I absolutely love a takeaway kebab, just made this for the first time - although I halved the ingredients as I live alone. Wow! Absolutely unreal, you were right, it does look a mess when it comes out, but it was one of the best kebabs I've ever had! Thanks for the recipe mate! :)
@Jack Gordon - me too. As much as I claim to be a foodie, but kebab and chips, love it! Just very unhealthy from a takeaway. That’s why I’ve messed around with this. It’s an absolute winner hey. Really glad you enjoyed it man. Next time, cook the whole recipe, slice it all up, just fry off what you need then freeze the rest. Simply defrost when you’re ready and fry off. Job done. Thanks for stopping by and leaving a comment, much appreciated 🙋🏻♂️😀RTF
Hey there. Ah thanks, it’s always really nice to learn when a viewer really enjoys a recipe I’ve posted, very good of you to let me know! I hope you’re family and friends also follow the channel 😁 I appreciate you stopping by 🙋🏻♂️😀RTF
Wow, I will definitely take that compliment coming from someone from Turkey! Thanks so much, I really appreciate it. I hope you give it a try 🙋🏻♂️😀RTF
Have to admit, in November 2024 lamb mince is just a price I can't afford. Had 1Kg of mixed beef and pork mince from Aldi and it worked a treat. Would loved to have done this with lamb mince, but use what I have.
@@jamesmcallister3878 Lamb mice is getting very expensive! I’m really glad that the substituted beef and pork worked out for you, James. I’m sure you saved a few quid by not ordering a takeaway too mate. Thanks for stopping by and share this. Hopefully others might spot this and try it too. Appreciate the support 🙋🏻♂️😀RTF
@RichieTheFoodie I did save a few quid, and have to say the technique you showed worked amazing. Glad I found your video. I grated my onion only because I have zero knife skills but everything else, flavour wise and mix wise was on point.
Hello from your newest Australian subscriber! Your poached eggs is what drew me here. Thank you. Have you done a TM6 assisted kebab? If so, I’d love to try it for takeaway tomorrow night. Thank you again. ☺️
Hello there, great to have you on board! Looking at my channel analytics, I seem to be a little popular in Australia, I’m unsure why 😆 if you look at the short version of this video, I actually use the tm6 to help blend the meat. As for cooking it fully in the tm6, I’m not sure it would work. Here’s the video I mentioned th-cam.com/users/shortsPXDlvWj8CG4?feature=share Thanks very much for stopping by and supporting the channel, I really do appreciate it 🙋🏻♂️😀 RTF
No worries at all buddy! Thanks for the compliment, I was born in 74, so yes, it does taste much better than the slimy ones you get nowadays 🤣. I hope you let me know your thoughts after trying this. Thanks for supporting my channel 🙋🏻♂️😀RTF
Hi Richie, just made your Doner meat and its epic, even my partner liked it and she is not that keen on kebabs, good job i made 2 batches, thanks for the recipe.
@Allen Shaw - hi there. I’m really glad you both enjoyed it. My wife would not touch a takeaway doner for anything, but she also really enjoys it! I have 2 batches in the freezer. Really easy to defrost and fry off. If you enjoyed this, you might also enjoy my Chinese takeaway chicken curry. Take a look th-cam.com/video/0USR1ne67yg/w-d-xo.html Thanks for taking the time to stop by and leave a comment, it is much appreciated 🙋🏻♂️😀RTF
Hi there. Thanks for the comment. A few people have said it’s dry. Please use meat with a good fat content to help prevent this. It’s a kebab after all 😀 Let me know how it turns out for you 🙋🏻♂️😀RTF
Richie , this looks legit , i'll give it a go fella . I make my own hot sauce by mixing 3 tablespoons of hot chilli powder , squirt of tomato puree and a splash of vinegar . I suddenly needed a dirty kebab today , don't know why . Thanks .
