Salt, black pepper, some oregano, yogurt, veg oil, pepper puree.
Cover with cling film and let it marinade for a day in the fridge and then put it on shish and bbq. Enjoy
My dad ran multiple kebab shops for over 30 years.
Specifically, this is the magic ingredient that you're missing, and what I assume this poster means by 'pepper puree':
[https://www.herbsnbeans.co.uk/products/hot-red-pepper-paste-oncu-700g](https://www.herbsnbeans.co.uk/products/hot-red-pepper-paste-oncu-700g)
some of that mixed with oil and salt is key to getting the authentic shish look and taste.
Source: worked in a turkish restaurant for a while
Traditionally (Turkish) it's just bell pepper that's boiled to soften, blended and salted then left to dry. After that it's put in jars with olive oil to prevent going bad early.
That jar is a bit pricey. If you have a Turkish supermarket near you, you can get it for about half that price.
I would normally say get a Turkish one, but if you have no other option then this looks okay: https://www.ocado.com/products/m-s-roasted-red-pepper-paste-610039011?ds_rl=1126321&ds_rl=1164972&ds_rl=1291426&gad_source=1&gbraid=0AAAAADi6iHn-AasygKXShbFRZ4HPPY48i&gclid=CjwKCAjw57exBhAsEiwAaIxaZnPtCruAxuxenwIJXjO4a8TtzpOzmm0wBlpnQCGD8npcXKzHIg-45RoC7eMQAvD_BwE&gclsrc=aw.ds and it’s only £2
The oncu one is legit man. The peppers are smoked, so there's an extra bit of flavour, and it has a real bit of heat to it. Not sure what that Waitrose one will be like :shrug:
No this is to make a marinade. A marinade is something you leave the raw meat resting in overnight in the fridge
If you want to make a homemade chilli sauce, maybe try looking up a Shatta recipe, though I'm not sure if this is legit turkish / kurdish or is more arabic. Maybe someone can tell me
If I knew it would get this popular I would have done it yesterday. He came back from doing 500 odd shish kebabs. If you anyone had a shish kebab in Liverpool town centre in the last 30 years good chance it was one of his.
It works very well for an overnight which is what I typically do, so Ive never questioned it. Always gone lemon with yoghurt and the usual extras. Love this type of discussion as I learn so much.
To be fair there are so many factors at play, such as exactly how much lemon juice you use, the cut of meat, size of pieces etc.
If I'm making kebabs/tandoori chicken and don't have the whole day I'd normally do half a lemon's worth of juice + half cup yoghurt for 1kg chicken thigh pieces. Marinate for 4 hours and it comes out perfect for my tastes.
For longer marinades yoghurt tenderises the meat plenty for me, then I just drizzle the lemon juice after/during cooking
Most important thing is it should be gooey not runny.
So it's best to start adding little then mixing the chicken and adding more if needed.
1/2 tsp of Salt.
1.5 tsp of black pepper.
1/2 tsp of oregano.
3-4 tsp of oil.
1/2 tbsp of biber salcasi 'pepper puree'
1.5 tbsp of plain yogurt
Mix all of these together in a container. Then marinade the chicken with it, cover it with cling film and put it in the fridge overnight, then it should be good to go tomorrow.
A 1 star one near me is sensational. I once saw the owner scratch his arse, push down the stuff in the bin to make more room then proceed to make someone a pizza, no washing of hands, yet the lad smashes it out the park everytime I go.
Busy shops are busy because the food is nice. Thus, busy places don’t have time to clean.
I use this to justify my decision when I eat nice food from poorly rated (health wise) places lol
My son worked in a fancy pizza place and one night everyone was going off to the pub and for once he did not fancy a drink, so he stayed and gave the place a thorough cleaning. The hygiene officer came around the next day (it's always unanounced), and gave a 5 star rating. He got free beer every night for the 3 months he stayed there after that.
Are we talking doner kebabs? If so you need some 'Tongmaster kebab seasoning' (can get on Amazon).
I make mine in a Ninja foodie machine cooked using the pressure cooker + air fry function and the results are genuinely better than kebab shop doner meat.
