Here's a tip for anyone who will make this recipe: If you wanna make it more accurate and more Döner Kebab-like, grate an onion and add its juice to the marinade. It will make the marinade more acidic and tenderize the meat. I learned this from the Döner Kebab makers from Turkey, and believe me, it will make an awesome difference.
Acidity doesn't tenderize meat, in fact, it can chemically cook the proteins if you marinate for too long. Onions contain enzymes(mostly protease I believe) that do tenderize the meat though and they taste great! It's the same concept as the Japanese dish Chaliapin Steak, where a cut of beef is covered in chopped onions to tenderize it. Lots of plants contain meat tenderizing enzymes, most famously pineapple and papaya, and can be used for the same purpose to great effect, just with a different flavour profile.
I use to make Doner kebabs over 30 yrs ago here in London for both Greek and Turkey food places. 1st of use only lamb and this is should be minced applied in balls and layered with lamb breastflap which adds an amount of fat that supports the build. Add in blended onion and a dry mix of herbs including oregano paprika chilli black pepper mixed herbs and salt. Mix in a blender to a dough type consistency. The largest kebab I've made weighed 360lb, that's 25.7 stone.
Like you I have been making my own Döner ever since I left Berlin and Germany over 10 years ago. The best way to keep the minced beef upright on a spit is to bind it with semolina (Grieß). It's a starch and neutral in flavor. It will hold without needing to freeze it so it drastically reduces the cooking time on such a small spit grill for home use. It works like a charm and I highly recommend it!
Actually I've seen it in a video and they were using semolina. Since it is expesive here I was trying to use simple flour but it still pushed out on the bottom due to the added weight. Does semolina bind better than flour or breadcrumbs?
My Name Is Andong Update for anyone considering trying this recipe - it is fantastic! The oven baking method works great! Thank you for sharing this - it was an absolutely delicious, nostalgic Döner!
OK let me give you a pro-tip. You were close to getting it perfect by pre-cooking the meat in the oven. The secret is to wrap the meat as you prepared it, in plastic foil, really tightly. Then, you boil it in water (!!!) while it is still wrapped! Don't fully cook it, 5-10 min max should do. Let it rest, then freeze it. The next day you can slice the meat and grill it however you like. Or, you can even use the rotiserrie again, since the meat is pre-cooked, all you want it to do is crisp it a bit. I do it slightly different. I use a small pan, add butter, and bake/fry the slices in the pan. I dip the bread with the juices before adding sauce etc. Perfect results!! Try it, and tag me when you have the results. Looking forward to it ;)
I am Turkish and I live abroad so I was never able to find the real Doner Kebab taste anywhere outside so I decided to make at home and started to make perfect ones after multiple tries. Let me give you some tips and tricks. For the taste of real Doner Kebab, you have to marinate the meat 1 night before if possible. Slice your meat really thin and add into the marination below; You need a few important ingredients for marination; Yogurt (Not the creamy one, the regular one ) , Black Pepper, Chili powder (Dont use a lot, just let it give some color), some mineral water (yes, you heard it right), salt, tomatoe puree, a bit of tomatoe paste and grated onion. After marination process, if you have the Doner Kebab thingy, just put all the meat as you did on your video, or you can just julienne cut the meat and fry it on a pan with some oil. Your meat will be soft and really delicious with this marination, rest of the sauce and service is depending on you. In Turkey, we do not use a lot of sauces like in shawarma or Greek gyros because we believe that sauce is covering the taste of the meat. Have a great day!
@@reallifefrankenstein Hab ihm gegenüber nichts schlimmes geschrieben und du kommst gleich so. Geh mal zurück in deine Troll-Ecke du Germanistikstudent.
Thank you so very much for this video, Andong! I made this today for my family and they loved it! I made them German-style, but wrapped into burritos using 14" flour tortillas because I didn't have time to make pita from scratch. I served it with some delicious koshari on the side and it was all great. I really appreciate all the work you do to make these videos and yes, they are improving people's lives. All my best to you and yours.
This is seriously one of the best videos I have ever seen on TH-cam. The way you break it down not just what you did but why you don't do something else, makes it SO interesting for knowledge and of course cooking
In einer Folge „Kitchen Impossible“ mit Tim Mälzer wird der Kandidat der Folge herausgefordert Döner zu machen und da erfährt man ziemlich viel über das Geheimnis des perfekten Spießes! Vielleicht schaust du mal rein und holst dir etwas Inspiration :)
I was binging some of Andong's older videos. I've developed such a palatte for chinese food, I've started making some of my own recipes now! Today's fried rice was BOMB!!! Cheers! (When u so early u havent finished watching the vid so theres nothing to comment about :/)
Nice video, let me give some tips on getting perfect Doner at home. The machine, Aldi (in Australia) sold a gas powered rotisserie. This is a 2 burner gas unit that can easily handle up 10 KG. It comes with all acc other than the gas bottle. Does the fatherland Aldi sell these? The mince your mix is great but go easy on yogurt (garlic powder is nice addition too) I would also aim for a 70/30 blend not the usual 80/20 that you will get in a supermarket. Once the mince is well mixed you want to have big hamburger sized patties ready to go for assembly, use a cake tin or similar and really push the mice firmly in place. The Lamb fillets between the mince you want to fillet as thin as possible I aim for 1-2mm, and marinate for 2-3 days prior. Assembly you first layer you always be fillet, then mince, fillet, mince, so on. Your final layer on top should be lamb fat if you have access to tail fat (we don't have this in Australia). Now that you have assembled the doner (this is important) take a long thin filleting knife and start shaving off any loose pieces (this usually from the fillet lamb), these scraps can be placed on top just before your fat layer. OK so now we've assembled shaved the doner, now wet your clean hands and rub the doner up and down gently, the purpose of this is to fill in gaps voids that may still remain after the shave. OK great, cling wrap time, be generous with the wrap and wrap it top to bottom with even pressure so the doner isn't squashed out of shape. Into the freezer overnight. Next cook and cut. The knife, Doner knives have a very thin blade and are extremely sharp, the closet home knife I've have been a long bladed filleting knife. A sashimi blade seem too thick by comparison. With the above Gas unit, the first cut is about 45min from first burn, then 15-20 there after. If you don't have the machine that then I've also have success with a similar technique where I wrap the mince only mix into a tight cling wrap log and sous vide for 4-5 hours (I can't remember temp but if would have been 65-70deg). Then cut thing long slices and blow torch *only* one side. This is will you the rotisserie effect while keeping the under side moist.
