Shawarma and Doner Kebabs are prepared and used in similar ways (ie cooked on a vertical spit, shaved and served wrapped in flatbread) but they have different spice flavourings. Shawarma originates from the Middle East whereas Doner Kebabs originate from Turkey. What to useDoner Kebab meat for Onion Juice:Take an onion, puree it, and then sieve it to get the juice. Make sure to use only the juice, not the pulp. This adds a subtle flavor without the texture of the onion. Your ‘best before’ date will be the shortest dated of out of all the spices you used! Tips for buying and storing spices Prepare pita bread and fixings. If you plan to, make the tahini sauce from this recipe. Prepare other sides and salads before you begin grilling.

To make Doner Kebab Rolls, lebanese flat bread is smeared with Hummusthen topped with Tabbouleh (recipe in notes), shredded lettuce, tomato slices, optional onion then a big pile of the done kebab meat drizzled with sauce of choice (I always go chilli). Note: If you're using wooden skewers, be sure to soak them for 30 minutes to 1 hour before using so they don't catch on fire.1. Chop onions garlic and parsley in food processor.

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There are more than a dozen ways to prepare kofta kebab. This kofta kabab recipe is easy and fairly authentic. It is my best rendition of Abdu Kofta's; and a tribute to Port Said, my Mediterranean hometown. You can’t miss the giant rotisserie of meat that greets you when you walk into a Kebab store. Sometimes, it’s concerning to think about how long it’s been there, lazily rotating around, waiting for the next customer to wander in before being carved. But since all three come from different parts of the Mediterranean and Middle East, there are a few key differences. Sides: Mediterranean Grilled Vegetables; Spicy Skillet Potatoes (Batata Harra); Lebanese Rice; Roasted Eggplant; Persian Rice With Potato Tahdig Similar Recipes to Try:

I’ve never been an advocate of bulk buying huge bags of spices, unless you regularly cook for a crowd. Once opened, they rapidly go stale and lose flavour. If you cook for two, as I do, the bulk buy rapidly becomes a false economy.As the meat cooks, the outer part gets crispy and brown. Then, they shave off these cooked parts into thin slices called yaprak döner. These slices are often put into a sandwich or a wrap made with a soft bread called lavash. You can serve doner kebabs a few different ways: in wraps, platters, or salad bowls. I’m partial to doner wraps in warm pita, but here are some more ideas for how to serve doner kebabs: Rolled up tightly, wrapped in foil then sometimes toasted to make the bread crisp before slotting it into a paper sleeve (like pictured below). Step One – Grab all the ingredients! There is nothing more annoying than starting a recipe and realising you don’t have everything you need, so get organised before you start. Remove the meat mixture from the food processor and place in a large bowl. Take a fistful portion of the meat mixture and mold it on a wooden skewer. Repeat the process until you have run out of meat.

Place the kofta kebabs on the lightly oiled, heated gas grill. Grill on medium-high heat for 4 minutes on one side, turn over and grill for another 3-4 minutes. Note that you can feed a crowd of up to 8 people with this recipe, but to make it for a smaller group of 4, simply cut the recipe in half. (Or just save the leftovers to enjoy the next day!)

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Unless you have a really good blender, it’s best to buy ready ground spices here. They will have a better texture on the finished kebabs. If everything is ground to about the same consistency, the contents of the jar won’t separate as they settle. How to make shish kebab seasoning – step by step Shawarma seasoning does utilize cumin, supported by other warm Middle Eastern spices often including coriander, turmeric, and ground cloves. Gyro seasoning is Greek-style, with a hefty amount of dried oregano. These kofta kebabs are a big crowd pleaser, and you can easily turn them into a big Mediterranean picnic by adding a few sides and salads. The possibilities of what to serve alongside kofta kebabs (or kabobs) are endless! Here are just a few thoughts..

Kebab plates are also a good option for a low carb meal– skip the rice and bread, go heavy on the fresh veg. Kebab Plates are a great alternative for something a bit different. I love the variety you get on the plates. It comes with Hummus, Tabbouleh (recipe in notes), tomato, lettuce, Mejadra (Middle Eastern Spiced Lentil Rice that’s so tasty, you can eat it plain) OR Curried Basmati Rice, and Lebanese Bread (aka pita bread). This is pretty much the standard selection that comes on Kebab plates. Aside from their different geographical origins, each of these popular street foods has its own unique flavor profile. To my palate, the seasoning for doner kebabs is a tad more generous on cumin, paprika (I like smoked paprika here), and red pepper flakes or Aleppo pepper. As for seasonings / preservatives / additives…. who knows??(She says, with an exaggerated shrug of her shoulders) Add the beef, lamb, bread (be sure to squeeze out the water completely), and the spices. Run the processor until all is well combined forming a pasty meat mixture.It’s practically an Aussie right of passage to do the post-pub midnight kebab run at some point in your life. If you’ve had shawarma or gyros, then you’re likely familiar with doner kebab (or, more accurately, döner kebab)! Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this recipe perfectly every time. Homemade spice and seasoning blends are so useful when you make a recipe on a regular basis. I find it’s cheaper to make your own for the dishes you make all the time.