Doner Kebab Recipe
Doner Kebab Recipe
The epitome of bloke’s food in my reckoning, although this is up there with Mary’s all time favourite “English” food. Lad’s and Ladies I give you a Doner Kebab Recipe. My great mate Spencer sets the , remember the Pie ‘n’ Mash challenge? Yep same fella. What’s he trying to do to me? Now as this will involve a load of mates from England that can we quite picky, I thought I’d better have a dry run last night and use family Kennett as guinea pigs. It all went rather well.
Mary; “It was Yummy…”
Amy; “It was really good, you really got the flavour of a kebab…”
Ollie; “It was amazing…”
Amy helped me out this day with the cooking with Ollie on video – you’ll see dainty little hands with pink nails, then my big hands in next shot ha ha. So thanks kids the results were better than I expected, in fact way better than I expected. My Doner Kebab Recipe ended up looking like below. I am now confident for the Spencer challenge – bring it on fellas!!!
Only downside is it that it takes time and of course has about 4-5 separate elements before you start assembling. Ooooh I am salivating as I type up my Doner Kebab Recipe. This taste took me back to days in Margate after a few beers, and grabbing a kebab on the way home to eat before bed. Cheap and delicious, always a great bed fellow (sorry Mum), and now enjoyed as a dinner option when we go home to UK – but now I can also enjoy it in my new home in Singapore.
IT IS WORTH THE PAIN OF MAKING THIS – BELIEVE ME!!!
Easily enough here to sustain 8 or so hungry adults – and it will be in Stages – or just watch the video;
Stage 1 – homemade chili sauce;
- 2 teaspoons of dried chili flakes;
- 2 teaspoons of salt;
- 1/3 cup of sugar;
- 3/4 cup malt vinegar;
- 4 chopped red Jalapeno peppers;
- 2 chopped red onions; and
- 1 tin chopped tomatoes.
- All in a pan, and whack on the heat;
- Bring to a boil, then reduce to a simmer for about 20 minutes – keep stirring to as not to stick;
- Take it off the heat and allow it to cool; then
- Take a hand blender and blitz it until smooth, place in a serving bowl.
(This will last in a fridge for about 2 weeks but the way…)
Stage 2 – the salad bar;
- 5-6 large pita breads – when ready simply toast on either side, cut in half and then with your fingers make little pockets in the doughy bit. This is where you’re gonna wedge all the wonderful bed fellow of a Doner Kebab Recipe;
- 1/2 a shredded red cabbage;
- 1/2 a shredded green cabbage;
- 4-5 sliced tomatoes;
- 3-4 red onions cut in to thin circles;
- 1/2 jar of mayonnaise mixed with 4-5 finely chopped garlic cloves;
- And of course your cooled down chili sauce.
Stage 3 – making the meat;
- 2 packets of lamb or mutton mince(about 1/2 Kg);
- 2 cups of breadcrumbs;
- 3 finely chopped red onions (finely chopped is important);
- 2 teaspoons of smoky paprika;
- 2 teaspoons of ground cumin;
- 2 teaspoons of ground coriander;
- 1 teaspoon of cayenne pepper.
- Mix all the above together with your hands. You want it start to form a ball with all the onion and spices nicely distributed evenly throughout;
- Then on a chopping board roll the meat out in to 1″ thin;
- Using a tin can cut out circular patties. Keep going until all the meat mix is now in little circles;
- Take then 3-4 tin cans and line them with cling film with about 3-4″ sticking out the top;
- Then in to the cans lay the patties until you reach the top, give it a good squeeze down to compact the meat and fill to the brim with more meat mix if needs be;
- Fold over the cling film and stand the tins in a pan filled with water, up to about 2/3 the height of the tins;
- Get that go a boil and then high simmer for about 30 minutes – test if it is cooked by using a thermometer (needs be 75-80 degrees in the middle), or stick a sharp knife in there and lay it on your top lip – if hot all the way across you are done;
- Hold the can with a towel and gently pull the cling film, you should end up with 3 baby Doner Kebabs, just like the real thing;
- Now you want to charr these, like they have been on the rotisserie in the kebab shop. Use a Chef’s burner or just under the grill is also fine, just turn them to get even browning.
Stage 4 – construction and eating;
- Carve some of the meat in to thin slices and lay in the pita pocket;
- In with the salad ingredients;
- Slather with garlic mayonnaise;
- Drizzle with your homemade chili sauce;
- Open a cold beer;
- Settle down and eat like a KING!!!