I make a kebab very similar to this but bake it in a small bread tin instead of a can. The family thoroughly enjoys it, but I get in such a mess when eating it that I ĥave to wear an old t shirt. I love your enthusiasm. Good tutorial. Thank you.
I love Doner au rix! I don't know what ot means in English. I ate it when I traveled through Europe 40 years ago...delicious!! I never had a clue how to make it but this is perfectly explained and executed, Rik. Thank you very much! ❤😋
Best kebabs I've ever had were from a local shop run by someone from Turkey who was married to a lass from Northern India. They made their kebabs using freshly made naan bread and would fill it then fold it up in half. Best kebabs ever - and a fantastic mix of two different cuisines as well - and I've never found their equal anywhere (unfortunately the owners retired and the people who took over simply served traditional kebabs in pitta bread, not a patch on the naan bread version.
You reminded me of one of the best things I've ever eaten: a pizza from a San Francisco (USA) restaurant that also served Indian food.. what a "fusion" that was!
I agree. Folded Naan bread is the only way to go. Also, heat it up first in foil to keep it moist and supple so it holds together when you eat it, and the meat has to be absolutely HOT as well. Even better if you grill it a bit to give it a little bit of crunch, also baste with the lamb fat/juice. This guy is missing a few key elements in the video.
Fantastic idea, Rick, I will try this one. Love the background shots of your kitchen paraphernalia! I’m retired now having moved back to the West coast of Australia where I was born. I spent my entire adult working life in Sydney and some other parts of Eastern Australia. Doner kebabs, shawarma, shish kebabs, etc. were one of my favourite sets of foods in my earlier life - outlets for these were everywhere in inner city Sydney, which is where I always lived, and throughout all of suburban Sydney too. Often late at night - they stayed open all night - I’d partake of one. Simply delicious. Here in The West they are rare. The few that exist are also so very expensive now too. Your demonstration cheers me into trying it in the hope that I will, once again, be able to enjoy a sought after favourite of mine! Many thanks. 🍂🍃🌈
Tip: make your sausage in rolled cling film then put into the fridge then into the freezer, your sausage then can be taken out of the freezer and slice what you need and pan fry mainly on one side. A great addition is picked red onion - simply fine chop a red onion add salt sugar half vinegar and half hot water to cover and let ferment in the fridge - great little pickle that you can add to any savoury dish
Been away traveling lately and happy to see on my return, you still giving out simple and easy cooking. This one was truly great, thanks Rick. Kind regards Bill
Never thought of doner kebabs using a can, I have a vertical spit you can put on the grill or in the oven. The can looks great, but you don't get the browned outside, though you could quickly pan fry the thin slices to brown them before putting on the pita. Garlic sauce looks lovely, I don't use mayo but may give that a try, also love grated cucumber and fresh dill in the sauce. Awesome video, thanks!
thank you Chef Rik Hello from California..' we made this last night .. absolutely delicious, easy to make...we look forward to making another one of your easy to follow recipes. husband now watches show with me and ask what's next' ..
Over the months, i've tried a few kebab meat recipes. This one is still the best so far, but on my endevours, the best way is to put the meat in a blender and it's surprising how few ingredients are needed. One firm uses minced lamb with just cumin, then stacked between thin layers of lamb. It's also surprising how long it doesn't need cooked for, plus 180c is the maximum, probably 160c to 170c works out slightly better. But i suppose it's down to how the person likes doner meat, but a blender is the way forward, imo
Frankly, it is ingenious but as a chemist I advised against it. The reason is the internal can is lined with a coating of paint. It is usually an epoxy modified acrylic transparent paint to protect the metal from corrosion by the foodstuff during canning and storage. At high heat these coatings can break down releasing harmful chemicals. One class is the so-called APEO compounds which is carcinogenic.
@@BackyardChef throw those cans in your oven's self-cleaning cycle to burn that shit out, then wash before proceeding. Or, preferably, place them in wide mouth canning jars and pressure can them for the pantry.
Over here (Canada) we often use a white sauce consisting of: 1 can sweetened condensed milk, 1/4 cup white vinegar, and a couple tablespoons of powdered garlic. Stir and add to doner (we call it donair). I think this idea came from Halifax Nova Scotia.
