Curry Recipes Online
Curry Chat => Talk About Anything Other Than Curry => Topic started by: bigben on September 20, 2009, 08:39 PM
-
Could anyone clearly tell me how to make the marinades or the recipes to make the following kebabs: Doner meat,Shish Kebab, Chicken Kebab,Kofte Kebab? I have ben looking everywhere to try and make my own with no luck! Please can anyone help? :-\
-
bigben,
it's an area that i feel we've not done justice to - other things keep taking priority.
there are quite a few posts though which get u u quite close.
http://www.curry-recipes.co.uk/curry/index.php?topic=3415.0;topicseen
(http://www.curry-recipes.co.uk/curry/index.php?topic=3415.0;topicseen), http://www.curry-recipes.co.uk/curry/index.php?topic=1525.0
(http://www.curry-recipes.co.uk/curry/index.php?topic=1525.0)
i've been having a go at keema now and again and it's very close
http://www.curry-recipes.co.uk/curry/index.php?topic=3565.20
(http://www.curry-recipes.co.uk/curry/index.php?topic=3565.20)
there's also one on tomato sauce
http://www.curry-recipes.co.uk/curry/index.php?topic=3650.new;topicseen
(http://www.curry-recipes.co.uk/curry/index.php?topic=3650.new;topicseen)
-
I have never got round to this one yet, but the ability to add the Donar Kebab to my repertoire would be cool, so hopefully someone will come in on this. Cheers PP
-
They went through it on an episode of the F-Word. Giles ate some raw. If you can find the video it should have some answers.
-
kebab marinade for chicken
http://www.curry-recipes.co.uk/curry/index.php?topic=2298.msg19642#msg19642 (http://www.curry-recipes.co.uk/curry/index.php?topic=2298.msg19642#msg19642)
-
I am this is not indian food but does anyone have the recipe for: Lamb doner kebab like the one on the spit, and chicken donner like on the spit, and also Kofte kabab like from a kebab house, Recipes would be great if you can help?
-
bigben,
it's an area that i feel we've not done justice to - other things keep taking priority.
there are quite a few posts though which get u u quite close.
http://www.curry-recipes.co.uk/curry/index.php?topic=3415.0;topicseen
(http://www.curry-recipes.co.uk/curry/index.php?topic=3415.0;topicseen), http://www.curry-recipes.co.uk/curry/index.php?topic=1525.0
(http://www.curry-recipes.co.uk/curry/index.php?topic=1525.0)
i've been having a go at keema now and again and it's very close
http://www.curry-recipes.co.uk/curry/index.php?topic=3565.20
(http://www.curry-recipes.co.uk/curry/index.php?topic=3565.20)
there's also one on tomato sauce
http://www.curry-recipes.co.uk/curry/index.php?topic=3650.new;topicseen
(http://www.curry-recipes.co.uk/curry/index.php?topic=3650.new;topicseen)
Cheers Jerry! Do you have recipes for the following: ;DLamb doner kebab like the one on the spit, and chicken donner like on the spit, and also Kofte kabab like from a kebab house, Recipes would be great if you can help?
-
kebab marinade for chicken
http://www.curry-recipes.co.uk/curry/index.php?topic=2298.msg19642#msg19642 (http://www.curry-recipes.co.uk/curry/index.php?topic=2298.msg19642#msg19642)
Cheers Uncle buck! Do you have recipes for the following: ;DLamb doner kebab like the one on the spit, and chicken donner like on the spit, and also Kofte kabab like from a kebab house, Recipes would be great if you can help?
-
"http://www.youtube.com/v/bL18GiYQv3M&hl=en&fs=1&"
-
bigben,
what u're after is not on the site.
there is a link to a butchers site (can't find now) which goes through their best informed guess at making spit meat. they said that all kebab shops buy made and without direct access to where they are made there was little hope of getting it just right.
my conclusion from reading the posts was that it was pretty much impossible to recreate at home.
the links above are a compromise.
-
kebab marinade for chicken
http://www.curry-recipes.co.uk/curry/index.php?topic=2298.msg19642#msg19642 (http://www.curry-recipes.co.uk/curry/index.php?topic=2298.msg19642#msg19642)
Cheers Uncle buck! Do you have recipes for the following: ;DLamb doner kebab like the one on the spit, and chicken donner like on the spit
well thats just it, its process/minced lamb [or chicken] not really a recipe, you'll need this
(http://www.booker.co.uk/bbimages/56226_1_ID%20Shot_200_200.jpg)
?57.99
plus
(http://www.caterkwik.co.uk/shop/images/products/archway3burner.jpg)
?519.00
-
just thinking aloud here so feel free to burn this idea in flames.
could you therefore emulate the doner spit process by mashing up a load of lamb and spices (i.e. those from the F-Word vid i remember nutmeg at least) then spreading the mix out thinly on a baking tray before putting it all under the grill?
i guess there would need to be a slight angle over the tray so that any grease could drain off into the grill pan.
