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

I made this again on Sunday. Its so simple, yet so delicious, thank you so much.

Sunday was a really unseasonally cold and wet day here, bunged the meat in the oven and brought the boy to the park for an hour in his wellies and came home to a beautiful aroma filling the house. (My wife was at home with the instruction of keeping an eye on it and turning it a few times)

Big hit with the little boy (2.5 years old) who despite eating veg usually only eats salad in clearly segregated portions (will eat tomatoes or cucumber but not really if you mix them together) he was scooping this up and licking his lips.

Made this (again) today. Doubled the recipe and used half beef and half lamb mince. Served in homebaked Turkish flatbread.

rubadub wrote: »

I wondered if anybody made the breads in their pizza oven. An italian chipper near me does the breads fresh in their pizza oven.

edit: I see now it was mentioned earlier!

Made some last week in my Ooni. They were savage! Will try and make them thinner next time to have as a kebab.

Masala wrote: »

So... what is better - Beef or Chicken?? as an alternative??

I did it with chicken last year, only because I had some saffron threads I bought on impulse in Lidl without having a clue what to do with them. Went googling for recipes with saffron in them and came across Persian Joojeh kebabs which are chicken skewers marinated in saffron, lemon and yogurt before being charred on a BBQ. It was absolutely delicious as a substitute for the lamb in this recipe.

tangy wrote: »

Do you have a link to a recipe? Looks great.

Try this one, its not Turkish but Iranian. It goes really well with kebabs

Muahahaha wrote: »

Made this recipe last night and finally got around to making the tafoon bread to go with it. Theres lots of varying recipes online but this is the one I used and it worked out great

500g Plain Flour
300ml water
2 teaspoons dried yeast
1 tablespoon sugar
2 tablespoons olive oil
2 tablespoons greek yoghurt

That produced an 800g dough which is good for four doughballs which stretch to a disc of about 11 inches

I kneaded it for 10 mins and proved it for 2 hours before rolling it very thin and baking it in the pizza oven. Make sure to pierce the rolled disc all over with a fork or else the bread will rise up with tons of bubbles. In the pizza oven it only takes about 2 minutes to bake so you have to keep an eye on it or it will quickly turn too crisp on the underneath.

I made those kebabs at the weekend and they were just gorgeous..thanks

Pitta bread wont break if you give them 30 secs in microwave. They are very flexible then.

I made it over Xmas and it was delicious as always. Made the tafoon bread in the Ooni also to go with it which was great.

Only thing is with the garlic sauce I went and put garlic granules in it but they dont seem to dissolve when you mix the sauce and then you can feel the grains on your tongue. Am I right to say there is a difference between garlic granules and garlic powder? I think it is the latter I need.

Tried this recipe recently, really good. Made a thin 'naan' bread and had a kebab wrap.

One tip, if you really want to get that doner kebab texture then put the minced meat in a food processor for a minute or 2. Makes all the difference.

Badabing1 wrote: »

Only discovered this recipe, dying to try it out. Are the sauces spicy like taco sauce kind of? Have never used mint sauce or yoghurt in a sauce so can't imagine the taste, but I remember doner kebab sauce spicy taste and was gorgeous.

The sauces can be as spicy as you want them, add chilli to taste. The mint sauce in the ketchup really compliments the lamb.

Enjoy!

Masala wrote: »

Quick question on the Recipe on page #1.

How many Kebabs is the OP aiming at making / catering for?? Same with the Salads etc.....

Am looking at 3 x Adults eating 2 x Kebabs each - so will 500g of lamb cover same??

It would be tight. You’re going to be watching it and panicking so save yourself the bother and double the recipe to at least a kg of mince - I mix lamb and pork together.

Salad and sauces will be fine as they are.

Any leftovers taste great the next day.

Dizzyblonde wrote: »

The meat freezes really well. I slice it first.

So cook the whole batch as per recipe, slice and then freeze? Ready-made kebab meat in the freezer sounds like a great idea!!

Masala wrote: »

Quick question on the Recipe on page #1.

How many Kebabs is the OP aiming at making / catering for?? Same with the Salads etc.....

Am looking at 3 x Adults eating 2 x Kebabs each - so will 500g of lamb cover same??

If just using those small pita pocket breads that are in the OP then count on about 90-100 grams of meat per kebab along with the salad and sauces. You might need to up it a bit for six kebabs, maybe go with 600g rather than 500g and up the spices a tiny bit. If they're savages up it even further to 750g, leftovers dont get left over for long with this recipe anyway.

Aldi have discounted lamb mince on their Super Six at the moment, runs till Tuesday.

Fair play Padraig. Your recipe in the OP is fantastic but making taffoon bread fresh to go with it really elevates the entire dish to the next level, it makes it restaurant quality compared to just using supermarket pitta breads. Its remarkably similar to the bread served in Zaytoon, Id actually guess it is pretty much bang on given Zaytoon are a Persian kebab house and taffoon is a Persian flatbread still made all over Iran to this day. I backpacked Iran years ago and remember absolutely loving the bread served with everything there but knew next to nothing about food at the time. Only now years later I realise I was eating taffoon almost daily for the month I was there. Every restaurant/cafe I was in had their own version of a tandoor oven and they would be bashing these breads out to beat the band.

And yeah, you've to watch it like a hawk in the oven. First time I baked it the bread blew up literally like a balloon, I couldnt believe my eyes. The great thing about doing it on the Ooni is when you burst one of the bubbles the flames lick over the top and give the edges of the burst bubbles those lovely char marks which really add to the depth of flavour in the kebab.