A portable cardboard or plastic box of fries (or rice) topped with shaved doner meat, salad, and sauce, sold at Viennese and German würstelstand-style kebab stands as a one-hand street meal. It is the fast-food-packaging generation of the Central European doner tradition.
Also known as: Kebapbox, Dönerbox, doner box, kebab box, Box Döner
Watch it made
Ingredients
- 800 g fries
- 500 g chicken or lamb, in thin strips
- 2 tsp kebab spice (paprika, cumin, coriander, garlic powder)
- 1 tbsp oil
- 150 g white cabbage or iceberg, shredded fine
- 150 g yogurt, 3 tbsp mayonnaise and 1 crushed garlic clove, for the sauce
- hot sauce, to taste
- 4 takeaway boxes or deep bowls
How to make it
- 1
Get the fries crisp and salt them the moment they come out.
- 2
Fry the spiced strips fast in oil, 3-4 minutes, until browned.
- 3
Half-fill each box with fries and zigzag a first layer of garlic sauce over them.
- 4
Stack meat and a little cabbage on top, sauce again, add hot sauce to taste, then lid on — fork through the flap, Vienna style.
Pro tip: Sauce at two depths, mid-box and top — a box dressed only on top runs dry exactly when you reach the fries that need it most.
