Kebab House Chilli Sauce

[FlyingLotus]

Sounds great that though I might leave out the lemon and see how it goes. Cheers for that

The lemon juice will help to preserve it, and probably give it a good balance of acidity anyway (which is ideal in a good chilli sauce).

 

[MackemBob]

Sounds great that though I might leave out the lemon and see how it goes. Cheers for that

It’s a very mild lemon which you don’t taste at all really. Makes the chilli a bit sharper. See how you go though.

 

[The Mole]

I’ve never had a decent kebab in Sunderland.

It shouldn’t be hard.

London kebab:

Warm the bread, open it, fill it with meat, say ‘chilli sos boss?’ and add if requested. Top with lettuce, onion, tomato, cucumber and macerated red / white cabbage, finger chillis and a wedge of lemon.

Sunderland kebab:

‘Chips or salad?’

‘Nee shite on mine mate’

cold pitta on top of meat and plain salad in a polystyrene box. Too many takeaways are a Jack of all trades and a master of none. Hope that German place opens soon. Food of gods if done right.

For this very reason I make my own kebab meat and freeze it. It tastes the same, but much fresher. After carving the amount you want put it back in the freezer till next time the knars

 

[Deckchair]

For this very reason I make my own kebab meat and freeze it. It tastes the same, but much fresher. After carving the amount you want put it back in the freezer till next time the knars

Tried the German place. Meat, bread and salad very nice. Sauces poor. Too mayonnaisey. The bread was particularly good, some waffle thing I’ve never previously tasted. Worth a go.

 

[Dave Hosselhaff]

For this very reason I make my own kebab meat and freeze it. It tastes the same, but much fresher. After carving the amount you want put it back in the freezer till next time the knars

Woah there how does one make the meat?

 

[AndrewP]

Woah there how does one make the meat?

Mince and spices, at a guess.

 

[rapscallion]

Want some for a dogbab with salad later, now.

 

[Dave Hosselhaff]

Mince and spices, at a guess.

Can't say I've had a mince kebab before.

 

[AndrewP]

Can't say I've had a mince kebab before.

You've never had a Donner kebab?

If you usually have Gyro style then just use whole cuts of chicken thigh instead.

 

[DoctorMick]

For an authentic kebab shop chilli sauce just go to Booker, not many places actually bother making their own.

 

[martinlumley]

Can't say I've had a mince kebab before.

i think you will have, those doner lambs don't really have legs that thick.

 

[The Mole]

Woah there how does one make the meat?

It’s very simple. Minced lamb 1kg salt pepper and cumin, that’s it. Some will say half and half of minced beef and minced lamb but I prefer it to be all lamb meat.
Mix all the ingredients together then let it rest for about 20mins. Then put the mix onto grease proof paper and form a sausage shape. Wrap the grease proof paper around the mix and the roll the paper rapping the mixture tightly the simply put it into the freezer.
Bon appetite the knars

 

[Hansel]

It’s very simple. Minced lamb 1kg salt pepper and cumin, that’s it. Some will say half and half of minced beef and minced lamb but I prefer it to be all lamb meat.
Mix all the ingredients together then let it rest for about 20mins. Then put the mix onto grease proof paper and form a sausage shape. Wrap the grease proof paper around the mix and the roll the paper rapping the mixture tightly the simply put it into the freezer.
Bon appetite the knars

I've tried making it before. I usually put garlic in as well. It's easy to get the flavour right. Texture is another matter.

 

[The Mole]

I've tried making it before. I usually put garlic in as well. It's easy to get the flavour right. Texture is another matter.

Honestly texture is not a problem for me.

 

[Scorer]

It’s very simple. Minced lamb 1kg salt pepper and cumin, that’s it. Some will say half and half of minced beef and minced lamb but I prefer it to be all lamb meat.
Mix all the ingredients together then let it rest for about 20mins. Then put the mix onto grease proof paper and form a sausage shape. Wrap the grease proof paper around the mix and the roll the paper rapping the mixture tightly the simply put it into the freezer.
Bon appetite the knars

Sounds like Kofta rather than Doner?

 

[The Mole]

Sounds like Kofta rather than Doner?

No defo Doner the knars

 

[ozz]

For an authentic kebab shop chilli sauce just go to Booker, not many places actually bother making their own.

I wouldn’t go to one that didn’t make its own sauce. Crucials and all of them pre made ones are garbage.
Strangely though you won’t get “traditional “ chilli sauce in turkey.

 

[Roaring Chubby]

For an authentic kebab shop chilli sauce just go to Booker, not many places actually bother making their own.

Completely wrong

 

[Hansel]

Honestly texture is not a problem for me.

Commercial donner achieves this through phosphate additives. I presume you aren't using these at home. What's your secret?

 

[AndrewP]

It’s very simple. Minced lamb 1kg salt pepper and cumin, that’s it. Some will say half and half of minced beef and minced lamb but I prefer it to be all lamb meat.
Mix all the ingredients together then let it rest for about 20mins. Then put the mix onto grease proof paper and form a sausage shape. Wrap the grease proof paper around the mix and the roll the paper rapping the mixture tightly the simply put it into the freezer.
Bon appetite the knars

Do you slice it from frozen and then fry the slices individually?