Doner Kebab Recipe:
Doner kebab, a beloved Middle Eastern and Mediterranean dish, is a flavorful and satisfying meal that consists of succulent, thinly sliced meat wrapped in a warm pita or flatbread, accompanied by fresh vegetables and a variety of sauces. To prepare this delectable dish, begin by marinating thinly sliced cuts of lamb, beef, or chicken in a blend of yogurt, olive oil, lemon juice, garlic, and spices such as cumin, paprika, and oregano. Allow the meat to marinate for several hours or overnight to enhance its tenderness and flavor. Once marinated, skewer the meat onto a vertical rotisserie or grill and cook until golden brown and crispy on the outside, while remaining tender and juicy on the inside. As the meat cooks, it is thinly sliced off the rotisserie and served wrapped in warm pita bread, along with fresh lettuce, tomatoes, onions, and a choice of creamy tahini sauce, tangy tzatziki, or spicy harissa. The result is a mouthwatering combination of savory meat, crisp vegetables, and flavorful sauces that is sure to delight the senses.
Crispy Fried Chicken:
Crispy fried chicken is a classic comfort food that boasts golden-brown, crunchy coating encasing tender and juicy meat. To create this indulgent dish, start by seasoning chicken pieces with a mixture of salt, pepper, and your choice of herbs and spices. Then, dip the chicken pieces into a seasoned flour mixture, followed by a bath in beaten eggs or buttermilk to help the coating adhere. Next, coat the chicken generously in breadcrumbs or a seasoned flour mixture to create a crispy outer layer. Heat oil in a deep fryer or large skillet until hot, then carefully add the chicken pieces, frying them until they are golden brown and cooked through. Once cooked, remove the chicken from the oil and drain on paper towels to remove excess oil. Serve the crispy fried chicken hot alongside your favorite sides, such as mashed potatoes, coleslaw, or cornbread, for a satisfying and delicious meal that is sure to please the whole family.
Beef Kebab:
Beef kebabs are a savory and satisfying dish featuring tender pieces of beef marinated in a flavorful blend of spices and grilled to perfection. To prepare beef kebabs, start by cutting lean beef into uniform-sized cubes and marinating them in a mixture of olive oil, garlic, lemon juice, and spices such as cumin, paprika, and coriander. Allow the beef to marinate for at least a few hours or overnight to infuse it with flavor and tenderness. Once marinated, thread the beef cubes onto skewers, alternating with colorful vegetables such as bell peppers, onions, and mushrooms for added flavor and texture. Grill the beef kebabs over medium-high heat, turning occasionally, until the meat is cooked to your desired level of doneness and the vegetables are tender and lightly charred. Serve the beef kebabs hot off the grill, garnished with fresh herbs and a squeeze of lemon juice, alongside fluffy rice, warm pita bread, or a crisp salad, for a delicious and satisfying meal that is perfect for any occasion.
Roasted Leg of Lamb:
Roasted leg of lamb is a classic and elegant dish that is perfect for special occasions and holiday gatherings. To prepare this impressive dish, start by seasoning a bone-in leg of lamb with a mixture of garlic, rosemary, thyme, salt, and pepper, rubbing the seasoning evenly over the surface of the meat. Allow the lamb to marinate for several hours or overnight to enhance its flavor. When ready to cook, preheat your oven to a high temperature and place the seasoned leg of lamb in a roasting pan. Roast the lamb in the oven until it is cooked to your desired level of doneness, basting it occasionally with pan juices to keep it moist and flavorful. Once cooked, remove the lamb from the oven and allow it to rest for a few minutes before carving. Slice the roasted leg of lamb thinly and serve it hot, garnished with fresh herbs and accompanied by your favorite side dishes, such as roasted potatoes, steamed vegetables, or creamy mashed cauliflower, for a meal that is sure to impress your guests with its tender, succulent meat and rich, savory flavor. #viral #foodiefavs #food #howto #cooking #1billionviewschallenge #foryou #donerkebab #döner #kfc #kfcrecipe
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what we going to start we already clean
this chicken with the cold water I
remove any excess skin from this area
and on the neck we moove the bottom as
well we don’t need it so now we’re going
to start cutting the chicken to nine
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pieces so now we cut the
pieces the the the cut pieces we going
to P in the solution watert
this
what white video so are
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you as you see we can’t can’t feel the
joy here you don’t need any ener to
cut just like that about
again you can feel the
joint
F simply
cut the most important thing theti te
like chicken is to keep this skin
covering the meat that’s the most
important one you remember because
without this skin you have no paute
now we’re going to cut the wings as you
see it’s going to go this
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way and let
ring
the white
hus second hand
that’s you always sh
so
clean that’s come
don’t because I’m force or anything by
cutting
just remember where’s the going check it
out if you don’t know what it is by
touching C clear
PES now we have the thre
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part make sure should we put some force
on it so and how it clean CU as we said
we need the
skin now this is the biggest
part and the
chill make sure you don’t waste show
look
some C
cut this
should both sides that’s very just
clean now we going to keep the
chicken in this
solution at least for 1 hour so that’s
going to get rid of any bacteria in the
chicken even before cook and it’s going
to have make it more easier to be cooked
later on that’s why we have using the
vegar and you can see the water start to
change
color that’s because of the salt and the
vinegar inside that’s going to help us
to give a nice texture to the chicken
