Re: Turkish Donner Kabobs

Fifo said:

I am curious if anyone has found a good way to prepare the Donner meat
at home. Typically that takes a special vertical rotisserie grill and
the meat is continously "shaved" for the next sandwich, meaning you
need a large batch. It looks like something that takes special
equipment and can only be made in large quantities. If someone has
figured it out, I'd love to hear about it.

I have just been given a recipe by a Turkish friend - Homemade Doner
and it doesn't involve a rotisserie grill! I haven't made it yet but
it's easy to prepare and on experience her recipes are first class.

Basically the meat is rolled and kept in the freezer then shaved off,
fried in butter and served in pitta pockets with salad etc.
If you're interested in that sort of thing I can post the full recipe.

Joan

Hello,
If you have special vertical rotisserie grill, it is quite fun and easy
(of course, you'll invite all your loved ones to the fun (grins) )
Naturally, this takes a bit practice and patience and time. But it is
not very difficult. The amounts of meat are subject to change according
to the quantity. I give here without the roaster grill recipe. If you
buy one, you can x3 or x5 the meat! 🙂

I have an alternative method for it also. It tastes a bit different,
but the nutrition and quality is nearly the same. and it is quick.

Go to your quality butcher's.
You'll need

half a kilo of quality beef cut in slices.

half a kilo of lamb meat from arm or legs cut in slices like beef.

half a kilo of ground meat (minced meat) (only 1 times in the
processor)

2 normal sized white onions
1 cup of olive oil
half cup of yoghurt juice
salt
pepper
ground red chilli peppers (a pinch of)

Can you find real yoghurt there? I mean not the fruity ones or cream
ones. The one eaten in meals. There is usually some juice at the bottom
of the yoghurt. If you can find it it's juice is the best meat
smoothener in the world. Kebap is our tradition, and trust me 😉
If you can't find it don't worry.

Grate the onions in a container. Sprinkle with some salt. Let it rest
for 5-10 minutes. Using a filter, press the onions with your hands and
obtain their juice in a bowl.

Add olive oil, yoghurt juice, salt, pepper and red chilli. Stir very
well. One by one put the beefs and lambs into the marinate and make
sure every place of the meats gets in touch with the sauce. Cover the
bowl and let it rest for at least 1 hour in a cool place.

If you have a griller, add one beef, some minced meat, one lamb , and
so on until finished. Be sure to press very firmly every time you put a
meat.

If you just make it for regular meals,

Cut some large folio or strectch film pieces

Put one beef, minced meat, one lamb and so on. pressing very firmly
with hands and than cover it with folio, rotating like a big firm
cigar.
You can make some big Doner cigars like this 🙂
and put them in your deep-freezer. 🙂 Let them deep-freeze. After they
are frozen, you can cut them into thin slices with a big strong knife
(be careful of your hands!) than Grill in a plate or Teflon Pan without
any oil.

The home -folio version is much more easier of course, and it is
suitable for your regular dinners or meals.
Enjoy
and best Regards,

Aydin

Aydin Composer said:

And, as Joan stated, you can put a little butter if you wish. But as

it

Quoted message said:

is prepared with a oily marinate it shouldn't stick to a high quality
non stick surface like Teflon pans.
Best Regards,

Aydin

Thank you Aydin and Joan - I will try it this weekend. I've had Donners
in many places including even here in WA State but it never tasted as
good as in Istanbul.

Naturally 😉 Always keep trying to achieve ultimate delicacy. There are
many more delicious dishes and meals waiting to explore, just email if
you have any questions.

Enjoy!