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Home made Donner Kebab

This is a discussion on Home made Donner Kebab within the Recipes forums, part of the TechKings Lounge. category; ...

  1. #1

    spam Home made Donner Kebab

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    500g Lamb Mince.
    100g Breadcrumbs (I used stuffing mix).
    Onion pureed.
    2 Cloves of Garlic pureed with the onion.
    1tsp Cumin, Coriander, Paprika, Oregano, Salt, Black Pepper, Italian Herbs (Seasoning).
    tsp Cayenne Pepper.

    Mix all the ingredients together until a fine paste then flatten into a loaf tin or other suitable container. (Line the loaf tin with a double layer of cling film).
    Steam in a ban marie for one and a half hours or until the temperature reaches 79 Celsius.
    I have also cooked in a pressure cooker for approx. 35 to 45 minutes).

    When cooked turn out of tin, being careful with the juices/fat as still hot.
    Wrap in aluminium foil and allow to cool and rest.
    When ready to use slice thinly and cook in a frying pan or grill etc.
    Add dressings of your choice to Pitta bread.Home made Donner Kebab-onion-garlic.jpgHome made Donner Kebab-spices.jpgHome made Donner Kebab-breadcrumbs-stuffing-mix.jpgHome made Donner Kebab-meat.jpgHome made Donner Kebab-kneaded-mix.jpgHome made Donner Kebab-tin-liner.jpgHome made Donner Kebab-stuffed.jpgHome made Donner Kebab-tin-setup.jpgHome made Donner Kebab-cooked.jpgHome made Donner Kebab-cling-filmed.jpg

    I took it out of tin while still hot, but it might fall apart, might be worth leaving till cooled, however while hot I have cling filmed it and tried to compress it a bit more. Chill in fridge, then I tend to slice it thin and freeze the slices, to take out when required.
    Last edited by Midjet76; 17-02-2017 at 05:33 PM. Reason: Pics added

  2. #2
    Is it a teaspoon of each of the herbs, or 1 teaspoon made up of all of them?

    Sounds tempting - Apart from coriander

  3. #3
    One teaspoon of each.
    I guess you could omit the coriander, but amid all the other flavours erotic you really notice it?
    In the recipe pics above I doubled the recipe but double doubled the spices, I like the extra kick
    Last edited by Midjet76; 17-02-2017 at 05:31 PM. Reason: Update, additional info

  4. #4
    I might give this a crack actually

  5. #5
    I quite often double the recipe then line a sterilised large dog food tin can, ie 1200g tin with non stick liner around the inside and cut a circular base too so that the cooked meat slides out easily.
    I also use the ring pulled lid, I remove the ring pull, flatten the lid as best as I can then place that in the bottom with the non stick liner disc I cut on top, to make it easier for the whole kebab to be removed once cooked.
    Last edited by Midjet76; 17-02-2017 at 05:25 PM. Reason: Updated, additional info added

  6. #6
    Lol erotic meat in a dog food can?! Am I pished already?? :-)

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  7. #7
    Hahaha you should do it and take pictures of the process.

  8. #8
    sounds good could rotisserie it under grill and slice it off for that authentic look i'm giving this recipe ago tomorrow cheers

  9. #9
    Photo please :-)

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  10. #10
    Quote Originally Posted by bangord30 View Post
    Lol erotic meat in a dog food can?! Am I pished already?? :-)

    Sent from my HUAWEI VNS-L31 using Tapatalk
    Just stick tae haggis pal

  11. #11
    Have done now.

    - - - Updated - - -

    Quote Originally Posted by monkey666 View Post
    Hahaha you should do it and take pictures of the process.
    I have done this now.

    - - - Updated - - -

    Quote Originally Posted by bangord30 View Post
    Photo please :-)

    Sent from my HUAWEI VNS-L31 using Tapatalk
    Sorted.

  12. #12
    How'd this turn out? wouldn't mind giving this a try.

  13. #13
    No pics so think he's deed :-)

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  14. #14
    Just hope it was worth it!

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