Brilliant. I can now make the best German street food, the classic doner kebab, at home. Thank you for presenting your innovative way of cooking the kebab lamb--it doesn't require a rotisserie. Subbed and looking at your other content, mate. #brilliant
I guess this is the origin of the "donair" that's quite a treat here in Atlantic Canada! The creamy sweet/tangy white donair sauce is good with anything!
@@BackyardChef It's a meat beef, between TWO breads, and goes whith mayo, egg, bacon, cheese, onions, tomato, lettuce, similar to a burguer,But the tenderness Of meat beef Is unique, and in Uruguay, whe have one Of the Best meat in the world! 🇺🇾😌And It have Two versions; between the breads an served in a Dish ,( becouse It brings a lot of things whith) , Like fries, olives, ham, etc.....Just have a look searching for "Chivito Uruguayo", in TH-cam! 😉😋
I made this again tonight Rik, albeit with a few little variations. I first tried it back in 2016. I went to the forum thread, but bit rot has set in, and your OP with the recipe and instructions is gone, so I came here hoping you'd put it up. Fresh Lebanese bread rolled up in the sandwich toaster, these are better than the Doner shop. Za'atar spice in the garlic sauce, sweat and sour chilli sauce and a few extra spices in the meat (lamb and beef). Delicious.
Cheers mate you will have to post your changes mate - I'm interested. I think that forum has died after all these years - shame there were some fantastic cooks/chefs on there. Best, Rik
@@BackyardChef I didn't change much Rik. I used 50 / 50 lamb and beef mince (1kg in total), added 1/3 cup of breadcrumbs soaked in a little water to give it a slightly fluffier texture. You don't want too much water. Just enough to soak the crumbs. For spicing I added 1 tsp each of ground cumin and coriander. I also used mild chilli powder along with the paprika. I didn't bother straining the juice out of the onions. I just blended it all up with a splash of water. For the garlic white sauce, I included 2 tsp Lemon Juice, 1 TBSP EVOO and about 1/2 tsp of Za' atar spice blend. For my Sweet 'n' sour chilli sauce I used 1/2 cup hot red chilli sauce, 2 TBSP of white vinegar and 1 TBSP of sugar and added a good spurt of your favourite. Yep, Ketchup, or Tomato Sauce as we Aussies call it. I thickened this in a saucepan on the stove for about 10 minutes.
@@BackyardChef I was just showing the Missus the video again and I noticed your crème brulé burner behind you :-) This evening we'll be using beef mince instead of lamb and using those aluminium baking trays like from the take away. We'll be using our Gyros mixture that we got in Crete for one tray and Shami-Kebab mixture for the other. We also got some garlic herb pittas from the Aldi Turkish week special (Do they have that in UK as well? I'm writing from Germany). Other than that we shall stick closely to your recipe 😉. Enjoy your weekend!
Hi Stephen roughly about an hour! Only because of the low cooking temp - if you cook at 180 its going to be a little quicker. If you cannot measure the internal temp - cook for about 50 - 60 mins leave to stand in the can the hot oil (from the meat) which will now be surrounding the lamb in the can and the meat temp will still cook the kebab - now you could just lift out the kebeb from the can and make a slit in the meat to check for doneness!
Lamb is so hard to get here wonder if I can use a mix of pork and beef to get close. Also is minced required or would ground be OK? I can make minced with my food processor so not a big issue but they have different end texture. (Minced bouncy mouth feel like a rubber) ( ground like a hamburger and goes right thru)
A wee tip for cutting open your pitta bread, put it in the microwave for 10-15ses, or toast it for a bit, this creates a pocket of steam, then you just cut off the edge of your pitta.
Our local doner place uses a hybrid for there skewers alternate laying of slices of meat and sausage meat and towards the top additional layers of fat. While chatting with the owner he said the sausage/minced meat layer was heavy with fat that kept the overall skewered meat moist and the upper fat layers are to let fat run down the sides. No idea it that is true or if he was taking the mickey. Cutting all the frozen meat is annoying as you can only take acouple of pieces out at a time otherwise they defrost. we just grate it with a box grater, not pretty but it works for us.
