Kebabs at home
Discussion
Traditionally the lamb doner kebab is cooked on a standing rotisserie
and thinly sliced to order. The thin slices are perfect because the meat is
generously seasoned. This home version is roasted in the oven and uses
a classic doner spice mix to capture that authentic takeaway flavour.
1 teaspoon plain flour
1 teaspoon dried oregano
½ teaspoon dried Italian herbs
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon cayenne pepper
1 teaspoon salt
½ teaspoon black pepper
500 g/1.1 lb lamb mince
Preheat the oven to 180°C/350°F/Gas Mark 4.
In a large bowl, combine the plain flour, dried oregano, dried Italian
herbs, garlic powder, onion powder, cayenne pepper, salt and black
pepper.
Add the lamb mince and mix thoroughly for 2–3 minutes. Take out all
of your aggression on the kebab mixture, punching and kneading until
no air pockets remain and the kebab meat is extremely smooth.
Shape the seasoned mince into a loaf and place on a baking tray.
Bake in the middle shelf of the oven for 1 hour 20 minutes, turning the
loaf half way through the cooking time to ensure even browning.
Once cooked, remove from the oven and cover with foil. Allow to rest
for 10 minutes.
Slice the doner kebab as thinly as possible and serve with Pitta Salad
(page 123) and kebab sauces.
and thinly sliced to order. The thin slices are perfect because the meat is
generously seasoned. This home version is roasted in the oven and uses
a classic doner spice mix to capture that authentic takeaway flavour.
1 teaspoon plain flour
1 teaspoon dried oregano
½ teaspoon dried Italian herbs
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon cayenne pepper
1 teaspoon salt
½ teaspoon black pepper
500 g/1.1 lb lamb mince
Preheat the oven to 180°C/350°F/Gas Mark 4.
In a large bowl, combine the plain flour, dried oregano, dried Italian
herbs, garlic powder, onion powder, cayenne pepper, salt and black
pepper.
Add the lamb mince and mix thoroughly for 2–3 minutes. Take out all
of your aggression on the kebab mixture, punching and kneading until
no air pockets remain and the kebab meat is extremely smooth.
Shape the seasoned mince into a loaf and place on a baking tray.
Bake in the middle shelf of the oven for 1 hour 20 minutes, turning the
loaf half way through the cooking time to ensure even browning.
Once cooked, remove from the oven and cover with foil. Allow to rest
for 10 minutes.
Slice the doner kebab as thinly as possible and serve with Pitta Salad
(page 123) and kebab sauces.
For the rotisserie, I recalled this from Jamie & Jimmy's Friday Night Feast on C4
http://www.jamieoliver.com/jimmybuilds/dks.pdf
http://www.channel4.com/programmes/jamie-and-jimmy...
http://www.jamieoliver.com/jimmybuilds/dks.pdf
http://www.channel4.com/programmes/jamie-and-jimmy...
Moulder said:
How about one of these?
Shouldn't be too difficult to make your own elephant's legs, might take you a few heat cycles to get through one but that never seems to bother the professionals...
Cheaper on eBayShouldn't be too difficult to make your own elephant's legs, might take you a few heat cycles to get through one but that never seems to bother the professionals...
Istanbul Doner sell presliced donner meat that you can reheat. Trade size packs but I should be able to get a decent price on a box if anyone is interested. I'm still tempted to buy one of those machines off ebay for the office and get some mini sized donner legs made up from Istanbul.
sc0tt said:
Traditionally the lamb doner kebab is cooked on a standing rotisserie
and thinly sliced to order. The thin slices are perfect because the meat is
generously seasoned. This home version is roasted in the oven and uses
a classic doner spice mix to capture that authentic takeaway flavour.
1 teaspoon plain flour
1 teaspoon dried oregano
½ teaspoon dried Italian herbs
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon cayenne pepper
1 teaspoon salt
½ teaspoon black pepper
500 g/1.1 lb lamb mince
Preheat the oven to 180°C/350°F/Gas Mark 4.
In a large bowl, combine the plain flour, dried oregano, dried Italian
herbs, garlic powder, onion powder, cayenne pepper, salt and black
pepper.
Add the lamb mince and mix thoroughly for 2–3 minutes. Take out all
of your aggression on the kebab mixture, punching and kneading until
no air pockets remain and the kebab meat is extremely smooth.
