How best would one go about making a doner kebab at home?
What kinda meat would you use? I mean, is it possible to get strips of lamb fillet or something similar?
How about sauce?
I love kebabs but dont know what sauce is used. I was thinking maybe a mix of thousand islands and bbq sauce?
And what salad typically goes into a good kebab? Ive eaten hundreds and never really noticed.
Surely it'd be too dangerous to cook at home when you're that drunk??
I don't want to disillusion you or anything, but expensive lamb fillet is highly unlikely to find it's way into doner kebab meat.
I saw a program on the telly a while ago where they showed a kebab 'factory' in the UK, and as far as I can remember it's made mainly from breast meat, something you don't see very often in the shops these days, but used to be readily available as a cheap cut for rolling and stuffing.
The one I saw mentioned mainly offal and head meat.
Hmmm, I seem to remember the one I saw (think they were in the West Midlands in the UK somewhere) were trying to portray themselves as a 'high class' supplier, so maybe they only supply meat to kebab houses that serve kebabs to sober people during the hours of daylight I wouldn't think they're would be much head meat in a sheep/lamb, unlike pigs or cattle though.
when a mate told me that they get the whole doner spit for about £8, I cant even eat it now when drunk.
They showed how kebabs were made on Channel 4s The F-Word. Semmingly it is all good cuts of meat from places like the shoulder, neck, head of the lamb that are used (i.e. The not so popular pieces of the lamb which people buy in a store)
Apparently there is more meat in a kebab than a sausage
Its a variety of processed meat, come on have you looked at a spit on in a kebab shop and thought "thats the kind of cut of meat I recognise?"
Does remind me of the time that a mate tried to melt a mars bar to make a mars bar vodka shot, like the one she'd just had in that place that used to be beneath the pod, and burnt her kitchen down.....
I was watching it on the show "you are what you eat", mind you she does it from a different tack where she is trying to put people off their food, so it may be the agenda.
No one honestly believes that the preformed spits that are made of mechanically reconstituted meat started with good cuts of meat, do they?
If it is a doner then the chances are that it is similar to a chicken nugget, i.e. lips, ears and all
God have you read the guardian's science columnists rants about her? He has shredded every "degree" and "PHD" she claims she has (the majority from US stick fifty dollars in an envelope and viola instant degree) and he's the "science" she claims behind her examination of poo........
The meat might not be the best (i.e. most tender) cuts of meat, but that does not mean that they are bad for you. Its all the other crap they add to it is what makes it bad.
I saw episode of the F-word as well. It basically was pieces of meat that wouldn't be too popular, but nonetheless was perfectly fine meat. I wouldn't go so far as to say it was the best meat ever, but it is meat.
Also take into account that lamb is a very fatty meat at the best of times.
I'd say to try to make it at home would be a tall order - but you could probably do a good approximation. Obviously pita bread is easy enough. I think you need a garlic type sauce and a tomato based sauce - perhaps something like a caesar dressing and some seasoned passata. Lettuce and a little finely chopped onion. For the meat, I would probably go with minced lamb, seasoned with cumin i think - cooked in pattys then chopped up.
Saw a program doing proper ones. It was very fatty lamb (not offal or head but a semi decent cut, cant remember the name), all soaked in onion juice. Then layered up on the spit.
I just fry mince lamb or beef. I separate the mince up well and fry a little at a time well spaced out at very high heat, so you get lots of crispy "mini-steaks", then fry onions. then I mix in chilli powder, garlic, grated cheese and sin of sins, ketchup. iceberg lettuce lines the pitta so it doesnt get soggy. nothing authentic but really nice.
Most kebabs are not of the layered type, the most common one is the mechanically reclaimed and pressed meats, you know the one that is a big meatball on a stick?
The kebabs that are layered are fine, at least the cuts are identifiable as meat.
Yep most crappy kebab places like abras are the minced genitals and feet. I know abras stuff arrives in a big bucket. I think the onion juice is important, it was listed on every site when I looked a few years back. Never saw it in any shops here, including asian ones.