Sylheti Doner Kebab Recipe: A Fusion of Turkish And Sylheti Flavours

Sylheti Doner Kebab is a delightful fusion dish that combines the essence of Turkish doner kebab with Sylheti flavours. This dish is popular in Sylhet and the Whitechapel area of London. It features marinated meat, Sylheti spices, and unique cooking techniques. This kebab is perfect for those who love flavourful street food.

• 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 (lettuce, tomatoes, onions) for serving
• Garlic, tomato, and naga sauce (extremely spicy)

1. In a bowl, mix yogurt, vegetable oil, minced garlic, chopped onion, hatxora, ground cumin, ground coriander, ground paprika, salt, and black pepper to make the marinade.
2. Add the sliced meat to the marinade. Ensure it is well coated. Cover and refrigerate for at least one hour.
3. Preheat your grill or stovetop grill pan over medium-high heat.
4. Thread the marinated meat onto skewers to form kebabs.
5. Grill the kebabs for about 10-15 minutes. Turn occasionally until cooked through and nicely charred.
6. While grilling the kebabs, warm the pita bread or flatbreads on the grill.
7. Once done, remove the kebabs from the skewers.
8. Serve by placing grilled meat slices into warmed pita bread or flatbreads. Add sliced vegetables and drizzle with tahini or yogurt-based sauce.
9. Roll up the bread to encase the filling and enjoy your Sylheti Doner Kebab!

Nutritional Values

Notes, Tips, and Variations

You can serve these kebabs with a side salad or pickles for added flavour. Adjust the level of Naga chilli paste to suit your spice preference. For a vegetarian version, use marinated and grilled tofu or vegetables as a substitute. Naga chilli is very spicy; use it cautiously. If you want a sour twist, add thinly sliced hatxora as a garnish. It adds a tangy flavour to the kebab.