This makes no sense to make at home if you have to make such an amount of meat and then wait 45 min and after that again 15-20 minutes over and over. He is right with the oven method for smaller batches. If you want to run a doner shop then i am agreeing to your method.
Tried doing Kebap at home after a recipe by Refika's Kitchen. She used almost the same method, but skipped the baking part and just put the raw meat into the freezer. Worked quite well and turned out to be delicious
Love your channel- your positivity, humor and teaching skills. Bought your book and this is the first recipe I am going to attempt. Keep up the great work!
I’ve been using the method for chicken and I’m very happy with the results. Instead of the 2nd roast, I prefer to pan fry the sliced chicken with some butter until I get crusty pieces here and there. I serve it over warmed up Turkish bread diced, garlic yoghurt and tomato sauce. Just like the real thing on a plate.
Quick tip, when adding the mince to the food processor smothered oil around this will help to better manage the meat during the grinding and removing. I hope this makes sense.
I worked at a restaurant in West Hartford CT, and that is how we made our meat for Gyros..well theirs was pre brought, but I adore your idea on making my own blend. I look forward to trying this!! 😁
I was SO worried you were going to pull out some specialty equipment, and, when I saw the rotisserie, I was sorely tempted to skip the video. I stuck with it, though, and am extremely glad I did! I cannot wait to try your method(s). I LOVE, LOVE, LOVE doner, but have had no way to make it for myself. Thank you!
Getting the sauce right, is what is the real challenge. I often made Döner at home, but the sauce always is the trickiest part. Its not only Zaziki, its more saucy / fluently.
The garlic sauce is more mayo based instead of yoghurt, it's a mix actually. Tzatziki is pure yoghurt and is Greek. When i make the sauce i use mayonaise, lemon juice, parsley, garlic and maybe a hint of yoghurt. add water if you need to thin it down.
I think most Americans are going to think that. It would need rebranding for the US or everyone is going to assume it’s the hottest new recipe in cannibalism.
@@zoicon5 In the 90s, there used to be a place called Donner's Diner near Lake Tahoe. They had an advertising billboard that said, "Make your party a Donner Party! We cater!"
The anglicised pronunciation is way more like "donor" or "derner" than "donner", so the joke falls a bit flat since it is quite a stretch even by "dad joke" standards.
@@timseguine2 I don't know, I heard a few locals pronounce Donner as "Derner". Are we 100% sure of the historical pronunciation? It may be like Muller vs. Mueller, an Anglicization of a German name
Du bist ja echt der Hammer. As someone who speaks English and German fluently, I love listening to your english. It's like listening to someone who is actually interested in speaking the language. And the accent is definitely on the cute of life lol. Oh and the content is so bomb, I came in through the hummus videos and I don't regret it.
Oh Andong... I'm sorry this comment is a bit late but I'm Turkish and have made "Döner" at home in Germany with what was available with a very easy method which also produces great results. You can just freeze a piece of meat(will explain later) halfway through so that it's kind of solid but not a block of ice. Then you can easily cut very thin slices if you have a sharp knife. Afterwards take those pieces, fry them in butter until well browned, and then season with salt and pepper (or add extra spices if you want but I wouldn't). Clarified butter would probably be better but I didn't bother and if you use normal butter like me, put some butter into the pan with every batch of meat and after every batch, wipe any butter left in the pan with a paper towel to prevent the burnt butter taste. I put the cooked meat in a bowl covered with foil to keep it warm until serving. For the piece of meat, you don't need an especially tender piece but it should have some fat in it. I believe I used Schulter or Brust. Go for a piece that would be used for ground meat, since those are usually the cheap and moderately fatty pieces. Make sure you remove any silverskin or other tough material from the meat before freezing.
Wow what a helpful comment! Can I cut pieces, throw them in a ziplock and freeze so I can take those out before a party and fry? Or would they stick to each other?
My wife cooks a sort of loaf style, minced lamb, dry spices, gives it a good beating, into a tin, cooks it, halfway through she drains off all the fat, and turns over the loaf, back into the tin, and pours half the fat back over it, then back in the oven. When it's done, she wraps in foil and lets it cool, then slices it thinly. Best I've ever tasted, and even friends who have mini rotisseries have agreed.
Very happy to see so much döner content on youtube recently. And in the past few years there has been a good influx of doner shops opening in north america. Hopefully the trend continues
Tears of Joy freely flowed down my cheeks when this popped up on my feed. It has been 17 years since I fell in love with Döner in Baden-Wurttemberg. I've not been able to replicate it. Thanks to you, you Beautiful Being, I'm bringing Döner to Colorado, USA. 🥰 Thank you.
In Turkey, only the fast food style döner shops use the machine, otherwise you always see a döner master cutting the döner with his long knife. A good döner master is measured in their skill to cut the döner meat so precisely that the meat pieces they cut look like leaves.
