Wednesday, October 23, 2013

Doner Kebobs - First Attempt

Ever since I posted this picture

and stated I was craving the delicious doner kebobs we ate all throughout Germany, I could not stop thinking about them.

I googled recipes and read many different ones.  I watched various youtube videos of people showing how they make them.  I thought and thought and thought about how I could make this yummy meal.  I feared failure but finally decided to throw caution to the wind and try.

I knew I did not have the resources to make it on a spit, nor the finances to try it with lamb, but decided to try to get as close as possible to the taste I remember.  After reading several different recipes I settled on this one and this one and proceeded.

First I bought a three pound roast and sliced it as thinly as I could.  I  cut the thin slices into strips and then placed into a 9x13 pan.

I mixed together:
2 onions which I chopped into a fine pulp in a food processor and drained out the liquid
3 cloves of crushed garlic
1 Tbsp salt
1 heaping Tbsp oregano
Pinch of whole rosemary that I crushed with my fingers
3/4 tsp pepper
1/2 cup olive oil
1 tsp cumin

I poured this over the meat, covered and refrigerated it overnight.

Late the next afternoon I made tzaztiki sauce.  My sister-in-law, Michele, sells Wildtree and this is a product we decided to try together.  I followed the directions on the jar using Greek yogurt, grating 1/2 a cucumber, and mixing all with 1Tbsp of the Wildtree tzaztiki seasoning blend.  It should refrigerate for at least an hour.

That evening, David grilled the slices on the Kamado Joe.

While he was grilling, I made a salad of red cabbage, shredded carrots, cucumber slices, and chopped tomatoes.  Instead of eating it on pita bread, we simply put it on our plates, topped with the tzatziki sauce and ate.

It was so yummy!  The taste was just right.  The meat was a little tough like I expected and a better cut of beef would be tastier.  But I got the seasoning right and that made me happy.  I will keep experimenting with types of meat, and I am still thinking and contemplating how I can make it more authentic, aka, on a spit.

It might not be exactly like we had all throughout Germany, but it was close.  A good first attempt, one worth trying again.


Susan said...

Is grilling important to the taste? If I were to try this, would it work to broil or stirfry the meat? Cooking it for a short amount of time might help the tenderness.

Glenda said...

No, I don't think so. We thought grilling might be good, but I would give broiling or stir-fring a try and see what you think. Then tell me which you tried and how you liked it. :-)