@rob wulz quality comment is that mate. As for your hot sauce, goodness me, that must blow your head right off. I work with teaspoons when it comes to chilli powder 🤷♂️ I suddenly need a dirty kebab every day, but you just can’t do it hey. To be fair, I wouldn’t class this kebab as dirty, so slightly guilt free lol Definitely let me know how this turns out pal. Thanks for watching my video and supporting my channel. I appreciate it 👊🏻 RTF
Hiya! Yes, slightly, depends on the thickness of your log. To be honest, I’d make the whole lot as it freezes so well. Just slice it all up and freeze what you don’t want. Defrost and fry off when you want it. Thanks so much for stopping by 😀🙋🏻♂️RTF
Thanks for watching my video. I hope you’ll consider subscribing to help me reach the magic 1000 🙏😀 If there’s a fakeaway you’d like to see me cook, then please drop a comment. Thanks
This is a similar recipe to the one I use except I blend the onion up to a paste before mixing it in. I don't oven cook it though. I freeze it then slice thin strips off the frozen kebab and fry in a pan. That way you can keep the kebab in the freezer and cut off and cook just what you need.
Thanks for sharing the info. I do similar to you, I cook it off, slice it up, then freeze what I don’t use and defrost and fry up when I want it. Thanks for stopping by and and watching the video. Much appreciated 🙋🏻♂️😀RTF
@@RichieTheFoodie Oh right, I actually freeze it raw then slice it frozen and fry the frozen slices, I find it slices better that way and you can get it cut really thin like at the kebab shop.
Hello. That’s very observant of you 😀 I have edited the ingredients accordingly. Thanks very much for pointing it out to me. Let me know what you and your family think. It’s a brilliant recipe. Thanks for your support 🙋🏻♂️😀RTF
Hi Tony. Thanks for the nice comment buddy. To be honest, they are shop bought 🤣 I do make my own sometimes but don’t use any particular recipe 🙋🏻♂️😀RTF
Hi Mara, I totally agree, I’ve altered it a lot over the years to get to this version. I might try more cumin next time though. Thanks for trying the recipe and sharing your thoughts 🙋🏻♂️😀RTF
Thanks very much! Have you tried the recipe? As for the tandoori kebab, this sounds like a great order. Thanks for supporting the channel, I appreciate it 🙋🏻♂️😀RTF
@Danny Whittaker trust me mate, the best filthy kebab you’ll ever eat. Even better for you as like you said, you can’t find a decent kebab in WA. Let me know how it turns out mate! Thanks for dropping a comment. It all helps
Thank you for the video. It is better to cover bowls with a plate and avoid using cling film as much as possible to help the environment. I have read that Kosher salt is a refined, chemical salt and therefore it is not a healthy salt. It is better to use unrefined natural sea salt.
You’re more than welcome, I’m glad you enjoyed the video. Yes, you do have a point, I try to I avoid using cling film if at all possible now. I guess all salt is bad for you in one way or another. You can use whatever salt in this recipe you’d like. I do hope you’ll give it a try. Thanks for supporting my channel 🙋🏻♂️😀RTF
I found the cumin to be way too strong and come to the conclusion that I don't like it at all so will swap for paprika. I also cooked mine in the slow cooker for about 5hrs
That’s fair enough. You can tailor this recipe to your liking. I guess paprika will work well. How did it turn out cooked in the slow cooker? I’m intrigued. Thanks for supporting the channel 🙋🏻♂️😀RTF
@@RichieTheFoodieIts cooked exactly the same way as in the oven, only for longer at cheaper cost. Wrap it in foil and then make some foil balls for it to sit on, pierce some holes in the bottom to allow juices to run out and cook for approx 5hrs. After about 3hrs I added a little bit of water to the slow cooker to help prevent the meat juices from burning on the bottom.
