I've made this several times (April and July 2021) now and we are always blown away at how much it resembles Greek gyros. We used to live in Greektown and would often pick these up but it is so great to be able to make our own.
I'll aim for a better photo.
The spice measurements are suggestions, I tend to be a bit more heavy handed.
INGREDIENTS
Recipe adapted from Recipe Tin Eats.
INGREDIENTS
Serves 8
1 kg / 2 lb lamb or beef ground meat, preferably 15% fat Lamb is better
200g / 7oz streaky bacon , roughly diced
1 onion , diced (brown, yellow, white)
2 clove garlic , roughly chopped
1 tbsp vegetable oil or olive oil (for frying)
SEASONING SPICES
1 tsp dried oregano
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp cinnamon
3 tsp salt , kosher/cooking salt
1 tsp black pepper
PUTTING YOUR DONER KEBABS TOGETHER
8 flatbreads or pitas
1 iceberg lettuce, finely shredded
Tomatoes, halved and sliced
Red onion, finely sliced
Tzatziki we buy ours at St. Lawrence Market
More Sauce options: chilli sauce/Sriracha (I use this), hot sauce, BBQ, sweet chilli, tomato sauce/ketchup
MARINATE MEAT
Mix beef or lamb with the spices - mix well using your hands.
Cover and refrigerate 2 hours minimum, or up to 24 hours.
PREPARATION
Preheat oven to 170°C/ 325°F (150°C fan).
Line baking pan with foil.
Check to ensure skewers are long enough to prop on the sides of the pan.
PUREE MEAT
Place onion, bacon and garlic in a 8 cup/2L+ food processor. Blitz until it becomes a paste ~30 sec on high, scraping down sides as you go.
Add meat and blitz on low until it becomes a paste, scraping down sides (~1 min for powerful food processors, 2 min for less powerful).
SHAPE DONER KEBAB MEAT
Turn meat out onto work surface. Wet hands with water, then shape into an even block 20cm/8" long.
Place 2 x 60cm / 2 feet long pieces of foil overlapping each other by 1/3.
Place meat on the end of the foil, then roll it up, tightly wrapping it in the foil.
Twist the ends firmly to form a log 25cm/10" long, then snip off excess foil. Roll into even log.
Thread skewers through the log.
Place log elevated in pan by propping skewers on the edge of the pan.
COOKING:
Cook for 1 1/2 hours, turning once after 1 hour, until the log reaches 70°C/160°F (up to 80°C/175°F is fine). The log is cooked at this point.
Remove foil from log but leave skewers in place.
Increase oven heat to 250°C/480°F, or as high as your oven can go if it can't reach this.
Bake for 10 to 15 minutes, rotating once, until browned all over.
SHAVING / PAN FRYING (KEBAB SHOP STYLE!):
Remove skewers then stand the meat upright.
Shave meat thinly - carve as much as you intend to use.
Heat oil in a skillet over medium high heat. Cook shaved meat lightly coloured but still "floppy" (not crisped). I have skipped this step if we are eating them immediately and this step is perfect for reheating the meat.
DONER KEBABS
Smear tzatziki on warmed pitas. Top with lettuce, tomato, and onion.
Add Doner Kebab Meat. Drizzle with sauce(s) of choice.
Roll up tightly, wrap in foil if desired (to hold together).
1 kg / 2 lb lamb or beef ground meat, preferably 15% fat Lamb is better
200g / 7oz streaky bacon , roughly diced
1 onion , diced (brown, yellow, white)
2 clove garlic , roughly chopped
1 tbsp vegetable oil or olive oil (for frying)
SEASONING SPICES
1 tsp dried oregano
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp cinnamon
3 tsp salt , kosher/cooking salt
1 tsp black pepper
PUTTING YOUR DONER KEBABS TOGETHER
8 flatbreads or pitas
1 iceberg lettuce, finely shredded
Tomatoes, halved and sliced
Red onion, finely sliced
Tzatziki we buy ours at St. Lawrence Market
More Sauce options: chilli sauce/Sriracha (I use this), hot sauce, BBQ, sweet chilli, tomato sauce/ketchup
MARINATE MEAT
Mix beef or lamb with the spices - mix well using your hands.
Cover and refrigerate 2 hours minimum, or up to 24 hours.
PREPARATION
Preheat oven to 170°C/ 325°F (150°C fan).
Line baking pan with foil.
Check to ensure skewers are long enough to prop on the sides of the pan.
PUREE MEAT
Place onion, bacon and garlic in a 8 cup/2L+ food processor. Blitz until it becomes a paste ~30 sec on high, scraping down sides as you go.
Add meat and blitz on low until it becomes a paste, scraping down sides (~1 min for powerful food processors, 2 min for less powerful).
SHAPE DONER KEBAB MEAT
Turn meat out onto work surface. Wet hands with water, then shape into an even block 20cm/8" long.
Place 2 x 60cm / 2 feet long pieces of foil overlapping each other by 1/3.
Place meat on the end of the foil, then roll it up, tightly wrapping it in the foil.
Twist the ends firmly to form a log 25cm/10" long, then snip off excess foil. Roll into even log.
Thread skewers through the log.
Place log elevated in pan by propping skewers on the edge of the pan.
COOKING:
Cook for 1 1/2 hours, turning once after 1 hour, until the log reaches 70°C/160°F (up to 80°C/175°F is fine). The log is cooked at this point.
Remove foil from log but leave skewers in place.
Increase oven heat to 250°C/480°F, or as high as your oven can go if it can't reach this.
Bake for 10 to 15 minutes, rotating once, until browned all over.
SHAVING / PAN FRYING (KEBAB SHOP STYLE!):
Remove skewers then stand the meat upright.
Shave meat thinly - carve as much as you intend to use.
Heat oil in a skillet over medium high heat. Cook shaved meat lightly coloured but still "floppy" (not crisped). I have skipped this step if we are eating them immediately and this step is perfect for reheating the meat.
DONER KEBABS
Smear tzatziki on warmed pitas. Top with lettuce, tomato, and onion.
Add Doner Kebab Meat. Drizzle with sauce(s) of choice.
Roll up tightly, wrap in foil if desired (to hold together).
That sounds good.
ReplyDeleteWow, that reads like a lot of hard work, Jackie. It's times like this I'm glad I'm a vegetarian, but I have a friend who would LOVE to make this. I'll pass the recipe on to her.
ReplyDelete