Home made doner kebab
Discussion
I tried a few off the other thread....this was the best IME
http://jensfoodandphotos.blogspot.com/2012/04/home...
http://jensfoodandphotos.blogspot.com/2012/04/home...
An old mate of mine made a vertical rotisserie kebab grill by butchering up a couple of cheap toasters and a cheap drill! (He was a student at the time though, in his defence).
I understand the 'best' way to assemble an authentic elephant's leg is with flattened lamb steaks skewered on the vertical spike, alternated with slices of lamb fat. All liberally marinated in chilli, cumin, paprika, garlic etc.
Quite fancy giving it a go myself one day!
I understand the 'best' way to assemble an authentic elephant's leg is with flattened lamb steaks skewered on the vertical spike, alternated with slices of lamb fat. All liberally marinated in chilli, cumin, paprika, garlic etc.
Quite fancy giving it a go myself one day!
Cheers folks.
I think for attempt one I am going to stick with the basics and cook with what I have.
Taking apart the toaster and adding power tools can come later.
Saturday could well be the night - will update with findings.
Good tip on the nans - Tesco also do some which I think will work, sort of nan/flatbread combo things handily already bent into a "U" shape to help the filling fall out down your shirt, although I am defo more of a pita than nan man...
I think for attempt one I am going to stick with the basics and cook with what I have.
Taking apart the toaster and adding power tools can come later.
Saturday could well be the night - will update with findings.
Good tip on the nans - Tesco also do some which I think will work, sort of nan/flatbread combo things handily already bent into a "U" shape to help the filling fall out down your shirt, although I am defo more of a pita than nan man...
I can't remember the brand, but you'll find it with all the veggie / vegan stuff.
Vegan 'shawarma slices'.
Nicer than you might think. The texture is bang on, even if the flavour is a bit heavy on allspice.
Shove it in a pitta with salad and chilli sauce, you could be convinced you were eating the real thing.
Vegan 'shawarma slices'.
Nicer than you might think. The texture is bang on, even if the flavour is a bit heavy on allspice.
Shove it in a pitta with salad and chilli sauce, you could be convinced you were eating the real thing.
Mobile Chicane said:
I can't remember the brand, but you'll find it with all the veggie / vegan stuff.
Vegan 'shawarma slices'.
Nicer than you might think. The texture is bang on, even if the flavour is a bit heavy on allspice.
Shove it in a pitta with salad and chilli sauce, you could be convinced you were eating the real thing.
I'd rather avoid anything to do with this new vegan fad that's everywhere Vegan 'shawarma slices'.
Nicer than you might think. The texture is bang on, even if the flavour is a bit heavy on allspice.
Shove it in a pitta with salad and chilli sauce, you could be convinced you were eating the real thing.
hotchy said:
Mobile Chicane said:
I can't remember the brand, but you'll find it with all the veggie / vegan stuff.
Vegan 'shawarma slices'.
Nicer than you might think. The texture is bang on, even if the flavour is a bit heavy on allspice.
Shove it in a pitta with salad and chilli sauce, you could be convinced you were eating the real thing.
I'd rather avoid anything to do with this new vegan fad that's everywhere Vegan 'shawarma slices'.
Nicer than you might think. The texture is bang on, even if the flavour is a bit heavy on allspice.
Shove it in a pitta with salad and chilli sauce, you could be convinced you were eating the real thing.
After having a couple of goes at it (as documented in the other thread) for bbqing, if I was making one for home, I’d just make it in a loaf tin like a meat loaf, steam it in the oven for a bit, then slice it and stick the slices back in the oven for a bit on a baking tray depending on what texture you prefer. I like a little bit of crispness on the edges.
Can vouch for the Crucial sauces that pop up in all the very cheapest food emporiums (B&M, Iceland etc), get one garlic and chilli, one garlic mayo and one mint and yoghurt. For a cheap way to garnish at home, they’ll do. Don’t overdo the minty one though, it can be quite overbearing when applied too liberally.
