2015 Cooking Club Week 10: Lamb doner kebabs with salad and sauces

Padraig Mor · 27-03-2015 1:06pm

Curry Addict wrote: »

I made this yesterday with chicken. I skinned and boned chicken thighs and marinated them overnight. I made a big kebab skewer and cooked it upright in a fan oven, so the cooking method was similar to the real thing.
My only error was that I was a little bit too light on the spices. I spiced it on instinct but it wasn't quite enough but still tasted great.

thanks for the recipe, it worked out fantastic and I will certainly make it again.

some pictures of my adventure, attached.

That looks pretty tasty!

James Bond Junior · 27-03-2015 3:07pm

Look good! What's in the other pot!!??

Curry Addict · 27-03-2015 4:08pm

James Bond Junior wrote: »

Look good! What's in the other pot!!??

chicken stock made from the skin and bones of the chicken thighs. waste not want not, it makes a great stock

Wexy86 · 29-03-2015 10:37pm

Never got round to making this last week but made them today. Himself was very impressed and usually nothing new does :-)

I found the white sauce tasted strongly of the yoghurt - maybe it was the cheap ass low cal one I used, none the less these were devoured and even have some left over for tomorrows kebab salad lunch

Masala · 30-03-2015 12:29am

Made this last night....thought everything went well

EXCEPT.... bought Supervalu pitta bread (6 in pkt) and just couldn't get the pitta to stay together. I water them as per instruction and heated them as per instructions. But no matter how I split them they disintegrated in my hand...before I even got to fill them..

Se we ended up using knives and forks... which goes against the spirit of this fine menu!!

bigronnie9 · 30-03-2015 4:33pm

Had people over on short notice Friday night so needed something that wouldn't take too long to cook...... and I was looking for an excuse to make this since ive read it.

Doubled all the ingredients (foolish me thought 1kg of lamb mince would leave leftovers for the next day) and everything was devoured.

Great recipe, id advise everybody to try this! Next time ill attempt the proper kebab bread, like Masala said above, the pittas I used were the only left down!

Dial Hard · 30-03-2015 4:58pm

Haven't made this recipe yet but Aldi do round Mediterranean flatbreads that I reckon would be perfect for this; instead of stuffing the filling into a pitta you'd just pop the fixins in the middle and then fold it in half.

ChewChew · 30-03-2015 8:03pm

Made this today for dinner and it was fantastic!! Will definitely be making this again and my other half absolutely loved it and scoffed it too so it's gonna be a hit in our house I think!! Thanks op

Masala · 30-03-2015 8:05pm

ChewChew wrote: »

Made this today for dinner and it was fantastic!! Will definitely be making this again and my other half absolutely loved it and scoffed it too so it's gonna be a hit in our house I think!! Thanks op

I see your pitta bread broke in half as well....!!!!!!!

ChewChew · 30-03-2015 8:14pm

It was the last one and I got a bit pee'd off being so careful

but it was still awesome!!

James Bond Junior · 30-03-2015 10:26pm

I made it tonight. Again! I've used the salad recipe a few times too. Had it it with fillet steak and chips last week and it was lovely. The oh had in her lunch pitta with some ham and loved it! I thought the lemon juice would turn it overnight but it kept well in the fridge.

emaleth · 31-03-2015 3:41pm

This was dinner on Sunday (because classy) and it was effing well delicious. I really liked the red kebab sauce. Leftovers (not that there was much) got demolished standing at the counter at midnight after Monday night refreshments

I made these flatbreads, cooked for about a minute and a half each side in hot cast iron pans. They were nice and soft and wrappable. They're keeping well too.

anewme · 05-04-2015 7:36pm

Made this today. Can't believe how good good good they were! Addictive....thanks so much for this recipe.... The sauces were fantastic and the lamb meat! Gorgeous! Only thing I could not get was onion powder?
Yum yum yum!!!!

homemadecider · 06-04-2015 6:49pm

We had this for dinner tonight OP, dear jebus it was so good. I used pork & beef mince instead of lamb which worked great. I loved the red sauce, the mint was delicious!

10/10, will definitely make again.

Insect Overlord · 06-04-2015 7:20pm

I made this today too.

The pitta breads were a nightmare (4/5 of them fell apart) but the fillings were gorgeous. Plenty of moisture in the meat, two lovely sauces and a great big bowl of tasty salad. Excellent recipe.

Buona Fortuna · 06-04-2015 8:00pm

An File wrote: »

I made this today too. The pitta breads were a nightmare (4/5 of them fell apart) but the fillings were gorgeous. Plenty of moisture in the meat, two lovely sauces and a great big bowl of tasty salad. Excellent recipe.

Yeah. I did it agan and used wraps instead - not authentic but worked better.

BaZmO* · 06-04-2015 8:19pm

All these Pitta Breads falling to pieces. Do you all know that you're supposed to toast them first?

gerrybbadd · 06-04-2015 8:29pm

OP - you legend!

