doner kebab seasoning

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doner kebab seasoning

Postby mike_c » Wed Jan 25, 2006 11:40 pm

Hi,

Just received an electric mincer from this site and have already made some nice sausage. I would like to try and make some doner kebab meat but can't seem to find anywhere except perfecta.ltd.uk that sell the seasoning, their site does not give much info regarding price, quantity or how to order.

Does anyone know where else i could buy this or have a receipe for doner meat.

I have made kebab meat before but never got the spices right as i just guessed at what spices to add.

Many thanks
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Postby Oddley » Thu Jan 26, 2006 12:54 pm

Welcome to the forum mike_c

From memory donner meat is lightly spiced. Although I don't have a specific recipe for donner you might like to try the spice mixture from my:

Bonza Burgers

http://forum.sausagemaking.org/viewtopic.php?t=689

Perhaps try it out with a lamb burger first to see if it is near. If you use it at the specified level, I don't think it would be too far out. I haven't had a donner kebab for some years now after being sick a couple of times, after eating them. Not surprising really when you think they are left out all day.

Anyway please let us know how you get on.
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Postby mike_c » Thu Jan 26, 2006 2:04 pm

Thanks, I will give it a go. I don't like eating them from the shop either but i do like the taste and want to make my own for real meat :)
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Postby aris » Thu Jan 26, 2006 3:34 pm

I think finely minced onion is the trick - i.e. done in the food processor, then very well mixed so that the meat bonds together very well.
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Postby Fallow Buck » Thu Jan 26, 2006 4:08 pm

Mike,

Do you have a doner machine to cook the kebab on (then slice off vertically) or are you looking for a mix that can be placed on a skewer?

To mae a doner kebab you need to double mince your meat then freeze it. You then defrost it and start making the mix. Exact quantities are dependant on taste, but typically you would have the following according to taste:

Onion
Cumin
Corriander
Bay
Garlic
Salt
Pepper
& any other spice you like

You then need to mixt the whole mix preferably with a dough hookuntil the mixture starts to emulsify, all the while the meat is still very cold.

You then take a tenth of the meat dough and knead it like bread and form ball which you flatten to about 2" thick. This pattie should weigh about 1lb in total. You make a hole in the middle with your finger and place the pattie on the vertical skewer so it sits on the bottom plate.

You repeat this process each time making the pattie a bit bigger and pressing it firmly down and blending it into the one below as you go.

By this time your hands are frozen!!

Then you trim the kebab so it tapers in at the bottom and is balanced as the skewer rotates.

the kebab is frozen and cooked from frozen, cutting slices as they cook.

Incidentally, Most shop bought doner kebabs are bought ready factory made, and a rule of thumb in thebusiness is that if it is heavily spiced that is done to disguise the low quality meat being used!!

BTW Mike, If you are looking for a recipie for ssomething to cook at home like a kofte on a normal skewer then let me know and I'll post it.

rgds,

FB
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Postby mike_c » Thu Jan 26, 2006 11:11 pm

Hi,
I am looking to make them at home either on skewers or in a loaf tin. I have attempted it and it's ok but does not taste like the kebab meat you buy at your local take away.

Thanks
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Postby Fallow Buck » Mon Jan 30, 2006 10:22 am

Mike,

TBH, you will struggle to get the taste with the different cooking method.

also do you use lamb? Some people don't realise and use pork. We used to used a mixture of leg and shoulder, but they need to be completely trimmed of all sinew.

An easier kebab to make at home is the kofte.

Take some lamb mince (say 1.5kg) and add:

One large finely diced onion
One largish potato, finely grated with al moisture squeezed out
One third of a tin of chopped tomatoe's extra copped
half a bunch of fresh corriander
1.5tsp Dry Mint
1tsp Ground Corriander
1.5tsp mixed herbs
0.5tsp ground Cumin


Mix it all up and leave to stand for a coupe of hours before shaping into patties or putting on skewers. These are great on a BBQ put into wraps with houmous and Tomato and Cabbage salad.

FB
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Postby Rik vonTrense » Wed Mar 22, 2006 10:17 am

If anyone is interested in making their own kebab meat and cooking it authentically then this site offers the pukka thingy.....

http://www2.westfalia.net/shops/household/kitchen/cooking_desiccating_grilling/grills/194184-gyros_doner_grill_multi_system.htm

I suppose for �62 if you want authentic Doner Kebabs it wouldn't take you long to get your money back at the price they cost to be delivered to half a dozen of you.....and what fun at a party.


.
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Postby Wohoki » Wed Mar 22, 2006 11:17 am

I want one :D
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Postby Rik vonTrense » Wed Mar 22, 2006 4:55 pm

Wohoki......inclined to agree with you especially after this afternoons
experiments with doner kebab meat.

I was talking to Tain that's my son in law....he's a Tesco area transport
manager and earns a few bob.

He is always taking stuff at the door because when he feels hungry like
everyone is going to bed...I have never tasted a Doner Kebab but my
kids when they are round here tend to order the odd takeaway and I
shudder at the amount of money that changes hands at the door.

Anyway I asked Tain how much he paid for a Doner kebab and he said a
small one is �4 and a large one with a bit more meat is a fiver.......you
imagine half a dozen of them ordering one plus some trimmings it's like
�50 at the door plus a tip.

Well that's an insult to the old man who is no mean chef and I can swear
like Gordon if necessary. I have eight kids and that's four boys and four
girls fortunately they have all partnered up now so I only have my
immediate family and that is Tain and my daughter Estelle and her four
kids her two girls are 11 & 12 and the boys are 5 & 2...enough I digress
.
I had a kilo of lamb trimmed and frozen so I got it out and put it through
the mincer on the 10ml screen and then the 8ml I had mixed up some
spices as per the previous kebab posting with a couple of additions and
then gave it a good mix in the big kenwood.