Shape the seasoned mince into a loaf and place on a baking tray.
Bake in the middle shelf of the oven for 1 hour 20 minutes, turning the
loaf half way through the cooking time to ensure even browning.
Once cooked, remove from the oven and cover with foil. Allow to rest
for 10 minutes.
Slice the doner kebab as thinly as possible and serve with Pitta Salad
(page 123) and kebab sauces.
Is this your own recipe, mate?and thinly sliced to order. The thin slices are perfect because the meat is
generously seasoned. This home version is roasted in the oven and uses
a classic doner spice mix to capture that authentic takeaway flavour.
1 teaspoon plain flour
1 teaspoon dried oregano
½ teaspoon dried Italian herbs
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon cayenne pepper
1 teaspoon salt
½ teaspoon black pepper
500 g/1.1 lb lamb mince
Preheat the oven to 180°C/350°F/Gas Mark 4.
In a large bowl, combine the plain flour, dried oregano, dried Italian
herbs, garlic powder, onion powder, cayenne pepper, salt and black
pepper.
Add the lamb mince and mix thoroughly for 2–3 minutes. Take out all
of your aggression on the kebab mixture, punching and kneading until
no air pockets remain and the kebab meat is extremely smooth.
Shape the seasoned mince into a loaf and place on a baking tray.
Bake in the middle shelf of the oven for 1 hour 20 minutes, turning the
loaf half way through the cooking time to ensure even browning.
Once cooked, remove from the oven and cover with foil. Allow to rest
for 10 minutes.
Slice the doner kebab as thinly as possible and serve with Pitta Salad
(page 123) and kebab sauces.
The Beet said:
sc0tt said:
Traditionally the lamb doner kebab is cooked on a standing rotisserie
and thinly sliced to order. The thin slices are perfect because the meat is
generously seasoned. This home version is roasted in the oven and uses
a classic doner spice mix to capture that authentic takeaway flavour.
1 teaspoon plain flour
1 teaspoon dried oregano
½ teaspoon dried Italian herbs
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon cayenne pepper
1 teaspoon salt
½ teaspoon black pepper
500 g/1.1 lb lamb mince
Preheat the oven to 180°C/350°F/Gas Mark 4.
In a large bowl, combine the plain flour, dried oregano, dried Italian
herbs, garlic powder, onion powder, cayenne pepper, salt and black
pepper.
Add the lamb mince and mix thoroughly for 2–3 minutes. Take out all
of your aggression on the kebab mixture, punching and kneading until
no air pockets remain and the kebab meat is extremely smooth.
Shape the seasoned mince into a loaf and place on a baking tray.
Bake in the middle shelf of the oven for 1 hour 20 minutes, turning the
loaf half way through the cooking time to ensure even browning.
Once cooked, remove from the oven and cover with foil. Allow to rest
for 10 minutes.
Slice the doner kebab as thinly as possible and serve with Pitta Salad
(page 123) and kebab sauces.
Is this your own recipe, mate?and thinly sliced to order. The thin slices are perfect because the meat is
generously seasoned. This home version is roasted in the oven and uses
a classic doner spice mix to capture that authentic takeaway flavour.
1 teaspoon plain flour
1 teaspoon dried oregano
½ teaspoon dried Italian herbs
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon cayenne pepper
1 teaspoon salt
½ teaspoon black pepper
500 g/1.1 lb lamb mince
Preheat the oven to 180°C/350°F/Gas Mark 4.
In a large bowl, combine the plain flour, dried oregano, dried Italian
herbs, garlic powder, onion powder, cayenne pepper, salt and black
pepper.
Add the lamb mince and mix thoroughly for 2–3 minutes. Take out all
of your aggression on the kebab mixture, punching and kneading until
no air pockets remain and the kebab meat is extremely smooth.
Shape the seasoned mince into a loaf and place on a baking tray.
Bake in the middle shelf of the oven for 1 hour 20 minutes, turning the
loaf half way through the cooking time to ensure even browning.
Once cooked, remove from the oven and cover with foil. Allow to rest
for 10 minutes.
Slice the doner kebab as thinly as possible and serve with Pitta Salad
(page 123) and kebab sauces.
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff