Topic: Doner Kebab time!!

[Edwin Catflap]

Hi Thought i'd do etavirp's doner kebab recipe for a change and mighty fine it was too! The only downside is the pitta's as i dont have a griddle etc (induction) so toasted them a bit. Made the spicy red sauce with onions and also the garlic sauce and some mint dip and salad!!

My favorite kebeb type meal is gyro's that i used to get in Germany in Detmold with Cayenne pepper and Tzatsiki soaked into the bread (now there's a recipe I'd like!!

Heres the pics (a bit blurred)

[StoneCut]

Looks really nice !

But isn't that a "K?fte" (or Kofte) instead ? To my knowledge a D?ner is sliced from a rotisserie - the meat is a mix of minced meat and whole meat. A "K?fte" is like a (spiced) hamburger patty or meat ball - or a german "Frikadelle" - to  my knowledge, so this description would seem more appropriate.

[Edwin Catflap]

Hi Stonecut, yeah its a bit of a misnomer but it was the size of a small loaf so bigger than a frikadella and the test was to slice it as thin as possible to replicate the skewer trimmings. Very tasy recipe and simple and no added oil, so..... healthy?!!! 

[colin grigson]

Looks good Eddie !

How did the taste compare to a T/A kebab ??   

[Edwin Catflap]

Hi Colin, pretty close althogh a bit drier but nice and spicy with a lingering garlicky taste, the spcy onions and garlicky sauce were very good as well. I want to make one like the Giros in Detmold with the tzatsiki, remember them and Fat Sam's? Yummy!!!!!!!!!!!

[976bar]

Hi Edwin,

Could you point me towards this recipe please?

Looks really great by the way

[Edwin Catflap]

Hi 976 it's here, hope the link works 

http://www.curry-recipes.co.uk/curry/index.php?topic=6145.0

[976bar]

Hi 976 it's here, hope the link works 

http://www.curry-recipes.co.uk/curry/index.php?topic=6145.0

Thanks Mate, Got it

[Malc.]

Well done Edwin, the 'old school' doner that first hit our shores in the UK is hard to find these days. I have been very tempted to do this recipe but have simply not got to it as yet. The only reservation I have is that the meat is being baked as opposed to being grilled. I wonder if it is worth trying this under a grill, a bit of a handful i agree but maybe worth a try?


I have just taken on a new client who actually makes his own doner recipe on site. He added "we make our own to ensure the best quality". I haven't tried his doner but he did mention they use a mix of mince & meat that they cut from the bone themselves. I'm fairly confident I could get the recipe if I ask him.i'll keep you posted.

[Edwin Catflap]

Hi Axe there is mention of lamb and beef together in one of the offshoots to the link above. You could try grilling and make the loaf flatter?? It might also be worth basting the loaf as there is quite a lot of scrummy juices coming out.