I used to eat these in Germany all the time...?!
Anyone know of an equivalent? Or how to make them, or where I can get one in the Dallas, TX area?
Answers: They were called "kebab." It was sort of a flat bread sandwich. Seemed like it was the same type of meat you get on a Gyro you can get here in the States, but it's not exactly the same, nor the same toppings, defenitely NOT on pita bread. My husband remembers getting them from a Turkish restaurant. I really miss them!!
Anyone know of an equivalent? Or how to make them, or where I can get one in the Dallas, TX area?
Doner Kebab is the turkish name- and the meat is very hard to find for anything other than commercial preperation, although I have bought grozen gyro meat- not so good. This is just one of those things you need to eat out. Try a turkish restaurant, try Istanbul Grill on Elm street. While there, try the lentil soup, yummy.......
Yeah, look up Lebanese or Middle Eastern restaurants, or even Kebab in SuperPages or your local phone book.
Sorry...kebas are not a German food...they are either from Turkey or Greece...you may have eaten them in Germany because a lot of Turkish or Greece people are living there.
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2 slices bread
1 teaspoon butter
2 ready-to-eat kebabs (1 if size is big)
1 slice cheese
pepper
Pick up ready-to-eat kebabs from any foods store or make them yourself (recipe below).
Butter two slices of bread.
Heat up the kebab (in a microwave it takes one minute) and place between the two slices.
Add a cheese slice and sprinkle pepper.
For a real masala taste add some greem mint chutney
Kebas:
1/3 cup olive oil
3 tablespoons lemon juice
1 large onion, finely chopped
2 dry bay leaves
2 teaspoons dry oregano
1/2 teaspoon freshly ground pepper
2 pounds lean boneless lamb (leg or shoulder), trimmed of fat and cut into 1 1/2-inch cubes
1 large mild red onion, cut into 1-inch pieces
1 large green or red bell pepper, cut into 1 1/2-inch pieces
1/2 pound whole mushrooms
In a large nonmetallic bowl, stir together oil, lemon juice, chopped onion, bay leaves, oregano, and pepper. Add lamb; stir to coat. cover and refrigerate for at least 4 hours or overnight; stirring several times.
Lift meat from marinade and drain briefly. Add red onion, bell pepper, and mushrooms to marinade; turn to coat, then lift out, reserving marinade.
Thread meat cubes alternately with the vegetables on six skewers.
Place skewers on a lightly greased grill 4 to 6 inches about a solid bed of medium-hot coals. Cook, turning an
Would it be souvlaki??
I am from melbourne Australia and we have a huge population of greeks and italians and souvlaki is very very popular. Here is a recipe
EquipmentYou'll need 8 bamboo skewers.
Ingredients (serves 4)
700g lamb, trimmed, cut into 3cm strips
1/4 cup lemon juice
1 1/2 tablespoons dried oregano
2 teaspoons minced garlic
1 small brown onion, finely grated
olive oil cooking spray
1 large brown onion, thinly sliced
warm pita bread, rice, shredded lettuce, cherry tomatoes, cucumber and tzatziki dip, to serve
Method
Place lamb into a ceramic dish. Combine lemon juice, 1 tablespoon of oregano, garlic, grated onion, and salt and pepper in a jug. Pour over lamb. Toss to coat. Cover. Refrigerate for 2 hours, or overnight if time permits.
Preheat grill on medium-high. Thread meat onto pre-soaked skewers. Grill for 6 minutes for medium, turning often, or until cooked to your liking.
Meanwhile, spray a frying pan with oil. Heat over medium-high heat. Add onion and remaining oregano. Cook, stirring often, or until golden and tender.
Remove meat from skewers. Place onto bread with onions, lettuce, tomatoes, cucumber and dip. Serve with rice.
EDIT:: How about this recipe
Doner Kebab
Turkish Recipe
2 1/2 - 3 lb. leg of lamb, boned and cut in slices
1 Tbls. black pepper
3 lbs. ground lamb
Lamb fat
1 egg
2-3 Tbls. salt
onions, processed until a liquid-3 cups
1 cup olive oil
1 large tomato
This kebab is difficult to make at home, but I had to put it in. It is so popular in Turkey, as a sandwich, with pide cubes, a tomato sauce and yogurt (Iskender), or just plain with pilaf.
