A doner kebab is a popular take-away food consisting of thin slices cut from a cylindrical block of minced and seasoned meat (beef, lamb or chicken) grilled on a vertical, rotating spit and eaten on unleavened bread with fresh salad and sauce. It is not a shish-kebab!
cooking guidelines
This product is ready cooked, heat from frozen.
And here's a close up of the Doner Kebab Meat being pan fried. Just lightly pan fried, not to crisp it, just to get a hint of gold on it like they do in Kebab Shops to freshen up the meat. It only takes a minute or so because it's so thin.
The Doner Kebab is also called a donair, döner or donner kebab. Many believe that this brown coloured, spit-roasted, thinly sliced meat, is primarily made from processed lamb meat with some seasoning. However, the meat used for making doner kebab meat may be lamb, beef, veal or chicken but not pork.
The real stuff is made from 20 or so pounds of hand-sliced, hand-layered halal chicken, lamb or beef — which is then slowly cooked while rotating around a heat lamp. Sadly, places serving up this true delight are few and far between and are rarely found on the street.
"As a meal it brings together lean meat, wholemeal pitta bread, and it brings in vegetables in the form of salad. But doner kebabs tend to come smothered in dressings, which bring in a lot of fat and salt." Last year food scientists for Hampshire county council found that doner kebabs were the fattiest takeaways.
The term “kebab” refers to any kind of roasted meat. The term “döner” literally means “turning” and refers to meat cooked on a vertical rotisserie and cut off in “leaves” or thin slices.
A doner kebab is a popular take-away food consisting of thin slices cut from a cylindrical block of minced and seasoned meat (beef, lamb or chicken) grilled on a vertical, rotating spit and eaten on unleavened bread with fresh salad and sauce. It is not a shish-kebab!
The beautiful, roasted, slightly charred and flavorful stacks of meat are the heart and soul of doner kebabs. Meat that's past its prime or has stayed too long in the freezer lose their ability to soak up all the rich marinade flavors sd well as their ability for tenderness and juiciness.
The Turkish word döner comes from dönmek ("to turn" or "to rotate"), so the Turkish name döner kebap literally means "rotating roast". In German, it is spelled Döner Kebab; the sandwich is often called ein Döner.
Doner kebab (or döner kebap) is the Turkish name for meat cooked on a vertical spit or rotisserie; the caramelized outer layer of meat is shaved off and served over rice or in a flatbread sandwich. Döner means to rotate, while the word kebap broadly refers to meat cooked on skewers over a fire.
Small pieces of meat are skewered and either roasted or deep-fried. Common spices and condiments include cumin called "ziran", pepper, sesame, and sesame oil.
Doner Kebab is not supposed to have bones inside it.
Wash hands thoroughly after making up/handling the kebab. that any leftovers are discarded at the end of the night. Cook the meat thoroughly until the juices run clear. Slice thinly and check that the chicken is thoroughly cooked.
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.
Döner kebabs are a type of Turkish dish similar to the Greek gyro or the Arab shawarma made with seasoned meat shaved from a vertical rotisserie, a style of cooking that dates back to the Ottomans.
The first döner kebab in a sandwich form is said to have appeared in Istanbul in the mid-1960s, but it was in Germany in the 1970s that it was developed into the distinctive Döner that we know and love today - a thinly-sliced meat sandwich topped with salad, vegetables and sauces.
The ubiquitous Turkish food is doner kebab. Depending on where you live, you may know it as gyro (Greek, made mostly with pork), tacos del pastor (brought to Latin America by Lebanese immigrants), shawarma in Arabic, Kebab Torki (in Persian) or simply as doner in Turkey.
Doner kebabs and delicious spicy skewers are generally safe to eat while you're pregnant. Just ensure that any meat in your kebab is thoroughly cooked first, with no trace of blood or pink. This includes lamb, chicken, pork, beef and duck. Veggie kebabs are perfectly safe to eat too.
In Australia we refer to this as a kebab. It's meat cooked vertically on a spinning rotisserie and then sliced off thinly and put on flat bread, usually with lettuce, tomato, tabouli and sauce.
No, it is not safe unless the room temperature is below 40F. If it was in the fridge, re-heat it thoroughly before eating. If it was at room temperature in a hot humid weather, throw it away as hot weather spoils the food and multiplies bacteria in the food very quick.
Shawarma follows a staple method of preparation and cooking. Whereas for doner kebabs, the recipe can vary according to where it's being prepared. The dish is consumed in Egypt, Turkey, Arab, and many other Middle Eastern countries and each country has a different method of preparation and cooking.
How Do Kebab Shops Store Unused Kebab Meat? Kebab meat that isn't sold the day it's brought out from the freezer and cooked will be either returned to the freezer before being brought out the next day, or it needs to be stored in a commercial refrigerator that is functioning on full.
The main difference between döner and gyros has to do with the meat. Döner meat is made from lamb or pork, while gyros meat is usually made from lamb or chicken. The meat isn't the only difference, though. How the meat is prepared is also different!