AUTHENTIC TURKISH DONER KEBAB
A very popular take-out especially after a night out at the pub. This favorite is so, so tasty--I'm sure once you try it, you'll certainly want to make more! Serve with warmed (lightly toasted) pita bread, chili sauce, and a salad of shredded cabbage, carrot, onion, and sliced cucumber. Also great to add as a topping for pizzas. Great to make in advance, slice and freeze.
Provided by wakeylass
Categories World Cuisine Recipes Middle Eastern Turkish
Time 1h40m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine flour, oregano, salt, garlic powder, onion powder, Italian seasoning, black pepper, and cayenne pepper in a large bowl. Add ground lamb and thoroughly knead with the flour mixture until thoroughly mixed together, about 3 minutes.
- Shape the seasoned ground lamb and place into a loaf pan; set on top of a baking sheet.
- Bake in the preheated oven, turning the loaf halfway to ensure even browning, about 1 hour and 20 minutes.
- Wrap loaf in aluminum foil and let rest, about 10 minutes. Slice as thinly as possible to make the doner kebab pieces.
Nutrition Facts : Calories 283.5 calories, Carbohydrate 1.5 g, Cholesterol 94.8 mg, Fat 19.3 g, Fiber 0.4 g, Protein 24.4 g, SaturatedFat 8 g, Sodium 370.3 mg, Sugar 0.2 g
DONER KEBAB
Make your own version of this takeaway favourite, complete with chilli and garlic sauces. Serve your homemade doner kebab with pitta bread and shredded cabbage
Provided by Barney Desmazery
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 10
Steps:
- Heat the oven to 200C/180C fan/gas 6. Tip all the ingredients except the oil into a food processor with a large pinch of salt and lots of ground pepper. Pulse until everything is combined and chopped together. You can also just squish everything together in a bowl but this will give you a looser finish.
- Oil a large sheet of foil, tip the meat mix in the middle and mould to a very thick sausage, roughly the shape of an aubergine. Roll up the foil tightly, twisting up the ends to create a Christmas cracker shape.
- Lay on a shallow roasting tin and roast in the oven for 35-40 mins, turning occasionally, or until a digital cooking thermometer reads 75C when pierced in the middle. Leave the kebab to cool a little, then unwrap the foil. Place back on the tray and brown under the grill or with a blowtorch.
- Place on a board and carve into thin slices. For full doner mode, you can hold the kebab up with a roasting fork or metal skewer and carve. Serve with warm pitta bread and any of the other accompaniments, including our chilli sauce and garlic yogurt sauce.
Nutrition Facts : Calories 222 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 18 grams protein, Sodium 0.32 milligram of sodium
HOMEMADE ROTISSERIE DONER KEBAB MEAT - BEEF OR LAMB!
Recipe video above. This is a homemade version of the giant punching bag size Doner kebab meats rotating on vertical rotisseries in kebab shops! It might be small, but what it lacks in size it makes up for in authenticity and flavour. Prepare to be amazed - it tastes JUST like the real deal (and your house will smell like a kebab shop!)Excellent food for gatherings - make ahead, wow factor, DIY wraps and economical.
Provided by Nagi
Number Of Ingredients 19
Steps:
- Mix beef or lamb with all the Spices - mix well using your hands.
- Cover and refrigerate 2 hours minimum, or up to 24 hours.
- Preheat oven to 170°C/ 325°F (150°C fan).
- Line baking pan with foil.
- Check to ensure skewers are long enough to prop on the sides of the pan. (Note 5)
- Place onion, bacon and garlic in a 8 cup/2L+ food processor. Blitz until it becomes a paste (video at 29 sec),~30 sec on high, scraping down sides as you go.
- Add meat and blitz on low until it becomes a paste (video at 42 sec), scraping down sides (~1 min for powerful food processors, 2 min for less powerful). (Note 4)
- Turn meat out onto work surface. Wet hands with water, then shape into an even block 20cm/8" long.
- Place 2 x 60cm / 2 feet long pieces of foil overlapping each other by 1/3. (Note 6)
- Place meat on the end of the foil, then roll it up, tightly wrapping it in the foil.
- Twist the ends firmly to form a log 25cm/10" long, then snip off excess foil. Roll into even log.
- Thread skewers through the log.
- Place log elevated in pan by propping skewers on the edge of the pan. (Note 7)
- Cook for 1 1/2 hours, turning once after 1 hour, until the log reaches 70°C/160°F (up to 80°C/175°F is fine). The log is cooked at this point. (Note 9)
- Remove foil from log but leave skewers in place.
- Increase oven heat to 250°C/480°F, or as high as your oven can go if it can't reach this.
- Bake for 10 to 15 minutes, rotating once, until browned all over.
- Remove skewers then stand the meat upright.
- Shave meat thinly - carve as much as you intend to use.
- Heat oil in a skillet over medium high heat. Cook shaved meat lightly coloured but still "floppy" (not crisped). Use immediately for Doner Kebabs!