Can vouch for the Crucial sauces that pop up in all the very cheapest food emporiums (B&M, Iceland etc), get one garlic and chilli, one garlic mayo and one mint and yoghurt. For a cheap way to garnish at home, they’ll do. Don’t overdo the minty one though, it can be quite overbearing when applied too liberally.
As an extra......
For red cabbage, remove heart, slice thin then into a bowl with a tablespoon each of lemon juice, olive oil and sugar, toss and cling film and fridge for 4+ hours.
For chilli sauce. Can of tomatoes, onion, 2/3 cloves garlic, mint sauce(not jelly), tbs vinegar, chillis, sugar, salt and pepper. I chop onion roughly then into boiling water for a minute, takes away the harshness of raw onion. Feel free to substitute powder for garlic or chillis. Whichever way you take blend it all. Adjust how you like it, mint sauce for tang , start with a teaspoon. Add more vinegar for sharpness, sugar for sweetness. If it's missing a certain something a good squirt of tomato sauce. Add water to get the right consistency.
Don't underestimate the amount of meat needed. Supermarket pitas come up small compared to shop so you might be tempted by two, quite easily. I get 8/9 kebabs from 1.5kg.
For the other salad bits I do a tomato, cucumber and onion salsa. Makes it easy.
All IMO obviously.
For red cabbage, remove heart, slice thin then into a bowl with a tablespoon each of lemon juice, olive oil and sugar, toss and cling film and fridge for 4+ hours.
For chilli sauce. Can of tomatoes, onion, 2/3 cloves garlic, mint sauce(not jelly), tbs vinegar, chillis, sugar, salt and pepper. I chop onion roughly then into boiling water for a minute, takes away the harshness of raw onion. Feel free to substitute powder for garlic or chillis. Whichever way you take blend it all. Adjust how you like it, mint sauce for tang , start with a teaspoon. Add more vinegar for sharpness, sugar for sweetness. If it's missing a certain something a good squirt of tomato sauce. Add water to get the right consistency.
Don't underestimate the amount of meat needed. Supermarket pitas come up small compared to shop so you might be tempted by two, quite easily. I get 8/9 kebabs from 1.5kg.
For the other salad bits I do a tomato, cucumber and onion salsa. Makes it easy.
All IMO obviously.
I use Damalat donner seasoning.
Follow their recipe (incl food processor as its a must for texture), but also add 5g of their BBQ ranch rub. (I think used to be called BBQ steak seasoning). Also I prefer to do pure lamb mince rather than beef and lamb.
Then rather than cooking in a "leg" get 2 large baking sheets.
Split the meat into 2 balls. Form into logs and then roll out on baking paper as thinly as possible. Its going to shrink by about 30% so if you don't roll it thin enough its going to come out a lot thicker.
One of the balls should cover an entire large baking sheet. If its not super thin because your baking sheet is not big enough do it in 3 batches. Baking sheet must have edges BTW.
You should almost be able to see through it. You must use baking paper, not foil.
Then oven cook at 200c for 15-20 min. Allow to cool for 5 min and then slice into strips.
It will freeze well too.
Follow their recipe (incl food processor as its a must for texture), but also add 5g of their BBQ ranch rub. (I think used to be called BBQ steak seasoning). Also I prefer to do pure lamb mince rather than beef and lamb.
Then rather than cooking in a "leg" get 2 large baking sheets.
Split the meat into 2 balls. Form into logs and then roll out on baking paper as thinly as possible. Its going to shrink by about 30% so if you don't roll it thin enough its going to come out a lot thicker.
One of the balls should cover an entire large baking sheet. If its not super thin because your baking sheet is not big enough do it in 3 batches. Baking sheet must have edges BTW.
You should almost be able to see through it. You must use baking paper, not foil.
Then oven cook at 200c for 15-20 min. Allow to cool for 5 min and then slice into strips.