@steveninestonia - hahah! Would that be ‘down your Gregory Peck/neck? That’s brilliant, never heard of that one before. Thanks very much for stopping by buddy 🙋🏻♂️😀RTF
@@RichieTheFoodie well I think iv made a mistake already I mixed the spices in by hand then put it straight in the processor and shaped it’s in the fridge and I’ll make it tomorrow surely that’s still marinating
@andrewgoodall2183 - that’s a good question. I actually find this to be one the the best recipes I use out of everything I cook (probably because I love kebabs 😆)For that reason, I wouldn’t change what I find is a winning formula. Have you tried the recipe? Thanks for stopping by and supporting the channel mate 🙋🏻♂️😀RTF
@@RichieTheFoodie I just ate it, was awesome :D . Haven't made it your way so can't compare what would be more awesome, but I did this (am afraid I measured nothing precisely): I used beef mince - about 200g 20% fat (Aldi). Rather than make up my own, I used "Moroccan Spices" blend from Asda, but you can get the same thing from Sainsburys and other places called "Baharat" (assuming they still do it, and not to be confused with "Bharat" which is different). Googling will get you Baharat blend ingredients easy anyway (it's Lebanese, used in shawarma). I added probably 3 teaspoons of that, about a teaspoon maybe of MSG and a teaspoon or so of salt.I should have put some very blitzed onion in it (blitzed to the point that, in my mini chopper, it's just a wet paste) but I forgot. Sprinkled in spices and did a quick hand mix, then added about 3 tablespoons of full fat greek yoghurt (essential, noticed you didn't put any in - makes a real difference, it's standard in authentic Middle East kebab meat marinade). Hand massaged it for several minutes until emulsified. I make my own sausages and I find that emulsifying in a food processor makes a crap, dry, crumbly sausage so I applied the same logic here and hand mixed only. The yoghurt helps it emulsify pretty quick. I stuck it straight in the freezer for a bunch of hours. No bacon. Interesting idea though, will try it out. Took it out and trimmed it off into very thin slices. This was somewhat hard work with just a kitchen knife (I don't have a cleaver, but a really sharp one would be better I think). I did try using a mandolin but couldn't get long enough strips, didn't work well. Possibly just freezing the meat block for like 40 mins or something (after a long marinade in the fridge, mind) so it's stiffened but not completely frozen might be a better way to go. Pan fried off meat strips, fairly high heat, mostly on one side only to preserve moistness, to get lots of crispy browning. Had it on Aldi square naan wrap with chopped onions and some lettuce with mayonnaise. No clue if this better than yours but definitely save cash on running the oven for an hour. Nice and moist it was - that's the yoghurt (and the 20% fat), can't stress enough that you need to use it. I've done proper sliced lamb shoulder and also sliced chicken made into a meat stack on a vertical grill that I bought off Amazon, marinaded with the yoghurt and baharat as above. But those vertical grills that you can buy for home kitchen, though they do sort of work, are a pain in the arse. This method was much better, much better result. Thanks for inspiration. I also watched this lady th-cam.com/video/ZEF354SpSxg/w-d-xo.html and Ethan whatshisname th-cam.com/video/W8Xw4crhmfM/w-d-xo.html - it's kind of hilarious to hear him evangelising doner when over here we think of it as filth lol. Go to Netherlands, they'll only eat real sliced shoulder lamb shawarma there and it's awesome. That's where my love affair with shawarma/gyros/doner started when I was working over there, not in dear old Blighty. :D
@@andrewgoodall2183 wow, what a detailed post this is. I’m definitely going to give your method a try, what have I got to loose. I don’t always run mine through the food processor, sometimes just hand massage does the trick. The big question is, was it better than a takeaway? Thanks again for taking the time to leave a comment
@@RichieTheFoodie yes I heard bacon is good for extra fat but for kebab it has to be halal so they will use lamb fat or beef fat. In Greece they use pork but it is pretty much same sandwich/wrap just different styles
I donny want a kebab, well at least not tonight 🤣 Have you tried this one, if so, what do you think? Thanks for stopping by, much appreciated 🙋🏻♂️😀RTF
Haha, to be honest, since I made this, I’ve started serving it on pitta, it’s much lighter. Fair comment! Thanks for stopping by and supporting the channel, I appreciate it 🙋🏻♂️😀RTF
We don’t really get white onions much over here, so you get in the habit of calling yellow onions white 😀 As for the temperature conversion, you’re welcome. I hope you try the recipe. Thanks for stopping by and sharing your thoughts, I appreciate it 🙋🏻♂️😀RTF
It depends. I like a lot of meat on my kebab so this serves 4 maybe 5 people ah the most. Just make 2 batches, what you don’t use, you can freeze, then simply defrost and fry off when you want to use it. Thanks for stopping by and supporting the channel 🙋🏻♂️😀RTF
I absolutely love a takeaway kebab, just made this for the first time - although I halved the ingredients as I live alone. Wow! Absolutely unreal, you were right, it does look a mess when it comes out, but it was one of the best kebabs I've ever had! Thanks for the recipe mate! :)
@Jack Gordon - me too. As much as I claim to be a foodie, but kebab and chips, love it! Just very unhealthy from a takeaway. That’s why I’ve messed around with this. It’s an absolute winner hey. Really glad you enjoyed it man. Next time, cook the whole recipe, slice it all up, just fry off what you need then freeze the rest. Simply defrost when you’re ready and fry off. Job done.