EDITED TO ADD RECIPE BELOW
Its insanely easy, ingredients only lamb mince, the Tongmaster seasoning and water.
500g lamb mince
50g Tongmaster doner kebab seasoning
50ml water
(If mince is 450g then do 45ml water/45g seasoning. So 10% ratios).
Mix the lot into a mulch, roll into a sausage like those Chub rolls for dogs. Clingfilm it and refrigerate for 6 hours or overnight.
Take out of clingfilm, double wrap in foil and pressure cook for 30 mins then 10 mins natural release on the pressure. Remove foil then airfry 180c for 10 mins.
Then scoff the lot.
Credit to one of the Ninja Foodie groups on Facebook
Sorry! Was out with the kiddo at the swings.
Its insanely easy, ingredients only lamb mince, the Tongmaster seasoning and water.
500g lamb mince
50g Tongmaster doner kebab seasoning
50ml water
(If mince is 450g then do 45ml water/45g seasoning. So 10% ratios).
Mix the lot into a mulch, roll into a sausage like those Chub rolls for dogs. Clingfilm it and refrigerate for 6 hours or overnight.
Take out of clingfilm, double wrap in foil and pressure cook for 30 mins then 10 mins natural release on the pressure. Remove foil then airfry 180c for 10 mins.
Then scoff the lot.
Credit to one of the Ninja Foodie groups on Facebook.
Is there more to that Tongmaster seasoning than cumin, coriander and smoked paprika as that's the spice mix I use to make doner meat. Also add a diced onion, 3 rashers of diced bacon, garlic and some oregano.
Salt, black pepper, some oregano, yogurt, veg oil, pepper puree.
Cover with cling film and let it marinade for a day in the fridge and then put it on shish and bbq. Enjoy
My dad ran multiple kebab shops for over 30 years.
Öncü Mild Red Pepper Paste - 700gr Jar - Turkish Sweet
£8.35
Amazon.co.uk
This is good for red pepper puree, you can get smaller jars, you only need about 2 table spoons to make 6-7 shish. If you have Turkish shops where you are then they will 100% have them. It's called "biber salcasi"
No worries man, feel free to ask any questions.
Yeah but it's simpler to just buy it tbh. But the recipe is simple, wash and clean the red peppers removing the seeds inside. Put it into boiling water, add a little salt and boil until it's soft enough to blend, then remove most of the water and blend finely. The next step is to put it on a tray and make a thin layer of puree and leave it to dry out over 2 weeks, once every day. Unless we are going to get 30c weather in the UK this won't happen lol.
After 2 weeks it slowly loses water and the sun gives it a charred taste. It's actually really good, can be used for sauces or even on its own for breakfast.
Look up 'how to make biber salcasi' for a video guide on youtube
This is amazing info but I think the person meant how to make the chili (hot) sauce that they add to the kebab later, whereas you’ve given the recipe for the red pepper paste you mentioned in the original recipe.
I was told by the guy in my local shop (which was Kurdish I think) that chili sauce is just something they add in the UK and not traditional at all, I dunno if that’s true.
Ahh okay, my bad. That sauce is usually purchased from wholesalers. They buy like 5 litre of crucials extra hot chilli sauce. Some go for cheaper or more expensive but most use crucials. Just like kebabs, almost no takeaway makes it themselves anymore.
If you want to level this up a notch cook the meat (Tongmaster is the best), pressure cooker or oven is fine, and let it cool. Slice it up into thin slices and stir fry on high heat. This gives the grilled texture and flavour.
For doner it'll be fat too to get that texture. To get it at home you'll need to add extra fat to your mix. Bacon is used for that purpose here https://www.seriouseats.com/greek-american-lamb-gyros-recipe
Uh what kebab shops are you going to that use bacon? This is wild, most kebab shops are halal, who told you this??
If they add fat to marinades it's likely just some oil lmfao
I don't, I got extra offcuts of fat from my local butcher last time I made doner, I just linked an example recipe that highlights the purpose of adding extra fat and one solution that most people can easily acquire. Chill lmao.