- Smear hummus on warmed flatbread. Top with lettuce, tomato, and onion.
- Pile on Doner Kebab Meat. Drizzle with sauce(s) of choice.
- Roll up tightly, wrap in foil if desired (to hold together). Grab and devour!
Nutrition Facts : Calories 413 kcal, Carbohydrate 3 g, Protein 32 g, Fat 30 g, SaturatedFat 11 g, Cholesterol 110 mg, Sodium 1386 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
HOMEMADE DONER KEBAB
Steps:
- Gather the ingredients.
- Preheat the oven to 350 F.
- In a large bowl, combine the ground lamb, egg, garlic, ground cumin, ground coriander, smoked paprika, dried oregano, salt, and black pepper.
- Place the mixture into an oiled 9 x 5-inch loaf pan and cook in the oven for approximately 30 minutes or until the top is a light golden brown.
- You can slice the loaf immediately if you like but, for best results, cool completely, wrap in aluminum foil, and refrigerate until firm.
- To reheat, add a little olive oil to a large skillet, slice the loaf very thinly and crisp up the slices in the hot pan for a few minutes.
- Assemble the sandwiches with pita, warmed and toasted through. Spread on some tzatziki or tahini sauce, add lettuce, tomato, cucumber, onion, and top with more sauce.
- Serve and enjoy.
Nutrition Facts : Calories 652 kcal, Carbohydrate 57 g, Cholesterol 157 mg, Fiber 4 g, Protein 39 g, SaturatedFat 10 g, Sodium 690 mg, Sugar 4 g, Fat 29 g, ServingSize 4 servings, UnsaturatedFat 0 g
HOMEMADE BBQ LAMB DONER KEBAB
Make this homemade version of the takeaway classic, and serve with a variety of toppings and condiments. Even those who don't normally like doner kebabs will love this
Provided by Tom Kerridge
Categories Dinner, Main course
Time 2h30m
Number Of Ingredients 15
Steps:
- Tip the mince, diced lamb, the spices, garlic, 1 tsp freshly ground black pepper and 1 tsp salt into a large food processor. Blitz to a paste - the mixture should resemble pâté. Lightly oil a sheet of foil and lay it on a chopping board. Tip the meat mix onto the foil, and tightly roll up into a large, roughly 10cm-wide sausage. Twist the ends shut so they're sealed well, then chill for a few hours, or until firm. Can be prepared up to a day ahead.
- Heat the oven to 160C/140C fan/gas 3. Put the foil-wrapped kebab in a roasting tin, then pour 100ml water around it. Bake for 1 hr 10 mins, turning occasionally, or until a meat thermometer inserted in the middle reads at least 65C. Remove from the tin and leave to cool, then transfer to the fridge and chill overnight.
- Light a barbecue or heat a gas barbecue to medium (see tip, below). When the flames have died down and the coals are ashen, unwrap the kebab and push two large skewers through the middle. Sit the kebab directly on the grill, and close the lid, if the barbecue has one. Cook until heated through and well browned, turning occasionally - this will take about 30 mins.
- Using a sharp knife, finely carve slices from the sides of the kebab. If you like, you can then return the rest of the kebab to the barbecue to brown further, or carve it all at once. Serve the meat on the flatbreads with the chillies, lettuce, tomatoes and onions in separate bowls for everyone to build their own wrap, plus the chips on the side.
Nutrition Facts : Calories 259 calories, Fat 17 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 1 grams carbohydrates, Fiber 1 grams fiber, Protein 25 grams protein, Sodium 0.8 milligram of sodium
DONER KEBAB MEAT
This is as close as you can get BUT This kebab is difficult to make at home. It is not mine but after personal searching and experimentation THIS IS IT
Provided by Skiptomelu
Categories Lunch/Snacks
Time 2m
Yield 30 serving(s)
Number Of Ingredients 9
Steps:
- Remove any bits of skin and bone from the meat. Cut into serving-size slices, about 1/4 to 1/2 inch thick. Pound with a meat tenderizer or the edge of a heavy saucepan until 1/8 cm. thick. Trim.
- Prepare a marinade of onion juice, olive oil, salt and pepper, and soak meat in the marinade overnight.
- Spread over each piece of meat the lamb fat, and ground lamb mixed with an egg. Thread pieces of meat on a long skewer, starting with the larger pieces. Trim the chunk of meat on the skewer and add trimmings to the end of skewer. The tomato is put on the skewer whole at the end. The chunk of meat is broiled in the 'Doner Kebab' broiler, made specially for the purpose. The electric rotisseries they are selling today work well.
- As the meat turns on the spit and is cooked, i t is sliced off the sides with a sharp knife.
Nutrition Facts : Calories 271.6, Fat 23.1, SaturatedFat 7.9, Cholesterol 65.5, Sodium 516.3, Carbohydrate 0.4, Fiber 0.1, Sugar 0.2, Protein 14.8
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