Hi Andong. Love this series, döner is one my favorite dishes. Question: I got lactose intolerance, so what advice can you give to making this a lactose-free dish?
To be fair, trace amounts of lactose will be present left over from fermentation. But hey, if the lactose intolerant chinese majority are able to consume vast amounts of yoghurt products, then you should be able to
How about the sauces they use? deutsch: Und was für Soßen kommen drauf und rein? :D Weißt du wie man die "am nähesten" machen kann? Speziell natürlich interessiert an Scharf ;)
Bei den meiste (also billige döner) ist das "Fleisch" kommplett dünn püriert und angedickt mit stärke. Original: nur geschichtete fleischstücke dnd eine Zwiebel oben drauf.
I'm curious, have your ever tried (or even heard of) a Donair? It's a variation of Doner created in Atlantic Canada. The spice blend in the meat is different. More onion and a little more heat spices, and the sauce traditionally served with it is a thick, sweet, garlic-type sauce. It's a meal you can't stop eating, but regret eating it after your done. If your a Doner aficionado you should definitely give this cousin to doner's a try.
@@topperharley2768 Magical Asian powder which improves your cookingskills. Just Google Mono sodium Glutamat. I think andong made a video about it as well
Excellent solution to use the pan juices for later crisping. One trick I learned from Alton Brown's gyro recipe was to put a brick (or something similarly heavy and oven proof) across the top of the meat while baking to keep things compressed and packed.
My local uses an electric knife to slice of the large rotisserie, and they have 3, one each for chicken, lamb and beef. Still, you've given me all I needed to reproduce 'meat on chips' that the kebab shops all do these days. Thank you!
@@renzowen a pita gyros is like heaven. Especially the bread, it's like a thick fluffy bread pancake (like a wrap, but thicker and breadier). The gyros itself is delicious but varies from place to place.
Starch (like potato starch, corn starch, tapioca starch), or gelatin, helps bind the meat together and traps in moisture/grease ... Making the meat stay moist. Most smooth emulsified meats have a binder.
@@CallMeBrunner hi. I have always tried random amounts. Sometime I should measure the meat to starch ratio... but sorry don't really know. I'll guess 1 heaping teaspoon to 16 oz of meat.
@@albemar78 I've read some food science papers on the matter of meat produce texture and liquid retention, and what I came up with was 3g starch/ 100g of meat. Gonna try it out later this week..
@@albemar78 Tried it out on thursday! While liquid retention was far greater than what was shown in the video, it still shrunk quite a bit. I reckon anywhere in the 7-8g starch / 100g meat should do the trick. Cheers.
“Wow" you sir are an evil genius ❤️ I’ve been through all these steps (using the home rotisserie) and all the problems you came across at the start of the video I encountered with all the same results (heart breaking shame) so I gave up ( having a kebab shop at arms length to me) might as well (😢) but no (I’m not defeated) just from watching your methodology I’m going back in like the 007 of the Döner kebab meat world to kick some Döner meat butts 🥊 from seeing all your tryouts and comparing them to mine I know this tutorial is a winner ❤️ I will edit this comment with the results, you gained yourself a new subscribe
When I slice the cold meat, I use a mandolin. You get even, super thin slices that way. Much easier than hand slicing, you just have to be careful when using these of course.
I did this last weekend- with a few changes. First I did an hour at 180, none of the fat came out, it was an incredibly moist lamb meat loaf, it didn't need adding back whilst frying. After 40 mins in the freezer I was able to carefully carve thin strips- I didn't have the patience to wait- it was still hot, and I reckon I could do it straight away. I also added cumin, garlic ginger and 3/4 dried birdseyes to the meat. 10/10 Kebab. Thanks for the inspiration!
Did something similar today. Marinated deboned and slightly hammered chicken thighs, threw them on a skillet, seared for a couple of minutes each side, took out chicken, cleaned the skillet off of burned marinade, threw chicken back on reheated skillet until it's done. Perfectly juicy inside, caramelized and crispy outside. Sliced the meat thin, poured over hot juices and oil that was left in skillet. Oh my God it was tasty. Will try to sear for a minute after slicing for extra taste.
Here's one far outside the box & where you can still use your home unit: To get your thin shavings, use a hand peeler (like one for cucumbers). Super thin & consistant.
@@Elbot120 have you seen them use it?? Some shops have those electric cutters that can cut the meat very thinly, i think you can adjust the slice thickness.
If you have the time, look up Doner Kebab by The Hairy Bikers. They really show you how it's done properly, without needing to freeze anything. Not the fast-food style that you get over here in the west though xD
Hi there Andong, I have spent yrs perfecting spicy food and have found a great way to make beef / lamb / pork doner - without needing to mince; 1) Sharpen your knife - I do this on my cheap electric grinder 2) Cut the RAW meat into ultra fine slices. I used a pork shoulder joint and a lamb leg. 3) Place the slices in bowls - one for lamb for example, of SALT PETER AND WATER - u get salt peter on Amazon. This tenderizes AND EMULSIFIES the meat. But I only did mine for 24 hours as I want the slices to retain their integrity 4) Remove the salt peter water - RINSE the meat thoroughly 5) Add you spices - paprika, fine cut herbs AND BLACK PEPPER. No doner is right without m,asses of black pepper. 6) Add very very finely chopped fresh garlic, or home made garlic paste you've made in a pestle and mortar. DO NOT USE SHOP BOUGHT PASTE. 7) I add a very small amount of yogurt. 8) Add fresh lemon juice 9) Marinade for a few hours or longer NOW YOU COOK THOSE SLICES UNDER A HOT GRILL OR OVER FLAMES, on one side only As long as quickly cooked, will not be dry I also make my own pita or Syrian bread Hope this helps
Man, I miss them. I used to have tgem all the time in Esslingen, when I was stationed in Nellingen Kasern (now Scharhauser Park). Back in the mid 80's. He didn't have the chicken, tho. Sounds pretty good. I may have to take a trip over, as soon as this Corona thing is over!