It will freeze well too.
jdizz said:
You need look no further than these guys ;
https://angusandoink.com/blogs/recipes/doner-kebab...
That's Saturday's dinner sorted https://angusandoink.com/blogs/recipes/doner-kebab...
Mobile Chicane said:
I can't remember the brand, but you'll find it with all the veggie / vegan stuff.
Vegan 'shawarma slices'.
Nicer than you might think. The texture is bang on, even if the flavour is a bit heavy on allspice.
Shove it in a pitta with salad and chilli sauce, you could be convinced you were eating the real thing.
Vivera, I usually have it with chips, guacamole and sriracha. Homemade dirty takeaway Vegan 'shawarma slices'.
Nicer than you might think. The texture is bang on, even if the flavour is a bit heavy on allspice.
Shove it in a pitta with salad and chilli sauce, you could be convinced you were eating the real thing.
.
I'm calling that a success.
Used the recipe from https://www.bbc.co.uk/food/recipes/homemade_doner_... - could do with a bit more spice in the meat and I did overcook and dry it out a bit, but it was definitely doner meat - the smell is 100% kebab shop. Dunking the strips back in the lamb fat after slicing would probably improve things, but in the interests of healthyness this was abandoned.
Pretty hard to get proper thin slices (I think leaving it to rest and not trying to cut it when hotter than the sun would help - but hunger over ruled that), but close enough. Bit of lettuce, bit of raw onion and a few sliced toms. Bob's your uncle.
The Crucials sauces are what makes it - they are a must for home made kebabary.
Parsnip said:
I'm calling that a success.
Used the recipe from https://www.bbc.co.uk/food/recipes/homemade_doner_... - could do with a bit more spice in the meat and I did overcook and dry it out a bit, but it was definitely doner meat - the smell is 100% kebab shop. Dunking the strips back in the lamb fat after slicing would probably improve things, but in the interests of healthyness this was abandoned.
Pretty hard to get proper thin slices (I think leaving it to rest and not trying to cut it when hotter than the sun would help - but hunger over ruled that), but close enough. Bit of lettuce, bit of raw onion and a few sliced toms. Bob's your uncle.
The Crucials sauces are what makes it - they are a must for home made kebabary.
craigjm said:
Parsnip said:
I'm calling that a success.
Used the recipe from https://www.bbc.co.uk/food/recipes/homemade_doner_... - could do with a bit more spice in the meat and I did overcook and dry it out a bit, but it was definitely doner meat - the smell is 100% kebab shop. Dunking the strips back in the lamb fat after slicing would probably improve things, but in the interests of healthyness this was abandoned.
Pretty hard to get proper thin slices (I think leaving it to rest and not trying to cut it when hotter than the sun would help - but hunger over ruled that), but close enough. Bit of lettuce, bit of raw onion and a few sliced toms. Bob's your uncle.
The Crucials sauces are what makes it - they are a must for home made kebabary.
Looks good, but needs one more element for perfection.
Cabbage.
Someone mentioned above about slicing it, but I’m never happy with the thickness when sliced.
Solution, cut a quarter of the white cabbage off, and run your peeler down it, giving consistently thin slivers of crunchiness, perfect for a bit of texture without overpowering the kebab with cabbaginess.
Thank me later.
Cabbage.
Someone mentioned above about slicing it, but I’m never happy with the thickness when sliced.
Solution, cut a quarter of the white cabbage off, and run your peeler down it, giving consistently thin slivers of crunchiness, perfect for a bit of texture without overpowering the kebab with cabbaginess.
Thank me later.
jdizz said:
You need look no further than these guys ;
https://angusandoink.com/blogs/recipes/doner-kebab...
Their Lebanese kebab rub arrived today... Will be trying it out Thursday night so report back Friday. https://angusandoink.com/blogs/recipes/doner-kebab...
In proper Naan breads though, non of this pitta garbage!
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