Cookbook:Sylheti Doner Kebab

| 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

 * 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)

Procedure

 * 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

 * 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).