Have you tried this in the Hysapientia mate? Could you imagine making this on the rotisserie setting? My oven arrived today but we've got no scran in until tomorrow 😥😆
I'm going to have to try the tin method. One thing to ask! some tins have a white film on the inside, would this be a concern when cooking? personally I'd leave it and use another but for anyone else watching.
Hi Rik , made today, tasted great. Better than kebab shop by far, Big thumbs up from us. Thanks ,how about old skool treats Knickerbocker glory , banana split & cream soda floater Redcar Steve
I’ve done this many times over the years, and found that the easiest method is to use burgers. Smash them flat and thin or slice in half, place the meat into the pitta pockets as you’ve done and add whatever you like. A squeeze of lemon juice is essential in my view, but each to his own. It’s good with chicken too. Thanks for the vid.
Nice from UK but live in Cincy OH had a large Greek immigrants population in 1920s but all the Gyros cabab meat comes from the same factory 300m away Chicargo trash. Will try when I get access to a kitchen way better and fully in my capabilities, Thanks. Only truly Greek origin dish in Cincy is Cincinnati chilly. It grows on you and every presidential candidate has to eat it since Cincy is a swing city.
Oh right as a mould i thought you had canned Donner for a second and that would not be good but obviouslg home madeis probably better than most kebab shops.
Been doing my version using a processor to a paste in oven bag, will try your version/sauces for sure! Can u come and cut my pittas!! Banging that Rik. Cheers
@@BackyardChef I’ve had good results with an oven bag. I then put the oven bag in a loaf tin, pierce the top of the bag with half inch slit but I have screwed up by overcooking before as you know the bag tends to cook quicker!
Eastern Canada we call it is called Donair. We use ground beef or grd pork, as you like. Doesn't stink like the lamb may. Sauce is canned evaporated milk, sugar, vinegar. I add cornstarch and cook in micro to thicken. Never heard of red sauce.
Oh. My. Lord. In 55 years I never heard the word 'doner". Stateside that is 'gyro' because restaurants shave the meat off what is known as "lamb Spam". I can make that at home?!😮 With two sauces- not just tzaziki?! OMG. Well. Thank you, Rik. But edit out the chewing noises 😮
There is a stainless steel "ham-maker" pan that is shaped just like a tin can. Amazon carries it...  NEMTMCUA Press Ham Maker with Thermometer，Stainless Steel Meat Press Cooker Large Capacity
It's 5:00pm and I'm drooling.
Thank you. Best, Rik
I make a kebab very similar to this but bake it in a small bread tin instead of a can. The family thoroughly enjoys it, but I get in such a mess when eating it that I ĥave to wear an old t shirt. I love your enthusiasm. Good tutorial. Thank you.
I'm the same - all over me. Best, Rik
And a little bit of mint in the white sauce 🤤
I love Doner au rix! I don't know what ot means in English. I ate it when I traveled through Europe 40 years ago...delicious!! I never had a clue how to make it but this is perfectly explained and executed, Rik. Thank you very much! ❤😋
Thank you. Best, Rik
Best kebabs I've ever had were from a local shop run by someone from Turkey who was married to a lass from Northern India. They made their kebabs using freshly made naan bread and would fill it then fold it up in half. Best kebabs ever - and a fantastic mix of two different cuisines as well - and I've never found their equal anywhere (unfortunately the owners retired and the people who took over simply served traditional kebabs in pitta bread, not a patch on the naan bread version.
Thank you. Best, Rik
You reminded me of one of the best things I've ever eaten: a pizza from a San Francisco (USA) restaurant that also served Indian food.. what a "fusion" that was!
I agree. Folded Naan bread is the only way to go. Also, heat it up first in foil to keep it moist and supple so it holds together when you eat it, and the meat has to be absolutely HOT as well. Even better if you grill it a bit to give it a little bit of crunch, also baste with the lamb fat/juice. This guy is missing a few key elements in the video.