That emulsified meat log is what we call donair in Halifax, Canada. Greek and Turkish immigrants brought the practice over and it is very similar to european Döner in origin and taste!
I dunno if you tried this or not, but I wrapped my meat into a fat sausage shape in kitchen foil and baked. After an hour (1Kg of meat) I unwrapped and baked one side ofr 20, and then the other sode for 20. It worked pretty well.
Here in Australian Doner kebab shops, some of them use a handheld slicer like what they use to slice deli meats. They get those thin shavings consistently even with less left on the doner.
Here's a tip for anyone who will make this recipe: If you wanna make it more accurate and more Döner Kebab-like, grate an onion and add its juice to the marinade. It will make the marinade more acidic and tenderize the meat. I learned this from the Döner Kebab makers from Turkey, and believe me, it will make an awesome difference.
Do you add the actual onion or just the juice? Or both?
@@ecvjtv2778 you can add both, most of the recipes recommend to use onion juice only but nothing wrong to add both I think
@@berdansargol1577 Ah I see. Cheers for the quick reply!
Acidity doesn't tenderize meat, in fact, it can chemically cook the proteins if you marinate for too long. Onions contain enzymes(mostly protease I believe) that do tenderize the meat though and they taste great! It's the same concept as the Japanese dish Chaliapin Steak, where a cut of beef is covered in chopped onions to tenderize it.
Lots of plants contain meat tenderizing enzymes, most famously pineapple and papaya, and can be used for the same purpose to great effect, just with a different flavour profile.
@@DamnZodiak heat would then denature and cold would slow down the process?
I use to make Doner kebabs over 30 yrs ago here in London for both Greek and Turkey food places.
1st of use only lamb and this is should be minced applied in balls and layered with lamb breastflap which adds an amount of fat that supports the build.
Add in blended onion and a dry mix of herbs including oregano paprika chilli black pepper mixed herbs and salt. Mix in a blender to a dough type consistency.
The largest kebab I've made weighed 360lb, that's 25.7 stone.
Fuck! That's one big Kebab. Should take me an hour to eat it 😯😉
@@thetkida I am Turkish from England and I find the kebab we get here is better quality than Berlin
@@RBLXDignitysHQ As a Brummie, I resent you for shattering my illusions
@@AbsoluteBarstool EY but English kebab can't be compared to having kebab in Turkey bro, that really is another level
360lb, that's 25.7 stone. So about 3 cereal boxes right?
Like you I have been making my own Döner ever since I left Berlin and Germany over 10 years ago. The best way to keep the minced beef upright on a spit is to bind it with semolina (Grieß). It's a starch and neutral in flavor. It will hold without needing to freeze it so it drastically reduces the cooking time on such a small spit grill for home use. It works like a charm and I highly recommend it!
Actually I've seen it in a video and they were using semolina. Since it is expesive here I was trying to use simple flour but it still pushed out on the bottom due to the added weight. Does semolina bind better than flour or breadcrumbs?
Semolina grain is much thicker then bread or all-purpose flour is too thin to make it stick together.
I was like "this guy's umlaut pronunciation is on point, I wonder where he's from" oh... Berlin, that explains it.
Having moved to the US, where it is impossible to find Doener, I wish I could like this video twice! Thank you! This is fantastic!
Kotti Berliner Döner Kebap in NY
So glad to hear that! Döner fans in withdrawal are exactly my target audience :) Hope it statisfies your craving!
My Name Is Andong Update for anyone considering trying this recipe - it is fantastic! The oven baking method works great! Thank you for sharing this - it was an absolutely delicious, nostalgic Döner!
Where there are Turkish Muslims, theres doner.
@@normjay2042 why only muslims tho? Non-muslim turks also eat it
OK let me give you a pro-tip. You were close to getting it perfect by pre-cooking the meat in the oven. The secret is to wrap the meat as you prepared it, in plastic foil, really tightly. Then, you boil it in water (!!!) while it is still wrapped! Don't fully cook it, 5-10 min max should do. Let it rest, then freeze it. The next day you can slice the meat and grill it however you like. Or, you can even use the rotiserrie again, since the meat is pre-cooked, all you want it to do is crisp it a bit. I do it slightly different. I use a small pan, add butter, and bake/fry the slices in the pan. I dip the bread with the juices before adding sauce etc. Perfect results!! Try it, and tag me when you have the results. Looking forward to it ;)
This is a good tip, thank you
Aha, spot on - I tried the 'meatloaf' way before and it tastes authentiic, but the fat loss destroys the kebab feel. I might try this sous vide way :)
kSk did it this way. He made the loaf and baked it in the oven.
Boiling the plastic foil doesnt sounds like a good idea to me health wise
@@fmls8266 Use sous vide bags or vacuum bags made specifically for high temperatures, no worries.
I definitely used this technique for the Doner kebab burger and it worked really well.
yeah me too! definitely...
Döner*
Paul what the heck.... this is definetely not a place I was expecting to see you xD
For what?
@@Garvin285 I know what he wrote was cursed beyond words
One could say that Döner Kebab is.... Revolutionary! ;D
No, stop
Here, take my upvote.....but don't do that ever again!
Get OUT!
But have this upvote on the way...
