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

Padraig Mor · 2015-03-12 14:17:49

Let’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…

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#182 14-02-2021 9:21pm

HeidiHeidi

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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!!

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#183 14-02-2021 9:28pm

Dizzyblonde

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Yes, I've often had some left over because I buy way too much and cook it all when we're having visitors

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#184 14-02-2021 9:31pm

Muahahaha

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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.

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#185 14-02-2021 10:09pm

Masala

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Hi All... went with 700g of Beef / Lamb mix as there was a split in the camp as to who likes Lamb!!

So ..... here are some pics. Am very happy with how it turned out and with the the reception among the guests!!

Must say the Sauces were a BIG hit and the Salad was used as an side dish and went down great and actually its completely gone!!

Sliced 'the loaf' really thin and got Wholegrain pittas from Aldi. The 30 sec in the Microwave (after cutting them open with a scissors) was the way to go. Still have some pan left over for tomorrow with some sauce and will just throw in some Salad leaves tomorrow to finish off.

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#186 14-02-2021 10:40pm

Dizzyblonde

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They look fab!

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#187 14-02-2021 11:06pm

Gloomtastic!

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I’ve yet to meet anyone who doesn’t love this kebab.

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#188 14-02-2021 11:50pm

Mystery Egg

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It was yummy.

I've a bit of work to do on my taftoon bread. But delighted all the same.

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#189 15-02-2021 12:38am

Dizzyblonde

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They look amazing, your breads look really good!

Gloomtastic and I seem to loiter in this thread, salivating over photos :pac:

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#190 16-02-2021 11:12am

Padraig Mor

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Mystery Egg wrote: »

It was yummy.

I've a bit of work to do on my taftoon bread. But delighted all the same.

Looks savage! Vaguely planning on doing taftoons in the pizza oven at the weekend.....doesn't look like the weather is going to play ball though!

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#191 22-02-2021 3:32pm

Padraig Mor

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Six years later......I finally made Taftoon bread to go with my OP! Taken directly from Muahaha's recipe in this post and cooked in an Oona pizza oven. Need to keep a close eye on it - these cooked even quicker than a pizza, less than a minute and needed constant vigilance with a skewer to poke any bubbles. Absolutely gorgeous, and really finished off the kebab very well. Despite appearing dry, they were actually lovely and soft. Dough was easy to make too.

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#192 22-02-2021 5:31pm

Muahahaha

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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.

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#193 07-06-2021 9:27pm

Muahahaha

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Was rooting around the middle aisles in Aldi on Friday and came across this

[IMG][/img]

Immediately got me thinking of lamb kebabs and then I remembered I had dough balls for a few taffoon breads buried in the freezer, happy days. It wasnt long before I had some lamb mince, lettuce, tomatoes and red onion in the trolley.

[IMG][/img]

Im stuffed now, this recipe always delivers a total feast.

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#194 07-06-2021 9:58pm

Padraig Mor

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Muahahaha wrote: »

Was rooting around the middle aisles in Aldi on Friday and came across this

Immediately got me thinking of lamb kebabs and then I remembered I had dough balls for a few taffoon breads buried in the freezer, happy days. It wasnt long before I had some lamb mince, lettuce, tomatoes and red onion in the trolley.

Im stuffed now, this recipe always delivers a total feast.

Looks savage! As it happens I actually made your taftoons on the Ooni again the other day for lunch. Kids came home from school and happily devoured them with zero toppings. My very finicky 12 year old declared them "good", which is high praise from him!

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#195 18-06-2022 9:38pm

Muahahaha

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Made this recipe again with tafoon breads, was delicious as always. Added a bit of cayenne pepper to the mix to give it an extra spice kick which was nice. It really is a great Saturday night dinner.

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