Kebabs!!! with AH2
- Thread starter Glaucus
- Start date
More kebabs, chicken, same recipe as the OP
And three portions for the freezer (two kebabs each)
Did want to skewer them up and grill them, but waitrose didn't have any in stock
Let the restocking of the freezer commence, after the massacre the other month, when the last one broke, some much wasted food
And three portions for the freezer (two kebabs each)
Did want to skewer them up and grill them, but waitrose didn't have any in stock
Let the restocking of the freezer commence, after the massacre the other month, when the last one broke, some much wasted food
Associate
I am so hungry right now for one of them kebabs in the photos. Looks great.
Gonna have to try homemade ones sometime soon.
Gonna have to try homemade ones sometime soon.
Only thing I owuld change is the bread... pitta bread is a purely UK invention and normally in Turkey and Germany they come in a quarter of turkish bread
...or like this...
I would even use normal crust bread and hollow a half out (removet ehe dough to ,eave a shell)... it makes for a MUCH better kebab, pitta bread is pretty useless in comparison.
...or like this...
I would even use normal crust bread and hollow a half out (removet ehe dough to ,eave a shell)... it makes for a MUCH better kebab, pitta bread is pretty useless in comparison.
Soldato
Does anyone have ingredients or recipie to make a tikka marinade for chicken or lamb like they do in Indian restaurants or kebab shops?
What? Pita is from ancient times around Greece and Egypt. It was originaly called plakous.
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Associate
Obviously we invented pita bread...
I was scouring the food forum for something to make today, I will continue looking but this is very high on my list!
I was scouring the food forum for something to make today, I will continue looking but this is very high on my list!
Soldato
I might have a go at making my own naan bread and make the ultimate kebab.
For six nans.
Preparation and cooking time: 30 minutes approx.
1 lb (450g) SR flour plus extra for dusting
½ teaspoon salt
½ teaspoon Baking powder
2 tablespoon vegetable oil
4 tablespoon plain yoghurt beaten
2 Eggs (beaten)
¼ pt (150ml) water approx.
A little melted vegetable ghee
Sift the flour, salt, and baking powder into a bowl. Add the oil, yoghurt, and eggs and mix in with a fork.
Now add the water little by little, and using your hands, bring the flour together to make a soft dough.
Need the dough with damp hands for a minute or two until it is smooth; cover it and leave to rest for at least 15 minutes.
Meanwhile, pre-heat the oven to the highest temperature. Put a heavy baking tray to heat in the oven, and pre-heat your grill.
Divide the dough into six equal portions. Dust your hands and taking one portion, roll it into a ball in the palms of your hands.
Roll the ball out into a tear shape, or a round if you prefer.
Carefully take the hot baking tray out of the oven, slap the nan onto it and immediately return to the oven for about three minutes.
Remove the baking tray and the nans from the oven and place then under a hot grill for 30 seconds to brown lightly and crisp the top.
Brush the top with the melted ghee and wrap in a clean napkin or tea towel and keep warm.
Repeat the process with all of the remaining dough. Make nans two at a time if the size of your baking tray and grill will permit.
Serve immediately.
For six nans.
Preparation and cooking time: 30 minutes approx.
1 lb (450g) SR flour plus extra for dusting
½ teaspoon salt
½ teaspoon Baking powder
2 tablespoon vegetable oil
4 tablespoon plain yoghurt beaten
2 Eggs (beaten)
¼ pt (150ml) water approx.
A little melted vegetable ghee
Sift the flour, salt, and baking powder into a bowl. Add the oil, yoghurt, and eggs and mix in with a fork.
Now add the water little by little, and using your hands, bring the flour together to make a soft dough.
Need the dough with damp hands for a minute or two until it is smooth; cover it and leave to rest for at least 15 minutes.
Meanwhile, pre-heat the oven to the highest temperature. Put a heavy baking tray to heat in the oven, and pre-heat your grill.
Divide the dough into six equal portions. Dust your hands and taking one portion, roll it into a ball in the palms of your hands.
Roll the ball out into a tear shape, or a round if you prefer.
Carefully take the hot baking tray out of the oven, slap the nan onto it and immediately return to the oven for about three minutes.
