Doner Kebab Food

DONER KEBAB

Steps:

• Heat the oven to 200C/180C fan/gas 6. Tip all the ingredients except the oil into a food processor with a large pinch of salt and lots of ground pepper. Pulse until everything is combined and chopped together. You can also just squish everything together in a bowl but this will give you a looser finish.
• Oil a large sheet of foil, tip the meat mix in the middle and mould to a very thick sausage, roughly the shape of an aubergine. Roll up the foil tightly, twisting up the ends to create a Christmas cracker shape.
• Lay on a shallow roasting tin and roast in the oven for 35-40 mins, turning occasionally, or until a digital cooking thermometer reads 75C when pierced in the middle. Leave the kebab to cool a little, then unwrap the foil. Place back on the tray and brown under the grill or with a blowtorch.
• Place on a board and carve into thin slices. For full doner mode, you can hold the kebab up with a roasting fork or metal skewer and carve. Serve with warm pitta bread and any of the other accompaniments, including our chilli sauce and garlic yogurt sauce.

AUTHENTIC TURKISH DONER KEBAB

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine flour, oregano, salt, garlic powder, onion powder, Italian seasoning, black pepper, and cayenne pepper in a large bowl. Add ground lamb and thoroughly knead with the flour mixture until thoroughly mixed together, about 3 minutes.
• Shape the seasoned ground lamb and place into a loaf pan; set on top of a baking sheet.
• Bake in the preheated oven, turning the loaf halfway to ensure even browning, about 1 hour and 20 minutes.
• Wrap loaf in aluminum foil and let rest, about 10 minutes. Slice as thinly as possible to make the doner kebab pieces.

HOMEMADE ROTISSERIE DONER KEBAB MEAT - BEEF OR LAMB!

Steps:

• Mix beef or lamb with all the Spices - mix well using your hands.
• Cover and refrigerate 2 hours minimum, or up to 24 hours.
• Preheat oven to 170°C/ 325°F (150°C fan).
• Line baking pan with foil.
• Check to ensure skewers are long enough to prop on the sides of the pan. (Note 5)
• Place onion, bacon and garlic in a 8 cup/2L+ food processor. Blitz until it becomes a paste (video at 29 sec),~30 sec on high, scraping down sides as you go.
• Add meat and blitz on low until it becomes a paste (video at 42 sec), scraping down sides (~1 min for powerful food processors, 2 min for less powerful). (Note 4)
• Turn meat out onto work surface. Wet hands with water, then shape into an even block 20cm/8" long.
• Place 2 x 60cm / 2 feet long pieces of foil overlapping each other by 1/3. (Note 6)
• Place meat on the end of the foil, then roll it up, tightly wrapping it in the foil.
• Twist the ends firmly to form a log 25cm/10" long, then snip off excess foil. Roll into even log.
• Thread skewers through the log.
• Place log elevated in pan by propping skewers on the edge of the pan. (Note 7)
• Cook for 1 1/2 hours, turning once after 1 hour, until the log reaches 70°C/160°F (up to 80°C/175°F is fine). The log is cooked at this point. (Note 9)
• Remove foil from log but leave skewers in place.
• Increase oven heat to 250°C/480°F, or as high as your oven can go if it can't reach this.
• Bake for 10 to 15 minutes, rotating once, until browned all over.
• Remove skewers then stand the meat upright.
• Shave meat thinly - carve as much as you intend to use.
• Heat oil in a skillet over medium high heat. Cook shaved meat lightly coloured but still "floppy" (not crisped). Use immediately for Doner Kebabs!
• Smear hummus on warmed flatbread. Top with lettuce, tomato, and onion.
• Pile on Doner Kebab Meat. Drizzle with sauce(s) of choice.
• Roll up tightly, wrap in foil if desired (to hold together). Grab and devour!

HOMEMADE DONER KEBAB

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F.
• In a large bowl, combine the ground lamb, egg, garlic, ground cumin, ground coriander, smoked paprika, dried oregano, salt, and black pepper.
• Place the mixture into an oiled 9 x 5-inch loaf pan and cook in the oven for approximately 30 minutes or until the top is a light golden brown.
• You can slice the loaf immediately if you like but, for best results, cool completely, wrap in aluminum foil, and refrigerate until firm.
• To reheat, add a little olive oil to a large skillet, slice the loaf very thinly and crisp up the slices in the hot pan for a few minutes.
• Assemble the sandwiches with pita, warmed and toasted through. Spread on some tzatziki or tahini sauce, add lettuce, tomato, cucumber, onion, and top with more sauce.
• Serve and enjoy.

DONER KEBAB (TURKISH-STYLE KEBAB) WRAP

Steps:

• Mix tomato paste with 1 cup sour cream; 1/4 cup dressing; and 1-1/2 tsp. each garlic powder, coriander and cumin until blended. Pour over chicken in shallow dish; turn to evenly coat both sides of each thigh with sour cream mixture. Refrigerate 3 hours to marinate.
• Heat oven to 400°F. Cover rimmed baking sheet with foil; spray with cooking spray. Place 2 large skewers, parallel to each other and 1-1/2 inches apart, on prepared baking sheet. Repeat with 2 additional skewers.
• Remove chicken from marinade; discard marinade. Fold chicken thighs in half, then thread evenly onto skewers, tightly threading half the thighs onto each set of parallel skewers.
• Drizzle with 2 Tbsp. of the remaining dressing.
• Bake 30 to 35 min. or until chicken is done (165°F). Remove chicken from oven. Heat broiler.
• Broil chicken, 4 inches from heat, 5 min. on each side or until golden brown on both sides. Meanwhile, mix remaining sour cream, dressing and seasonings until blended. Reserve for later use.
• Stand 1 kebab on work surface, then use sharp knife to cut chicken vertically, from top to bottom, into thin strips.
• Stack pita breads on microwaveable plate; cover with damp paper towel. Microwave on HIGH 30 sec.
• Spread pita breads with hummus; top with lettuce, tomatoes, cheese and chicken. Drizzle with reserved sour cream mixture; roll up.

HOMEMADE BBQ LAMB DONER KEBAB

Steps:

• Tip the mince, diced lamb, the spices, garlic, 1 tsp freshly ground black pepper and 1 tsp salt into a large food processor. Blitz to a paste - the mixture should resemble pâté. Lightly oil a sheet of foil and lay it on a chopping board. Tip the meat mix onto the foil, and tightly roll up into a large, roughly 10cm-wide sausage. Twist the ends shut so they're sealed well, then chill for a few hours, or until firm. Can be prepared up to a day ahead.
• Heat the oven to 160C/140C fan/gas 3. Put the foil-wrapped kebab in a roasting tin, then pour 100ml water around it. Bake for 1 hr 10 mins, turning occasionally, or until a meat thermometer inserted in the middle reads at least 65C. Remove from the tin and leave to cool, then transfer to the fridge and chill overnight.
• Light a barbecue or heat a gas barbecue to medium (see tip, below). When the flames have died down and the coals are ashen, unwrap the kebab and push two large skewers through the middle. Sit the kebab directly on the grill, and close the lid, if the barbecue has one. Cook until heated through and well browned, turning occasionally - this will take about 30 mins.
• Using a sharp knife, finely carve slices from the sides of the kebab. If you like, you can then return the rest of the kebab to the barbecue to brown further, or carve it all at once. Serve the meat on the flatbreads with the chillies, lettuce, tomatoes and onions in separate bowls for everyone to build their own wrap, plus the chips on the side.