Doner Kebap

Ingredients

• •1 1/2 kilograms leg of lamb
• •50 grams black pepper
• •2 kilograms lamb fat, ground
• •1 egg
• •1 50 grams salt
• •1 liter onion juice
• •1 cup of olive oil

Directions

1. 1Remove any bits of skin and bone from the meat. Cut into serving-size pieces.
2. 2Pound with a meat tenderizer or the edge of a heavy saucepan until 1/8 centimeter thick.
3. 3Trim. Prepare a marinade of onion juice, olive-oil, salt and pepper, and soak meat in the marinade. Spread over each piece of meat the lamb fat, and ground lamb mixed with an egg. Thread pieces of meat on a long skewer, starting with the larger pieces. Trim the chunk of meat on the skewer and add trimmings to the end of skewer.