Topic: Doner Kebab time!!

[StoneCut]

Okay, first off there's a small but important difference between Gyros and Doner (I'll just say Doner from now on since the Umlauts don't work here):

Gyros is, usually, made from pork. D?ner is, usually, made from either lamb/mutton or chicken/turkey. Some Doners are even beef-based and/or contain minced meat. Gyros is, where I live, ALWAYS made from pork and never from minced meat.

The typical Gyros spices are garlic, thyme, oregano, salt and pepper. Sometimes (but definitely not necessarily) it also features cumin, majoram and coriander. However, these last ones are optional.

The typical Doner marinade contains garlic, thyme, oregano, salt, pepper, chilli, paprika, onion, tomato and parsley.

So, they really are two separate beasts especially since a Gyros is served with pretty thick Tzaziki with cucumber bits (easy to make!) and coleslaw whereas a D?ner gets served with mixed salad and (usually) a red hot sauce and/or spice ("Pul Biber" or "Harissa", depending on where you go) as well as a thin joghurt sauce.

If you would like to reconstruct the "german" Gyros taste from scratch you should start with pork and just the bare neccesities (ie skip the cumin and coriander, feel free to add majoram) - DO NOT ADD CHILLI TO GYROS!

[Edwin Catflap]

Thanks for that Stonecut, i adored gyros whilst i was serving out in Germany so ill definately have a go at it and the Tzatsiki, especially with the price of Lamb nowadays!!! 

[Edwin Catflap]

Found this for the Tzatsiki

Cool and creamy, this tangy cucumber dip flavored with garlic is the perfect compliment to grilled meats and vegetables. It's served on the side with warm pita bread triangles for dipping, and is also used as a condiment for souvlaki.

Prep Time: 20 minutes
Total Time: 20 minutes
Ingredients:

[976bar]

Hi Edwin,

I'll post a new recipe on here for authentic Pork Souvlaki with Tsatsiki, a recipe I obtained when I used to work in a Greek restaurant many years ago. You may have seen my beef stifado and kleftico recipes on here as well?

Coming back to Doner Kebabs, when we used to make them in the restaurant, it was always a mixture of lamb and pork mince which gave the flavour.... Something you may want to try

[Aussie Mick]

I like the look of this thread.

I've cooked this donner recipe quite a few times with the two sauces, and whilst I admit it is quite a tasty recipe, it does turn out very dry, due to the fact that it is baked, and needs to be cooked right through all in one go.

The best donner kebab I EVER tasted was at a place near Man Uniteds ground called "The united Chippy" It was an old Cypriot fella that had run the place for years, and it was beef rather than lamb that he used. it was deeelicous food. Last time we were home, we headed for this place, but alas, it was not under the same ownership.

I'd love to know how to replicate this food.

[976bar]

I'm thinking that once I have made this, I might freeze it then use one of those slicers you would use for getting really thin slices of courgette etc. (For the life of me I cannot remember what its called lol).

This is the way I make and cut Beef Carpaccio, very thin slices of raw fillet steak, which are cooked by brushing with a mixture of lemon juice and olive oil, then finished off with a mustard dressing and salad leaves... simply heaven

[chewytikka]

That'll be a Banjo Bob ;D

I'd love to see you cut raw steak on one, truly amazing.
H&S Tip: Wear some oven mits or chainmail gloves.

I've always hated the smell (stench) of Doner Kebab but had the Chicken Pita Gyros
on holidays a few times, really good

Best one ever was at a beach hut cafe in Malta.

Loads of stuff on the web, related to this - cheers
http://pittagyros.webs.com/apps/videos/videos/show/2067246-gyros-construction

[976bar]

That'll be a Banjo Bob ;D

I'd love to see you cut raw steak on one, truly amazing.
H&S Tip: Wear some oven mits or chainmail gloves.

I've always hated the smell (stench) of Doner Kebab but had the Chicken Pita Gyros
on holidays a few times, really good

Best one ever was at a beach hut cafe in Malta.

Loads of stuff on the web, related to this - cheers
http://pittagyros.webs.com/apps/videos/videos/show/2067246-gyros-construction

For some reason we had egg sandwiches out in the field with the SAS when I was in the army and they called those egg banjo's, why I'll never know!! But have never known a slicer to be called one  ;D

I cut the raw steak (for the beef carpaccio) while it is still frozen using one of these. As the meat is hard, it works quite well, not sure about the Doner yet though...

Malta... now that brings back memories, I love the place Did you ever venture to Gozo? What a spectacular island...

Will check out your link and thanks

[chewytikka]

Must have been a Mandolin then Bob.
Banjo - AKA Sandwich - is a Northern expression - further North they call it a "Piece"

Loved Gozo, great holidays there, sadly the last time was 10 years ago
Good memories, like you say.

[976bar]

Must have been a Mandolin then Bob.
Banjo - AKA Sandwich - is a Northern expression - further North they call it a "Piece"

Loved Gozo, great holidays there, sadly the last time was 10 years ago
Good memories, like you say.

That's the beast, a Mandolin and yes you are right, chain gloves are needed. Saw the Rick Stein sketch again the other night, that looks bloody painful!! lol

I haven't been to Malta since the early 80's but plan to go back within the next 2 years, absolutely loved the place