This isnt reddit there are no upvotes here
@@rebelguy9487 i keep hearin donut
I am Turkish and I live abroad so I was never able to find the real Doner Kebab taste anywhere outside so I decided to make at home and started to make perfect ones after multiple tries.
Let me give you some tips and tricks.
For the taste of real Doner Kebab, you have to marinate the meat 1 night before if possible. Slice your meat really thin and add into the marination below;
You need a few important ingredients for marination; Yogurt (Not the creamy one, the regular one ) , Black Pepper, Chili powder (Dont use a lot, just let it give some color), some mineral water (yes, you heard it right), salt, tomatoe puree, a bit of tomatoe paste and grated onion.
After marination process, if you have the Doner Kebab thingy, just put all the meat as you did on your video, or you can just julienne cut the meat and fry it on a pan with some oil.
Your meat will be soft and really delicious with this marination, rest of the sauce and service is depending on you. In Turkey, we do not use a lot of sauces like in shawarma or Greek gyros because we believe that sauce is covering the taste of the meat.
Have a great day!
I feel I finally found someone as obsessed with doner meat as me.
Me to
An der Aussprache von "Döner Kebab" hört man eindeutig, dass du ein deutscher seien musst😂😂
4:10 ...
An deiner Rechtschreibung sieht man eindeutig, dass du ein dummer Deutscher sein musst.
@@reallifefrankenstein Hab ihm gegenüber nichts schlimmes geschrieben und du kommst gleich so. Geh mal zurück in deine Troll-Ecke du Germanistikstudent.
@maxx nimzz haha alles gut kein Stress
Vorallem an PAPRIKA :D
Thank you so very much for this video, Andong! I made this today for my family and they loved it! I made them German-style, but wrapped into burritos using 14" flour tortillas because I didn't have time to make pita from scratch. I served it with some delicious koshari on the side and it was all great. I really appreciate all the work you do to make these videos and yes, they are improving people's lives. All my best to you and yours.
The secret of Donner Kebabs popularity is that its the hardest meal to create at home. Genius.
It's not hard
@@mrbookish6701 what is harder?
@@Balla1527 homemade tortellini
This is seriously one of the best videos I have ever seen on TH-cam. The way you break it down not just what you did but why you don't do something else, makes it SO interesting for knowledge and of course cooking
Glad you enjoyed my nerdy thoughts! I was afraid I'd bore you guys with that stuff.
Might I suggest placing a foiled wrapped red brick on on top of the "meatloaf" cooking step. Helps the density for the slicing stage.
Ahh as a Turk this video is feeding my soul
That rendered down fat that doesn't get used, makes a great BBQ sauce too.
I am Turkish myself and I found this recipe very good:))
In einer Folge „Kitchen Impossible“ mit Tim Mälzer wird der Kandidat der Folge herausgefordert Döner zu machen und da erfährt man ziemlich viel über das Geheimnis des perfekten Spießes! Vielleicht schaust du mal rein und holst dir etwas Inspiration :)
I was binging some of Andong's older videos.
I've developed such a palatte for chinese food, I've started making some of my own recipes now! Today's fried rice was BOMB!!!
Cheers!
(When u so early u havent finished watching the vid so theres nothing to comment about :/)
You had me at "döner sausage"
radal men vatafak
someone call Ordinary Sausage
wotdefok
Brother what are you doing? 🤨
this is basically how nova scotians in canada make what they call donair. matty matheson made a video about it a few weeks ago for Just a Dash
Nice video, let me give some tips on getting perfect Doner at home. The machine, Aldi (in Australia) sold a gas powered rotisserie. This is a 2 burner gas unit that can easily handle up 10 KG. It comes with all acc other than the gas bottle. Does the fatherland Aldi sell these?
The mince your mix is great but go easy on yogurt (garlic powder is nice addition too) I would also aim for a 70/30 blend not the usual 80/20 that you will get in a supermarket. Once the mince is well mixed you want to have big hamburger sized patties ready to go for assembly, use a cake tin or similar and really push the mice firmly in place.
The Lamb fillets between the mince you want to fillet as thin as possible I aim for 1-2mm, and marinate for 2-3 days prior. Assembly you first layer you always be fillet, then mince, fillet, mince, so on. Your final layer on top should be lamb fat if you have access to tail fat (we don't have this in Australia).
Now that you have assembled the doner (this is important) take a long thin filleting knife and start shaving off any loose pieces (this usually from the fillet lamb), these scraps can be placed on top just before your fat layer. OK so now we've assembled shaved the doner, now wet your clean hands and rub the doner up and down gently, the purpose of this is to fill in gaps voids that may still remain after the shave.
OK great, cling wrap time, be generous with the wrap and wrap it top to bottom with even pressure so the doner isn't squashed out of shape. Into the freezer overnight.
Next cook and cut. The knife, Doner knives have a very thin blade and are extremely sharp, the closet home knife I've have been a long bladed filleting knife. A sashimi blade seem too thick by comparison. With the above Gas unit, the first cut is about 45min from first burn, then 15-20 there after.
If you don't have the machine that then I've also have success with a similar technique where I wrap the mince only mix into a tight cling wrap log and sous vide for 4-5 hours (I can't remember temp but if would have been 65-70deg). Then cut thing long slices and blow torch *only* one side. This is will you the rotisserie effect while keeping the under side moist.
This makes no sense to make at home if you have to make such an amount of meat and then wait 45 min and after that again 15-20 minutes over and over. He is right with the oven method for smaller batches. If you want to run a doner shop then i am agreeing to your method.
Your rotisserie is to weak. You're gonna need Der Gerät.
Or maybe try to get a tutorial from Balli next time!