I will definitely be making this. Thank you so much.🎉
Thank you. Best, Rik
Looks delicious. I love gyros. I can't believe you cooked the ground lamb in a can. It looks easy enough and absolutely yummy😊❤
Fantastic idea, Rick, I will try this one. Love the background shots of your kitchen paraphernalia! I’m retired now having moved back to the West coast of Australia where I was born. I spent my entire adult working life in Sydney and some other parts of Eastern Australia. Doner kebabs, shawarma, shish kebabs, etc. were one of my favourite sets of foods in my earlier life - outlets for these were everywhere in inner city Sydney, which is where I always lived, and throughout all of suburban Sydney too. Often late at night - they stayed open all night - I’d partake of one. Simply delicious. Here in The West they are rare. The few that exist are also so very expensive now too. Your demonstration cheers me into trying it in the hope that I will, once again, be able to enjoy a sought after favourite of mine! Many thanks. 🍂🍃🌈
Happy retirement. Yes, the kebabsa were always a go-to late at night when nothing else was open. Delicious too! Best, Rik
Tip: make your sausage in rolled cling film then put into the fridge then into the freezer, your sausage then can be taken out of the freezer and slice what you need and pan fry mainly on one side. A great addition is picked red onion - simply fine chop a red onion add salt sugar half vinegar and half hot water to cover and let ferment in the fridge - great little pickle that you can add to any savoury dish
Nice one, Mark. Best, Rik
This is what I have been waiting for a long time!!! Thank you khun Rik.
Thank you Khun Sarawut
Been away traveling lately and happy to see on my return, you still giving out simple and easy cooking. This one was truly great, thanks Rick. Kind regards Bill
Thank you 😋 Best, Rik
Never thought of doner kebabs using a can, I have a vertical spit you can put on the grill or in the oven. The can looks great, but you don't get the browned outside, though you could quickly pan fry the thin slices to brown them before putting on the pita. Garlic sauce looks lovely, I don't use mayo but may give that a try, also love grated cucumber and fresh dill in the sauce. Awesome video, thanks!
Hope you enjoy. Thank you. Best, Rik
The doner recipe is great. I will double it up and cook it in a bread tin. Your channel is the best in the UK
Awesome! Thank you! Thank you. Best, Rik
thank you Chef Rik Hello from California..' we made this last night .. absolutely delicious, easy to make...we look forward to making another one of your easy to follow recipes. husband now watches show with me and ask what's next' ..
Thank you. Best, Rik
Awesome, Chef Rick - this is crazym, a how to make ur own doner @ home - opens up several possibilities
Thank you. Best, Rik
First time doner meat worked for me… I used beef and pork,though… love the can idea!
That is awesome! Best, Rik
What a great idea. Lovely
Looks really good
Thank you. Best, Rik
Over the months, i've tried a few kebab meat recipes. This one is still the best so far, but on my endevours, the best way is to put the meat in a blender and it's surprising how few ingredients are needed. One firm uses minced lamb with just cumin, then stacked between thin layers of lamb.
It's also surprising how long it doesn't need cooked for, plus 180c is the maximum, probably 160c to 170c works out slightly better.
But i suppose it's down to how the person likes doner meat, but a blender is the way forward, imo
Keep doing what you are doing. Thank You. Best, Rik
Totally famished now. 😊
Thank you. Best, Rik
Frankly, it is ingenious but as a chemist I advised against it. The reason is the internal can is lined with a coating of paint. It is usually an epoxy modified acrylic transparent paint to protect the metal from corrosion by the foodstuff during canning and storage. At high heat these coatings can break down releasing harmful chemicals. One class is the so-called APEO compounds which is carcinogenic.
Thanks for sharing. Best, Rik
@@BackyardChef throw those cans in your oven's self-cleaning cycle to burn that shit out, then wash before proceeding.
Or, preferably, place them in wide mouth canning jars and pressure can them for the pantry.
Thank you. Best, Rik @@snarky_user
The food that was inside them was cooked while in the can at the original canning factory
I know we all use it but aluminum foil provokes Amyotrophic lateral sclerosis (ALS).
You making me hungry..❤
Thank you. Best, Rik
Looks absolutely fabulous
Brilliant video Rick. Well done sah
Thank you. Its an old video now. Best, Rik
Over here (Canada) we often use a white sauce consisting of: 1 can sweetened condensed milk, 1/4 cup white vinegar, and a couple tablespoons of powdered garlic. Stir and add to doner (we call it donair). I think this idea came from Halifax Nova Scotia.