Thanks for stopping by and leaving a comment, much appreciated 🙋🏻♂️😀RTF
@@RichieTheFoodie It needs a binder! Add some potato starch and put the whole lot through a stand mixer with ice of very cold water.
Richie, I made it twice already! It's better than take away. My family and friends are delighted. Absolutely delicious. Thanks mate!
Hey there. Ah thanks, it’s always really nice to learn when a viewer really enjoys a recipe I’ve posted, very good of you to let me know! I hope you’re family and friends also follow the channel 😁
I appreciate you stopping by 🙋🏻♂️😀RTF
I am Turkish and I really like your döner recipe! Good job sir 🇹🇷👍
Wow, I will definitely take that compliment coming from someone from Turkey! Thanks so much, I really appreciate it. I hope you give it a try 🙋🏻♂️😀RTF
Have to admit, in November 2024 lamb mince is just a price I can't afford. Had 1Kg of mixed beef and pork mince from Aldi and it worked a treat. Would loved to have done this with lamb mince, but use what I have.
@@jamesmcallister3878 Lamb mice is getting very expensive! I’m really glad that the substituted beef and pork worked out for you, James. I’m sure you saved a few quid by not ordering a takeaway too mate. Thanks for stopping by and share this. Hopefully others might spot this and try it too. Appreciate the support 🙋🏻♂️😀RTF
@RichieTheFoodie I did save a few quid, and have to say the technique you showed worked amazing. Glad I found your video. I grated my onion only because I have zero knife skills but everything else, flavour wise and mix wise was on point.
@ thanks buddy, again, I really appreciate the support 👊🏻
Finally a homemade doner kebab recipe especially for a gluten free wrap, thanks Richie 👍
You’re very welcome. Give it a try and let me know what think. Thanks for stopping by and sharing your thoughts, much appreciated 🙋🏻♂️😀RTF
Hello from your newest Australian subscriber! Your poached eggs is what drew me here. Thank you.
Have you done a TM6 assisted kebab? If so, I’d love to try it for takeaway tomorrow night. Thank you again. ☺️
Hello there, great to have you on board! Looking at my channel analytics, I seem to be a little popular in Australia, I’m unsure why 😆 if you look at the short version of this video, I actually use the tm6 to help blend the meat. As for cooking it fully in the tm6, I’m not sure it would work. Here’s the video I mentioned th-cam.com/users/shortsPXDlvWj8CG4?feature=share
Thanks very much for stopping by and supporting the channel, I really do appreciate it 🙋🏻♂️😀 RTF
I shall being trying this Richie thanks man. You don't look old enough (compliment lol) but would you compare this to a late eighties doner kebab?
No worries at all buddy! Thanks for the compliment, I was born in 74, so yes, it does taste much better than the slimy ones you get nowadays 🤣. I hope you let me know your thoughts after trying this. Thanks for supporting my channel 🙋🏻♂️😀RTF
Hi Richie, just made your Doner meat and its epic, even my partner liked it and she is not that keen on kebabs, good job i made 2 batches, thanks for the recipe.