Tried doing Kebap at home after a recipe by Refika's Kitchen. She used almost the same method, but skipped the baking part and just put the raw meat into the freezer. Worked quite well and turned out to be delicious
Good effort, I can see your passion for donner. I'm in the UK and donner here is lamb, there's also chicken dinner which is great
It's a very different thing to what we have in the UK. Both are great but extremely different
@@NathanRussell1 I hate the weirdly rubbery grey meat with no texture we have here in Ireland.
It's not lamb it's just mostly lamb fat the bulk is processed chicken and a bit of processed beef. UK donor meat is rubbish and not good for you
Love your channel- your positivity, humor and teaching skills. Bought your book and this is the first recipe I am going to attempt. Keep up the great work!
If you're making chicken doner meat add some tomato puree, lemon juice, garlic and chilli, it will make huge difference. Good luck 🌯🌮🍢
Structure, content and delivery 10/10 ! YT'ers this is how to do it.
I’ve been using the method for chicken and I’m very happy with the results. Instead of the 2nd roast, I prefer to pan fry the sliced chicken with some butter until I get crusty pieces here and there. I serve it over warmed up Turkish bread diced, garlic yoghurt and tomato sauce. Just like the real thing on a plate.
Quick tip, when adding the mince to the food processor smothered oil around this will help to better manage the meat during the grinding and removing. I hope this makes sense.
The new kitchen setup look sick!
I worked at a restaurant in West Hartford CT, and that is how we made our meat for Gyros..well theirs was pre brought, but I adore your idea on making my own blend. I look forward to trying this!! 😁
Use an electric knife when cutting off the spit. Perfect slices every time.
I was SO worried you were going to pull out some specialty equipment, and, when I saw the rotisserie, I was sorely tempted to skip the video. I stuck with it, though, and am extremely glad I did! I cannot wait to try your method(s). I LOVE, LOVE, LOVE doner, but have had no way to make it for myself. Thank you!
This lockdown in England got me craving doner kebab 🥺
In all fairness it depends where you go for it. All the ones I’ve been to have been amazing. My go to is Big Johns 👌🏾
Never heard of just eat?
@Hundred beast Kaido We actually don't have the best donner, authentic donner doesn't use the mixture of meats like we do, theirs is the real thing.
Hundred beast Kaido R u dumb turkey is the best country for doner nvm
The kebab spots were the only place in my town that never shut down, everything is back now tho.
You can buy a bag of doner meat in Iceland..It's soo nice.Shops are still open here in the UK.
Cool approach. Not the real thing, but close enough and most of all: you can do it at home! Great video, as always 👍
Thanks Olaf, you got what I am trying to do. It's all about the home-safe recreation :)
Getting the sauce right, is what is the real challenge. I often made Döner at home, but the sauce always is the trickiest part. Its not only Zaziki, its more saucy / fluently.
The garlic sauce is more mayo based instead of yoghurt, it's a mix actually. Tzatziki is pure yoghurt and is Greek. When i make the sauce i use mayonaise, lemon juice, parsley, garlic and maybe a hint of yoghurt. add water if you need to thin it down.
Having lived in the mountains in California for a while, the name "Donner Kebab" brings to mind completely different associations
I think most Americans are going to think that. It would need rebranding for the US or everyone is going to assume it’s the hottest new recipe in cannibalism.
Let's have a Döner party!
@@zoicon5 In the 90s, there used to be a place called Donner's Diner near Lake Tahoe. They had an advertising billboard that said, "Make your party a Donner Party! We cater!"
The anglicised pronunciation is way more like "donor" or "derner" than "donner", so the joke falls a bit flat since it is quite a stretch even by "dad joke" standards.
@@timseguine2 I don't know, I heard a few locals pronounce Donner as "Derner". Are we 100% sure of the historical pronunciation? It may be like Muller vs. Mueller, an Anglicization of a German name
Du bist ja echt der Hammer. As someone who speaks English and German fluently, I love listening to your english. It's like listening to someone who is actually interested in speaking the language. And the accent is definitely on the cute of life lol. Oh and the content is so bomb, I came in through the hummus videos and I don't regret it.
Haha indeed!
Tip and step number one for anyone trying to make authentic Turkish doner: Do NOT use minced/ground meat. Period.
Oh Andong... I'm sorry this comment is a bit late but I'm Turkish and have made "Döner" at home in Germany with what was available with a very easy method which also produces great results. You can just freeze a piece of meat(will explain later) halfway through so that it's kind of solid but not a block of ice. Then you can easily cut very thin slices if you have a sharp knife. Afterwards take those pieces, fry them in butter until well browned, and then season with salt and pepper (or add extra spices if you want but I wouldn't). Clarified butter would probably be better but I didn't bother and if you use normal butter like me, put some butter into the pan with every batch of meat and after every batch, wipe any butter left in the pan with a paper towel to prevent the burnt butter taste. I put the cooked meat in a bowl covered with foil to keep it warm until serving.
For the piece of meat, you don't need an especially tender piece but it should have some fat in it. I believe I used Schulter or Brust. Go for a piece that would be used for ground meat, since those are usually the cheap and moderately fatty pieces. Make sure you remove any silverskin or other tough material from the meat before freezing.
Wow what a helpful comment! Can I cut pieces, throw them in a ziplock and freeze so I can take those out before a party and fry? Or would they stick to each other?
My wife cooks a sort of loaf style, minced lamb, dry spices, gives it a good beating, into a tin, cooks it, halfway through she drains off all the fat, and turns over the loaf, back into the tin, and pours half the fat back over it, then back in the oven.
When it's done, she wraps in foil and lets it cool, then slices it thinly.
Best I've ever tasted, and even friends who have mini rotisseries have agreed.