-
just thinking aloud here so feel free to burn this idea in flames.
could you therefore emulate the doner spit process by mashing up a load of lamb and spices (i.e. those from the F-Word vid i remember nutmeg at least) then spreading the mix out thinly on a baking tray before putting it all under the grill?
i guess there would need to be a slight angle over the tray so that any grease could drain off into the grill pan.
Just a thought here, but why would anyone want to go to such labour and trouble to produce their own Doner kebabs when you can get one down the road for about ?2.50?
-
Bigben
Here is a recipe for Chicken Gyro which is a Greek Keebab. I have made it a twice and tastes a treatt.
Ingredients
? 4 chicken breast fillets
? Marinade
50 ml. Olive Oil (I use extra virgin)
1 tsp. Salt
1 tsp. Black Pepper
1 tsp. Paprika
2 tsp. dried oregano
2 lemons (juice and a little of the zest)
4 cloves of garlic (chopped)
1 tsp. Chilli powder I use Deggi Mirch or Rajah
Instructions
1. Mix all the marinade ingredients in a bowl.
2. Add chicken and mix. Cover and leave in the fridge overnight
3. Get the griddle pan hot and place the chicken on. Leave it to cook for 5 minutes, before trying to move it, otherwise it will stick to the griddle.
4. Turn over and grill on the other side, again don't move it for 5 minutes.
5. Pour on some of the marinade on top and turn the chicken over. Repeat this after another 5 minutes, until chicken is nicely browned. Basically, you are cooking the chicken for about 20 minutes, turning and basting with the marinade.
6. Once cooked, slice thickly and keep aside.
7. Serve filled inside a freshly warmed and split pita bread.
I have tried it the griddling method way and also tried cutting the chicken breast in strips and fried both taste excellent. Nice with salad and yoghurt mint sauce or chilli sauce.
-
Bigben
Here is a recipe for Chicken Gyro which is a Greek Keebab. I have made it a twice and tastes a treatt.
Ingredients
? 4 chicken breast fillets
? Marinade
50 ml. Olive Oil (I use extra virgin)
1 tsp. Salt
1 tsp. Black Pepper
1 tsp. Paprika
2 tsp. dried oregano
2 lemons (juice and a little of the zest)
4 cloves of garlic (chopped)
1 tsp. Chilli powder I use Deggi Mirch or Rajah
Instructions
1. Mix all the marinade ingredients in a bowl.
2. Add chicken and mix. Cover and leave in the fridge overnight
3. Get the griddle pan hot and place the chicken on. Leave it to cook for 5 minutes, before trying to move it, otherwise it will stick to the griddle.
4. Turn over and grill on the other side, again don't move it for 5 minutes.
5. Pour on some of the marinade on top and turn the chicken over. Repeat this after another 5 minutes, until chicken is nicely browned. Basically, you are cooking the chicken for about 20 minutes, turning and basting with the marinade.
6. Once cooked, slice thickly and keep aside.
7. Serve filled inside a freshly warmed and split pita bread.
I have tried it the griddling method way and also tried cutting the chicken breast in strips and fried both taste excellent. Nice with salad and yoghurt mint sauce or chilli sauce.
Here's one for Greek Lamb Gyro Meet, which is lovely too :)
1 pound ground lamb
1/2 cup very finely chopped (or shredded) onion
2 teaspoons fresh minced garlic
3/4 teaspoon salt (preferably sea salt)
1/2 teaspoon dried ground marjoram
1/2 teaspoon dried ground rosemary
1/4 teaspoon black pepper
Mix everything together and let sit in the fridge for 1−2 hours.
Blend in a food processor for about 1 minute. (When cooked, this will help give it a more traditional gyro feel on your palate. Otherwise, it just takes like cooked minced meat.)
Form into an oblong around a spit, and slow cook over a grill for around 30−45 minutes, cooking far from the coals, and rotating slowly. Alternatively, bake in the oven in a meatloaf shape for about 45 minutes to 1 hour, at 325 degrees F.
It should be a bit dry.
-
Just a thought here, but why would anyone want to go to such labour and trouble to produce their own Doner kebabs when you can get one down the road for about ?2.50?
