How to make Doner Kebab Meat | Better than the takeaway

This is a full tutorial on how to make Doner Kebab Meat, better than the takeaway.
This recipe uses the DA MALAT Doner Kebab Seasoning. To buy the seasoning, click here: www.damalat.com/product-page/...
To buy other DA MALAT spice blends: www.damalat.com/shop
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[@goldP182]

Best kebab I ever tasted, never get one again from a takeaway... top marks sir

[@Gravitational234]

Tip: I found it much easier to spread the mixture out thin using oiled foil and hands or rolling pin on a large as possible non stick tray and grill/bake or even fry it, then cut in to strips with scissors. . If it sticks to foil just cook with the foil on till it renders fat and releases and take it off. Can reuse foil too. It cooks way quicker and no need for tricky uneven carving etc. Can also freeze portions flattened between foil and cook from frozen very fast. Hope you find this useful and thanks for all the videos

[@DaMalat]

Great tip, thanks Craig, much appreciated

[@paul_raftery]

Nice recipe and credit to the followers there! 2 donner kebab videos this week, is becoming a specialist subject. Great job cheers

[@DaMalat]

Thank you. All done for Doner videos for another year now 🙂. It's probably the most requested subject on the channel, especially from ex pat communities around the world.

[@JammyGit]

I've already bought your Indian base gravy mix, I could do with some more....and some of this kebab seasoning too 👍

[@SadieLast-vs8dl]

Thanks locks yummy!

[@oldnsad]

Adding lard is a game changer. I would never have thought of it but it takes it to the next level (I added 100g 😉)

[@jonathanjames3984]

That's an extra 900 calories, no wonder it tastes nicer!

[@jimbop4499]

That looks so much better than the last attempt.
Sausage making is all 30% fat, anything less is a dry sausage. It renders out in cooking but the banger is moist.
I have one of those cheap vertical rotisseries and while it does a great job, it takes forever only having a small lump of meat to cook/carve.
Think ill try your oven method.
Wonder if this would work with pork back fat?

[@DaMalat]

Thanks. Should imagine pork back fat will work a treat.

[@mountain_del1863]

Absolutely delicious, just tried it and it was superb. ❤ just one question if I may. Leftover sausage? Wait till cool, refrigerate and refry/grill???

[@isyt1]

Looks superb! I think the beef dripping probably made the biggest difference.
I like the mincer but I’d bet you get a smoother meat with the previous method of using a blender

[@DaMalat]

Thanks. The mincer seems to cope better with the sinews within the mince. I found the blade on the processor would get clogged with sinews quickly and had to be freed to stop the motor burning out.

[@andybrown7152]

Hi, any recipes for the chilli sauce the kebabs shops knock out.
Keep the vids coming

[@scottjackson458]

google this 'Heera Extra Hot Chilli Sauce', if you want it milder mix it into 50% mayo and 50% natural yoghurt (or just natural yoghurt, greek style natural yoghurt works) add a bit of salt and a squeeze of lemon if you like. 👍

[@dronecity1699]

I presume the high Salt content is a preservative to give shop kebabs a longer shelf life ?

[@FrazierMtnCheese]

Great video and recipe 👌 👍 A request from the USA 🇺🇸 Can you put the option of what the USA price is for your products? Thanks.

[@DaMalat]

Thanks Don. I'll ask regarding the prices on the website but I think it's out of DA MALAT's hands as they go through a secure portal for payments (Worldpay) and that account is a sterling account. I'll ask though to see if anything can be done. DA MALAT ships a few times a week to the USA so presumably those customers have the currency calculation converted at their end?

[@sheilam4964]

👍👍👍👍👍

[@user-ys8dq3fb2n]

I'm sorry but when i first read this the first thing that came to mind was the Donner Party...apologies.

[@markshirley01]

Hi instead of the beef dripping use a large onion pureed and a few tablespoons of yogurt.
Then freeze your sausage - and then slice off from the freezer and pan fry one side predominantly

[@RS-ln3ns]

IN THE TAKEAWAY KEBAB MEAT, THERE'S ALSO A PERCENTAGE OF TVP-TEXTURED VEGETABLE PROTEIN, MIXED IN WITH THE MEAT.

[@Equinoxious342]

False health claims. There is nothing wrong with increasing the fat content to 30 or 40% using clean beef tallow. By doing what you are doing, you have inadvertently made the meat less "healthy" because you have increased the proportion of lean meat - which does have health implications. More lean means more iron retained in the body that it cannot expel which is toxic - unless blood is donated regularly in which case there are little or no detrimental health implications.
Now on to salt, there is no detrimental health implications in terms of blood pressure from increased salt content. If YOU are going to say that, please state the average increase in blood pressure caused for both systolic & diastolic conditions and show how this is outside the normal daily fluctuations in pressure.
Please stick to doing great recipes and not spreading mis-information regarding what is and what isn't, in your opinion, "healthy". It's not your place.