Definitely trying this out at the weekend

Padraig Mor · 06-04-2015 8:31pm

I'm seriously going to have to try to sort out some decent bread for this recipe I think. Will try a Taftoon recipe in the next couple of weeks.

Buona Fortuna · 06-04-2015 9:00pm

Padraig Mor wrote: »

I'm seriously going to have to try to sort out some decent bread for this recipe I think. Will try a Taftoon recipe in the next couple of weeks.

Back in 2008 I did a wood burning baking course in England. We made pitta breads on the course - they were fantastic, so tasty but only any good fresh.

I do have an oven that I've meant to put up for the last umpteen years

. Maybe this is the year

Insect Overlord · 06-04-2015 9:34pm

BaZmO* wrote: »

All these Pitta Breads falling to pieces. Do you all know that you're supposed to toast them first?

Yes. I've been eating the things since I was a kid.

BaZmO* · 06-04-2015 10:22pm

An File wrote: »

Yes. I've been eating the things since I was a kid.

Same here, but I've never had them fall apart. Quite surprised that so many people are having that problem.

Faith · 06-04-2015 10:39pm

Pita breads always fall apart for me too, regardless of what's in it.

gerrybbadd · 08-04-2015 8:48pm

Sweet baby Jane!

Just ate 3 of these bad boys!!! Absolutely smashing. Had to make some adjustments, due to lack of mint, tomatoes and cucumbers. But other than that, all followed to a tee...

Amazing really, I couldn't get enough. The lamb is perfect, as are the accompanying sauces.

Larry Bee · 09-04-2015 12:39pm

A fantastic recipe. Thanks very much Padraig.

anewme wrote: »

Made this today. Can't believe how good good good they were! Addictive....thanks so much for this recipe.... The sauces were fantastic and the lamb meat! Gorgeous! Only thing I could not get was onion powder?

I'd problems getting Onion powder so I mad some by cutting an onion as thinly as possible, drying it out it in the oven at the lowest setting until it went white and brittle, and then blitzing it

Insect Overlord · 09-04-2015 1:00pm

Padraig Mor wrote: »

CHICKEN DONER KEBAB
Serves 1
2 tablespoons olive oil
1 tablespoon tomato purée
4 tablespoons lemon juice
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon cumin powder
¼ teaspoon salt
¼ teaspoon black pepper
2 medium skinless, boneless chicken thighs (around 113 g/4 oz total weight)
2 lemon slices

Just wanted to add that this chicken recipe goes down a treat too. I made mixed wraps on Tuesday for me and my brother with this chicken and the leftover lamb and salad. I added a little turmeric when the chicken was in the pan. Lovely food!

gerrybbadd · 09-04-2015 1:19pm

Larry Bee wrote: »

A fantastic recipe. Thanks very much Padraig.

I'd problems getting Onion powder so I mad some by cutting an onion as thinly as possible, drying it out it in the oven at the lowest setting until it went white and brittle, and then blitzing it

I didn't have onion powder, but what i did have was Onion salt - so what I ended up doing was using the 1/2tsp of Onion Salt, and instead of adding 1tsp of Salt, just put in a 1/2.

anewme · 09-04-2015 5:39pm

Got onion Granules in Tesco naas, it was their own brand.......it was too late for the recipe I made - but they are there if I make it again....which I will definitely!

oscarBravo · 13-04-2015 9:24pm

We had these last night - epic!

shooter69 · 15-04-2015 6:17pm

Tried these last week, absolutely fantastic and defo on rotation now on the dinner menu! Thanks OP

Mrs Fox · 16-04-2015 11:57am

Picked up lamb mince and Peeeta Griffin this morning so I have all ingredients ready to go for tomorrow. Can't wait.

OldMrBrennan83 · 16-04-2015 12:29pm

This post has been deleted.

Mrs Fox · 16-04-2015 12:35pm

Patww79 wrote: »

Out of interest, where do people get their lamb mince and how fatty is it? I've never seen it before, though I have made this with beef mince.

If the butchers don't have them displayed they'll freshly mince the lamb pieces for you.
Other than that, my local Supervalu always have them prepacked. €4 for 500g.
They are fatty, I dunno how to gauge it percentage wise as they do with beef. Perhaps around the 15< mark? But so so tasty. Mmmmmmm..... fat...

Padraig Mor · 16-04-2015 12:55pm

I use Aldi lamb mince - 350g I think? It's 15% fat. A lot comes off in the cooking though.

Insect Overlord · 16-04-2015 3:44pm

I was able to scrape a huge piece of fat in off the baking tray when the lamb was cooked a few weeks ago. Not a whole lot of it left in the meat

Mrs Fox · 16-04-2015 9:48pm

I just couldn't wait till tomorrow. The mince kept staring at me whenever I open the fridge so I HAD to cook I it.
Delicious, OP. Every element worked well with each other. I used wholemeal pitta, which didn't crumble until half way through.
Next time I'll make sure to double the red sauce, they were yum.