Remove the baking tray and the nans from the oven and place then under a hot grill for 30 seconds to brown lightly and crisp the top.
Brush the top with the melted ghee and wrap in a clean napkin or tea towel and keep warm.
Repeat the process with all of the remaining dough. Make nans two at a time if the size of your baking tray and grill will permit.
Serve immediately.
I don't think this deserves another thread but I will post this anyways
The real key to making shawarma is to double cook the meat. So for lamb shawarma, I get a boneless shoulder joint, roast it, then chop it into small pieces (equivalent to shaving it off the cone) and then fry it in its own fat.
For bread, I get kobez from local turkish shop (not hard in london)
For salad I use
red onion + parsley
tomatoes
lettuce
Chilli sauce is essential and also garlic sauce which I make by blending raw garlic into plain greek yoghurt (don't really approve of garlic mayo)
If you place foil on the outisde then the whole thing should stay together while you eat.
Enjoy!
The real key to making shawarma is to double cook the meat. So for lamb shawarma, I get a boneless shoulder joint, roast it, then chop it into small pieces (equivalent to shaving it off the cone) and then fry it in its own fat.
For bread, I get kobez from local turkish shop (not hard in london)
For salad I use
red onion + parsley
tomatoes
lettuce
Chilli sauce is essential and also garlic sauce which I make by blending raw garlic into plain greek yoghurt (don't really approve of garlic mayo)
If you place foil on the outisde then the whole thing should stay together while you eat.
Enjoy!
Man of Honour
Sid, what spices do you add to your lamb?
Typically nothing actually, the aim here to recreate a kebab shop recipie which I used to frequent rather than come up with one per se.
the chopped lamb is fried until crisp.
this vidoe was taken when I was abit drunk (ppl underestimate how good it tastes when you are drunk) so the strong flavours are essential so you taste something rather than nothing.
View My Video
Man of Honour
I'll check it out tomorrow, thanks 
Last time I played with shawarma I added a few spices (such as allspice for example) and they really tasted good..the texture was less than awesome though and I think your trick of double-cooking it would solve that
Last time I played with shawarma I added a few spices (such as allspice for example) and they really tasted good..the texture was less than awesome though and I think your trick of double-cooking it would solve that
Man of Honour
edit: double post, damnit
at age of thread.Right guys I really want to do hair bikers monster donner.
Emailed a few places to see if they can do sheep tail fat or if they can suggest an alternative.
What i do need to sort out is a kebab machine. Now I have an electirc spit roast, need to see how much weight this can spin. Also got a welder, saws, drills and angle grinders.
Anyone seen any DIY kebab machines, was thinking of making a vertical metal box, chicken wire or similar on front and just filling it with charcoal.
Any idea or suggestions?
Also anyone suggest alternative or anyone who supplies sheep tail fat.
http://www.hairybikers.com/videos/monster-doner-kebab-recipe/1404
Emailed a few places to see if they can do sheep tail fat or if they can suggest an alternative.
What i do need to sort out is a kebab machine. Now I have an electirc spit roast, need to see how much weight this can spin. Also got a welder, saws, drills and angle grinders.
Anyone seen any DIY kebab machines, was thinking of making a vertical metal box, chicken wire or similar on front and just filling it with charcoal.
Any idea or suggestions?
Also anyone suggest alternative or anyone who supplies sheep tail fat.
http://www.hairybikers.com/videos/monster-doner-kebab-recipe/1404
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Man of Honour
My attempt to build a rotisserie out of a drill didn't end super well 
I might have a video of the "meastspin" around somewhere.
Just an FYI. We attempted a few things, including fitting a potentiometer to the drill...but no dice.
edit: Just re-read your post and realised you're not planning to use the drill to spin the meat. Good choice
I might have a video of the "meastspin" around somewhere.Just an FYI. We attempted a few things, including fitting a potentiometer to the drill...but no dice.
edit: Just re-read your post and realised you're not planning to use the drill to spin the meat. Good choice
can't find any sheep tail fat.Seems it only comes from a certain breed fat-tail sheep. Which we just don't have in this country or at least I can't find anyone.
One of the places suggest lamb belly, especially if ii request a fattier cut, can be 60-70% fat.