@Allen Shaw - hi there. I’m really glad you both enjoyed it. My wife would not touch a takeaway doner for anything, but she also really enjoys it! I have 2 batches in the freezer. Really easy to defrost and fry off. If you enjoyed this, you might also enjoy my Chinese takeaway chicken curry. Take a look th-cam.com/video/0USR1ne67yg/w-d-xo.html
Thanks for taking the time to stop by and leave a comment, it is much appreciated 🙋🏻♂️😀RTF
Nice one! Like the addition of bacon - can't wait to try this, thanks.
Hi there. Thanks for the comment. A few people have said it’s dry. Please use meat with a good fat content to help prevent this. It’s a kebab after all 😀 Let me know how it turns out for you 🙋🏻♂️😀RTF
Bacon helps with keeping it juicy
Richie , this looks legit , i'll give it a go fella .
I make my own hot sauce by mixing 3 tablespoons of hot chilli powder , squirt of tomato puree and a splash of vinegar .
I suddenly needed a dirty kebab today , don't know why . Thanks .
@rob wulz quality comment is that mate. As for your hot sauce, goodness me, that must blow your head right off. I work with teaspoons when it comes to chilli powder 🤷♂️
I suddenly need a dirty kebab every day, but you just can’t do it hey. To be fair, I wouldn’t class this kebab as dirty, so slightly guilt free lol
Definitely let me know how this turns out pal. Thanks for watching my video and supporting my channel. I appreciate it 👊🏻 RTF
Nicely made step by step doner kebab recipe👍👌
Thanks, be sure to give it a go 👍🏻
Thank you, looks really good. I'm trying this now but have packed it into a loaf time, covered in foil.
That’s brilliant! You’re very welcome. Please let me know how it turns out for you. Thanks for stopping by 🙋🏻♂️😀RTF
@@RichieTheFoodie it came out really good. A hit with the family. Will definitely make this again :)
@@attiyaambreen2798 that’s great news. I’m really happy it worked out for you. Thanks for supporting the channel 🙋🏻♂️😀RTF
Hiya Richie
If I was to make with less mince would I reduce cooking times??
Hiya! Yes, slightly, depends on the thickness of your log. To be honest, I’d make the whole lot as it freezes so well. Just slice it all up and freeze what you don’t want. Defrost and fry off when you want it. Thanks so much for stopping by 😀🙋🏻♂️RTF
Got mine in the oven now.....cant wait
Excellent mate. Let me know what you think of it! Thanks for stopping by 🙋🏻♂️😀RTF
@@RichieTheFoodie it was very nice tbh...may have over it done it with the seasoning.....less is more but still banging...thanks buddy
@@Mr_Perrys you’re welcome mate. Might take a few attempts to get it down to your liking, but any excuse to make it again, right? 🙋🏻♂️😀RTF
Thanks for watching my video. I hope you’ll consider subscribing to help me reach the magic 1000 🙏😀
If there’s a fakeaway you’d like to see me cook, then please drop a comment. Thanks
This is a similar recipe to the one I use except I blend the onion up to a paste before mixing it in. I don't oven cook it though. I freeze it then slice thin strips off the frozen kebab and fry in a pan. That way you can keep the kebab in the freezer and cut off and cook just what you need.
Thanks for sharing the info. I do similar to you, I cook it off, slice it up, then freeze what I don’t use and defrost and fry up when I want it. Thanks for stopping by and and watching the video. Much appreciated 🙋🏻♂️😀RTF
@@RichieTheFoodie Oh right, I actually freeze it raw then slice it frozen and fry the frozen slices, I find it slices better that way and you can get it cut really thin like at the kebab shop.
The Turkish add "Sumac". This is the spice that gives a taste to Doner K*.
Hello, thanks very much, I’ll keep that in mind for the next time I make it. Thanks for watching and for supporting the channel 🙋🏻♂️😀RTF
Trying this now and looking forward to it!