Dinkie · 17-04-2015 12:46pm

Made this about the day after it was posted - but forgot to comment.

My OH loved this.... said it was a dead ringer as a fake away. I found it o.k. - but i'm not a great lamb / kebab person anyway. I'm going to try it with the chicken.

Thanks OP - I'll be making this again for my OH.:)

blueshed · 29-04-2015 4:41pm

Lamb is in the oven as i type, wont be eating till tomorrow dinner time. plan on serving in the pittas with some home made chips.

SarahBeep! · 25-05-2015 7:30pm

Ohmygod this is amazing! Can't wait to try the chicken, must pick up some skewers the next time I'm in ikea. I do need a sharper knife, I kind of hacked up the patty a bit. The outside bits are so crispy and tasty.

I used smoked paprika(my favourite thing ever), onion salt, fresh basil, squeezy garlic, thyme, pink Himalayan salt and the dash of flour.

Gloomtastic! · 25-05-2015 7:40pm

Excellent recipe Padraig Mor. Delicious, and devoured by the whole family!

SarahBeep! · 26-05-2015 4:35pm

Chucked some on a pizza today - perfection!

Dizzyblonde · 28-05-2015 9:45pm

I made these today, both with lamb and chicken and they were amazing! We stuffed our faces

I bought 2lbs of minced lamb and made two little loaves so we have the second one sliced and frozen for easy kebabs next time. Thanks Padraig Mor, we'll be having these regularly.

Kurumba · 11-06-2015 9:44pm

Made this tonight, it was delicious. Made it with beef and pork mince with mini pittas.
I put some franks sauce in with the red sauce, worked really well. Thanks op!

gerrybbadd · 11-06-2015 10:35pm

Kurumba wrote: »

Made this tonight, it was delicious. Made it with beef and pork mince with mini pittas.
I put some franks sauce in with the red sauce, worked really well. Thanks op!

Sweet baby Jesus! That looks savage

Kurumba · 11-06-2015 10:54pm

It was savage! I was a bit weary about the salad and stuff but it's really worth the effort to make it. The whole dish is fabulous. The pics look huge but the pittas were only the mini ones, I'm still stuffed.
(I may or may not have also eaten the crispy bits of meat at either end of tomorrow's loaf

Taboola · 13-06-2015 8:15pm

Made the chicken ones tonight.

Sparks · 16-06-2015 11:46am

Tried this on Sunday, but instead of punching down the mince, I threw an onion into the food processor, blitzed that to finely chopped, scooped it out into a muslin and squeezed out the juice, then put the dry onion back into the food processor with the lamb mince and spices and blitzed it all down to a kind of meat paste; put that into a loaf tin and packed it down hard and baked it off for a half-hour, then drained the fat, and tipped out the meat onto a tray that had been in the oven with the loaf tin and finished off the meat on that for another half-hour so all the sides were caramelised. You get a slightly tighter grain that way (you can also take the meat while it's resting, drop it back in the loaf tin and put some weight on it to tighten up the grain even more) and that lets you slice it thinner more easily.

The red sauce has me kicking myself for not figuring it out btw, so damn simple

Absolutely delicious btw, have to make it again this weekend

18-06-2015 5:27pm

I think the chef from my work canteen used this recipe today! Was delicious if true.

Ronan|Raven · 20-06-2015 8:33pm

Excellent recipe OP, went down a treat, a picture of it pre sauce..

cassid · 23-06-2015 9:01pm

I worked in a diner that made kebabs for a few years while in college.

For the lettuce mix, we used white cabbage, red cabbage and chopped lettuce

For the white sauce, we used buckets of mayo with fresh parsley and loads of chopped fresh garlic.

The red sauces were of two different types- tomatoe and onion and tomatoe and chilli.

I used to put the cabbage/lettuce mix on the bottom with garlic sauce and a bit of grated cheese and then pile the rest in and grated cheese on top.

I make chicken kebabs at home for the children and they love them, especially with cheese. But would use low fat cheese, low fat mayo and brown pitta. I add peppers and onions and mix that with a BBQ sauce and add the chicken. The contrast between the BBQ and garlic mayo is just yummy.

You can get batches of pitta bread that will just fall apart, I remember being stuck on kebabs on a night and nearly every pack had to be throw away.

When preparing the pitta bread, I cut it first , not the full lengtht on the pitta and pop it into the microwave or gentle toast it for a few seconds. I get a piece of kitchen roll to hold the hot pitta and open fully with tongs and stuff in lettuce immediately at the bottom so it naturally opens the whole pitta to fill up. It works for me, then did spend a few years doing it.

Must try mixing the two recipes together, great idea of how to prepare the meat and loved the comment about the pototoe peeler, real thinking there.

2015 Cooking Club Week 10: Lamb doner kebabs with salad and sauces

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