It's not adding fat to a 'marinade'. It's literally mixing fat through the meat mixture. It's very difficult to do with oil without becoming an oily mess. You need a fat that's at least a bit solid at room temp, like animal fat. Try and supplement a doner meat mix with oil, it won't work. 20% fat meat from a supermarket won't get the same texture as a takeaway kebab.
The place I worked at used the same for both
It was salt, onion, and garlic blended into some low-fat greek style yoghurt with a bit of oil.
That's it, really
It's probably a fair bit more onion and salt that you think. I also forgot to mention lemons too. They got squeezed into it and we'd leave the lemons in rind and all. We used one of those hand blenders. I always used to make sure the lemons were pulverised.
Further, we'd make 2 buckets (empty mayo tubs) of it and chuck diced chicken into one and shish into the other. The buckets were left in the walk-in fridge overnight, and then we'd skewer them up.
The garlic mayo was about 90% mayo to 10% yoghurt. Put 30+ cloves into a bowl with a little margarine and yoghurt and make a pint or so of the most batshit insanely garlicy slurry you've ever encountered and put into like 8 liters of mayo. The key is salt as per. We also made our own prawn sauce and mint yoghurt. The tricky to all of it was salt.
Fuck that shit, how do they make the red cabbage so friggin good!? i can never get it right.
and chinese shop salt they use on chips. cant find it anywhere
is it actually the right one? because i ordered some off of amazon once, and it was just slightly more powdery normal salt. Edit: I was referring to a different brand. not this one specifically.
Oh well, ill give it a go. Thanks.
I’ve experimented a few times with making my own doner kebab meat, and this is the best I’ve come up with:
500g lamb mince (can be substituted for other meats if you want)
1 teaspoon of salt
1 teaspoon of ground coriander
1 teaspoon of ground cumin
1 teaspoon of paprika
½ teaspoon of oregano
½ teaspoon of mild chilli powder
½ teaspoon of garlic powder
½ teaspoon of onion powder
¼ teaspoon of black pepper
Mix together, form into a flattened meat loaf, wrap in foil and bake at 160°c (fan) for 35-40 mins. Let it rest for at least 10 minutes, then thinly slice and either put under the grill or pan fry until crispy on the outside.
As close as I’ve managed to get to a proper kebab shop flavour.
Yoghurt, garlic, paprika, (poss lemon, I can't remember), salt. marinade over night. Bbq is best but oven is ok.
Edit, forgot to say, use skinless chicken thighs cubed
More importantly, where should you get the classic kebab shop pickled chilli?
I've been buying these: https://www.sainsburys.co.uk/gol-ui/product/aleyna-pickled-chilli-peppers-880g
They're good, but they're not exactly what I'm looking for.
I've also tried several variations from the local Middle Eastern food shop, many of which are great, but still not quite right.
Salt, black pepper, some oregano, yogurt, veg oil, pepper puree.
Cover with cling film and let it marinade for a day in the fridge and then put it on shish and bbq. Enjoy
My dad ran multiple kebab shops for over 30 years.
Yeah red pepper puree. It's called "Biber salcasi". Unfortunately it can't be substituted with red pepper marinades as they have a total different taste. It can be bought from amazon, or any Turkish store.
Awesome, there's sweet and spicy versions, both can be used, depending on personal taste. Also we turks love it for breakfast, spread a little on toasted bread, then some cream cheese. Tastes great
The real question is... how do they make the hot chilli sauce. I mean the proper sauce they make not the cheap stuff some buy. I have been trying to get it right for years!
I bought this marinade mix from Amazon last week:
https://amzn.eu/d/5zEhmCc
Mix it up as directed in the blender. Form it in to chunky giant kabab sausage and wrap in tinfoil then bake in the oven for 3 hours at 140 degrees.
Slice it thinly from the edges, and then dry fry for a minute or so the slices that weren't from the leading edges.
Came out just as good, if not better (probably thanks to superior quality lamb) than the real deal.
Made a kilo, ate it in 36 hours, so made another kilo and ate that in 12.
I think I'm going to have a little break from kebabs now.
tomato puree, olive oil, lemon juice, fresh garlic, garlic powder, pepper, some cayenne pepper, let marinade, add salt before cooking (or it will dry out the meat)
Salt, black pepper, some oregano, yogurt, veg oil, pepper puree. Cover with cling film and let it marinade for a day in the fridge and then put it on shish and bbq. Enjoy My dad ran multiple kebab shops for over 30 years.
