HOMEMADE ROTISSERIE DONER KEBAB MEAT - BEEF OR LAMB!
Recipe video above. This is a homemade version of the giant punching bag size Doner kebab meats rotating on vertical rotisseries in kebab shops! It might be small, but what it lacks in size it makes up for in authenticity and flavour. Prepare to be amazed - it tastes JUST like the real deal (and your house will smell like a kebab shop!)Excellent food for gatherings - make ahead, wow factor, DIY wraps and economical.
Provided by Nagi
Number Of Ingredients 19
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!
Nutrition Facts : Calories 413 kcal, Carbohydrate 3 g, Protein 32 g, Fat 30 g, SaturatedFat 11 g, Cholesterol 110 mg, Sodium 1386 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
LAMB AND BEEF GYROS RECIPE WITH AUTHENTIC GREEK TZATZIKI SAUCE
This Lamb and Beef Gyro recipe with Authentic Greek Tzatziki Sauce is a delicious combination of flavors from red onion, garlic, marjoram, rosemary, oregano, salt and pepper that you can easily make at home.
Provided by The Wanderlust Kitchen
Categories Main Dish
Time 2h20m
Number Of Ingredients 13
Steps:
- Place red onion in a food processor and process until finely chopped.
- Remove the onion from the food processor and place in a tea towel, squeezing to remove all the juices.
- Return the onion back to the food processor with the remaining ingredients and pulse for approximately 1 minute until you get a paste like consistency. TIP: The gyro meat mixture will form together in the food processor, similar to a ball of dough.
- Place mixture in a glass baking dish. Flatten and smooth the meat into a nice meatloaf.
- Place in a water bath and cook at 325°F for 60-75 minutes or you have an internal temp of 165°F-170°F.
- Once removed from the oven, drain the fat.
- Allow to cool for 5-10 minutes and place on a wire rack (I also put a pan under the rack to catch any drippings) and place a heavy object on top to compress the gyros meat. I used a cast iron skillet with 3 cans inside the skillet for additional weight.
- Remove the weight and let rest for 30 minutes.
- Slice the meat into desired sized slices.
- Place meat slices on a baking sheet and broil for 3-5 minutes until crispy!
- Serve in pita bread with lettuce, sliced onion, sliced tomato and this Authentic Greek Tzatziki Sauce.
- Enjoy!
Nutrition Facts : ServingSize 1 serving, Calories 368 kcal, Carbohydrate 39 g, Protein 23 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 60 mg, Sodium 1046 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 6 g
EASY LAMB AND BEEF KABOBS OR GYROS
I wanted gyro meat that tasted like the kind in the Greek restaurants. I wound up combining ingredients from 3 different recipes and was amazed at the awesome result! It smelled so good even before it hit the grill.The "easy" part is that you can just throw this on the grill, broil, bake or pan fry it. It's also easy because I buy the Tzatziki sauce, Quinoa tabouli, spanikopita appetizers and hummus at Costco and I have a ready-made meal for my family or a larger crowd. I also serve with split Pita breads and we make our own gyros with sliced garden tomato and sweet onion.
Provided by Gina Farina
Categories Meat
Time 55m
Yield 12 kebobs, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Soak skewers in water for 30 minutes while you prepare the meat mixture.
- In a large bowl, combine all the other ingredients. Mix well with hands (use rubber gloves).
- Dry off the skewers so they aren't dripping wet, then form an oblong "sausage" around the skewer, securing firmly.
- Cover and refrigerate skewered meat for 30 minutes.
- If possible, use a veggie or fish grill (that has a smaller grate); brush or spray grill grate with oil.
- Set grill to medium-off-medium and grill each side for 5 minutes, turning only once, or until the outside of the meat is charred and the inside is medium.
Nutrition Facts : Calories 385.2, Fat 29.2, SaturatedFat 12.2, Cholesterol 106.7, Sodium 679.5, Carbohydrate 1.9, Fiber 0.6, Sugar 0.2, Protein 27
TOFU GYROS
Greek gyros, traditionally made from lamb, receive a makeover in tofu! These are a favorite in our house. So easy and a great combination of flavors. Though I love the cucumber sauce, plain yogurt would do. (Actually pronounced "year-oh" :-) ) Also good leftover for a lunch box, just wrap the assembled sandwich in wax paper.
Provided by White Rose Child
Categories Lunch/Snacks
Time 1h30m
Yield 6-8 gyros, 3-4 serving(s)
Number Of Ingredients 15
Steps:
- Note: You can make the tofu strips chewier by freezing the tofu overnight and letting it thaw in the fridge. Be warned, thawing takes a couple of days. It will be different but definitely yummy either way.
- Cut the tofu into 8 slices. Lay on a clean dishtowel and fold the other half of the towel over top, pressing gently to extract excess moisture. Then cut each slice in half lengthwise.
- Mix the marinade ingredients (tamari to garlic) together.
- Spread the tofu in a wide, shallow container and pour the marinade over. Use a fork to flip the slices around till all are evenly coated. They will soak up most of the marinade. Let sit, covered in the fridge, at least one hour or overnight.
- To make the cucumber sauce, combine all ingredients in a food processor and process until fairly smooth, but still chunky. Adjust salt and pepper. Refrigerate.
- A few minutes before serving, heat a large non-stick skillet over medium. When hot, add the tofu strips, letting them get golden-brown before turning. This doesn't take very long!
- To serve: place 2 or 3 tofu strips across the middle of a pita, top with salad fixings, and add cucumber sauce to taste. Fold pita in half around the filling, pick up and eat like a taco!
