The recipe is from the book “Eat Street” and the marinade includes garlic, milk, EVOO, ketchup, oregano , thyme, yellow curry paste, salt , pepper, and red pepper flakes.
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Doner Kebab on MB560
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Doner Kebab on MB560
Here we go. Doner kebab marinated overnight and smoked at 350 for about 2 hours. Served with pita bread, fries, onion, lettuce and tzatziki sauce. Excellent!
The recipe is from the book “Eat Street” and the marinade includes garlic, milk, EVOO, ketchup, oregano , thyme, yellow curry paste, salt , pepper, and red pepper flakes.Last edited by IFindZeroBadCooks; May 24, 2020, 04:45 PM.Tags: None
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Beautiful! I like the way you sized the pieces so there was more surface area for browning. Smart idea.
Kathryn
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Club Member
- Mar 2020
- 2147
- Near Chicago, IL
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Current Portfolio:
Masterbuilt Gravity 560 (Smokey)
Joule
Akorn (Bandit)
Old (sold) Loves:
PBC
Weber 22" Premium
Thermometers:
Inkbird
Thermoworks POP
Preferred Charcoal:
Masterbuilt Lump
Favorite Rubs:
Homemade (mainly MMD/Just Like Katz rub)
Other Accessories:
Cave Tools Grill Light
Mercer brisket slicing knife
Rapala brisket trimming knife
SS BBQ trays
NoCry Cut Resistant Gloves
LEM # 8 Meat Grinder
Lodge 5-Quart Dutch Oven + Skillet
Meat Claws
Grill Rescue Brush
Favorite Whiskey/Beer:
Anything Peaty or anything from New Holland brewery
Wow! You guys are all so nice and encouraging!
Should I post this kind of thing in the show us what you are cooking thread next time?
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Charter Member
- Jul 2014
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My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:SnS, DnG, andLarge Charcoal Basket, for WSCGC
SnS for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
Either place is good. You may get more exposure over on the SUWYC, but I like individual topics sometimes because we can discuss the cook a bit more. For example, did you use lamb for this? Shoulder? Sliced semi frozen?
And there appear to be two Eat Street cookbooks, the
Eat Street ManBQue Guide (2016) by Jesse Valenciana and others, and
Eat Street (2013) by James Cunningham. So which book do you have?
Kathryn
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a few days ago I mentioned to a friend how i could go for a donner kabob....and here it is! Excellent cook!
Would love to see a photo of a slice of that if you have one!
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Club Member
- Mar 2020
- 2147
- Near Chicago, IL
-
Current Portfolio:
Masterbuilt Gravity 560 (Smokey)
Joule
Akorn (Bandit)
Old (sold) Loves:
PBC
Weber 22" Premium
Thermometers:
Inkbird
Thermoworks POP
Preferred Charcoal:
Masterbuilt Lump
Favorite Rubs:
Homemade (mainly MMD/Just Like Katz rub)
Other Accessories:
Cave Tools Grill Light
Mercer brisket slicing knife
Rapala brisket trimming knife
SS BBQ trays
NoCry Cut Resistant Gloves
LEM # 8 Meat Grinder
Lodge 5-Quart Dutch Oven + Skillet
Meat Claws
Grill Rescue Brush
Favorite Whiskey/Beer:
Anything Peaty or anything from New Holland brewery
The meat was sirloin tip roast and I sliced it thin to stack. This was per y'all suggestions from my last doner kebab thread a few weeks back. I know lamb and veal or even chicken is sometimes used, but my wife and I really liked the beef doner kebab when we visited Europe a few years back.
The book is this one: https://www.amazon.com/Eat-Street-Ma...dp/0762458690/ . As you can tell, the book focuses on street food, and has a lot of the popular, yet hard to find street food recipes like the taco in bag, or nashville hot chicken, korean BBQ buns, or even italian beef (Chicago style), which I'd like to make one day. I've generally found that when I compare online recipes against this book, the book's recipes seem to have a lot more flavors and ingredients, so the results end up better.
The meat spit is from here: https://ceramicgrillstore.com/products/meat-stick-spit .Last edited by IFindZeroBadCooks; May 26, 2020, 11:39 AM.
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Man, I am so happy I read your post! Spent over 11 yrs in Europe and have fond memories of all things donor kebab! Sandwiches, pizza or whatever! Bought the book and a vertical spit (didn’t even know there was such a thing). Will post some pics once everything comes together. Thanks again and happy grilling!
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