Just a note - your written list of ingredients above doesn't mention the onion.
Hello. That’s very observant of you 😀 I have edited the ingredients accordingly. Thanks very much for pointing it out to me.
Let me know what you and your family think. It’s a brilliant recipe. Thanks for your support 🙋🏻♂️😀RTF
@@RichieTheFoodie thanks! Currently in the oven - can't wait to try it!
Wow, I can’t wait to learn how it turns out! Let me know please, if you get chance 😀RTF
I didn't try your recipe yet but freezing the meat gets you nice slices once it is frozen.
Thanks dude, I appreciate the tip! I’ll try that next time 🙋🏻♂️🍺RTF
Ooh delicious how do we make the pitta bread or Nan bread please?
Hi Tony. Thanks for the nice comment buddy. To be honest, they are shop bought 🤣 I do make my own sometimes but don’t use any particular recipe 🙋🏻♂️😀RTF
I made this one a while ago, I must say it was the most authentic for the London version I’ve made. I think more cumin and more coriander next time:-)
Hi Mara, I totally agree, I’ve altered it a lot over the years to get to this version. I might try more cumin next time though. Thanks for trying the recipe and sharing your thoughts 🙋🏻♂️😀RTF
Good video mate, any good recipes for homemade burgers?
Thanks, Carl. Absolutely mate, I’ll be posting one more towards BBQ season. Not long to go now 👍🏻
That is my all time favourite bacon! I just happen to have a pack of that in the fridge and I will try this next weekend! Cheers Richie
Cheers buddy, I appreciate your support! Let me know how it turns out won’t you 👍🏻
Not a bad attempt to be fair. How about a video on how to make a Tandoori Sheek Kebab?
Thanks very much! Have you tried the recipe? As for the tandoori kebab, this sounds like a great order. Thanks for supporting the channel, I appreciate it 🙋🏻♂️😀RTF
oooo, this might be a contender to that KFC recipe mate!
Excellent, did you give the KFC a go then? Thanks again for your support. 😀
I like your content, very well presented.
RTF
@@RichieTheFoodie Ha, not not yet, but I will do.
Thanks
OMG....I am sooooo doing that this weekend!!!! 🙂
@Danny Whittaker trust me mate, the best filthy kebab you’ll ever eat. Even better for you as like you said, you can’t find a decent kebab in WA. Let me know how it turns out mate! Thanks for dropping a comment. It all helps
Really helpful for my future wife
@@WavWavAlternativeAccount brilliant! Make sure you make lots so you can freeze some for another day. Thanks for dropping by 🙋🏻♂️😀RTF
Thank you for the video.
It is better to cover bowls with a plate and avoid using cling film as much as possible to help the environment.
I have read that Kosher salt is a refined, chemical salt and therefore it is not a healthy salt. It is better to use unrefined natural sea salt.
You’re more than welcome, I’m glad you enjoyed the video.
Yes, you do have a point, I try to I avoid using cling film if at all possible now. I guess all salt is bad for you in one way or another. You can use whatever salt in this recipe you’d like. I do hope you’ll give it a try. Thanks for supporting my channel 🙋🏻♂️😀RTF
Can you use pork mince for this?
Hi there. I’d say beef mince would be a better substitute but pork mince should be fine. Thanks for stopping by, I hope you enjoy your kebab 🙋🏻♂️😀RTF
Does it have to be ground lamb? Could you use lamb shoulder or any other cuts of lamb meat?
Yes, as long as the meat is ground, that’s fine. Ground beef also works fine too.
Let me know how it works out for you 🙋🏻♂️😀RTF
I found the cumin to be way too strong and come to the conclusion that I don't like it at all so will swap for paprika. I also cooked mine in the slow cooker for about 5hrs
That’s fair enough. You can tailor this recipe to your liking. I guess paprika will work well. How did it turn out cooked in the slow cooker? I’m intrigued. Thanks for supporting the channel 🙋🏻♂️😀RTF
@@RichieTheFoodieIts cooked exactly the same way as in the oven, only for longer at cheaper cost. Wrap it in foil and then make some foil balls for it to sit on, pierce some holes in the bottom to allow juices to run out and cook for approx 5hrs. After about 3hrs I added a little bit of water to the slow cooker to help prevent the meat juices from burning on the bottom.