lighter for C now is the time to make
the seasoning uh the coton sorry so the
coton first thing we put
is the ingredients I’m going to give by
GRS and they’re going to be for 1 kg of
self- rising
flour so remember that is a 1 kg
only so if you’re going to do more then
you can add more based on the
ingredients but not all of the new Canon
kills now we have exactly 1
kg of flow the next is we’re going to
measure it the spices that’s we on the
end
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yes start first with
the garlic
powder which is going to
be 15 G
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got 16
fce then we have mustard
powder which is going to be
only I supposed to put 5 G only
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next we got onion
powder that’s going to be s g
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now we got our best friend Black
chopper which is going to be 20
grand2 on now
fine for me I like the black chocolate T
so it’s fine then we got
two types of chicken
seasoning that’s the first typ I’m going
to
use so I’m going to add 10 G of it
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or another 20
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G then we got another chicken stock po
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powder the hand over
it last but not
least is
origano it’s just
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one
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cheese now we going to mix all
this
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together those clock we can finish more
this rip
later but first we need to check is how
salty is this mix cuz you need to add
another more salt to
it because the Chicken St and the
seasoning they contain MSG and
salt but it’s not enough salty for the 1
kg of
FL and as you know chicken needs more
salt that’s how it look like right we
got to
once those CL with a
swist that mouth we need to check the
so so still
needs 10 to 15 G of Sal but believe me
this makx best amazing
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already that’s 20 G of
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soap once we done with that now we going
to mix it with our
FL we cook together with the
S
and Mi
it then we to test how the flow
going s the flowers you just need more
but you
head as you see it’s just
super you don’t see any all the spy you
cannot see
it so know the SP SE
the just
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me need
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another
now the chicken
water so
we water to the
coating we got the two sty
once
double
that’s we got see the
double let’s
goad the temperature on the machine say
7 not okay so let’s start all allil
those
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lady we have
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wait make sure the FL C go
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now we can’t put them
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I I
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going take
out what the
col then you can take it off right
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I just and she like
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side
second double station
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should that one
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what
this this
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fall over anding
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same yes
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so sh
why is Mar
left that
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for this recipe today we’re making meat
Donna
kbab the ingredients will consist of
piece of
ginger two halves of lime six cloves of
garlic onion half and quartered and half
potato and also fresh
coriander we also have 1 kg we have 1 kg
of minced beef and 250 g of lamb fat
this recipe also includes half a cup of
cornflour and half a cup of ordinary
flour
also one tblspoon of goang will be in
this recipe for the spices in this
recipe we’re going to add 1 and 1/2
tablespoon of shawam spice mix half a
tablespoon of Kebab mix one table one
teaspoon I do apologize of black pepper
half a tablespoon of
MSG 1 tbspoon of salt into the blender
we’re going to add
coriander
onions potato
the
garlic onion again lime and ginger and
blend while it’s blending we’re going to
add the
meat peace at a time
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I
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we’re going to keep blending until it
has become a fine texture
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you
so with the mins that’s left what we’re
going to do is we’re going to knad
in mince and the lamp that
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oh
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it I’m adding the extra meat and all the
spices okay need until well mixed
adding the spice mix too
now both the
flowers spice blend of
gang origin from
Tera now mix in
slowly that Ure all the spices are well
mixed into the
meat start to squeeze and knead
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as you can see everything’s been
combined
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together
a squeeze a KN
turning as you go
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[Applause]
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so the mixture now is coming together as
you can see but you still need to keep
kneading and squeezing kneading and
squeezing until it’s all fully
comared why is see
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in how good
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it once the meat is fully combined with
the
spices all right we leave to rest for 30
minutes for all the spices and flavors
to
mix to start the Kebab we take it Ball
by
ball pressing down to a burger
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shape then building it on to the kebab