I put in to chill again for about an hour and then I reminced it through the
3.5ml screen this time it came out like paste........

I made a couple of patties and adjusted the spices a bit more toasted
cumin and fennel and some more ground garlic I was tempted to add a
touch of mace but thought better of it.

So for the big experiment.....I have a Breville Panini cooker so I thought
drop a dollop of kebab meat on and close it up it will cook it and keep it
pressed flat...which it did.

The delicious smell of lamb kebabs filled the air as Tain came in with the
kids from school and i asked him to try the kebab meat to see if it was
anything like the take aways........BINGO....he said he could not tell the
difference so we are in business........I can make pitta breads with my
eyes shut and they only take a few minute to cook from frozen...

so thats another thing for the freezer frozen pittas and frozen flattened
kebab meat in cling flim done with a rolling pin.

That should save a few bob on the quiet and they join all the other take
away stuff like Pizzas...Peas pudding a faggots and maybe
saveloys....curries with rice.....I cook a fair yeung chow fried rice but it
doesn't freeze to good and is wet on thawing.....I am experimenting with
vacuum bagged fried rice prior to freezing to see if that is acceptable.

Anyway I am happy with the Doner Kebabs........
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Postby tristar » Wed Mar 22, 2006 5:16 pm

Come on now Rik,

Share the spice ratios, you don't want to keep something like that all to yourself do you? Oooh! I can just taste them now. If I want a kebab I would have to drive over 90 km round trip!

Come on don't be a spoilsport!



Regards,
"Don't be shy, just give it a try!"
Food for The Body and The Soul
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Postby Rik vonTrense » Wed Mar 22, 2006 7:30 pm

Right here is what I did........

After mincing through the 8ml plate I then added the following to my 1 kilo of lamb.

2 teaspoons of Parson Snows butcher friends Pork sausage spice mix.
it is just salt black& white pepper etc.

2 tsp onion powder.

2 tsp fennel )
3 tsp cumin ) toasted and ground
2 tsp corriander )

4 crushed garlic to paste.

2 bay leaves pounded in mortar & pestle

0.5 tsp mace
0.5 tsp MSG (omit if you are fussy)

mix this well in and then I chilled it for an hour and then put it through the
mincer on the fine screen 3.5ml.

This reduces the lamb to a paste and then I gave it about 15 minutes wind
up on the dough hook and it finishes up like a ball of dough except it's it
very cold but it is not sticky to the touch.

It was at this stage that I did the cooking test but now it is back in the
freezer as a 3 inch roll in clingflim and I think I shall cut it into quarter
inch slices on my slicing machine when it reaches the right temperature
and then separate them with burger discs to go into freeze.

You can adjust these spices to suit yourself if you want to add more or a
bi5t of oomph by the way of chilli.


Enjoy.
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Help pls..

Postby projectdoner » Mon Nov 14, 2011 11:04 am

Hi Fallow Buck and all,

I own a kebab stall in Malaysia. We've been making our own kebab but still facing some issues to get the prefect kebab. I hope you could shed some light.

Fallow Buck wrote:To make a doner kebab you need to double mince your meat then freeze it. You then defrost it and start making the mix...


How much/long should the meat be defrosted?

Fallow Buck wrote:You then need to mixt the whole mix preferably with a dough hookuntil the mixture starts to emulsify, all the while the meat is still very cold.


How do we maintain the meat cold? is the cold from the fridge sufficient or do i have to use an extra bowl of ice underneath the mixing bowl? Is there any other option rather than using the ice bowl? Will working in a cold room solve the problem?

Fallow Buck wrote:You then take a tenth of the meat dough and knead it like bread and form ball which you flatten to about 2" thick. This pattie should weigh about 1lb in total. You make a hole in the middle with your finger and place the pattie on the vertical skewer so it sits on the bottom plate.

You repeat this process each time making the pattie a bit bigger and pressing it firmly down and blending it into the one below as you go.


What did you mean by 'blending it into the one below' ?

Fallow Buck wrote:Then you trim the kebab so it tapers in at the bottom and is balanced as the skewer rotates.


This is where we keep failing.. I never seem to be able to trim the kebab using a knife.. the pattie wont cut nicely but rather it became mashed (sorry for my lack of a better vocabulary). Is it a texture problem? or temperature problem?

Thanks & rgds.
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Postby Snags » Sat Jan 07, 2012 2:30 am

I would think your not blending it enough to get the proteins to become sticky.


For middle eastern spices on a donner kebab I would think you would need to include
Garlic, Coriander, Cumin,Cinnamon/Allspice and Sumac
Minced onion sounds ok
I think if you could add
http://recipes.wuzzle.org/index.php/93/2900

or

for a plain one

Onion juice is the secret to the taste.
1 1/2 kg's lamb(leg)
50 gr. black pepper
2 kg's lamb fat, ground
1 egg,
1 50 gr. salt
1 litre onion juice(boil 5 large onions and mash to extract juice)
1 cup of olive oil
Remove any bits of skin and bone from the meat. Cut into serving-size pieces. Pound with a meat tenderiser or the edge of a heavy saucepan until 1/8 cm. thick. Trim. Prepare a marinade of onion juice, olive-oil, salt and pepper, and soak meat in the marinade. Spread over each piece of meat the lamb fat, 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 chunk of meat is broiled in the "Doner Kebab" broiler, made especially for the purpose but you can use a rotisserie or use a grill and keep turning.
yet to take the plunge still researching
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