@PINACI skills, thanks! I might give this a try. Slow cookers are great, and highly underrated in my opinion
DUDE!!!! Get it down your "Boat Race"??? It's get it down your Gregory!!
@steveninestonia - hahah! Would that be ‘down your Gregory Peck/neck? That’s brilliant, never heard of that one before. Thanks very much for stopping by buddy 🙋🏻♂️😀RTF
250 grams of Turkish Yoghurt*
Or whatever you can lay your hands on 😀
Greek yogurt is the best
Cook for an hour at what temperature
Hi there. 1 hour at 160c then turn your parcel over and cook for 30 minutes. Then cool for 15 minutes at 250c
Thanks for stopping by 🙋🏻♂️😀RTF
@@RichieTheFoodie superb thanks for the reply
You’re welcome. I could have been clearer at that point of the video. Good luck, and let me know how it turns out for you 🙋🏻♂️😀RTF
@@RichieTheFoodie well I think iv made a mistake already I mixed the spices in by hand then put it straight in the processor and shaped it’s in the fridge and I’ll make it tomorrow surely that’s still marinating
Yeah that’ll be absolutely fine mate. I’m making this again next Friday. You’ll be surprised at the results
Question: why oven cook it? Why not just pan fry it after emulsifying?
@andrewgoodall2183 - that’s a good question. I actually find this to be one the the best recipes I use out of everything I cook (probably because I love kebabs 😆)For that reason, I wouldn’t change what I find is a winning formula. Have you tried the recipe? Thanks for stopping by and supporting the channel mate 🙋🏻♂️😀RTF
@@RichieTheFoodie I'm going to have a go a bit later with a variation without oven cooking. Will let you know
@@andrewgoodall2183 thanks pal, I’d appreciate that 👍🏻
@@RichieTheFoodie I just ate it, was awesome :D . Haven't made it your way so can't compare what would be more awesome, but I did this (am afraid I measured nothing precisely): I used beef mince - about 200g 20% fat (Aldi). Rather than make up my own, I used "Moroccan Spices" blend from Asda, but you can get the same thing from Sainsburys and other places called "Baharat" (assuming they still do it, and not to be confused with "Bharat" which is different). Googling will get you Baharat blend ingredients easy anyway (it's Lebanese, used in shawarma). I added probably 3 teaspoons of that, about a teaspoon maybe of MSG and a teaspoon or so of salt.I should have put some very blitzed onion in it (blitzed to the point that, in my mini chopper, it's just a wet paste) but I forgot.
Sprinkled in spices and did a quick hand mix, then added about 3 tablespoons of full fat greek yoghurt (essential, noticed you didn't put any in - makes a real difference, it's standard in authentic Middle East kebab meat marinade). Hand massaged it for several minutes until emulsified. I make my own sausages and I find that emulsifying in a food processor makes a crap, dry, crumbly sausage so I applied the same logic here and hand mixed only. The yoghurt helps it emulsify pretty quick. I stuck it straight in the freezer for a bunch of hours. No bacon. Interesting idea though, will try it out.
Took it out and trimmed it off into very thin slices. This was somewhat hard work with just a kitchen knife (I don't have a cleaver, but a really sharp one would be better I think). I did try using a mandolin but couldn't get long enough strips, didn't work well. Possibly just freezing the meat block for like 40 mins or something (after a long marinade in the fridge, mind) so it's stiffened but not completely frozen might be a better way to go. Pan fried off meat strips, fairly high heat, mostly on one side only to preserve moistness, to get lots of crispy browning. Had it on Aldi square naan wrap with chopped onions and some lettuce with mayonnaise. No clue if this better than yours but definitely save cash on running the oven for an hour. Nice and moist it was - that's the yoghurt (and the 20% fat), can't stress enough that you need to use it.