Would love to have that recipe
Very happy to see so much döner content on youtube recently. And in the past few years there has been a good influx of doner shops opening in north america. Hopefully the trend continues
When cooking the “meat loaf” version, I think 90 minutes is too long.....especially as you are going to cook it again....
What's your suggestion? 1 hour okay?
Not really, it just stays on oven and you can use the meat anytime after that.
Tears of Joy freely flowed down my cheeks when this popped up on my feed. It has been 17 years since I fell in love with Döner in Baden-Wurttemberg. I've not been able to replicate it. Thanks to you, you Beautiful Being, I'm bringing Döner to Colorado, USA. 🥰
Thank you.
I think they use an electric doner knife at the restaurants.
many of them do. There are videos of people using such knives on home machines and they have no problem with slicing the meat
in germany maybe 1 out of 100 uses those electric things, i used to work over the summer in one
In Turkey, only the fast food style döner shops use the machine, otherwise you always see a döner master cutting the döner with his long knife. A good döner master is measured in their skill to cut the döner meat so precisely that the meat pieces they cut look like leaves.
Really enjoy your videos, Andong. I was in Germany for about 9 months and miss the late-night trips to the Döner stands.
Hi Andong. Love this series, döner is one my favorite dishes.
Question: I got lactose intolerance, so what advice can you give to making this a lactose-free dish?
Use lactose-free yoghurt😀
yoghurt is lacose free by definition
This comment solved itself it seems :D I'm sure soy yoghurt would also be a reasonable substitute.
To be fair, trace amounts of lactose will be present left over from fermentation. But hey, if the lactose intolerant chinese majority are able to consume vast amounts of yoghurt products, then you should be able to
thanks for the very articulate narrative and informative video!
Whoah! Nice!
PS: Pro Home Cooks collab sometimes???
Big fan of Pro Home Cooks! :) Hope I get to collab with Mike one day.
@@mynameisandong You maybe noticed we had this discussion on Mike´s Döner video.(and including Alex/French Cooking Guy)!
In a word...YUM! By the way the studio looks great!
Thank you! Glad you noticed 😊
Or option B, use actual meat slices built on top of eachother like they actually do.
I phoned my local Charcole grill after watching this😉 ! Greetings from Portsmouth England 🏴
Refika’s kitchen YT channel has a really good technique for döner at home.
I spent 2 years in Berlin from 85-87,my favorite food,still remember what it smelled like,love it. Miss it
How about the sauces they use?
deutsch:
Und was für Soßen kommen drauf und rein? :D
Weißt du wie man die "am nähesten" machen kann?
Speziell natürlich interessiert an Scharf ;)
Look up garlic sauce (orange one) and Chili paste called esme
i recently moved to north wales. not a doener place in site. i miss germany. you have saved my life!
Bei den meiste (also billige döner) ist das "Fleisch" kommplett dünn püriert und angedickt mit stärke.
Original: nur geschichtete fleischstücke dnd eine Zwiebel oben drauf.
Great video. Now I’m hungry. Good job sir
You should make this recipies printable! :D I love your content and want to try out so many things!
This guy deserves way more subs his vids are quality keep doing it man
If you still want to use your rotisserie, here is the solution : electric knife
I'm curious, have your ever tried (or even heard of) a Donair? It's a variation of Doner created in Atlantic Canada. The spice blend in the meat is different. More onion and a little more heat spices, and the sauce traditionally served with it is a thick, sweet, garlic-type sauce. It's a meal you can't stop eating, but regret eating it after your done. If your a Doner aficionado you should definitely give this cousin to doner's a try.
7:38
“Wait, where have I heard that one before!?” 🤔
And I expected “b-roll!!!”
Quite a brilliant likable presenter and nice video...practically informative. Loved it !
Wait. Let me get that straight. You mixed your own herbs without msg?
Is that you Andong?
*Edited after a few seconds msg was added*
Nevermind.
J. Warren Sry for asking but, what the hell is msg?
@@topperharley2768 Magical Asian powder which improves your cookingskills. Just Google Mono sodium Glutamat. I think andong made a video about it as well
J. Warren thank you for your answer bro
@@topperharley2768 dont eat that shiat, i once had headache. In the long run hehehe.
Excellent solution to use the pan juices for later crisping.
One trick I learned from Alton Brown's gyro recipe was to put a brick (or something similarly heavy and oven proof) across the top of the meat while baking to keep things compressed and packed.
Du bist echt DER Kebap King hahaha. Mach mal nen DÖNER KANAL auf! Grüße aus Harbin, China.
My local uses an electric knife to slice of the large rotisserie, and they have 3, one each for chicken, lamb and beef. Still, you've given me all I needed to reproduce 'meat on chips' that the kebab shops all do these days. Thank you!
Step 1. Buy Gyros at your local Edeka
Step 2. There is no step 2
@@renzowen a pita gyros is like heaven. Especially the bread, it's like a thick fluffy bread pancake (like a wrap, but thicker and breadier). The gyros itself is delicious but varies from place to place.
Starch (like potato starch, corn starch, tapioca starch), or gelatin, helps bind the meat together and traps in moisture/grease ... Making the meat stay moist. Most smooth emulsified meats have a binder.
How much starch do you reckon needs to go in?
@@CallMeBrunner hi. I have always tried random amounts. Sometime I should measure the meat to starch ratio... but sorry don't really know. I'll guess 1 heaping teaspoon to 16 oz of meat.
@@albemar78 I've read some food science papers on the matter of meat produce texture and liquid retention, and what I came up with was 3g starch/ 100g of meat. Gonna try it out later this week..
