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Doner Kebab on MB560

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    #16
    Thank you so much for all the additional info. I'm going on a quest for that book. As if I need another cookbook.

    Kathryn

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    • zero_credit
      zero_credit commented
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      I really like it because it has all of the cool recipes that people are making in food trucks versus the traditional stuff. Lots of good ideas!

    • fzxdoc
      fzxdoc commented
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      Just ordered it. Thanks for the link, zero_credit .

      K.

    • zero_credit
      zero_credit commented
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      Awesome! Would love to hear your thoughts on it once it arrives!

    #17
    Ok, so I went with chicken breast (pounded to about 1/4 in. thickness) and made the marinade exactly as described in Street Eats cookbook. Smoked at 350 with a little applewood for a little more than 2 hours for 4.5 lbs of meat until 165 degrees internal. The outer edge had a few hard crusty parts but not enough for concern. Sliced down the edges in thin strips and ended up with a huge pile of chicken! Served with pita bread, tzatziki sauce, tomatoes and thin white onion. IMO it tasted very good but not like I remember. I don’t think there’s a substitute for the lamb/veal combination and a rotating vertical spit that gives perfectly moist, slightly crisp slices of meat. That being said this is keeper and I will make this again, maybe with boneless, skinless thighs this time. My next try be will sirloin like zero_credit did.
    Attached Files
    Last edited by Sierra007; June 13, 2020, 08:11 PM.

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      #18
      That looks awesome! Great job!

      I agree on the meat choices. Next time I am going to try Milanesa, which is already nice and thin.

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        #19
        Nice-looking Chicken Doner, Sierra007 . I like your thoughts to use thighs next time. More flavorful and less apt to dry out.

        That ManBQue Eat Street book is a real keeper. Thank you so much, zero_credit for recommending it.

        I made their Moroccan Mini Burgers with Harissa Yogurt and Fresh Mint and served it with a side of fries and their Dill Tzatziki. What a flavorful meal. Instead of making sliders, I made 4 smashburgers from that pound of meat. Plus I used beef instead of lamb. Not a lamb lover except to look at the little guys on the hoof.

        There are some amazing recipes in that book. It could have used a better editor--I'm a stickler about misspellings and there's a chicken wing recipe that omits how the wings are to be cooked, for example, but the recipes still have powerhouse flavors. Plus it's fun to read. Their pre-recipe blurbs are so entertaining!

        Kathryn
        Last edited by fzxdoc; June 14, 2020, 06:33 AM.

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          #20
          fzxdoc I am very happy you liked the book and I agree with your comments. The flavors are great and for me anyway, it gives me lots of creative ideas for food I have never thought about! The pre-recipe blurbs are definitely entertaining. I am pleased I was able to add some value for such a experienced member. 😃

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