Donner in a tin

[Secret Santa]

I don't eat chilli sauce at all, because I dislike the vinegar content ...

Seriously? That's like spotted dick without custard or sausages without mash. The chilli is what makes the kebab for me. But if you don't like vinegar then fair enough. That Doritos hot chilli salsa that I use doesn't taste at all like vinegar to me, maybe try that? Or maybe the cheaper but pretty similar equivalent from LIDL.

[Robbo141]

Phil if you don't use chilli sauce because of the vinegar content you're using the wrong chilli sauce / hot sauce. I too hate vinegary things like ketchup and mayo and those overly tart chilli sauces but there are many, many hot sauces out there.  The missis got me a subscription for a couple of years where I got 4 hot sauces delivered once a quarter. Never looked back.
I must have at least 10 different hot sauces in the fridge at any one time and I know they'd be great on a kebab type thing.

A doner without chilli sauce is as unthinkable as a doner without beer and having to walk home, for me.

Robbo

[tempest63]

As to "I don't believe I have ever set foot in a Lidl ", I suppose if one has Fortnum's, Harrod's and Selfridge's on one's doorstep, one has little need for Aldi or Lidl, but for those of us banished to the colonies (read: Cornwall), one has little option ...
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** Phil.

Never set foot in Fortnum's (I don't even know where it is) as for Harrods and Selfridges, read Tesco and Sainsbury's. Admittedly I like Waitrose and M&S but there is no Waitrose within ten miles of us and we venture into M&S only when there are certain products we are after.

[Peripatetic Phil]

(Chilli sauce with doner kebab) I honestly don't see the point — I want to taste the lamb (or the beef mixed with chicken mixed with lamb mixed with mutton mixed with the sweepings from the abbatoir) and its spicing, and I can't do that if it has chilli sauce on it.

[Peripatetic Phil]

I too hate vinegary things like ketchup and mayo ...

Oddly enough, I don't taste any vinegar in either tomato ketchup (into which I frequently dip any remaining chips/fries once the other parts of the dish have been eaten), nor do I taste vinegar in the egg mayonaise as made at my wife's hotel.  But I do taste the vinegar in the majority of commercial egg mayonnaises, which is why I don't eat them.  In a decent mayonnaise, the vinegar content, if present at all — one can use lemon juice, is (a) white wine vinegar, as opposed to malt vinegar, and (b) completely masked by the sheer volume of oil, egg, etc.
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** Phil.

[livo]

Why reinvent the wheel? A doner kebab isn't complete without red sauce and toum.

https://allfoodi.com/doner-kebab-red-sauce/

https://dobbernationloves.com/food-drink/kebab-garlic-sauce-recipe/

[tempest63]

Why reinvent the wheel? A doner kebab isn't complete without red sauce and toum.

https://allfoodi.com/doner-kebab-red-sauce/

https://dobbernationloves.com/food-drink/kebab-garlic-sauce-recipe/

Sauce Al Toum is, without question, a gift from the gods and I usually make a batch whenever we have people over for a BBQ. But as mentioned elsewhere on this thread for me it has to be lemon juice only, the only option available when I tucked into my first Doner kebabs back in the 1970's.

I noticed that there is a German Doner outlet opened in Chelmsford, their menu mentioned beef and chicken options but no lamb.

[Peripatetic Phil]

Why reinvent the wheel? A doner kebab isn't complete without red sauce and toum.

Most hamburger eaters would same the same about a hamburger ("must have the salad / mayonnaise / tomato ketchup / gherkin / w-h-y"), but I'm sorry, I disagree.  When I have a hamburger, I want to taste the burger and the bun, nothing more (apart from lashings of salt, that is, and cheese and/or bacon if I am after that particular variant that day).  And I am exactly the same with my kebabs — kebab meat, pitta bread, lemon (for shish kebab, not for doner) and some pickled chillies, nothing more.  Each to their own, of course, but if I can't taste the primary ingredient unadulterated by salad / mayonnaise / tomato ketchup / gherkin / red sauce / toum / w-h-y, then I don't want to know.
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** Phil.

[Secret Santa]

apart from lashings of salt, that is, and cheese and/or bacon ...

So salt, cheese (salty) and bacon (salty). Are you seeing a pattern here Phil? I have serious doubts you can differentiate any food from any other except by its degree of saltiness.

[livo]

Most hamburger eaters would same the same about a hamburger ("must have the salad / mayonnaise / tomato ketchup / gherkin / w-h-y"), but I'm sorry, I disagree.  When I have a hamburger, I want to taste the burger and the bun, nothing more (apart from lashings of salt, that is, and cheese and/or bacon if I am after that particular variant that day).  And I am exactly the same with my kebabs — kebab meat, pitta bread, lemon (for shish kebab, not for doner) and some pickled chillies, nothing more.  Each to their own, of course, but if I can't taste the primary ingredient unadulterated by salad / mayonnaise / tomato ketchup / gherkin / red sauce / toum / w-h-y, then I don't want to know.
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** Phil.

Did you not eat a proper Australian hamburger when you were here Phil? No mayonnaise, gherkin (pickle) or ketchup anywhere near our Aussie burgers mate. The basic burger, or plain hamburger as it is known, consists of the pure beef pattie, fried onion, tomato slices and lettuce on the toasted and buttered sesame seed bun, with barbecue sauce but the main thing is that it has to have slices of sweet beetroot.  From here you build with the extras being cheddar cheese slice, bacon, fried egg (runny yolk) and if you order a burger with the works you will get all of the above with a slice of pineapple as well.  As we say over here, wrap your laughin' gear around that.  You can't be satisfied unless you have beetroot and beef juices mixed with runny egg yolk running down your forearms and dribbling from your elbows.