Berlin Doner Kababs (Berliner Döner aus Kreuzberg)

Step 1

Preheat the oven to 430 degrees (grill setting). Cut the veal into thin slices and season with salt, pepper, and cumin. Place the seasoned meat on the four skewers

Step 2

Peel the onions and grate finely. Stir half of the resulting onion paste with the olive oil and brush onto the skewered meat, coating all sides.

Step 3

Place the skewers on a grid on the middle rack of the preheated oven. Grill for about 20 minutes, turning several times.

Step 4

In the meantime, peel and press the garlic into the yogurt, using a garlic press. Stir in the parsley, and season with salt and pepper. Set sauce aside.

Step 5

Slice the flatbreads in half, but not all the way through, to form pockets. Drizzle a little olive oil into the pockets. Wash and dice the tomatoes.

Step 6

Wash the red cabbage and cut into thin strips. Wash the cucumber and grate finely. Peel and halve the onion, and cut into very thin strips.

Step 7

Arrange the prepared ingredients on a serving platter.

Step 8

During the meat's last 5 to 8 minutes under the grill, warm the flatbread on the oven floor.

Step 9

Remove the skewers and the flatbread from the oven. Remove the meat from each skewer and place in a bread pocket. Add all of the remaining ingredients or just some, according to taste, and dribble the garlic sauce over the top. Doner-kebabs can also be served on plates, with rice and a salad.