Sylheti Doner Kebab
Sylheti doner kebab takes the Turkish street-food kebab and gives it the sour, citrusy perfume of hatxora, a fruit rind central to cooking in Sylhet. The dish is sold at street stalls in Sylhet and around Whitechapel in London. Thin slices of meat spend an hour in a yogurt and spice marinade, then char on the grill and go into warm bread with a fiery naga chilli sauce.
Instructions
Stir the yogurt, oil, garlic, onion, hatxora (shatkora), cumin, coriander, paprika, salt and black pepper together in a bowl until the marinade is smooth and evenly mixed.
Add the thinly sliced meat and turn it until every piece is coated. Cover the bowl and refrigerate for at least 1 hour so the spices soak in.
Heat a grill or a stovetop grill pan over medium-high heat. Thread the marinated meat onto skewers.
Grill the skewers for about 10 to 15 minutes, turning now and then, until the meat is cooked through and the outside is nicely charred.
Warm the pita or flatbreads on the grill while the kebabs finish. Slide the meat off the skewers.
Fill each warm bread with the grilled meat and sliced vegetables, then drizzle with the garlic, tomato and naga sauce. Add it a little at a time, as it is extremely spicy. Roll the bread around the filling and eat it while hot.
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