extremely spicy)

Method

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!