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'Proper' Doner Kebab |
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#1 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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'Proper' Doner Kebab
I was talking about this the other day and there have also been some discussions about it in the forum threads.
Here are the Hairy Bikers making a doner kebab with cuts of meat instead of the processed 'Elephant leg' that many of us get from the takeaway after a night out http://www.youtube.com/watch?v=QHvrkqMei4c |
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#2 |
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Forum Member
Join Date: Apr 2011
Posts: 680
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There used to be a place in Wimbledon that did proper donner Kebab. That was 8 years ago.. not sure if they still do it. It was *really* good.
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#3 |
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Forum Member
Join Date: Nov 2008
Location: Up North
Posts: 1,359
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There was a take away in Bolton that used to do proper lamb kebabs. Slices of leg of lamb layered with garlic and onions. They were delicious but I went in one night after work and asked for a lamb kebab. their reply was "we have stopped doing lamb kebab because of the beef scare!"
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#4 |
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Forum Member
Join Date: May 2012
Posts: 21,738
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Had a few in Turkey and Greece, although the one in Turkey caused my stomach to be more upset than it's ever been in my life. Give me a nice Pork Gyros in Greece any day.
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#5 |
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Forum Member
Join Date: Feb 2008
Posts: 7,610
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My hubby of 31 yrs is Turkish and he agrees even the best kebab is so fattening as they layer the meat/lamb with alternate layers of the animals' fat - saturated fat.
![]() I'm veggie and can't comprehend it! plus it's turning for hours under the heat - not thr best of food for a nutritious diet - a treat for meat eaters I guess.![]() And they mock our fish & chips! Well my mother in law does but even my husband puts her right.
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#6 |
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Forum Member
Join Date: Jan 2009
Posts: 3,480
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This is an excellect doner kebab recipe (taken from slimming world website but don't let that put you off). It really does taste like the real doner kebab you buy from a take away but is less 'bad' for you:
Ingredients: 1 teaspoon plain flour 1 teaspoon dried oregano 1/2 teaspoon dried Italian herbs 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon cayenne pepper 1 teaspoon salt 1/2 teaspoon black pepper 500g/1.1 lb lamb mince Method: Preheat oven to gas mark 4/180C/350F 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 donor kebab as thinly as possible and serve with pitta, salad and sauces!!! My own tip - put greasproof paper in the tray and empty the fat out half way through cooking when you turn the loaf. |
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#7 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Quote:
My hubby of 31 yrs is Turkish and he agrees even the best kebab is so fattening as they layer the meat/lamb with alternate layers of the animals' fat - saturated fat.
![]() I'm veggie and can't comprehend it! plus it's turning for hours under the heat - not thr best of food for a nutritious diet - a treat for meat eaters I guess.![]() And they mock our fish & chips! Well my mother in law does but even my husband puts her right. |
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#8 |
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Forum Member
Join Date: Oct 2006
Posts: 1,513
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Shawarma from Bliss House in Beirut. Both the chicken and the lamb. Best Kebabs ever. Not been able to get anything that even comes closes - even in the Lebanese resteraunts here. From a distance it looks like the elephant leg variety but if you look closer you can see it has been build up by hand. Best one I had had fries in it too!!
Just remembered - the Avengers have Shawarma in the post-credits scene! |
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#9 |
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Forum Member
Join Date: Nov 2011
Posts: 6,406
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Had a nice one in a Turkish c afe before. They seem to make them the best. Apparently kebabs originated in Israel but not sure if that's true.
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#10 |
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Forum Member
Join Date: Dec 2006
Location: Ayrshire
Posts: 3,370
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I made it tonight....with Beef mince, with a little lamb oxo.
Excellent!!! Thank you for that .!! |
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#11 |
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Forum Member
Join Date: Feb 2009
Posts: 9,713
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Quote:
Had a nice one in a Turkish c afe before. They seem to make them the best. Apparently kebabs originated in Israel but not sure if that's true.
http://www.telegraph.co.uk/foodanddr...-has-died.html |
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#12 |
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Inactive Member
Join Date: Jan 2012
Posts: 4,456
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Quote:
There was a take away in Bolton that used to do proper lamb kebabs. Slices of leg of lamb layered with garlic and onions. They were delicious but I went in one night after work and asked for a lamb kebab. their reply was "we have stopped doing lamb kebab because of the beef scare!"
![]() Reminds me of the time I noticed one of those badly cut-out star 'offers' in the window of our local Indian-run supermarket, which proudly proclaimed 'one pint of milk only 30p, two pints of milk only 60p'
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#13 |
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Forum Member
Join Date: Mar 2005
Posts: 3,228
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Quote:
I was talking about this the other day and there have also been some discussions about it in the forum threads.
Here are the Hairy Bikers making a doner kebab with cuts of meat instead of the processed 'Elephant leg' that many of us get from the takeaway after a night out http://www.youtube.com/watch?v=QHvrkqMei4c |
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#14 |
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Forum Member
Join Date: Jan 2012
Posts: 22,992
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Quote:
This is an excellect doner kebab recipe (taken from slimming world website but don't let that put you off). It really does taste like the real doner kebab you buy from a take away but is less 'bad' for you:
Ingredients: 1 teaspoon plain flour 1 teaspoon dried oregano 1/2 teaspoon dried Italian herbs 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon cayenne pepper 1 teaspoon salt 1/2 teaspoon black pepper 500g/1.1 lb lamb mince Method: Preheat oven to gas mark 4/180C/350F 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 donor kebab as thinly as possible and serve with pitta, salad and sauces!!! My own tip - put greasproof paper in the tray and empty the fat out half way through cooking when you turn the loaf.
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#15 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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There is a similar recipe in the Takeaway Secrets book. Comes out like a meatloaf.
Not in the same league as a proper spit kebab. Unfortunately they are rare around here
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