Sounds great! Thank you. Best, Rik
Brilliant. I can now make the best German street food, the classic doner kebab, at home. Thank you for presenting your innovative way of cooking the kebab lamb--it doesn't require a rotisserie. Subbed and looking at your other content, mate. #brilliant
Thank you. Best, Rik
After slicing a quick pan fry with some olive oil would add some nice char and mouth fleel.
Good idea. Thank you. Best, Rik
I guess this is the origin of the "donair" that's quite a treat here in Atlantic Canada! The creamy sweet/tangy white donair sauce is good with anything!
Yes. Best, Rik
I think you will looove "Chivito", a tipical sandwich here in Uruguay....🇺🇾 😉
How do you make it? Thank you. Best, Rik
@@BackyardChef It's a meat beef, between TWO breads, and goes whith mayo, egg, bacon, cheese, onions, tomato, lettuce, similar to a burguer,But the tenderness Of meat beef Is unique, and in Uruguay, whe have one Of the Best meat in the world! 🇺🇾😌And It have Two versions; between the breads an served in a Dish ,( becouse It brings a lot of things whith) , Like fries, olives, ham, etc.....Just have a look searching for "Chivito Uruguayo", in TH-cam! 😉😋
Excellent. I'm off to makro to get some Lamb.
Top shelf cookery. Legend!!!
Thank you. Best, Rik
I made this again tonight Rik, albeit with a few little variations. I first tried it back in 2016. I went to the forum thread, but bit rot has set in, and your OP with the recipe and instructions is gone, so I came here hoping you'd put it up. Fresh Lebanese bread rolled up in the sandwich toaster, these are better than the Doner shop. Za'atar spice in the garlic sauce, sweat and sour chilli sauce and a few extra spices in the meat (lamb and beef). Delicious.
Cheers mate you will have to post your changes mate - I'm interested. I think that forum has died after all these years - shame there were some fantastic cooks/chefs on there. Best, Rik
@@BackyardChef I didn't change much Rik. I used 50 / 50 lamb and beef mince (1kg in total), added 1/3 cup of breadcrumbs soaked in a little water to give it a slightly fluffier texture. You don't want too much water. Just enough to soak the crumbs. For spicing I added 1 tsp each of ground cumin and coriander. I also used mild chilli powder along with the paprika. I didn't bother straining the juice out of the onions. I just blended it all up with a splash of water. For the garlic white sauce, I included 2 tsp Lemon Juice, 1 TBSP EVOO and about 1/2 tsp of Za' atar spice blend. For my Sweet 'n' sour chilli sauce I used 1/2 cup hot red chilli sauce, 2 TBSP of white vinegar and 1 TBSP of sugar and added a good spurt of your favourite. Yep, Ketchup, or Tomato Sauce as we Aussies call it. I thickened this in a saucepan on the stove for about 10 minutes.
@@gdlivo3353 Sounds fantastic mate. Best, Rik
I like to add a little mint jelly to the white sauce.
Lovely! Thank you. Best, Rik
Brilliant
Thank you. Best, Rik
I suppose you could torch the outside of the meat with a creme brulé burner to give it that extra browned authenticity?
Lovely! Great idea. Thank you. Best, Rik
@@BackyardChef I was just showing the Missus the video again and I noticed your crème brulé burner behind you :-)
This evening we'll be using beef mince instead of lamb and using those aluminium baking trays like from the take away. We'll be using our Gyros mixture that we got in Crete for one tray and Shami-Kebab mixture for the other. We also got some garlic herb pittas from the Aldi Turkish week special (Do they have that in UK as well? I'm writing from Germany). Other than that we shall stick closely to your recipe 😉. Enjoy your weekend!
Hi rik love your chanel . roughly how long in the oven
Hi Stephen roughly about an hour! Only because of the low cooking temp - if you cook at 180 its going to be a little quicker. If you cannot measure the internal temp - cook for about 50 - 60 mins leave to stand in the can the hot oil (from the meat) which will now be surrounding the lamb in the can and the meat temp will still cook the kebab - now you could just lift out the kebeb from the can and make a slit in the meat to check for doneness!
