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2015 Cooking Club Week 10: Lamb doner kebabs with salad and sauces
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12-03-2015 2:17pm#1Let’s face it, most people love a nice, messy, doner kebab! But how to replicate the experience at home – surely a rotisserie grill would be needed? Here’s how! Adapted from Kenny McGovern’s The Takeaway Secret - a genuine must if you want make homemade fast food. This method bakes rather than grills the meat but it gives an excellent result – IMHO the taste of the meat is nicer than that from many kebab shops, and close to even the best. You also have the added advantage of knowing exactly what’s in your kebab (the FSAI did a survey in Dublin last year which found several kebab shops were passing off chicken and beef as lamb - link) and it isn’t even particularly unhealthy – the only fat is in the lamb mince, and a lot of it comes out during cooking. I’ve also included recipes from the same book for a salad to stick in your kebab, and red and white kebab sauces for total authenticity! I had also intended to include a recipe for taftoon bread (instead of pittas) for the 100% Zaytoon experience, but unfortunately didn’t get beyond one recipe which didn’t work great. However, there are plenty of recipes online if you wish to do this also.
Lamb doner kebabs
Ingredients
1 teaspoon plain flour
1 teaspoon dried oregano
½ teaspoon dried Italian herbs (I just use Herbes de Provence with some basil)
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon chilli powder
1 teaspoon salt
½ teaspoon black pepper
500 g/1.1 lb lamb mince
Pitta breads
Preheat the oven to 180°C (160C fan). In a large bowl, combine the plain flour, dried oregano, dried herbs, garlic powder, onion powder, chilli powder, salt and black pepper.
Add the lamb mince and mix thoroughly by hand for 2–3 minutes. Make sure you really get in there; punch and knead until the kebab meat is extremely smooth with no air pockets remaining.
Shape the mixture into a small loaf and place on a baking tray.
Bake in the middle shelf of the oven for 1 hour, turning the loaf half way through the cooking time to ensure even browning.
Once cooked, remove from the oven and cover with foil. Allow to rest for 10 minutes. Slice the doner kebab as thinly as possible.
Serve in pitta breads with the salad and sauces below.
Kebab salad
Ingredients
2 red onions, finely sliced
1 carrot, grated
¼ cucumber, thinly sliced
4–5 red cabbage leaves, finely sliced
1 large handful of shredded lettuce
1 tomato, sliced
1 tablespoon lemon juice
3–4 tablespoons or to taste Red Kebab Sauce (below)
1–2 jalapeno peppers
Place the sliced onions in a bowl of cold water for around 30 minutes. Drain well through a sieve and pat the onion dry with kitchen paper.
In a large bowl, combine the sliced onion, grated carrot, sliced cucumber, sliced cabbage leaves, shredded lettuce and sliced tomato. Add the lemon juice and mix well. Dress with the Red Kebab Sauce and garnish with the jalapeno peppers.
Red kebab sauce
Ingredients
6 tablespoons tomato ketchup , 4 tablespoons water , teaspoon mint sauce , chilli powder to taste, pinch of salt.
In a bowl or serving tub, combine the tomato ketchup, water, mint sauce, chilli powder and salt. Add chilli powder sparingly at first until the desired heat is obtained. Add a little more water until the sauce reaches the desired consistency.
White kebab sauce
Ingredients
3 tablespoons mayonnaise, 1 tablespoon natural yogurt, 1 teaspoon olive oil, 1 teaspoon garlic powder, pinch of salt, pinch of dried mixed herbs, 1 tablespoon water.
In a bowl or serving tub, combine the mayonnaise, natural yogurt, olive oil, garlic powder, salt and dried parsley or mixed herbs. Mix thoroughly until well combined. Add the water and mix thoroughly again until the sauce reaches the desired consistency. Chill for 1–2 hours before serving.
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Padraig Mor wrote: »From the same book:
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
In a large bowl or food-safe bag, add the olive oil, tomato purée, lemon juice, garlic powder, onion powder, cumin powder, salt and black pepper.
Trim any excess fat from the chicken thighs and cut into small, thin pieces. Add the chicken pieces to the marinade and mix well. Marinade for at least 4 hours, or overnight if possible.
Heat a dry, flat frying pan to a high heat. Drop the chicken pieces into the pan and leave untouched for 1 minute. Turn the chicken pieces and continue to fry for a further 4–5 minutes, stirring occasionally. Fry the chicken in batches if necessary, leaving enough room in the pan for the chicken pieces to fry at a high heat. When each batch is cooked, set aside in the oven at the lowest available setting to keep warm until all of the chicken is ready.
When all of the chicken pieces are cooked, arrange on a plate and garnish with lemon slices.
that's perfect thanks. i was thinking of using boned chicken thighs, keeping them whole, skewering them and cooking them slowly upright in a fan oven, similar to the real thing
gona try this next week.0 -
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Padraig Mor wrote: »
Thank Khannie for the TC! Surprised to hear it's still fizzing - is the temp quite low? I've mine bottled now but may have a sneaky one later (way too early I know). Have two more on now, to be probably bottles at the weekend - just cloudy apple juice (seems nice) and a clear from concentrate apple juice with red grape juice mix (seems rough so far).
Wait till after lunch, you'll be grand
May have been a little to generous with the yeast
- I suspect it may be Champagne yeast. Just taken a reading and its 1000 (may even be below that). Genna stick it in plastic bottles with some apple juice and se what we get. 0 -
Buona Fortuna wrote: »Wait till after lunch, you'll be grand
May have been a little to generous with the yeast - I suspect it may be Champagne yeast. Just taken a reading and its 1000 (may even be below that). Genna stick it in plastic bottles with some apple juice and se what we get.
Champagne and cider yeast are the same or very similar AFAIK? Quantity of yeast should make little difference - once you have enough. Cider would finish at or below 1.000 alright - my first batch finished at 0.998. I'd make sure it was finished fermenting before bottling it though:eek:! I added c. 50ml of fresh apple juice per bottle when bottling to carbonate - not sure if it's done too good a job though - quite a bit of yeast sediment and the caps are bulging! Anyway, better move to Home Brewing to talk more about this!0 -
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