Donner kebab - Revision history

Ian at 21:35, 20 April 2024

2024-04-20T21:35:57Z

Ian at 11:09, 1 April 2021

2021-04-01T11:09:57Z

Ian at 09:32, 1 April 2021

2021-04-01T09:32:58Z

Ian: Created page with "I mean basically it's this one [https://www.recipetineats.com/doner-kebab-meat-recipe-beef-or-lamb/ here]. === Ingredients === 2 onion (diced) 2 pack of steaky bacon (finely..."

2021-04-01T09:32:00Z

Created page with "I mean basically it's this one [https://www.recipetineats.com/doner-kebab-meat-recipe-beef-or-lamb/ here]. === Ingredients === 2 onion (diced) 2 pack of steaky bacon (finely..."

New page

I mean basically it's this one [https://www.recipetineats.com/doner-kebab-meat-recipe-beef-or-lamb/ here].

=== Ingredients ===

2 onion (diced)
2 pack of steaky bacon (finely diced)
1000g of fatty beef mince (I used Sainsburys 20% fat stuff).

For the spice mix:

2tsp Garlic paste (I used this stuff)
2tsp Ginger paste (I used KTCs again)
2tsp Dried Oregano
4tsp Ground cumin
4tsp Ground corriander
1tsp Ground cinnamon
6tsp Salt
2tsp Black pepper

=== Method ===

Puree all the ingredients into a meat paste. I don't have a food processor so I used a hand imersion blender and patience.... (I expect my hand blender wont survive much more though. )... A food processor would be better as it lets you get the meat finer...

Next overlap 2 pieces of foil (or buy a roll of turkey foil as that's much easier. ) to create a nice long strip.... dollop the meat onto the foil and roll it into a sausage. Once tight, twist the ends to tighten it.

(I had a couple of layers, I also rolled it in cling film to get it nice and tight, and left that in the fridge over night to sit. I did remove the clingfilm prior to cooking though).

I then cooked it for a good hour at 110, but I'm not sure it helped. Did another half an hour at 170 before serving... Basically check it's over 70 with a thermomiter, Mine was well into the 80s when I took it out.

Then up the oven to 250 and give it another 15 minutes to brown.

Pop it out, let it cool a bit so you can handle it, then slice....

Fry the slices in a pan to give it the final touch.

Put in face.

(So, I didn't bother with all the faf of skewers too, I just cooked it in a roasting tin with a wire rack in to keep it off the bottom of the pan).

@@ Line 9: / Line 9: @@
 For the spice mix:
-* 2tsp  Garlic paste (I used this stuff)
+* 2tsp  Garlic paste (I used [https://www.amazon.co.uk/KTC-Garlic-Paste-210g-Pack/dp/B0924T9SFL this stuff])
 * 2tsp Ginger paste (I used KTCs again)
 * 2tsp Dried Oregano

@@ Line 4: / Line 4: @@
 * 2 onion (diced)
-* 2 pack of steaky bacon (finely diced)
+* 2 pack of streaky bacon (finely diced)
 * 1000g of fatty beef mince (I used Sainsburys 20% fat stuff). (Lamb works too, fattier the better).