Thanks
Lamb is so hard to get here wonder if I can use a mix of pork and beef to get close. Also is minced required or would ground be OK? I can make minced with my food processor so not a big issue but they have different end texture. (Minced bouncy mouth feel like a rubber) ( ground like a hamburger and goes right thru)
Use what you can. Always taste and adjust. Thank you. Best, Rik
Is it possible to make this recipe with ham maker machine? Like the way we make ham.
To be really honest I haven't made it that way - so I really cannot say it would work - If you give it a go let me know. Thank You. Best, Rik
@BackyardChef Thankyou.
Yes please that a smashing cubab ok thanks.
Thank you. Best, Rik
A wee tip for cutting open your pitta bread, put it in the microwave for 10-15ses, or toast it for a bit, this creates a pocket of steam, then you just cut off the edge of your pitta.
Great tip!. Best, Rik
Our local doner place uses a hybrid for there skewers alternate laying of slices of meat and sausage meat and towards the top additional layers of fat. While chatting with the owner he said the sausage/minced meat layer was heavy with fat that kept the overall skewered meat moist and the upper fat layers are to let fat run down the sides. No idea it that is true or if he was taking the mickey.
Cutting all the frozen meat is annoying as you can only take acouple of pieces out at a time otherwise they defrost. we just grate it with a box grater, not pretty but it works for us.
Thank you. Best, Rik
Awesome
Thank you. Best, Rik
Have you tried this in the Hysapientia mate? Could you imagine making this on the rotisserie setting? My oven arrived today but we've got no scran in until tomorrow 😥😆
I havent. I think there would be way too much oil/fat - might give it a go though. Thank you. Best, Rik
Right any chance you can do a good hearty beef stew
Like this one th-cam.com/video/3TRPuf01Ggk/w-d-xo.html Best, Rik
Grating the onion will give you more juice.
Thank you. Best, Rik
I'm going to have to try the tin method.
One thing to ask! some tins have a white film on the inside, would this be a concern when cooking?
personally I'd leave it and use another but for anyone else watching.
I don't have concerns - however others might. That might have to be searched online! Thank you. Best, Rik
Can liner epoxy is not oven safe. I used a proper mold and it was very good.
Thank you. Best, Rik
Hi Rik , made today, tasted great. Better than kebab shop by far, Big thumbs up from us. Thanks ,how about old skool treats Knickerbocker glory , banana split & cream soda floater Redcar Steve
Great suggestion. I've just got some long spoon - that could be happening. Thank you. Best, Rik
Really need a little diced cucumber in the white sauce.
Thank you. Best, Rik
Can the meat be cooked in an air fryer instead of the oven?
Yes. Thank You. Best, Rik
No thanks Rik. Still love your work 😊
No worries. Thank you. Best, Rik
Oh bloody yuuuuummmm 🌹
Thank you. Best, Rik
You make me hungry!
It's all your fault!
I'll never be the same!
Many Thanks and Regards!
Thank you. Best, Rik
Where did you buy the Lamb Rik? Frozen from Makro?
I do yes. Best, Rik
I’ve done this many times over the years, and found that the easiest method is to use burgers. Smash them flat and thin or slice in half, place the meat into the pitta pockets as you’ve done and add whatever you like. A squeeze of lemon juice is essential in my view, but each to his own. It’s good with chicken too. Thanks for the vid.
Thank you. Best, Rik
That is genius. So does that mean that I can grill these over direct fire in the barbecue?
Nice from UK but live in Cincy OH had a large Greek immigrants population in 1920s but all the Gyros cabab meat comes from the same factory 300m away Chicargo trash. Will try when I get access to a kitchen way better and fully in my capabilities, Thanks. Only truly Greek origin dish in Cincy is Cincinnati chilly. It grows on you and every presidential candidate has to eat it since Cincy is a swing city.
Thank for sharing. Good luck. Best, Rik
As the great Barry Humphries once said: don't eat donor kebab. You nevever know who the donor was.
Great man - wise words! Thank you. Best, Rik
Oh right as a mould i thought you had canned Donner for a second and that would not be good but obviouslg home madeis probably better than most kebab shops.