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skewer as you can see we’re flattening
it pressing and shaping around the
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skewer any triming with it the
end
see after we’ve built the base the ball
size of the meat can now be increased to
start the
shape the man
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St
it’sa this exact this
is Day
Day we’ve reached more than the halfway
stage we start to
trim to make the
shape all the trimmings will then be
placed back in the
center
touching wait
so as you can see it
trim place the trimmings up the top and
shape it
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par we do this so the Kebab Cooks all
evenly and there is no spaces
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the
smell of the spices with the meat is
absolutely
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Divine as you can see all the meat has
been
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used again we’re
shaping the
kebab and the trimming stones again
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sit YouTube
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[Applause]
so remember it’s
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trim trim
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B the shape of the Kebab must be even
all the way around for even cooking so
make sure when you’re twisting shaping
it’s all
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even closing the door the T will be set
for 60 minutes
as the meat Cooks it’s sliced to
continue
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cooking if when the meat’s cooked you
don’t want to eat it all at once then it
will it can be stored in the freezer
once it’s wrapped and cooled
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spit SP
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now it’s time for the
slicing slic at an
angle place and
thin we leave the meat to cook quite
well for the first time as we want the
meat underneath to be cooked so it’s not
dragging it around while slicing
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so this the smell is absolutely
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glorious as you can see it’s well cooked
the outside on the first turnings
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now we have the namb
bread tahini
sauce
spread as little or as much as you like
next the
meat again as little or as much as you
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like salad cucumber
Tomatoes
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Mint or any salad of you’re choosing
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fold and number roll
tightly use
that and
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slice delicious thank you for watching
this video please leave a like And
subscribe until next time great
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all
behind
and bir
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we got the whole seasoning powder and we
got cry powder and we got tumeric black
pepper meny spice garam
masala one lemon we’re going to use the
skin as well P half of this Ginger and
we have three gloves of
garlic we got one whole
onion and we
got fresh fresh
dill and we got fresh
coriander we got one teaspoon of
mint and one tablespoon of tomato
py we already cut the onion to
four and we remove the seeds all from
the lemon
our garlic as well Ginger Bean
skin now we got our
hubs now we’re going to add our Min
sauce and the tomato
puy and our spices as
well
thank than
that and this is how it’s supposed to
look it’s not a past is just shredded so
we can get the most of the flavor of
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it now we’re going to remove all this
excess
veins this one as well because they all
stop the process of cooking
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good now we’re going to start to make
small
holes this is where we going to put some
of our marination
inside it’s a bit deep as you see it’s
this deep you can’t see how deep so you
keep it that way both sides
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so to make sure this you just put your
finger to the desire
deep how deep you want it
now we can of
put some of our marination
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aside this case you’re going to feel the
flavors all over the meat once it’s
cooked
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but
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what that’s
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with the mix with the mix that we
make I’m
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make sure
is the TP will take heat we turn
it what’s left over
there cuz now we’re going to leave
it 4 to 6
hours and if you want to make it for
lunch so you make it overnight that’s
going to be nicer longer is
better so don’t be worried about the
time
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I we cover it and keep it in the fridge
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you that you one
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[Applause]
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stay done
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goodby
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sit than
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F de girl
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TR
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think about
it see
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just mix it more
well you friend
me what
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ch
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oh
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what
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Co going
to I was
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baby you
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