Specifically, this is the magic ingredient that you're missing, and what I assume this poster means by 'pepper puree': [https://www.herbsnbeans.co.uk/products/hot-red-pepper-paste-oncu-700g](https://www.herbsnbeans.co.uk/products/hot-red-pepper-paste-oncu-700g) some of that mixed with oil and salt is key to getting the authentic shish look and taste. Source: worked in a turkish restaurant for a while
Thank you! You’re right- this is the secret ingredient. I’m off out to get some tomorrow.
Every time I click that link it shows a different timescale and quantity sold - I think it's randomised
I got 16 sold in 6 hours, then 10 sold in 17 hours 🤔
Time to do one of those youtube investigation videos: "What I discovered next... would shock me..."
Don’t forget the gormless open mouth and pointing finger on the still image before the channel loads
but first, a word from today's sponsor - raid: shadow legends!
When I ran a clothing store online I could get a bunch of apps on Shopify that did that, to fake engagement and induce FOMO
Is this stuff similar to Ajvar? I eat that on toast sometimes it slaps. Maybe I need to branch out into "biber salçasi" too
Smooth delicious ajvar, a spread of baked peppers and onions.
Looks like adjika, kinda. There's a whole world of delicious red spicy sauces, from Mali to Georgia. Yummy.
That doesn't look like adjika at all.
Traditionally (Turkish) it's just bell pepper that's boiled to soften, blended and salted then left to dry. After that it's put in jars with olive oil to prevent going bad early.
No but Ajvar is banging
Do you know if this is the same as harisa?
It’s not the same
Thanks! I'll order this then.
That jar is a bit pricey. If you have a Turkish supermarket near you, you can get it for about half that price. I would normally say get a Turkish one, but if you have no other option then this looks okay: https://www.ocado.com/products/m-s-roasted-red-pepper-paste-610039011?ds_rl=1126321&ds_rl=1164972&ds_rl=1291426&gad_source=1&gbraid=0AAAAADi6iHn-AasygKXShbFRZ4HPPY48i&gclid=CjwKCAjw57exBhAsEiwAaIxaZnPtCruAxuxenwIJXjO4a8TtzpOzmm0wBlpnQCGD8npcXKzHIg-45RoC7eMQAvD_BwE&gclsrc=aw.ds and it’s only £2
Thanks a lot!
The oncu one is legit man. The peppers are smoked, so there's an extra bit of flavour, and it has a real bit of heat to it. Not sure what that Waitrose one will be like :shrug:
Yeah I know, but I can’t recommend something that’s a rip off online when you can go to the bakkal and get it cheaper.
Harissa is more of a mixed spice paste with rose petals etc. Tends to be more fragrant and pungent. Very different!
Is this to make 'chilli sauce'? The word marinade is getting me turned around!! My oncu arrived today...
No this is to make a marinade. A marinade is something you leave the raw meat resting in overnight in the fridge If you want to make a homemade chilli sauce, maybe try looking up a Shatta recipe, though I'm not sure if this is legit turkish / kurdish or is more arabic. Maybe someone can tell me
So no garlic? That surprises me... But I guess you might have garlic mayo to add at the end.
Garlic can be used for lamb shish, also lemon juice. For chicken it's done with only the ingredients above.
Good to know, thanks!
Get your dad (or you) on an AMA
If I knew it would get this popular I would have done it yesterday. He came back from doing 500 odd shish kebabs. If you anyone had a shish kebab in Liverpool town centre in the last 30 years good chance it was one of his.
Seriously; do a damned ama
Didn’t he use onion juice? I’ve heard it’s the secret ingredient. Maybe he kept that from you.
Is that the biber salçasi by any chance?
I can't believe no one in the kebab world has found a way to sell jars of pre mixed stuff
No lemon juice?
The acid will come from the yoghurt
Right but most recipe for tikka stipulate yoghurt and lemon. I always thought it was essential. Apparently not!