Probably for the same reason that people are intent on making their own curries - they enjoy it and find it satisfying!
-
Just a thought here, but why would anyone want to go to such labour and trouble to produce their own Doner kebabs when you can get one down the road for about ?2.50?
Probably for the same reason that people are intent on making their own curries - they enjoy it and find it satisfying!
what CA said. seems odd to be dismissing the idea of re-creating takeway (and restaurant) food on a site that is quite devoted to it. ;)
-
I don't know if this is any good from the Hairy Bikers cooking series.
Monster Doner Kebab Recipe - Hairy Bikers - BBC (http://www.youtube.com/watch?v=QHvrkqMei4c#ws-normal)
If you google Donner Kebab recipes you get quite a few hits.
-
Thanks to you all for the Recipes, Please keep them coming, Really after also a recipe for the kofta kebab from a kebab shop if anyone has one? I will try them out and let you know how i get on! I know the site is relating to indian food but its always good fun to try other ideas too, Thanks again and keep them Kebab house recipe coming....!
-
i was mooching around my fav store and was amazed to find donar sticks in the freezer (the size u see in the kebab shops).
not a bad price either - there were 2 off sizes (i think a 10kg & 15kg) priced at something like 25? & 35?.
the only drawback being the cooking instructions (at 300C - would an electric grill do it?) and whether u could slice off from frozen.
-
i was mooching around my fav store and was amazed to find donar sticks in the freezer (the size u see in the kebab shops).
not a bad price either - there were 2 off sizes (i think a 10kg & 15kg) priced at something like 25? & 35?.
the only drawback being the cooking instructions (at 300C - would an electric grill do it?) and whether u could slice off from frozen.
Can you tell me which shop you seen them in?
-
Manchester Superstore in Bolton - arial map http://wikimapia.org/4277900/Manchester-superstore (http://wikimapia.org/4277900/Manchester-superstore)
it's an Asian Store not an ASDA.
-
...you tube link - doner kebab
What a good find. Many thanks for the video link. All we really need is the quantity and proportions of spices, salt and anything else which they add to the meat and this should be very easy to copy on a small scale at home. It looks like the real thing (kebab shop style) uses pureed meat so the Hairy Bikers version was way off the mark, just like many recipes you see on TV for curries.
-
Donner Kebab Recipe
1/2 pound of mince Lamb
1/2 pound of mince beef
1 tsp salt
1 tsp dried oregano
2 tsp plain flour
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne pepper
1/2 tsp black pepper
1/2 tsp of dried italian herbs
Add the dried herbs, salt and pepper to the mince mixture and mix together thoroughly - it's best to try and condense the mince into a small a "loaf" as possible, as it makes for a better texture and easier slicing when cooked. To do this I usually just knead the the ingredients into the meat as vigorously as possible, mixing it for a good ten minutes or so.
Shape the mixture into a loaf shape and place it on a baking tray (it cooks better on a tray, I find putting it into a bread pan doesn't give it the sort of browning on the outside that your looking for
Bake in the oven (175c) for about 1hr 20min, turning once or twice to ensure even browning.
Once cooked, slice as thin as you can, or allow to cool completely and re-heat via your preffered method.
Just to point out:
This is not my recipe, it's one I found years ago on the net, so if anybody recognises it as their own, I'm not trying to rip you off :)
I wouldn't say that this is bang on, but it's bloody close ;D
Ray
-
I haven't tried that recipe razor but I notice it's missing lamb fat, a crucial ingredient.
-
Hi SS,
Yes, it's certainly a leaner version for sure. Like I said, it's not bang on but well worth a go, even if it only provides you with a foundation to make improvements!
Ray
-
Razor,
it could well be a razor w/e. might just get to try this recipe as well this w/e.
-
Razor,
it could well be a razor w/e. might just get to try this recipe as well this w/e.
Lol, go for it Jerry, if you have a good recipe for chilli sauce, should go really well with the donner.
Ray
-
No cumin? to me thats all an elephant leg really tastes of?
-
No cumin? to me thats all an elephant leg really tastes of?
Ha ha, elephants leg ;D No, suprisingly no cumin, still, it has the taste.
Ray
-
if you have a good recipe for chilli sauce, should go really well with the donner.
i use Secret Santa's recipe for curry. for the rest i still find adding chilli to a bottle of tom sauce works good enough.
http://www.curry-recipes.co.uk/curry/index.php?topic=3650.msg33001#msg33001 (http://www.curry-recipes.co.uk/curry/index.php?topic=3650.msg33001#msg33001)