Thank you. Best, Rik
Been doing my version using a processor to a paste in oven bag, will try your version/sauces for sure! Can u come and cut my pittas!! Banging that Rik. Cheers
Sounds great! How do you find the oven bags? I was thinking of doing a vid using them. With no much experience at all. Best, Rik
@@BackyardChef I’ve had good results with an oven bag. I then put the oven bag in a loaf tin, pierce the top of the bag with half inch slit but I have screwed up by overcooking before as you know the bag tends to cook quicker!
Cheers, Mike. The same problems. Thanks. Best, Rik @@mikeparto6565
So one can use a can. I dont have those smart tins in which you made the spam
Thank you. Best, Rik
I would have grated the onion on a box grater.
Thank you. Best, Rik
You get a thumbs up, and a subscribe for being straight up and saying: "bit of a gimmick, obviously"😆
Thank you. There's kidding anyone on this channel. Best, Rik
Just personal taste I don't like lamb. You pita looks amazing tho, best I've seen ... I'm off right away to get your recipe for that.
Hope you enjoy. Best, Rik
I see a lot of these recipes and they are all different even down to the sauce and toppings.
Yes they are! Thank you. Best, Rik
Gyro meat should be carmellized….sliced off the rotisseried meat to keep it juicy….might I suggest slicing it a wee bit thicker and flash broiling it.
Thank you. Best, Rik
Eastern Canada we call it is called Donair. We use ground beef or grd pork, as you like. Doesn't stink like the lamb may. Sauce is canned evaporated milk, sugar, vinegar. I add cornstarch and cook in micro to thicken. Never heard of red sauce.
Sounds good Beth. Best, Rik
@@BackyardChef no it doesn't, but bless you for being nice to them.
You would get more juice from the onion if you add the salt to the chopped onion and let it sit for 15 min before squeezing it…..just suggesting.
Thank you. Best, Rik
Safer to use a loaf tin
Yes, you can Thank you. Best, Rik
I prefer to use the onion, not just the juice.
Thank you. Best, Rik
I thought Cumin was the main seasoning in a Doner ?
Is it? Enjoy
Boiled meat ? boiled meat. Actually letting it in the fridge in the can so it holds the shape is a good idea, but it needs roasting, not boiling...
Thought i had put this in the oven to roast! Like any other roast covered over with tin foil.
@@BackyardChef it looks like it quickly cooks in his own juice, I'll try removing from the can before roasting it
It does. Good idea. Best, Rik@@igornikitovitchnosorog874
That was meant to say rik not right. Sorry
No worries. Thank you. Best, Rik
Damm someone give him a napkins 😂😂😂
Let it run freely down your chin
What the 'ell are grams?
Google
Oh. My. Lord. In 55 years I never heard the word 'doner". Stateside that is 'gyro' because restaurants shave the meat off what is known as "lamb Spam". I can make that at home?!😮 With two sauces- not just tzaziki?! OMG. Well. Thank you, Rik. But edit out the chewing noises 😮
Nah old video cant be done! Good luck. Thank you. Best, Rik
ahhhh way ya scotch bastard..get in there wit dat bad stuff...fantastic mate!!!!😅
Cheers Marty. Best, Rik
I thought rik was a Yorkshire man
As much as I enjoy a good kebab, the idea of cooking in a plastic lined can sounds dodgy to me.
Thank you. Best, Rik
contrast is a bit bright ~ just saying.
Ole video. Thank you. Best, Rik
Wow the videos is way too bright, feel like Del Boy in Mr Chinns kitchen...wheres my sun glasses.
Thank you. Old video. Best, Rik
Not a good name for a food to an American. See "Donner Pass" in US history.
Thank you. Best, Rik
Looks like you've made the world's largest blackhead.
Is it?
For crying out loud, man! Stop saying "guys" so often. It's a useless word which adds nothing to the video and is just annoying!
Its an old video watch a new one never say it.
You’re videos are great but stop using guys you sound like a wannabe Jamie Oliver
You are watching old videos when I first started - don't use the word much at all now - I never wannabe a Jamie. Best, Rik
There is a stainless steel "ham-maker" pan that is shaped just like a tin can. Amazon carries it...

NEMTMCUA Press Ham Maker with Thermometer，Stainless Steel Meat Press Cooker Large Capacity
Thank you. Best, Rik