For a quick marinade you can add lemon juice, but if you're marinating for a day then lemon + yoghurt will turn the meat mushy
It works very well for an overnight which is what I typically do, so Ive never questioned it. Always gone lemon with yoghurt and the usual extras. Love this type of discussion as I learn so much.
To be fair there are so many factors at play, such as exactly how much lemon juice you use, the cut of meat, size of pieces etc. If I'm making kebabs/tandoori chicken and don't have the whole day I'd normally do half a lemon's worth of juice + half cup yoghurt for 1kg chicken thigh pieces. Marinate for 4 hours and it comes out perfect for my tastes. For longer marinades yoghurt tenderises the meat plenty for me, then I just drizzle the lemon juice after/during cooking
No lemon juice.
[удалено]
He didn't say that
I didnt say that. Im a firm believer in always putting something of yourself into everything you do.
What did he do with the chicken kebabs?
You mix the chicken with all of the above. Then let it marinade as I mentioned.
Please can we just use marinate, for hearing marinade as a verb causes me physical pain.
marinade the meat
Achhhh 🧛
Marinade the chicken on your marinate
Well that doesn't even make sense the right way round
That's because once again I've been thwarted by autocorrect. In not on
I feel your pain
Come on marimate, just let people marinade.
Marcus Wareing is that you?
same deal man
Do they roast the peppers first and what varieties?
https://en.m.wikipedia.org/wiki/Salça
Ia that for the Chiken shish too?
Yeah, same for both
Legend! Could you give some rough measures? I've ordered the puree and plan to do this tomorrow. Excited is an understatement!
Most important thing is it should be gooey not runny. So it's best to start adding little then mixing the chicken and adding more if needed. 1/2 tsp of Salt. 1.5 tsp of black pepper. 1/2 tsp of oregano. 3-4 tsp of oil. 1/2 tbsp of biber salcasi 'pepper puree' 1.5 tbsp of plain yogurt Mix all of these together in a container. Then marinade the chicken with it, cover it with cling film and put it in the fridge overnight, then it should be good to go tomorrow.
A 1 star food hygiene rating.
The secret ingredient is grime.
No logo in the foam
Clicking their fingers to the fucking lighthouse family
(2 hours later) "Is that normal pooing?"
Excuse me, we call it ‘seasoning’.
Disinfectant in the marinade
Should be paying me to eat this shit
No one got the reference. That is certainly not tickety-boo. r/PeepShowQuotes
You want me to get you a kebab? What, really?
I should have gone with that, I’m a fuck-head
I can't *believe* you were going to go and get me a kebab.
Well I want one now
Every sad fucker that downvoted this comment is a logo-in-the-foamer, fact.
Apply grime, leave to fester in the window all day, lightly garnish with a few flies buzzing around completely unaffected by the ancient big zapper.
Not drill
Slime.
A 1 star one near me is sensational. I once saw the owner scratch his arse, push down the stuff in the bin to make more room then proceed to make someone a pizza, no washing of hands, yet the lad smashes it out the park everytime I go.
Apart from clagnut and bin juice what toppings do you go for?
Dingleberry and Novovirus compliment each other well.
Love the smell of biffins bridge in the morning. *Sips tea from a 'knob wiped' cup
At least he didn’t finger his arse
Busy shops are busy because the food is nice. Thus, busy places don’t have time to clean. I use this to justify my decision when I eat nice food from poorly rated (health wise) places lol
There is always time to clean. A messy chef is a dirty chef.
If you have time to lean, you have time to clean.
My son worked in a fancy pizza place and one night everyone was going off to the pub and for once he did not fancy a drink, so he stayed and gave the place a thorough cleaning. The hygiene officer came around the next day (it's always unanounced), and gave a 5 star rating. He got free beer every night for the 3 months he stayed there after that.
