Parchment Paper Turkey Doner Kebab

This Mediterranean dinner recipe combines authentic flavors with modern cooking techniques. This recipe is adjusted for users experiencing High blood pressure. Ready in 50 minutes, serves 4 people. Sirva finamente laminado sobre una ensalada vibrante de pepino, tomates y perejil en cubos, aderezada con zumo de limón fresco. Combina estupendamente con un pan pita integral y bajo en sodio y un chorrito de yogur griego natural desnatado mezclado con eneldo.

Cuisine: Mediterranean Type: Dinner Hora: 50 min Servings: 4 Calories: 404 per serving
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Información nutricional

Each serving contains approximately 404 calories and 52,0g of protein. Macronutrients include 40,0g carbohydrates and 4,0g fats per serving.

Por porción

Calorías
404
Proteína
52,0g
Carbohidratos
40,0g
Grasas
4,0g

Total

Calorías
1616
Proteína
208,0g
Carbohidratos
160,0g
Grasas
16,0g

Ingredientes

This recipe requires 14 ingredients. All ingredients are commonly available at grocery stores.

  • 1.5 lb Carne picada de pavo extra magra
    99% magra, sin sal añadida
  • 1.0 tbsp Polvo de cebolla
    sin sal añadida
  • 2.0 tsp Polvo de ajo
    sin sal añadida
  • 2.0 tsp Comino molido
    sin sal añadida
  • 1.0 tsp Cilantro molido
    sin sal añadida
  • 1.0 tsp Pimentón ahumado
    suave, sin sal añadida
  • 0.5 tsp Pimienta negra
    recién molida
  • 4.0 whole Pan pita integral
    bajo en sodio, cortado en cuñas del tamaño de un bocado para niños pequeños
  • 1.0 whole Pepino inglés
    cortado en cubos pequeños del tamaño de un bocado
  • 1.0 cup Tomates cherry
    cortados en cuartos para prevenir riesgo de atragantamiento
  • 0.25 cup Perejil fresco
    finamente picado
  • 1.0 whole Limón
    exprimido
  • 0.5 cup Yogur griego natural sin grasa
    para servir
  • 1.0 tbsp Eneldo fresco
    finamente picado, mezclado en el yogur

Instrucciones

Follow these 5 steps to prepare this dish. Each step includes detailed instructions for best results.

1. Advance Preparation & Equipment Setup

  1. Preheat oven to 400°F (200°C) and gather a large mixing bowl, a sheet of parchment paper, a baking sheet, a cutting board, and a chef's knife.
  2. Wash and dry 1 whole English cucumber (300g), 1 cup cherry tomatoes (150g), 0.25 cup fresh parsley (15g), 1 whole lemon (120g), and 1 tbsp fresh dill (3g).
  3. Organize mise en place by measuring all spices into a small bowl: 1 tbsp onion powder (8g), 2 tsp garlic powder (6g), 2 tsp ground cumin (5g), 1 tsp ground coriander (2g), 1 tsp smoked paprika (2.5g), and 0.5 tsp black pepper (1g).

2. Spicing and Shaping the Meat

  1. Place 1.5 lb extra-lean ground turkey (680g) into the large mixing bowl and evenly distribute the pre-measured spice blend over the meat.
  2. Knead the mixture thoroughly using your hands until the spices are completely incorporated and the meat becomes slightly sticky.
  3. Transfer the meat mixture onto the center of the parchment paper and pack it tightly to form a firm, even log shape.
  4. Wrap the meat log tightly in the parchment paper, twisting the ends securely like a candy wrapper. Note: For maximum flavor development, allow the spiced meat to rest in the refrigerator for 1 hour before baking if time permits.

3. Baking and Resting the Doner Kebab

  1. Place the parchment-wrapped turkey log onto the baking sheet and transfer to the preheated oven.
  2. Bake at 400°F (200°C) until the meat is fully cooked and the internal temperature reaches 165°F (74°C).
  3. Remove the baking sheet from the oven and allow the turkey log to rest undisturbed in its parchment wrapping to retain moisture.

4. Preparing the Salad and Sides

  1. Dice the English cucumber (300g) into small bite-sized pieces and quarter the cherry tomatoes (150g) to prevent choking hazards.
  2. Finely chop the fresh parsley (15g) and extract the juice from the lemon (120g).
  3. Toss the cucumber, tomatoes, and parsley with the fresh lemon juice in a medium serving bowl.
  4. In a small bowl, prepare the sauce by mixing 0.5 cup non-fat plain Greek yogurt (120g) with the finely chopped fresh dill (3g).
  5. Cut 4 whole wheat pita breads (240g) into bite-sized wedges.

5. Slicing the Kebab

  1. Carefully unwrap the rested turkey log from the parchment paper and discard the paper.
  2. Using a sharp knife on the cutting board, slice the rested meat as thinly as possible.

Emplatado

  1. Place a generous handful of the vibrant cucumber, cherry tomato, and parsley salad slightly off-center on a wide serving plate.
  2. Arrange warm whole wheat pita wedges neatly alongside the fresh salad.
  3. Lay the thinly sliced turkey doner meat overlapping slightly in the center of the plate next to the salad.
  4. Drizzle the fresh dill Greek yogurt sauce smoothly over the sliced turkey meat.
  5. Finish the dish with a final squeeze of fresh lemon juice over the top and a scatter of extra chopped parsley for vibrant color.

Bebida familiar

Agua con gas infusionada con rodajas de pepino y menta fresca

Bebida alcohólica

Pinot Noir de cuerpo ligero o Rosado mediterráneo seco

Sugerencias de presentación

Sirva finamente laminado sobre una ensalada vibrante de pepino, tomates y perejil en cubos, aderezada con zumo de limón fresco. Combina estupendamente con un pan pita integral y bajo en sodio y un chorrito de yogur griego natural desnatado mezclado con eneldo.

Notas

Para la mejor textura, compacte la mezcla de carne firmemente en forma de cilindro antes de envolverla bien en el papel de horno. Para maximizar el sabor sin depender del sodio, deje reposar la carne especiada en el refrigerador durante una hora antes de hornear. Corte lo más fino posible después de dejarla reposar 10 minutos fuera del horno.

Almacenamiento

Guarde la sobra de pavo doner en lonchas y los componentes frescos de la ensalada en recipientes herméticos separados en el refrigerador hasta 3 días. Mantenga el pan pita a temperatura ambiente en una bolsa sellada para conservar su frescura.

Congelación

Envuelva el tronco de pavo completamente cocido y sin cortar en una capa nueva de papel de horno seguida de una capa de papel aluminio, luego guarde en una bolsa apta para congelador hasta 3 meses. Descongele durante la noche en el refrigerador antes de cortar en rodajas finas y recalentar suavemente.

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