@@CallMeBrunner oh hey! Thanks for telling me what you found. Let me know how it turns out! IG: PLAY_WITH_MY_FOOD
@@albemar78 Tried it out on thursday! While liquid retention was far greater than what was shown in the video, it still shrunk quite a bit. I reckon anywhere in the 7-8g starch / 100g meat should do the trick. Cheers.
“Wow" you sir are an evil genius ❤️ I’ve been through all these steps (using the home rotisserie) and all the problems you came across at the start of the video I encountered with all the same results (heart breaking shame) so I gave up ( having a kebab shop at arms length to me) might as well (😢) but no (I’m not defeated) just from watching your methodology I’m going back in like the 007 of the Döner kebab meat world to kick some Döner meat butts 🥊 from seeing all your tryouts and comparing them to mine I know this tutorial is a winner ❤️ I will edit this comment with the results, you gained yourself a new subscribe
Absolute ly love the way you present content. Very engaging. Good job!
day 9 of quarantine:
Day 39 🙈🙈🙈🙈
Der 2 weg ist wirklich der beste , wenn man gerade keinen hähnchendöner machen will. So macht es meine türkische Großmutter auch immer😂
"I also added some Margerie and Rosemary"
Do you mean marjoram? Margerie is a woman's name. But then, so is Rosemary...
*listening intently*
Türkler kaç kişi? Sayımızı bilelim.
Böyle bir yorum yapmanın amacı ne dostum?
Cutting frozen meat is the ultimate cheat, i have been doing that for years to get super thin beef slices for Gyudon :D
U are a genius man! Is the best method ever
When I slice the cold meat, I use a mandolin. You get even, super thin slices that way. Much easier than hand slicing, you just have to be careful when using these of course.
I did this last weekend- with a few changes.
First I did an hour at 180, none of the fat came out, it was an incredibly moist lamb meat loaf, it didn't need adding back whilst frying. After 40 mins in the freezer I was able to carefully carve thin strips- I didn't have the patience to wait- it was still hot, and I reckon I could do it straight away.
I also added cumin, garlic ginger and 3/4 dried birdseyes to the meat.
10/10 Kebab. Thanks for the inspiration!
Did something similar today.
Marinated deboned and slightly hammered chicken thighs, threw them on a skillet, seared for a couple of minutes each side, took out chicken, cleaned the skillet off of burned marinade, threw chicken back on reheated skillet until it's done. Perfectly juicy inside, caramelized and crispy outside. Sliced the meat thin, poured over hot juices and oil that was left in skillet. Oh my God it was tasty. Will try to sear for a minute after slicing for extra taste.
Here's one far outside the box & where you can still use your home unit: To get your thin shavings, use a hand peeler (like one for cucumbers). Super thin & consistant.
I was gonna say I feel like ive seen a lotta shops use hand peelers to get their meat shavings.
@@Elbot120 have you seen them use it?? Some shops have those electric cutters that can cut the meat very thinly, i think you can adjust the slice thickness.
@@deangriffin1337 Oh wait yeah they use electric shavers you're right
If you have the time, look up Doner Kebab by The Hairy Bikers. They really show you how it's done properly, without needing to freeze anything. Not the fast-food style that you get over here in the west though xD
I've just finished the chicken in the frying pan instead. Marvelous!!
“Jiggling around”😂 yep, that pretty much also sums up what happens when eating Döner at 2am🤣👍🏽
Was für ein Ehrenmann! Quarantäne gerettet!
Your video was very enlightening and interesting to watch! You went so much out of your way to find all this! Hats off for you!
Hi there Andong, I have spent yrs perfecting spicy food and have found a great way to make beef / lamb / pork doner - without needing to mince;
1) Sharpen your knife - I do this on my cheap electric grinder
2) Cut the RAW meat into ultra fine slices. I used a pork shoulder joint and a lamb leg.
3) Place the slices in bowls - one for lamb for example, of SALT PETER AND WATER - u get salt peter on Amazon. This tenderizes AND EMULSIFIES the meat. But I only did mine for 24 hours as I want the slices to retain their integrity
4) Remove the salt peter water - RINSE the meat thoroughly
5) Add you spices - paprika, fine cut herbs AND BLACK PEPPER. No doner is right without m,asses of black pepper.
6) Add very very finely chopped fresh garlic, or home made garlic paste you've made in a pestle and mortar. DO NOT USE SHOP BOUGHT PASTE.
7) I add a very small amount of yogurt.
8) Add fresh lemon juice
9) Marinade for a few hours or longer
NOW YOU COOK THOSE SLICES UNDER A HOT GRILL OR OVER FLAMES, on one side only
As long as quickly cooked, will not be dry
I also make my own pita or Syrian bread
Hope this helps
if you add so much milk & yogurt + deep frezz it. Thats more water that needs to evap before it fries
Man, I miss them. I used to have tgem all the time in Esslingen, when I was stationed in Nellingen Kasern (now Scharhauser Park). Back in the mid 80's. He didn't have the chicken, tho. Sounds pretty good. I may have to take a trip over, as soon as this Corona thing is over!
The video we've all been waiting for!
That emulsified meat log is what we call donair in Halifax, Canada. Greek and Turkish immigrants brought the practice over and it is very similar to european Döner in origin and taste!
There is no European döner it is a Turkish dish no matter how it's called it's practiced wherever we are the same
I dunno if you tried this or not, but I wrapped my meat into a fat sausage shape in kitchen foil and baked. After an hour (1Kg of meat) I unwrapped and baked one side ofr 20, and then the other sode for 20. It worked pretty well.
dein channel ist der hammer
people from England will appreciate this the most
Here in Australian Doner kebab shops, some of them use a handheld slicer like what they use to slice deli meats. They get those thin shavings consistently even with less left on the doner.