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Doner Kebab | FeelGoodFoodie
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Doner Kebab | FeelGoodFoodie



#ad Have you tried the viral doner kebab? It’s a hack for making the popular Turkish street food in the oven using ground beef, greek yogurt and spices. I’m using @Stonyfield Organic Greek Yogurt made with 100% organic milk from pasture-raised cows. It adds moisture and helps to tenderize the beef so it doesn’t dry out in the oven. Grab a tub of Greek Yogurt from your local grocery store and make sure to try this viral trend! #Stonyfield #StonyfieldSponsored
Recipe from: @mezemike
RECIPE: https://feelgoodfoodie.net/recipe/doner-kebab/

Have you tried the viral donor kebab? It’s a quick version to make the recipe in the oven with Greek yogurt. I’m using Stonyfield organic Greek yogurt made with 100% organic milk from pasture raised cows. It helps to tenderize the meat and keep it juicy in the oven. Rolling the beef mixture in parchment paper and baking it in the oven is such a genius hack for making the popular Turkish street food that’s normally made on a spinning stick and shaved off. The key is to make sure the ground beef mixture is moist by adding grated onion and Greek yogurt and not overcooking it. Then enjoy the thin slices of beef in a pa sandwich.

50 Comments

  2. @nayomeer4736

    Wow, this is actually a really great concept. Great way to do a one sheet pan meal. Thank you for sharing.

  3. @El-Níno1982

    Ive a boner kebab looking at you making a doner kebab! The Ottomans would congratulate you on your efforts. Bravo.

  7. @darkprofile

    There is nothing as greek yoghurt. It is Turkish döner and Turkish yoghurt. Even the word Yoghurt is Turkish word)))

  22. @thalin502

    oh my god i just finished the video and its so much worse than i thougt you could literally get sued for calling this doner kebap in germany like unironically

  31. @yusufsolmaz1766

    Ama bu döner kebab olamaz. Çünkü orjinal döner kebab yavaş yavaş pişmesi sayesinde lezzetli oluyor. Aslında döner denilen şey, bu lezzetli pişirme yönteminin adıdır. Lezzet olarak asla yakın olmasa da bunun en yakın pratik tarif olduğu söylenebilir.

  33. @i_am_ardaa

    Nope it will be a flat meatball, you must not add the onions you must squeeze the water of them to make doner kebab and add only a little bit of black pepper, salt thats it. İf you add onion cumin red pepper & etc. it will be meatball.

  40. @biski0

    OR! Just spread it on a tortilla and bake it in a fryer. I made one 15 minutes ago and it was goood! With some chopped, tomato, iceberg and onions.

  45. @atillakaragazi838

    Historically, there is no such thing as Greek yogurt. Even the word yogurt is Turkish.

    The term "Greek yogurt" is a completely fabricated expression. 30-40 years ago, there was no such term or product sold under this name. What is marketed as "Greek yogurt" in the West is actually known as strained yogurt in every country where yogurt is traditionally consumed.

    In North America, Greek grocery stores tend to label every product from their country as "Greek this" or "Greek that," which is why they put the word "Greek" in front of yogurt as well. I've even seen terms like "Greek oranges" and "Greek peaches" in Greek grocery stores.

    The term "Greek yogurt" was adopted as a marketing strategy by the Greek dairy company Fage when they introduced their strained yogurt to the U.S. market in the early 2000s.

    Simply, the term owes its popularity to the fact that North Americans have not historically been a yogurt-consuming society, leading to the rebranding of strained yogurt as Greek yogurt.

  47. @yahuniye

    200 Celcius, 20 mins with fan. Rolls should be vertical not horizontal, opposite of the video, so air from fan would flow inside of the wraps. 20% lamb 80%beef is ok for meat, should be grinded minimum 3 times at butcher. If you gonna use greek yoğurt like in video which is strained, add a bit water to get regular turkish yoğurt thickness. Strained yoğurt would make the final texture dry. Only use the onion juice not the onion itself you are not making köfte, this is döner, no onion pulp should be involved. Spices are salt and black pepper. If the lamb smells to you add cumin and oregano(half the amount of black pepper both). No garlic or any spices that can supress the meat taste, again this is döner, it is a pure meat dish. If you gonna eat it as wrap or as regular portion, fry a bit with butter on pan to get crisp but this is ground meat döner which is the lowest quality so I recommend to eat it as İskender. Put bread/pide on bottom, put the döner on top, add tomato sauce(tomato paste with butter and water) and then pour melted butter. Serve it with yoğurt.

  48. @caterpillar1936

    I made this lol it's nothing like kebab meat. It looks like it but it doesn't have the same texture or taste. It's like spaghetti Bolognese without any tomato. Not very good.