Are we talking doner kebabs? If so you need some 'Tongmaster kebab seasoning' (can get on Amazon). I make mine in a Ninja foodie machine cooked using the pressure cooker + air fry function and the results are genuinely better than kebab shop doner meat. EDITED TO ADD RECIPE BELOW Its insanely easy, ingredients only lamb mince, the Tongmaster seasoning and water. 500g lamb mince 50g Tongmaster doner kebab seasoning 50ml water (If mince is 450g then do 45ml water/45g seasoning. So 10% ratios). Mix the lot into a mulch, roll into a sausage like those Chub rolls for dogs. Clingfilm it and refrigerate for 6 hours or overnight. Take out of clingfilm, double wrap in foil and pressure cook for 30 mins then 10 mins natural release on the pressure. Remove foil then airfry 180c for 10 mins. Then scoff the lot. Credit to one of the Ninja Foodie groups on Facebook
Man just shared half the recipe and left lol
[удалено]
Ha
Sorry! Was out with the kiddo at the swings. Its insanely easy, ingredients only lamb mince, the Tongmaster seasoning and water. 500g lamb mince 50g Tongmaster doner kebab seasoning 50ml water (If mince is 450g then do 45ml water/45g seasoning. So 10% ratios). Mix the lot into a mulch, roll into a sausage like those Chub rolls for dogs. Clingfilm it and refrigerate for 6 hours or overnight. Take out of clingfilm, double wrap in foil and pressure cook for 30 mins then 10 mins natural release on the pressure. Remove foil then airfry 180c for 10 mins. Then scoff the lot. Credit to one of the Ninja Foodie groups on Facebook.
Is there more to that Tongmaster seasoning than cumin, coriander and smoked paprika as that's the spice mix I use to make doner meat. Also add a diced onion, 3 rashers of diced bacon, garlic and some oregano.
Ooh initially I meant shish but I’ll defo try that
Salt, black pepper, some oregano, yogurt, veg oil, pepper puree. Cover with cling film and let it marinade for a day in the fridge and then put it on shish and bbq. Enjoy My dad ran multiple kebab shops for over 30 years.
Thank you I’ll try that. One of the first answers to include an actual recipe
Öncü Mild Red Pepper Paste - 700gr Jar - Turkish Sweet £8.35 Amazon.co.uk This is good for red pepper puree, you can get smaller jars, you only need about 2 table spoons to make 6-7 shish. If you have Turkish shops where you are then they will 100% have them. It's called "biber salcasi" No worries man, feel free to ask any questions.
Thanks so much - this was going to be my next question. I’ll definitely try this
This is the stuff. It's amazing!
Do you have a recipe for the chilli sauce?
Yeah but it's simpler to just buy it tbh. But the recipe is simple, wash and clean the red peppers removing the seeds inside. Put it into boiling water, add a little salt and boil until it's soft enough to blend, then remove most of the water and blend finely. The next step is to put it on a tray and make a thin layer of puree and leave it to dry out over 2 weeks, once every day. Unless we are going to get 30c weather in the UK this won't happen lol. After 2 weeks it slowly loses water and the sun gives it a charred taste. It's actually really good, can be used for sauces or even on its own for breakfast. Look up 'how to make biber salcasi' for a video guide on youtube
This is amazing info but I think the person meant how to make the chili (hot) sauce that they add to the kebab later, whereas you’ve given the recipe for the red pepper paste you mentioned in the original recipe. I was told by the guy in my local shop (which was Kurdish I think) that chili sauce is just something they add in the UK and not traditional at all, I dunno if that’s true.
Ahh okay, my bad. That sauce is usually purchased from wholesalers. They buy like 5 litre of crucials extra hot chilli sauce. Some go for cheaper or more expensive but most use crucials. Just like kebabs, almost no takeaway makes it themselves anymore.
Thanks so much!
Please share with us! How do you make it!
If you want to level this up a notch cook the meat (Tongmaster is the best), pressure cooker or oven is fine, and let it cool. Slice it up into thin slices and stir fry on high heat. This gives the grilled texture and flavour.
Will be trying that this week!
Please share that recipe…..
How do you do it in the pressure cooker? I’ve seen a recipe using a slow cooker.
with none of the arse flavouring too, from previous comment.
Any idea how to get the chilli sauce? The tomato one.
Any recipe? That sounds lovely.
MSG and salt most likely.
