Genuine London Doner kebab recipe?

Recipes for all sausages

Postby Oddley » Tue Apr 29, 2008 2:56 pm

I was once told by a kebab shop owner, that his chili sauce was just boiled chilies and any veg left over. If you come up with a takeaway version please post it.

Did you cut the cumin down, and add phosphate?
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Postby shanew » Thu May 01, 2008 12:04 pm

Hi Oddley,
I followed you ammended recipe so cut the cumin down to around 2g for the batch and used around 16g of phosphate.
It didnt leech and fat really, i'll i had to do with the finished block was trim the top and sides as they'd dried a little and this left me with a firm, juicy centre that looked and tasted every bit as good as a takeaway donna with the bonus of knowing only quality meat went in it
Save the enviroment, we cant afford to loose more animals, what will we use for variety in sausges, i for one would have liked a dodo banger!
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Postby Davred » Wed Sep 03, 2008 10:42 pm

A little late but I had to get my recipe in.

Doner Kebab

2 1/2 lb leg of lamb, boned and cut in slices
3 lbs lamb mince
Lamb fat
1 egg
2 tbsp salt
4 onions, processed until a liquid
8 oz olive oil
1 large tomato
1 tbsp black pepper

Remove any bits of skin and bone from the meat. Cut into serving size slices, about �� to �� thick. hit with a meat mallet or the edge of a heavy saucepan until 1/16� thick. Trim.

Prepare a marinade of onion juice, olive oil, salt and pepper, and soak meat in the marinade overnight.

Spread over each piece of meat the lamb fat, and minced lamb mixed with an egg. Thread pieces of meat on a long skewer, starting with the larger pieces. Trim the chunk of meat on the skewer and add trimmings to the end of skewer. The tomato is put on the skewer whole at the end.

The chunk of meat is grilled in an electric rotisserie.
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Postby saucisson » Wed Sep 03, 2008 11:11 pm

No such thing as too late :D

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I think you will find

Postby Dazzajapan » Tue Jul 07, 2009 3:10 am

that the minced version is pretty much Kofta or similar to it.
If you replicated the spices in Kofta you would probably get close to the taste that you are after.Cumin,sumac,parsley etc.
http://www.kebabfactory.com.au/id11.html
Beef & Lamb trim meat minced through coarse plate then its left in temperature controlled room for 2 days for the blood to drain out from the meat to give the softness melt in your mouth. It's then fine minced after 2 days we leave it in the cool-room till the meat dries from blood and water for another 2 days.
We then mix it with our secret recipe ready to go on the sticks
WHERE QUALITY COUNTS 70% BEEF 30% LAMB






you may be lucky here:
http://www.hotfrog.com.au/Products/doner-kebab/NSW
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Postby mitchamus » Tue Jul 07, 2009 5:28 am

If you haven't explored this avenue..
you might try approaching a food wholesaler for a "Kebab Spice Mix"

Probably sold in 20kg bags or something.

If you're interested in seeing a commercial kebab shop actually making a kebab, there was an Australian show on recently which showed them being made.

If you give me some time, I will look it up for you.
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Postby melb » Mon Oct 19, 2009 6:53 pm

I'm late to this discussion, and can't help the questioner, I wish I could get better doner here, but I make do with what I can get. I live in Ontario, Canada, where they sell gyros and "donair" (which makes me laugh) and in itself it's OK but they serve it with THE WRONG SAUCE. Far too sweet. Just not the sauce I remember from England at all. So as I raise my own lamb, and I make a sort of gyros/doner at home just by putting the meat through the food processor, freezing it in a block and then cooking it in a pan (and slicing it off as it cooks) which tastes OK, the tricky part for me was the sauce.

The good news is I've found one sold commercially here in Ontario that's perfect. It's simply called "Garlic Chili". It's made by KFI (Kataria Foods Int'l Inc). Their address is 81 West Drive, Brampton, Ontario, L6T 2J6. I doubt you can get it in the US, possibly not even in other Canadian provinces, but worth a try? My family are hooked on this stuff and we use it on a number of dishes, the kids use it like ketchup. Looking at the ingredients, it essentially IS a ketchup, just with more spice.
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Postby KebabStation » Tue Sep 07, 2010 11:29 am

Hello,

I just came across this forum and i have been making the kebab for a while.

The mince recpie mentioned before is o.k you can make to your taste prefrence.

To make the kebab proper you need to blend mince is a kitchen aid for 30+mins and must be a very sticky mix. put in fridge for 30+mins.

Set up steel pole in a clamp so you can put the meat on it.

Roll meat into balls with hands like pizza dough, About 3 times the size of a pizza ball.

put ball directly in the center of the top of the pole and quickly side down with 2 hands to bottom.

Continue untill you have made between 13-15 balls.

Now you will have the meat sitting nice on he pole, the balls should be pressed firmly together-about half flat.

Take a very large and sharp kebab knife and slice off the edges of the mince to give it the famous kebab shape.

Wrap in plastic wrap in set in coolroom over night then unwrap and cook the next day.

NOTE- if you are using beef mince you wll need to hang your mince paste recipe in the fridge in cheesecloth to drain the blood out for 2 days.

ALSO- The secret ingredient to get them like the local kebab shop is Monosodium glutamate - MSG!

Enjoy and teach the art of kebab to your familys.

8)
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Postby KebabStation » Tue Sep 07, 2010 11:42 am

Also - I should not be telling but you guys like the kebab i see :)

To make very tasty fast food kebabs add to your mix:

Monosodium glutamate 4 grams per ball i would use.

enhance this flavour futher by adding the - Disodium 5'-ribonucleotides

Makes the Very Tasty Kebab!

Chilli sauce has added msg too - make your own special sauce by using a strong sugar and vinegar and msg with chilli as a base - try adding a little tabasco sauce for nice pepper taste.
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Postby grisell » Tue Sep 07, 2010 11:55 am

This is my simple recipe for the hot sauce:

Tomato paste, diluted with water to desired consistency
Salt, black pepper, sumac, a little sugar
Harissa paste to taste (or hot chili flakes)
Dash of vinegar
Dash of vegetable oil (preferably olive oil)

However, some MSG doesn't sound like a bad idea. :)
André

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Postby grisell » Tue Sep 07, 2010 11:58 am

And my idea of the white sauce:

1 litre full-fat yoghurt
200 cc water
4 tbsp tahini (sesame paste)
4 large garlic cloves, crushed (or 1 tbsp garlic powder)
1 tbsp dried mint or dill (or both)
Lemon, squeezed, to taste
Salt, pepper
Dash of olive oil

The garlic can be excluded in a non-garlic sauce, of course.
André

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Postby grisell » Tue Sep 07, 2010 1:39 pm

Welcome to the forum by the way! :D
André

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Donner Kebab Recipe

Postby rocky123 » Wed Jun 08, 2011 4:19 pm

Here is a link of a donner kebab recipe: http://www.youtube.com/watch?v=QHvrkqMei4c
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Postby grisell » Wed Jun 08, 2011 4:50 pm

:drool: Yum! Interesting. A little complicated to make at home unfortunately. :(

Welcome to the forum!
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Postby wheels » Wed Jun 08, 2011 7:47 pm

Welcome Rocky. :D

That's a great vid. It looks a damn sight more wholesome than the stuff in our local take-away!

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