I've done proper sliced lamb shoulder and also sliced chicken made into a meat stack on a vertical grill that I bought off Amazon, marinaded with the yoghurt and baharat as above. But those vertical grills that you can buy for home kitchen, though they do sort of work, are a pain in the arse. This method was much better, much better result. Thanks for inspiration. I also watched this lady th-cam.com/video/ZEF354SpSxg/w-d-xo.html and Ethan whatshisname th-cam.com/video/W8Xw4crhmfM/w-d-xo.html - it's kind of hilarious to hear him evangelising doner when over here we think of it as filth lol. Go to Netherlands, they'll only eat real sliced shoulder lamb shawarma there and it's awesome. That's where my love affair with shawarma/gyros/doner started when I was working over there, not in dear old Blighty. :D
@@andrewgoodall2183 wow, what a detailed post this is. I’m definitely going to give your method a try, what have I got to loose. I don’t always run mine through the food processor, sometimes just hand massage does the trick. The big question is, was it better than a takeaway? Thanks again for taking the time to leave a comment
Can you give me the nan bread recipe thanks
Hey there, sorry, I have to admit that the Nan breads were shop bought. Thanks for taking a look and stopping by 🙋🏻♂️😀RTF
If there is pork than it is gyros since kebab is beef lamb or chicken
@Ben Mell wow cool man, I didn’t know that. I just add a little pork to mix things up a little. All the best! And thanks for commenting 🙋🏻♂️👍🏻RTF
@@RichieTheFoodie yes I heard bacon is good for extra fat but for kebab it has to be halal so they will use lamb fat or beef fat. In Greece they use pork but it is pretty much same sandwich/wrap just different styles
@@streettravelxxi thank very much. I really appreciate your input! 🙋🏻♂️😀RTF
Donny Kebab?? who is that guy :D
I donny want a kebab, well at least not tonight 🤣 Have you tried this one, if so, what do you think? Thanks for stopping by, much appreciated 🙋🏻♂️😀RTF
Naan? Nah. It's got to be a pitta.
Haha, to be honest, since I made this, I’ve started serving it on pitta, it’s much lighter. Fair comment! Thanks for stopping by and supporting the channel, I appreciate it 🙋🏻♂️😀RTF
Is this the Derbyshire kebab
I guess so? Or maybe the Nottinghamshire kebab? I’m from Derbyshire but live in Nottinghamshire? 🙋🏻♂️😀RTF
@@RichieTheFoodie yeah I was close
@@ef1265 haha, nice. I was thinking you might actually know me personally 😂
@@RichieTheFoodie no hehe
Those are definitely yellow onions, but thanks for including Fahrenheit for us ignorant Americans 😊
We don’t really get white onions much over here, so you get in the habit of calling yellow onions white 😀 As for the temperature conversion, you’re welcome. I hope you try the recipe. Thanks for stopping by and sharing your thoughts, I appreciate it 🙋🏻♂️😀RTF
1 kg will serve 6 people??????
It depends. I like a lot of meat on my kebab so this serves 4 maybe 5 people ah the most. Just make 2 batches, what you don’t use, you can freeze, then simply defrost and fry off when you want to use it. Thanks for stopping by and supporting the channel 🙋🏻♂️😀RTF
Thr cumin in the yogurt ruined this entire dish
I’m really sorry to hear that. Thanks for stopping by 🙋🏻♂️😀RTF
Lmao...what a fucking nightmare!
@jimboo - oh no! What happened? 🙋🏻♂️😀RTF
lol
lolhiiiùu
Thanks 😊
I drooled lol
Me too! Every time I cook it and eat it!
Nice one…
I’ll give this a go… ta.
KCB.
Excellent! I hope it works out well for you. Thanks for watching, I appreciate the kind support 🙋🏻♂️😀 RTF
I put 1/4tsp of cayenne pepper in
Hi Elivis. I’m really glad you enjoyed the recipe. Thanks very much for taking the time to leave a comment, I really appreciate it 🙋🏻♂️😀RTF