Quote from: Ghoulie on April 30, 2018, 12:15 PM
Don't forget the shawarma style - much better than any doner kebab imho - https://curry-recipes.co.uk/curry/index.php/topic,13466.0.html - it's the tahini sauce that really makes the lamb shawarma zing with that extra taste - use unhusked tahini paste.

Thanks gholie, I will certainly check it out 

Glad to hear you're still having good success Garp. My enthusiasm for Pizza died a bit, but today I revived it with a kebab pizza (which is quite a thing where I live). Using Rich's doner kebab in a tin recipe and some red and white kebab sauce recipes from YouTube. It really came out well...

The basic pizza is a magherita, then you just top with salad, kebab meat and red (chilli) and white sauce (garlic).

Quote from: Gav Iscon on April 30, 2018, 11:22 AM

Quote from: Sverige on April 29, 2018, 04:09 PM
Well I gave this a go. Technique definitely has potential but the flavour wasn't what I was looking for, not close to a kebab shop and generally too "herby" so I will adjust that down next time. I did sub minced beef for lamb though, but according to the signs in my local shop the kebabs around here are made with beef (or more likely horse...).

Which one did you give a go Sv?  I'd love a good doner recipe. For me I like to do them on the BBQ or failing that i just put in the oven.. Kebab-y type things are on this years hit list to do.

I followed the recipe in the OP, but I used dried mixed herbs instead of dried oregano. Maybe that's why it came out too herby. Today I made kebab pizza with the kebab meat. Will put a pic of that into my pizza thread.

Thanks for the tips SS

Well I gave this a go. Technique definitely has potential but the flavour wasn't what I was looking for, not close to a kebab shop and generally too "herby" so I will adjust that down next time. I did sub minced beef for lamb though, but according to the signs in my local shop the kebabs around here are made with beef (or more likely horse...).

I used an electric pressure cooker to pressure steam it for an hour, then cooled it in fridge before slicing as it was definitely too crumbly when freshly cooked.

Some photos to keep Elsie happy....

Awesome idea here, thanks.  I tried something similar last night and it worked a treat. 

Thank you Livo. It's an interesting article and I'm sure I could've done more with my block of tofu. Mostly it was the squishy texture which put me off; It was quite unlike meat. Maybe buying extra firm tofu next time would alleviate that, but for now I'm just sticking with chicken.

Isn't it a bit confusing to be talking about traditional Indian cooking in a topic about BIR mix powders on a BIR forum? Yes you can mix together some spices and add it when you cook a traditional curry, but the concept of  "mix powder" is central to BIR cooking and used on this forum in reference only to the BIR style, not to mention this forum thread started as a comparison of various BIR mix powders.

Also, whether your brain can comprehend the admittedly Einstein-level concept of using a curry powder as part of a mix powder or not, the fact is the evidence supports the vast majority of BIRs in the UK do create their mix powder this way, so all you're going to do by sticking with individual spices in your mix is get yourself further away from BIR style, somewhat missing the point of this forum... 

Well I tried tofu and can understand it could be mistaken for chicken when you first cut into it. I took a pic because it looked so chicken-like.

Taste and texture is a different matter. I found it bland and quite squishy, sorry to say. It's not for me, especially at the price they want for it.

Thanks Livo, your food looks great.