- Bon Appetit!
Nutrition Facts : Calories 455, Fat 9.8, SaturatedFat 1.5, Sodium 1466.8, Carbohydrate 78.4, Fiber 12.6, Sugar 4.3, Protein 21.5
LAMB GYROS
I found a gyro recipe and completely tweaked it to be more to my taste, and it turned out great! TammieV's Gyro Sauce is great on it! Recipe #57747
Provided by Abi Fae
Categories Lamb/Sheep
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Heat olive oil over medium high heat; add onions and garlic and saute for five minutes. Add red pepper flakes. Add lamb and cook until there is no pink left.
- In a small bowl, combine the parmesan cheese, oregano, cumin, and pepper. Mix, and add to lamb, stirring well to evenly coat the lamb.
- Cook for five minutes, then add the sliced mushrooms and sun dried tomatoes. Cook until fully heated.
- Serve on flatbread or pita bread: sprinkle feta cheese and olives to taste (about one ounce of each), add the lamb mixture. Add a cucumber sauce if you like, and serve.
GROUND BEEF GYROS
If your family likes gyros as much as mine, they'll love this easy version that's made with ground beef instead of lamb. I found the recipe in a newspaper and adapted it to fit our tastes. They're very much like the ones served at a local restaurant. A cucumber yogurt sauce adds an authentic finishing touch. -Ruth Stahl, Shepherd, Montana
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine the first 5 ingredients. Chill. In a large bowl, combine seasonings; crumble beef over mixture and mix lightly but thoroughly. Shape into 4 patties. , Grill, covered, over medium heat or broil 4 in. from the heat for 6-7 minutes on each side or until a thermometer reads 160°. Cut patties into thin slices; stuff into pita halves. Add lettuce, tomato and onion. Serve with the yogurt sauce.
Nutrition Facts : Calories 357 calories, Fat 16g fat (6g saturated fat), Cholesterol 78mg cholesterol, Sodium 257mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 3g fiber), Protein 26g protein.
LAMB AND BEEF KABOBS
A lemon-olive oil marinade gives these tasty kabobs a nice tang. They're great for summer parties. In bad weather and during the winter, we cook them in a 400-degree oven for 25 to 40 minutes. -Weda Mosellie, Phillipsburg, New Jersey
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine first five ingredients. Place the lamb and beef in a large resealable plastic bag; add half of the marinade. Place vegetables in another large resealable plastic bag; add the remaining marinade. Seal bags and turn to coat; refrigerate 1 hour. , On eight metal or soaked wooden skewers, alternately thread lamb, beef, onions, red peppers and mushrooms. Grill, covered, over medium heat 5-6 minutes on each side or until meat reaches desired doneness and vegetables are tender. Serve with pita bread.
Nutrition Facts : Calories 419 calories, Fat 13g fat (4g saturated fat), Cholesterol 105mg cholesterol, Sodium 1524mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 3g fiber), Protein 40g protein.
SOUTH AUSSIE LAMB YIROS (OR GYROS, SOUVLAKI, KEBABS, DONER KABAB
This is a Greek street food that is very popular in Australia. In each state you will find it called something different however South Australia seems to be the only one to use the term 'yiros'. It is a popular late-night feast after a big night 'on the grog'. The standard salad ingredients are lettuce, raw onion and tomato topped with a garlic (but not tzatziki) sauce. Tabbouli, cheese and chili sauce are also popular fillings as are chicken, beef and falafels. Which ever meat is used it is cooked by stacking thin slices of marinated meat on a vertical skewer which turns in front of a heat source. The meat is then carved vertically from the skewer so the meat is in very thin shards. This is my version. I have used tzatziki as I have yet to discover the secret of South Aussie garlic sauce! Australian measurements used.
Provided by auntchelle
Categories Lunch/Snacks
Time 45m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Slice lamb into very thin strips. Place in a plastic bag together with the olive oil and nostimini blend. Massage to make sure the oil and nostimini has coated all of the meat. Allow to marinate for minimum of 30 minutes.
- While lamb marinates thinly slice tomato and onion. Shred lettuce. Set aside in fridge.
- Cut 2 foil sheets 10cm (4") larger all around that your pita bread. Cut 2 baking paper sheets the same size as the pita. Place one sheet of baking paper on top of each sheet of foil.
- Heat 2 frypans to med-hot.
- Lightly spray one side of a pita with cooking spray and place this side down on one fry pan. Spray the other pan with cooking spray and stir-fry half the meat until cooked. (Do not allow to stew - crusty bits are good.).
- When meat is ready remove from heat. Place one foil/paper stack on a plate.
- Working quickly, remove pita from heat and place on the paper with toasted side up.
- Now place the meat then half the salad items and tzatziki down the middle of the pita. Use the paper to tightly roll each side of the pita into the centre ensuring one side crosses the other. Roll package in the foil. Twist the bottom of the foil to catch the juices.
- Repeat with remaining ingredients.
- Serve with plenty of napkins!
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- Soak 10 wooden skewers in water for about 30 minutes to 1 hour. Remove from water when you are ready to begin. Lightly oil the grates of a gas grill and preheat it to medium-high for about 20 minutes.
- Prepare pita bread and fixings. If you plan to, make the tahini sauce from this recipe. Prepare other sides and salads before you begin grilling.
- Add the beef, lamb, bread (be sure to squeeze out the water completely), and the spices. Run the processor until all is well combined forming a pasty meat mixture.
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