New Toy - DONER KEBAB MACHINE

[saucisson]

Nice machine, looks to be the bees knees. you have a pm by the way.

[saucisson]

You should have gone for this it's even in Cheshire

http://cgi.ebay.co.uk/Donar-Kebab-Machi ... dZViewItem

Dave

Edit: oops misspelt Cheshire

[hmmm sausages]

The Machine came from "Designasausage.co.uk" its based in my home town. My team at work won a competition for a 200 quid prize each. i could not resist this machine at 150!! i also got a table top smoker, and a burger press ready for summer!!

the machine is awesome, cooked the weeney doner i made in about 15 minutes and the pork and chicken normal kebabs i made (see the pic rik posted for how its done) in about the same time, they were lovely and its a great party piece!!

[hmmm sausages]

Deb, woulc love to see the doner kebab recipe! i currently have a recipe involving a mix from the place i got the machine from, it involves,
1kg lamb
200g beef
2 onions
2 cloves of garlic
& 40 g of kebab seasoning

its tasty enough but wont know til its properly minced lol (barsteward machine)

[Fallow Buck]

Hmmm,

If you have a blender then you can blend the onions and herbss then add them to the meat.

Rgds,
FB

[hmmm sausages]

cheers for the advice FB, i was just reading the other doner kebab thread going round at the moment, i realised when i made that first kebab, it wasnt fine enough onion, its hand blnder all the way for next time

Some advice, you say to freeze the finished kebab before cooking after freezing once during production. the recipe i have says mince, freeze, mince again, shape and cook. doesnt mention refreezing before cooking. will this make a significant difference to the finished product??

cheers, Rob

[saucisson]

While you wait for a new mincer , could you do this in a food processor? Not recommended for normal sausages but I gather these doners are fairly finely mashed.

Dave

[Fallow Buck]

Hi Rob,

I would think depoending on the size you make that the freezing before cooking helps the meat to set. and hold on the upright. It will also slow the depth of cooking somewhat.

Iwould think that given the small weight you are making, (3 to 4 lbs max I assume) then there won't be much momentom on the spit to tear your kebab off. It really is iall in the mixing and building evenly.

As for using a blender instead of a mincer, when I have tried this on sausages the texture wasn't really even so I don't think it will work on this either.

Rgds,
FB

BTW,

All this chat about Kebabs is making me wander how I can have an excuse to make one again!!! It's been a while.

[hmmm sausages]

FB,

cheers for the advice.

an excuse to make a Kebab, what better excuse than the world cup!!!!

CHeers, Rob

[Wohoki]

Yup, the world cup.

I can't think of a better reason to spend hours in the kitchen doing something worthwhile.

[hmmm sausages]

World cup BBq parties are on my list of things to do this summer. Home made Burgers, Sausages, Doner Kebabs, normal kebabs etc My butcher is going to love me Just need my mincer fixing and its action stations!!