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Home made Donner Kebab

Discussion in 'Recipes' started by Midjet76, Jan 30, 2017.

  1. Midjet76

    Midjet76 Member

    500g Lamb Mince.
    100g Breadcrumbs (I used stuffing mix).
    ½ Onion pureed.
    2 Cloves of Garlic pureed with the onion.
    1tsp Cumin, Coriander, Paprika, Oregano, Salt, Black Pepper, Italian Herbs (Seasoning).
    ½ 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. Onion&Garlic.jpg Spices.jpg Breadcrumbs Stuffing Mix.jpg Meat.jpg Kneaded Mix.jpg Tin&Liner.jpg Stuffed.jpg Tin setup.jpg Cooked.jpg 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: Feb 17, 2017
  2. wheelo

    wheelo Super Moderator Staff Member Forum Supporter

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

    Sounds tempting - Apart from coriander lol
     
  3. Midjet76

    Midjet76 Member

    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: Feb 17, 2017
  4. Stoke

    Stoke Member

    I might give this a crack actually :D
     
  5. Midjet76

    Midjet76 Member

    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: Feb 17, 2017
  6. bangord30

    bangord30 TK Veteran Forum Supporter

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

    Sent from my HUAWEI VNS-L31 using Tapatalk
     
  7. monkey666

    monkey666 Member

    Hahaha you should do it and take pictures of the process.
     
  8. bobmonk388

    bobmonk388 Member

    sounds good could rotisserie it under grill and slice it off for that authentic look i'm giving this recipe ago tomorrow cheers
     
  9. bangord30

    bangord30 TK Veteran Forum Supporter

    Photo please :)

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  10. ianw314

    ianw314 Forum Supporter

    Just stick tae haggis pal:)
     
  11. Midjet76

    Midjet76 Member

    Have done now.

    - - - Updated - - -

    I have done this now.

    - - - Updated - - -

    Sorted.
     
  12. Janso

    Janso TK Veteran

    How'd this turn out? wouldn't mind giving this a try.
     
  13. bangord30

    bangord30 TK Veteran Forum Supporter

    No pics so think he's deed :)

    Sent from my HUAWEI VNS-L31 using Tapatalk
     
  14. Janso

    Janso TK Veteran

    Just hope it was worth it!
     

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