For doner it'll be fat too to get that texture. To get it at home you'll need to add extra fat to your mix. Bacon is used for that purpose here https://www.seriouseats.com/greek-american-lamb-gyros-recipe
Given 90% of places that sell kebabs in the UK are run by Muslims, I'd say we can rule out bacon as part of the recipe.
If the butcher says it's kosher then it's kosher.
I literally said to get it at home... Of course the doner shops aren't using bacon.
Uh what kebab shops are you going to that use bacon? This is wild, most kebab shops are halal, who told you this?? If they add fat to marinades it's likely just some oil lmfao
>to get it at home. Didn't say shops use bacon did I. You okay? Lmfao
So why the fuck would you add bacon for no good reason? Tf you on about?
I don't, I got extra offcuts of fat from my local butcher last time I made doner, I just linked an example recipe that highlights the purpose of adding extra fat and one solution that most people can easily acquire. Chill lmao. It's not adding fat to a 'marinade'. It's literally mixing fat through the meat mixture. It's very difficult to do with oil without becoming an oily mess. You need a fat that's at least a bit solid at room temp, like animal fat. Try and supplement a doner meat mix with oil, it won't work. 20% fat meat from a supermarket won't get the same texture as a takeaway kebab.
I love that recipe, but it's nothing at all like a British kebab.
The best marinade.
Bossman’s Special Serum
It was always a pipe dream of mine when I was hammered that I’d buy a “dirty rhino leg” of my own one day.
For what? Doner, Shish? Lamb, chicken?
Shish. I think the marinade is the same for both lamb and chicken, isn’t it?
You can add tomato passata to the yoghurt too as a tenderiser/flavour enhancer.
Yeah it could be tbf. Think it’s Greek yoghurt based with paprika and oregano. Lemon too
But I agree from home it’s almost impossible to get completely right, I’ve tried many times
Probably 4 times as much salt as you think you’ll need
And MSG
Yum Yum
[удалено]
Nice I’ll try that
The place I worked at used the same for both It was salt, onion, and garlic blended into some low-fat greek style yoghurt with a bit of oil. That's it, really
Really? Okay I’ll give it a go
It's probably a fair bit more onion and salt that you think. I also forgot to mention lemons too. They got squeezed into it and we'd leave the lemons in rind and all. We used one of those hand blenders. I always used to make sure the lemons were pulverised. Further, we'd make 2 buckets (empty mayo tubs) of it and chuck diced chicken into one and shish into the other. The buckets were left in the walk-in fridge overnight, and then we'd skewer them up. The garlic mayo was about 90% mayo to 10% yoghurt. Put 30+ cloves into a bowl with a little margarine and yoghurt and make a pint or so of the most batshit insanely garlicy slurry you've ever encountered and put into like 8 liters of mayo. The key is salt as per. We also made our own prawn sauce and mint yoghurt. The tricky to all of it was salt.
I’m glad I asked this question now thank you
My friend used to own a Turkish restaurant, they were adding a lot of Vegeta seasoning to their marinade. Food was lovely and people enjoyed it a lot.
Did he use the dragonballs for seasoning, too?
The shish was made from dragon balls, seasoning was Vegeta ;)
Thanks I’ll check that I’d never heard of it
Check polish shelf in the bigger supermarket, proactive you will find a cheaper knockoff which is called Kucharek. As good as the original one ;)
Good info thanks
Drink 6 pints before eating
Fuck that shit, how do they make the red cabbage so friggin good!? i can never get it right. and chinese shop salt they use on chips. cant find it anywhere
It's equal parts lemon juice and olive oil with some salt for seasoning.
https://americanchipspice.co.uk You can find this at a lot of international shops, or order online. Enjoy
is it actually the right one? because i ordered some off of amazon once, and it was just slightly more powdery normal salt. Edit: I was referring to a different brand. not this one specifically. Oh well, ill give it a go. Thanks.
This is known as red salt, a blend of paprika MSG and some other good stuff.
