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In this video, I recreate the incredible doner kebab recipe I learned in Istanbul, adapting it for home cooking. Using layers of marinated veal and lamb (in a yogurt-onion marinade inspired by Istanbul), I create a meat “lasagna,” freeze it, and slice it thinly for grilling. Cooked over high heat, this method captures the authentic flavors of Turkish street kebabs. The result? A homemade doner kebab that tastes almost identical to the ones in Istanbul. It’s unbelievable—try it yourself!
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Director, Author, Host & Camera : Alex
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Producer : Eva Zadeh
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Camera Operator : Yaran Altinok
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Salut,
Alex
23 Comments
Salut my people 🙂 !
A few tips if you want to recreate this döner meat at home :
– Don’t fall for the miniature Kabab Spits available online, they suck. No heat, no browning, not enough volume, not enough meat, no power. Forget about it, it’s a gimmick for kids.
– Get the saucepans here : https://salutcompany.com (ooo you got me, this is no a kebab tip)
– Don’t use hot water to unmold the frozen meatloaf, cold water works just fine and on the long run it’s safer. You got some time, but don’t push it too far : so get the meat back in the freezer asap after slcing.
– Warning when you’re cutting slices from the frozen loaf, it’s an expert move. Secure it in place with paper towel under it AND on top of it.
– Don’t make them too thin, they would burn otherwise and get dry too quickly.
– Instead of adding more lamb fat to the pan, use more (like a lot more) fat in the meatloaf ! That’s what I should have done.
– If you’ve got a deli slicer, please use it ! ps : Also why do you have one ? pps : And also, why don’t I have one ?
– I only cook the meat on one side to mimic what I witnessed in Istanbul.
Love and happiness and kebabs
Alex
You’ve inspired me to work on a Southern US-inspired kebab.
fat is flavour – in your previous video when they were impaling / assembling the meat, there appeared to be white layers of fat at around 7 1/2 minutes into the video, interspersed between layers.
NO mention whatsoever about WHAT that flatbread is or what it’s CALLED?!! 👀😳 🤦♂️
Nooooo! Ya done us dirty, Alex! 🤷♂️
Salut Alex, juste un commentaire pour te dire que quand tu dis que le kebab français est pas le vrai kebab je trouve ça pas forcément vrai. C’est assez clair que chaque pays a des recettes importées notamment via l’immigration qui sont ensuite adaptées en fonction de la culture de ses résidents. J’ai déménagé il y’a 8 ans à Montréal et je dois t’avouer que manger un kebab français, ça me manque (j’avoue je pensais pas,forcément dire ça un jour, j’en mangeait pas tant que ça). C’est impossible de manger la même recette qu’en France. Y’a des tonnes de restaurants qui ont des broches style shish taouk mais c’est jamais comme dans mon souvenir. D’ailleurs souvenir c’est un mot important parce que la bouffe est tellement culturelle que c’est surtout le côté réconfortant et ma période étudiant plus jeune qui doit me manquer haha. Je comprends l’aspect d’avoir la démarche d’essayer le kebab originel mais dire que le kebab Français n’est pas le vrai kebab ça me trigger un peu hahaha
Merci pour cette série de vidéos c’était super comme d’hab !! Ciao salut !
Leave the onion juice in the
the thing I now want to know is about the flatbread
I LOVE the way you say "replicate". I'm not bad at accents, and voices, but I'm Australian. When I try to say it with your accent, I sound like a sheepdog with kennel cough. Incidentally, I was in a band called Dogsday for 30 years and all our gear was stencilled with an image of a sheepdog (Australian Kelpie) suffering from kennel cough.
I still prefer the Greek version. But I'm from Melbourne Australia. Lots of Turks, lots of Lebanese, but the Greeks got here first. Souvlaki all the way for me. Lamb gets marinated in garlic, onions, oregano, salt and lemon juice. Horizontal spit. Yogurt only in the Tzatziki. No stubid Fresh Froiz in that bad boy. (Shout out to Shawarma Man).
For people who would like to try this at home:
That distinct taste in Turkish Döner mainly comes from lamb's tail fat. Add a few slim layers of tail fat while preparing the meat.
Do not add any oil while grilling frozen döner.
(For marination: onion juice + yoghurt + salt )
Did you make the bread as well? That looks amazing
Niceee👍
Magnifique!
I Hope u Explore Berlin Gemuse Kebab that is by far my favorite one
Chapeau monsieur! I would not have expected what you have done. It looks good. Of course not for me as I can go and munch whenever I like here in Istanbul 🙂 Many people have mentioned below but using onion juice may improve things a bit. Also for outside cooking a barbecue can be used: cook one side of your frozen block. Once cooked cut a thin slice. And repeat. Potentially first slices will get cold by the time you are eating. But you are the cook so you will eat them as they are cooked…
i was just in france a few days ago and it was so cool seeing places ive actually been to in the little city shots in the video
Alex why didn't you recreate it with the mini rotisserie they sell in turkey. I feel it would've been less effort for you although I guess most people at home may not be able to buy such things outside of turkey
Why not freeze the 2 pieces of meat first and slice them on a cutting machine like a Berkel after some defrosting. This is how we made carpaccio.
astaghfirullah, if you want to make kebab, go for halal slaughtered meat as that is the norm within Turkey. It brings you closer to the real deal, while honoring tradition.
Döner was made in germany, it was created in germany by a turkish guy, so if you want to try the original you should go to germany
Sorry but if you have not eaten döner in germany… you have not had the real thing😅
😍
The extra sound of him chewing is so disgusting