Remove any bits of skin and bone from the meat. Cut into serving-size slices, about 1/4 to 1/2 inch thick. Pound with a meat tenderizer or the edge of a heavy saucepan until 1/8 cm. thick. Trim.
Prepare a marinade of onion juice, olive oil, salt and pepper, and soak meat in the marinade overnight.
Spread over each piece of meat the lamb fat, and ground lamb mixed with an egg. Thread pieces of meat on a long skewer, starting with the larger pieces. Trim the chunk of meat on the skewer and add trimmings to the end of skewer. The tomato is put on the skewer whole at the end. The chunk of meat is broiled in the 'Doner Kebab' broiler, made specially for the purpose. The electric rotisseries they are selling today work well.
As the meat turns on the spit and is cooked, it is sliced off the sides with a sharp knife.
Taziki (Gyro Dressing)
1 Cup Non-Fat Yogurt
1/2 Seedless Cucumber
3/4 tsp Salt
1 tsp Crushed Garlic
1 Tbsp Olive Oil
1 tsp Red Wine Vinegar
1/4 tsp Black Pepper
Chop cucumber finely and place in bowl. Add yogurt and remaining ingredients. Mix well, cover and refrigerate while preparing meat.
Doner Kebab (Gyro)
1 pound ground lamb or beef
1/2 cup onion
2 teaspoons fresh crushed garlic
3/4 teaspoon sea salt
1/2 teaspoon dried marjoram
1/2 teaspoon dried rosemary
1/4 teaspoon black pepper
Place onion, garlic, salt, marjoram, rosemary and pepper into blender (or chopper) and puree until there are no chunks of onion. Mix this well with the meat.
Press firmly into a greased baking pan and cook at 325 for 1 hour. Once cooked, drain fat and let the meat cool slightly before slicing. Slice into thin strips.
Preparing the Kebab (Gyro)
Pita Pockets or Flatbread
Shredded Lettuce
Sliced onion
Sliced Tomato
Feta Cheese
Place your choice of vegetables & cheese into pita pocket (or on flatbread) along with sliced meat. Spoon Taziki (Dressing) over vegetables & meat and enjoy! This recipe makes a complete meal (protein, dairy, fibrous carbohydrates and good fat). It makes a great low-carbohydrate meal that is compliant with Atkins, Zone and South Beach Diets if prepared with a low-carb wrap or flatberad instead of a pita.
we get them in Sydney AU everywhere. they are delicious.
Lebanese bread, whichever meat you choose (either chicken, beef or lamb) cooked with a Gyro and served with hummus, tabbouleh and other salad. Mmmmmmm
You could do a similar sandwich using meat barbecued on skewers. I don't think it would taste 'exactly' the same, but it would be delicious and a great variation on traditional barbecue
the Greek equivalent is eeros or yeeros
Here in Sydney you can get them pretty much 24 hours a day. And the businesses that make them each guard their 'secrets' jealously :-)
I'm sorry, I've never seen anything like them in the states. I remember them too from a Turkish restaurant in K-Town. I miss cheese pretzels too!
Savory lamb or beef (TASS KEBAB)
by Sonia Arakelian
2 lbs. leg of lamb, boned and trimmed (use top part or stewing beef)
1 tomato, skinned
? tsp. ground cinnamon
4 oz. corn oil
1 tsp. white pepper
? tsp. fresh thyme
4 oz dry white wine
1? cups bone stock
1 bay leaf
1 tsp. garlic salt
? tsp. ground cloves
2 shallots (green onions or scallions)
Cut trimmed meat into pieces the size of a walnut. Put in a 4-quart saucepan with shallots, seasoning, herbs and spices.
Mix well to marinate in a cool place for 2-3 hours. Heat oil and add to saucepan. Saute contents for 5 minutes, shaking pan all the time. Add tomatoes and wine. Cover tightly and cook over low heat for 4 hours. Serve with pilaf.
Serves 6
I found this maybe this will help
Is it a doner kebab?
Meat with salad and sauce wraped in a bread thing?