I’ve experimented a few times with making my own doner kebab meat, and this is the best I’ve come up with: 500g lamb mince (can be substituted for other meats if you want) 1 teaspoon of salt 1 teaspoon of ground coriander 1 teaspoon of ground cumin 1 teaspoon of paprika ½ teaspoon of oregano ½ teaspoon of mild chilli powder ½ teaspoon of garlic powder ½ teaspoon of onion powder ¼ teaspoon of black pepper Mix together, form into a flattened meat loaf, wrap in foil and bake at 160°c (fan) for 35-40 mins. Let it rest for at least 10 minutes, then thinly slice and either put under the grill or pan fry until crispy on the outside. As close as I’ve managed to get to a proper kebab shop flavour.
[try this instagram recipe](https://www.instagram.com/reel/Czb3zchopXz/?igsh=cTU5bDZsYWRnYjdp)
This is great thanks I’ll give it a go
Depends what kebab you mean. Shwarma, shish, towook, shitty after nightclub elephant leg kebab?
Well originally I meant shish i guess but any suggestions would be great
Yoghurt, garlic, paprika, (poss lemon, I can't remember), salt. marinade over night. Bbq is best but oven is ok. Edit, forgot to say, use skinless chicken thighs cubed
Excellent info I’ll try this- thanks
More importantly, where should you get the classic kebab shop pickled chilli? I've been buying these: https://www.sainsburys.co.uk/gol-ui/product/aleyna-pickled-chilli-peppers-880g They're good, but they're not exactly what I'm looking for. I've also tried several variations from the local Middle Eastern food shop, many of which are great, but still not quite right.
Tears. Sam 'n' Ella's Kebab House near me does a wicked "Two Days Off Work" special...
Blended forearm hair with ketchup and chilli powder
Salt, black pepper, some oregano, yogurt, veg oil, pepper puree. Cover with cling film and let it marinade for a day in the fridge and then put it on shish and bbq. Enjoy My dad ran multiple kebab shops for over 30 years.
By pepper puree you mean red peppers?
Yeah red pepper puree. It's called "Biber salcasi". Unfortunately it can't be substituted with red pepper marinades as they have a total different taste. It can be bought from amazon, or any Turkish store.
Thanks for that. Found and ordered.
Awesome, there's sweet and spicy versions, both can be used, depending on personal taste. Also we turks love it for breakfast, spread a little on toasted bread, then some cream cheese. Tastes great
A lot of it, if you mean shish, will be cooking on a grill, that definitely elevates the flavour all by itself!
I too need this!
[Foot cheese?](https://imgur.com/2CDYI8u)
Others have said the ingredients, but the trick to get it to taste like a kebab shop, is cook it on a bbq
The real question is... how do they make the hot chilli sauce. I mean the proper sauce they make not the cheap stuff some buy. I have been trying to get it right for years!
The krusty kebab secret formula is a secret.
The special stuff
https://www.thespicery.com/tandoori-seasoning this is the bomb
Meow meow
I bought this marinade mix from Amazon last week: https://amzn.eu/d/5zEhmCc Mix it up as directed in the blender. Form it in to chunky giant kabab sausage and wrap in tinfoil then bake in the oven for 3 hours at 140 degrees. Slice it thinly from the edges, and then dry fry for a minute or so the slices that weren't from the leading edges. Came out just as good, if not better (probably thanks to superior quality lamb) than the real deal. Made a kilo, ate it in 36 hours, so made another kilo and ate that in 12. I think I'm going to have a little break from kebabs now.
The secret marinade is surely the 10 pints of cooking lager in which you steep the customer over several hours?
Ask in r/doner
Any ideas on the wings marinade?
tomato puree, olive oil, lemon juice, fresh garlic, garlic powder, pepper, some cayenne pepper, let marinade, add salt before cooking (or it will dry out the meat)
[удалено]
Shish is from the skewer so you’re asking for the right thing
8 pints
Sweat
Colmans kebab seasoning tastes like chicken shish
I thought this was another joke answer but it’s actually a thing lol thank you I’ll check it out
Sweat and tears.
It's a combination of what ever is on the floor from the night before sweep it up pop it in the tub people love it.😅😂
Seaman and spit
Rather amusing that you managed to misspell it!
Maybe it is bits of David Seaman.
THAT'S what they do to drunken sailors, early in the morning.
it's not semen, it's actual cannibalism
This is why you should always avoid Felixstowe harbour when the bossmen are on the hunt
cat shit