"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Lamb
Reply
 
Thread Tools Display Modes
 
Old 10-11-2007, 03:21 PM   #1
Assistant Cook
 
Join Date: Oct 2007
Posts: 1
ISO recipe for homemade doner meat

I would be grateful if anyone out there has a recipe for home made donner meat or where the best place to buy it is. I do not need the huge amount that is seen in the shops.

__________________

__________________
bettyboop1 is offline   Reply With Quote
Old 10-11-2007, 04:04 PM   #2
Sous Chef
 
bowlingshirt's Avatar
 
Join Date: May 2007
Location: Compton
Posts: 551
I like venison as much as anyone else, but I don't think Santa would appreciate us eating one of his personal deers.

BTW, welcome to HC.
__________________

__________________
Official member of the club
Vegans die from arrogant smugness & sprout rot. - pighood
bowlingshirt is offline   Reply With Quote
Old 10-11-2007, 04:06 PM   #3
Executive Chef
 
Join Date: Jun 2007
Location: San Antonio, Texas
Posts: 3,619
OK, I'm lost. What the heck is donner meat????? (I had a sick mental picture of the famous Donner party.)
__________________
Fisher's Mom is offline   Reply With Quote
Old 10-11-2007, 04:10 PM   #4
Head Chef
 
keltin's Avatar
 
Join Date: Jun 2007
Location: Down South in Alabama
Posts: 2,285
Send a message via AIM to keltin
Donner meat is a type of meat used in things like gyros. Not sure how to make it though. I'd imagine you need a press or a form of some kind....and a binder?
__________________
keltin is offline   Reply With Quote
Old 10-11-2007, 05:19 PM   #5
Head Chef
 
Caine's Avatar
 
Join Date: Dec 2004
Location: CHINATOWN
Posts: 2,314
Send a message via MSN to Caine
I am assuming you don't have a vertical, conical spit, so you want to make something RESEMBLING shawarma at home. Here is the method provided to me by a Lebanese chef:

SHAWARMA

2 lbs. beef, lamb or chicken, very thinly sliced
Pita bread
1 medium tomato, sliced
1 medium onion, sliced

Marinade:
  • 1 cup plain yogurt, drained
  • 1 small onion, minced
  • 4 cloves garlic, minced
  • 2 Tbs lemon juice
  • 1 Tbs vinegar
  • tsp hot pepper sauce
  • tsp black pepper
  • tsp cayenne pepper
  • tsp ground mace
  • tsp salt
Sauce:
  • 1 cup Tahini (sesame seed paste)
  • 1 clove of garlic, minced
  • 1 tsp lemon juice
  • 2 Tbsp parsley, chopped
  • 1/2 cup water (approximately)
Combine marinade ingredients, add meat, and marinate overnight.

Place the marinated meat in a barbeque cage and cook over hot coals or on a gas barbeque for 15 minutes, turning once.

Combine sauce ingredients until it has a creamy texture, adding water as necessary. Place the cooked meat, sliced tomatoes and onions in pita bread, and pour on the tahini mixture as desired.
__________________
Caine is offline   Reply With Quote
Old 10-11-2007, 07:29 PM   #6
Master Chef
 
Michael in FtW's Avatar
 
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
.... on Dasher, on Dancer, on ... hey Blitzen, what happened to Donner???

If you're looking for Gyro meat - try this recipe.

One trick I learned from a Lebanese chef is to save the fat from lamb and grind it in with the beef to make it taste like lamb.
__________________
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
Michael in FtW is offline   Reply With Quote
Old 10-11-2007, 07:39 PM   #7
Head Chef
 
keltin's Avatar
 
Join Date: Jun 2007
Location: Down South in Alabama
Posts: 2,285
Send a message via AIM to keltin
Quote:
Originally Posted by Michael in FtW View Post
One trick I learned from a Lebanese chef is to save the fat from lamb and grind it in with the beef to make it taste like lamb.
Now that is a cool trick!

Could you do something similar with Duck Fat and chicken meat? Imagine the possibilities!
__________________
keltin is offline   Reply With Quote
Old 01-15-2008, 09:45 PM   #8
Assistant Cook
 
Lady Shai's Avatar
 
Join Date: Apr 2007
Location: Seattle, WA in the lovely Pacific NorthWest :)
Posts: 5
Talking our donner kebab meat recipe....

I got this from the web a while back, and it is the best recipe we ever tasted. My hubby is English, and living here in the US we dont get to see much of the kebab or chippy shops. He said it is really really close to the stuff he would get when he lived back home.

Donner Kebab Filling
1 lb lean ground lamb (I sometimes add beef)
2 cloves garlic (crushed)
1 1/2 tsp dried oregano (crushed)
1 tsp onion powder
1 tsp salt
3/4 tsp pepper

1 Combine ingredients in a bowl, and shape into 1/2 inch thick patties.
2 Broil 8-10 minutes until no longer pink.
3 Slice thinly and serve with pita bread, sliced tomatoes, thinly sliced onion, cucumber yogurt sauce.

Cooking Tips: one thing you need to remember is that you need very fatty lamb mince. The flavour is in the fat. commercially they add tail fat to the meat which has the most flavour of all. Over here marjoram is usually added, and a hint of mint. The onion powder adds a great flavour. If you can let the mixture marinate itself for 24 hours or more (a bit like sausages).

Author: canarygirl

Originally posted by Shaye33 on RecipeZaar.com

(I tried to post the website but it wouldn't take it yet :( not enough posts )
__________________
Shai
Lady Shai is offline   Reply With Quote
Old 01-15-2008, 11:10 PM   #9
The Dude Abides
 
TATTRAT's Avatar
 
Join Date: Jun 2006
Location: Bermuda Native in D.C./NoVA
Posts: 5,318
Send a message via AIM to TATTRAT Send a message via Yahoo to TATTRAT Send a message via Skype™ to TATTRAT
I miss living in Amsterdam. Best Doner EVER! Especially piled high on a pita with lots of cucumber and that spicy red stuff. Nothing better for the midnight munchies.
__________________
flickr
TATTRAT is offline   Reply With Quote
Old 01-16-2008, 08:03 AM   #10
Head Chef
 
GrillingFool's Avatar
 
Join Date: Jun 2007
Location: usa
Posts: 2,223
Speaking of the midnight munchies....
In college, THE place to go after the bars closed was Hector's.
Place never got above a B health rating, none of the workers spoke
much English (Greek), 20-40 minutes wait in line time....

But the Gyros were the best ever! At least at 2am with 3 sheets to the wind, LOL!
__________________

__________________
GrillingFool is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

RV & Travel Trailer Communities

Our RV & Travel Trailer sites encompasses virtually all types of Recreational Vehicles, from brand-specific to general RV communities.

» More about our RV Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002-2012 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:30 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.

Cooking News & Tips Straight to your Email!

Stay up-to-date with Cooking info to your inbox!

unsusbcribe at anytime with one click

Close [X]