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Anyone for a kebab?

Definitely sceptical about the cheap* stuff from the chippy, but still alive, so it can't be that bad right? :p

BUDFORCE said:
I've tried making it myself many times.

But no matter what I can't get it to taste the same.

And before you guys say MSG, I have that and packed it with that, and salt with the various spices, and still not the same.

I think......... They are somehow able to emulsify fat and then mix it in the "meat" so it still somehow remains solid after it's been cooked rather than just dripping out, or somehow bind the fat in at least.

Salty spiced fat tastes great, you only need a little meat flavour in that, hence how they can get away with using so little of anything that would resemble lamb.
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Love a good home-made kebab though; healthier, tastier and much cheaper. I've found the Colemans "Weekend Wonders" spice mix to be very similar in taste to the commercial stuff; mix with 500g lamb mince, form into a fat sausage, wrap in foil and stick in the oven for a bit to cook through, then remove the foil and stick on the BBQ or under a hot grill to get a nice sear on the outside. It doesn't quite cut in the same way though, possibly due to a lower ratio of fat?

There's probably a better way of doing it - seen some videos recently of people sandwiching mince between 2 sheets of baking paper and rolling it out to a thin layer then baking in the oven, so might try that next time.


* let's be honest, it's not even that cheap anymore!
 
Haggisman said:
500g lamb mince, form into a fat sausage, wrap in foil and stick in the oven for a bit to cook through, then remove the foil and stick on the BBQ or under a hot grill to get a nice sear on the outside. It doesn't quite cut in the same way though, possibly due to a lower ratio of fat?

* let's be honest, it's not even that cheap ananymore
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I do mine similar but when I remove from the oven, I leave it in the foil for about 30 mins, then I pour all the fat into a bowl.

Thinly slice your meat and add to a hot dry frying pan with plenty of the fat, the meat will soak it back up.
 
j.col said:
I do mine similar but when I remove from the oven, I leave it in the foil for about 30 mins, then I pour all the fat into a bowl.

Thinly slice your meat and add to a hot dry frying pan with plenty of the fat, the meat will soak it back up.
Click to expand...

nice.gif

I'll give that a go next time, who needs arteries anyway? :cry:
 
Haggisman said:
Definitely sceptical about the cheap* stuff from the chippy, but still alive, so it can't be that bad right? :p



Love a good home-made kebab though; healthier, tastier and much cheaper. I've found the Colemans "Weekend Wonders" spice mix to be very similar in taste to the commercial stuff; mix with 500g lamb mince, form into a fat sausage, wrap in foil and stick in the oven for a bit to cook through, then remove the foil and stick on the BBQ or under a hot grill to get a nice sear on the outside. It doesn't quite cut in the same way though, possibly due to a lower ratio of fat?

There's probably a better way of doing it - seen some videos recently of people sandwiching mince between 2 sheets of baking paper and rolling it out to a thin layer then baking in the oven, so might try that next time.


* let's be honest, it's not even that cheap anymore!
Click to expand...
yeah i love a good kebab but the prices are either a joke now at most places or they can be not great quality. in last few years my lamb shish has gone from £7.50 to £15 ! when you feeding a family of five it gets expensive lol.

there is a lot of the viral baking sheet methods with beef mince need to get round to trying it at some point.
 
~>Dg<~ said:
yeah i love a good kebab but the prices are either a joke now at most places or they can be not great quality. in last few years my lamb shish has gone from £7.50 to £15 ! when you feeding a family of five it gets expensive lol.

there is a lot of the viral baking sheet methods with beef mince need to get round to trying it at some point.
Click to expand...
Very true, the quality has gone down a lot over the last 10 years or so, with the price increasing!

I have also noticed, they never advertise the Doner as 'Lamb Doner' its just called Doner meat now.
I remember when a Doner tasted of lamb, but now it doesn't.

Interesting reading, don't click if you are squeamish https://www.bbc.co.uk/news/articles/cy736xme2vvo

I often make homemade Doner or Adana kebabs, and i find a 50/50 mix of lamb & beef mince works best (imo).
 
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~>Dg<~ said:
yeah i love a good kebab but the prices are either a joke now at most places or they can be not great quality. in last few years my lamb shish has gone from £7.50 to £15 ! when you feeding a family of five it gets expensive lol.

there is a lot of the viral baking sheet methods with beef mince need to get round to trying it at some point.
Click to expand...
The prices for 'street' food in general have rocketed. The vans at shows and events are now charging 14-16 pounds for kebabs which is pretty shocking.
 
gailjon said:
The prices for 'street' food in general have rocketed. The vans at shows and events are now charging 14-16 pounds for kebabs which is pretty shocking.
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yeah i learn to make all my fav street food or takeaways now. once you get the right recipe also its so satisfying. :D
 
j.col said:
Very true, the quality has gone down a lot over the last 10 years or so, with the price increasing!

I have also noticed, they never advertise the Doner as 'Lamb Doner' its just called Doner meat now.
I remember when a Doner tasted of lamb, but now it doesn't.

Interesting reading, don't click if you are squeamish https://www.bbc.co.uk/news/articles/cy736xme2vvo

I often make homemade Doner or Adana kebabs, and i find a 50/50 mix of lamb & beef mince works best (imo).
Click to expand...
Funny you should say that i remember having a few back in the late 90s from a local chippy and it used to be really dense lamb taste and texture. Come to think about it the flavour and texture has completely changed over the last 30+ years. As you say its probably down to mass produced, cheapest of cheap stuff.
 
ZXSpectrum said:
Funny you should say that i remember having a few back in the late 90s from a local chippy and it used to be really dense lamb taste and texture. Come to think about it the flavour and texture has completely changed over the last 30+ years. As you say its probably down to mass produced, cheapest of cheap stuff.
Click to expand...
Could also be your taste buds, they have no doubt changed over 30 years
 
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BUDFORCE said:
I've tried making it myself many times.

But no matter what I can't get it to taste the same.

And before you guys say MSG, I have that and packed it with that, and salt with the various spices, and still not the same.

I think......... They are somehow able to emulsify fat and then mix it in the "meat" so it still somehow remains solid after it's been cooked rather than just dripping out, or somehow bind the fat in at least.

Salty spiced fat tastes great, you only need a little meat flavour in that, hence how they can get away with using so little of anything that would resemble lamb.
Click to expand...

This one looks promising. There was a viral trend a while back with everyone making kebab meat, but this guy tweaked the recipe to be more authentic and the end result looks amazing. He does put extra fat in there, which you can get from a butcher. He also blends it, which doesn't look pretty, but thats probably what actual kabab meat looks while its being processed.
 
I haven’t watched that Latif’s vid yet but generally his recipes are really good. I can really recommend his curry gravy and any of the ones he did from the restaurant from around 3 years ago.

BITD to make home made donner meat we used to pack lamb mince and spices into an empty bean tin and pre-cook it in that ready for slicing. That’s probably going back 20+ years though :D
 
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