[Sentenza]

that tastes a bit like the takeaway version but is healthier?

I love them but they are so unhealthy so would love a home replacement that hits the donner kebab spot

[1Greedyrosie]

http://www.grouprecipes.com/97811/ho...ner-kebab.html ?

Alternatively, I think you;d like a lot of kebabs made with lamb mince and spices. Some flatbread, dash of chilli sauce and some salad, and you;ll be away. I say this on advice though, having never actually tasted a Doner.
Here's my favourite lamb kebab recipe - but its not weightwatchers healthy:
http://www.greedyrosie.net/2009/08/09/koftas/

But if thats' too much like hard work, I'm sure I've seen in supermarket fridge sections, some ready made lamb mince 'shish' kebabs. Prolly won't have that reclaimed meat taste, if you buy them fresh, but they are remarkably easy to prepare under the grilll and are healthier.

[gemma-the-husky]

you could probably use lamb grill-steaks (similar to lamb beefburgers). Sliced up thinly, they will be very similar.

probably hard to make anything as bad as a doner at home though. You probably need industrial equipment to press the stuff!

[degsyhufc]

I doubt you'd be able to recreate a donner. As posted above you could improvise by using kofta.

For home it's easy to recreate a chicken kebab. Well, it is for the type around here because they just grill marinated chicken. That can be a quite healthy meal with the chilli, garlic and takeaway salad (cabbage, lettuce and onion).

Save the donner for special occasions

[JamesParkin]

Mince the lamb up fine, with onions, add herbs spices and garlic

Take a big lump of it, place on cling film, put another slice of cling film on top

Roll out with a rolling pin to the desired thickness, take cling film away

Put on a cooling rack, put cooling rack on top of a baking tray, bake in oven, this will allow excess fat to drip away from the cooking meat

Slice and serve in a brown pitta with light natural yoghurt and salad

[whoever,hey]

mmmmmm, nice idea james.

[neo_wales]

Minced lamb is a fatty meat unless you mince your own from leg or loin. If you have health concerns why not just make chicken breast kebabs?

When I lived on Cyprus my favourite were kebabs made from lean pork meat.

[D.Page]

Excuse me for resurrecting this thread, but I just wanted to let everyone, who loves doner kebab, but wants a healthier version, know about this recipe - it really has that authentic takeaway doner kebab taste, but without the excessive amounts of fat.

________________________________________________________________

Lamb Doner Kebab (Kebab Shop Style). Serves 3-4.

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 and kebab sauces.

________________________________________________________________


I've made it, and it is awesome! Make the seasoning with the quantities exactly as the recipe says, and the kebab meat will have the same taste as a lamb doner kebab, but A) with the reassurance that you know exactly what you're eating, B) without the greasy taste you often get, and C) without the worry that you're ingesting a wine-glass full of animal fat each time you eat one (Yuck!).

Incidentally, I just popped the seasoned lamb into our food processor for 30-45 seconds (instead of manually kneading and punching the mixture), until it was mixed to a very smooth consistency. Also, I shaped it into a thick sausage shape (rather than a 'loaf' shape), as I envisaged it would be easier to thinly slice it like this. Finally, I couldn't find 'Onion Powder', so used 'Onion Granules' instead (from Asda). I think it's exactly the same thing, as it appears like a powder rather than granules, anyway.

I bought a jar of 'Melis Pickled Peppers' in Asda - they seem to be pretty much the same as the peppers you get as part of the salad, at the kebab shop. The only thing I've yet to do is find a recipe for an anthentic kebab shop chilli sauce, to accompany it.

I cannot recommend this recipe enough. If you make it, please post a comment. I'd love to know what you think!

[degsyhufc]

Looks like the recipe from The Takeaway Secret.
I've made it a couple of times and wasn't too impressed. The flavour was ok but it's not 'donner kebab' in texture imo.


Here is an excellent takeaway chilli sauce. Chilli sauce changes around the country but this is the fresh Turkish/Greek style we get around here
http://forums.digitalspy.co.uk/showt...php?p=49257533

[The Cricketer]

To get the authentic flavour, surely there should be very little meat in there?

The more healthier you make it, the less its going to taste like a Donner.

[Gaditano]

For that extra authentic touch, inject ingredients with salmonella and have a fight with a stranger outside your house.

[D.Page]

Quote:

Originally Posted by degsyhufc

Looks like the recipe from The Takeaway Secret.
I've made it a couple of times and wasn't too impressed. The flavour was ok but it's not 'donner kebab' in texture imo.


Here is an excellent takeaway chilli sauce. Chilli sauce changes around the country but this is the fresh Turkish/Greek style we get around here
http://forums.digitalspy.co.uk/showt...php?p=49257533

Thanks for the chilli sauce recipe - I may well give it a go.

Yes, the doner kebab recipe is from 'the takeaway secret'. I'm surprised you were not too impressed with it. The flavour was very authentic, and the texture was very similar when I made it a couple of days ago. Please let me stress that I mixed it in our food processor, which gave it an extremely smooth consistency after about 30-45 seconds. I don't know how it would turn out doing it by hand (as the recipe suggests you do, and as I assume you did it) but I expect it would take a serious amount of working by hand to get it anything like as smooth.

Let me just say, and this is my own personal opinion and you are welcome to disagree, but even if you find that you cannot get the texture quite as the takeaway doner (i.e. you don't have a food processor etc), I think this would be a relatively small sacrifice to make, for consuming a much healthier meal - but which still has the authentic doner kebab flavour, when you compare it with those animal-fat laden takeaway doners.

When I made it, I divided the sliced doner meat into three portions, eating one straight away (in warmed pitta bread, salad and with the pickled peppers), and freezing the other two, one of which I defrosed yesterday and had for my lunch. A quick blast in the microwave and it was hot and ready to eat, once again. I feared that doing this may make it go overly dry, but it did not.

I'm sure the texture is dependent on how well it is mixed, so, if you have a food processor, why not give it another go, doing it this way, and see what you think?

Quote:

Originally Posted by The Cricketer

To get the authentic flavour, surely there should be very little meat in there?

The more healthier you make it, the less its going to taste like a Donner.

Try the recipe and see what you think. I wouldn't have believed it, beforehand, that by using those ingredients it would result in the flavour being that authentic, but it was - and the texture was similar because, like I said, I mixed it incredibly thoroughly by use of a food processor.

[D.Page]

Let me just add that another contributing factor which, no doubt, affects the texture of the takeaway doner kebab meat is the sheer amount of animal fats present. Therefore, although not as good from a health point-of-view, if you want to try to replicate, with this recipe, the texture as closely as possible with takeaway doner kebab meat, I would suggest using lamb mince which is not too lean – as well as using a food processor to thoroughly mix it. I used lamb mince which was about 16% fat, according to the label (I was happy with the texture, myself, so I won't try to use lamb mince with a higher fat content than this, when I make it again).

[degsyhufc]

When I made it it was more like a spiced meatloaf.


As I say, the taste was good. I made the recipe again but made it into burgers, koftas/sausages and used some for lahmacun.

[dids858]

Our local kebab house according to the poster of the manufacturer its made with Beef

[D.Page]

Quote:

Originally Posted by dids858

Our local kebab house according to the poster of the manufacturer its made with Beef

Your local kebab house is made with beef? Mine is made with bricks and mortar (sorry, couldn't resist!)