Donner Kebab Sauce Recipes

AUTHENTIC TURKISH DONER KEBAB

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine flour, oregano, salt, garlic powder, onion powder, Italian seasoning, black pepper, and cayenne pepper in a large bowl. Add ground lamb and thoroughly knead with the flour mixture until thoroughly mixed together, about 3 minutes.
• Shape the seasoned ground lamb and place into a loaf pan; set on top of a baking sheet.
• Bake in the preheated oven, turning the loaf halfway to ensure even browning, about 1 hour and 20 minutes.
• Wrap loaf in aluminum foil and let rest, about 10 minutes. Slice as thinly as possible to make the doner kebab pieces.

DONAR KEBAB SAUCES (WHITE AND RED)

Steps:

• For the white sauce, mix all the ingredients till well combined in a small bowl.
• For the red sauce, mix all the ingredients till well combined in a seperate small bowl.
• Drizzle over the donar kebab or gyro.

DONER KEBAB RED SAUCE

Steps:

• Cut the onion and garlic into small pieces, slice chili. Keep it aside.
• In a pan, heat some oil and fry the onion till it becomes light brown.
• Now add chili, garlic, salt, turmeric powder, coriander leaves, and lemon juice.
• Add sugar after a minute or so is done frying and cook it fully.
• Now add tomato puree, chopped tomatoes into the pan. Cook on medium heat for about five minutes.
• Add the Doner kebab red Sauce chili sauce in a jar and leave it to cool down.
• Put the jar in a fridge for half an hour. Before serving, garnish with coriander leaves and pomegranate seeds.
• Your Doner kebab red Sauce chili sauce is ready.
• Enjoy with Pizza and other fast food

DONNER KEBAB SAUCE

Steps:

• make to taste

DONER KEBAB

Steps:

• Heat the oven to 200C/180C fan/gas 6. Tip all the ingredients except the oil into a food processor with a large pinch of salt and lots of ground pepper. Pulse until everything is combined and chopped together. You can also just squish everything together in a bowl but this will give you a looser finish.
• Oil a large sheet of foil, tip the meat mix in the middle and mould to a very thick sausage, roughly the shape of an aubergine. Roll up the foil tightly, twisting up the ends to create a Christmas cracker shape.
• Lay on a shallow roasting tin and roast in the oven for 35-40 mins, turning occasionally, or until a digital cooking thermometer reads 75C when pierced in the middle. Leave the kebab to cool a little, then unwrap the foil. Place back on the tray and brown under the grill or with a blowtorch.
• Place on a board and carve into thin slices. For full doner mode, you can hold the kebab up with a roasting fork or metal skewer and carve. Serve with warm pitta bread and any of the other accompaniments, including our chilli sauce and garlic yogurt sauce.