I AM CURRENTLY IN GERMANY WHERE THERE ARE MANY DONER KEBAB PLACES TO EAT.
I ENJOY THEM AND THERE ARE NONE IN NY WHERE I AM FROM.

I AM GOING TO OPEN A DONER KEBAB SHOP IN UPSTATE NY WHEN I RETURN TO THE STATES
HOWEVER I HAVE NOT FOUND A SUPPLIER OF THE CONE SHAPED MEAT FOR DONER KEBABS
PREFERABLE CHICKEN.. IN OR NEAR NY.
ALSO DONER KEBABS ARE SOMETIMES CALLED GYROS PRONOUNCED "YEEROS" IN GREEK
THE MEAT IS COOKED ON A VERTICAL SKEWER...

ALSO IF POSSIBLE I WOULD LIKE A GOOD tsziki SAUCE RECIEPE
I have a few but nothing spectacular
I know the good kind has greek syle yogart (which i will also have to
find a supplier for)

and i would like to find a bread supplier in or near ny for durum style bread
and fladenbrot/fladen bread - notpitta bread.

thanks

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Request for Question Clarification by politicalguru-ga on 12 Aug 2004 06:37 PDT

First, I could refer you to a German firm manufacturing Doener spikes
(as well as any other machine needed - such as an oven to bake to
Duruem bread; but then again, you'll have the import regulations.

As for the meat, although there are some manufacturers of the meat
itself, it is supposed to be made by the business; the same goes for
specific types of berad.

I also doubt it - unless you come from a very small place - that there
are no Shawarma places in larger upstate NY towns; and Shawarma is
practically, for this matter, the same as Doener.

Have you considered health regulations? Did you do a market research,
to check if there would be enough demand for this sort of product in
your hometown?

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Clarification of Question by donerkebabs-ga on 12 Aug 2004 07:19 PDT

I have the equipment already... the gyro grills and knife..

the meat is what i need a supplier for and the places in germany 
that i know dont make there own.. some use euradoner as a supplier

maybe i can make my own bread, but still need recipe and type oven..

and there are no Shawarma places in larger upstate NY matter of fact
none or verry few in the united states. I tk it your not from the
states!

I have considered health regulations and will alter somethings
like gas grill not electric and shields over the meat.
I havent done a market research...

An excellent, tested recipe for tzaziki:

"Tzaziki: 
2 cups plain full fat yogurt 
1-2 teaspoons pureed very fresh garlic 
1 teaspoon salt 
2 cucumbers, peeled and grated on large holes of grater 
(1/2 teaspoon freshly ground black pepper)
2-3 teaspoons olive oil 

Drain yogurt for 1 hour in a cheesecloth-lined strainer to remove some
of its water. In a bowl, combine the yogurt, garlic and 1/2 teaspoon
salt. Sprinkle the remaining 1/2 teaspoon salt over the  grated
cucumber and drain, 10 to 15 minutes, to extract excess water.
Add drained cucumber to yogurt, along with pepper, and mix well. 
Cover and refrigerate until chilled, about 1 hour. Drizzle with olive 
oil. "
from:
( http://www.e-cookbooks.net/recipes/04284.htm )

I do not add pepper as the garlic (sometimes) brings enough taste. And
I usually mix some of the olive oil under the mixture )and take a
little bit more olive oil.

Another hint: the best döber kebap I know here in germany is prepared
in homemade fladenbrot. (I got a recipe for this as well).

till

Crikey!! No Doner Kebab in NY, perhaps even in all USA!!! How do you
get by without it?? Well maybe you can but yes it is very nice. All
over the place in Australia as well as Giros-souvlaki which is the
Greek version and slightly different, some would say better than the
Turkish doner.

 I suspect that because traditional doner and giros is lamb, and lamb
does not slot into the top few favourite meats of the USA that you
dont see much of it over there.
 Here of course  we love our lamb over all other meats

I feel the need to add a bit to till's tzatziki recipe. As far as I am
concerned, tzatziki is simply not tzatziki without lots of mint. I
generally use dried mint, because it's what I've got, but fresh mint
works as long as it's minced finely and not too bitter. If you're
using dried mint, the tzatziki should definitely rest overnight so
that the mint has time to soften.

Also, a dash of cumin and/or coriander can add some complexity to the
flavor, but don't overdo it--too much cumin and coriander and you end
up with raita, not tzatziki.

Good luck,
smudgy.

I want to open a kebeb (based on the ones in the uk)in Mauritius.
Have looked at many comments and recepies on the net, but still not
sure which ones gives me the authentic 'Greasy' doner from the uk.
Can anybody help
Thanks

I understand your frustration!  I lived in Australia 4 years ago while
studying abroad and have fallen in love with the kebab. It too is my
dream to open up a shop in the near future.  I have done extensive
research and have learned quite a bit about the kebab.

Meat- There are several places in the U.S. where you can purchase the
Gyro style meat that is doner- lamb and beef.  Check out kronos on the
web.  They sell the meat and lease you a machine.  As for the chicken
which I think would be more popular in the U.S. you have to build that
yourself.  I have "practiced" at home by stacking chicken breasts on
top of one another on the spit.  It sure hasn't looked like the
schwarma I've seen in Australia, but I'm still working on it.  As for
the seasonings, you can buy those online as well.  Check out
www.buylebanese.com

Bread- I believe what you and I are both looking for is called a thin
Lebanese bread.  I too am trying to figure out how to make it on my
own (although I'd really rather have a local supplier!!)  I do know
it's just flour, water, yeast, salt, and sugar.. Sounds simple but I
believe the process is quite involved.
I know this is going to be a long address but check out this article on the bread..

http://search.netscape.com/ns/boomframe.jsp?query=thin+lebanese+bread&page=1&offset=0&result_url=redir%3Fsrc%3Dwebsearch%26requestId%3D294d6e250a217487%26clickedItemRank%3D1%26userQuery%3Dthin%2Blebanese%2Bbread%26clickedItemURN%3Dhttp%253A%252F%252Fwww.cuisine.co.nz%252Findex.cfm%253FpageId%253D28652%26invocationType%3D-%26fromPage%3DNSCPResults%26amp%3BampTest%3D1&remove_url=http%3A%2F%2Fwww.cui
sine.co.nz%2Findex.cfm%253FpageId%253D28652

What's helped me:  I do searches on the internet all the time to
research kebabs.  Use different search terms, like kebab shop or kebab
business, etc.  I use different search engines too to get different
responses.  Right now I'm on the quest for a great tahini sauce
recipe.

Due to being a mom with two little ones at home I can't travel right
now.  But if I could I would work at a kebab shop and learn all about
the business.  I'm still working toward paying a kebab shop money to
learn about their trade so I can open up my own shop one day.. That's
the dream.. Good Luck and email back if you have any questions.  :)

Hello

I am in the same situation as you.  I am in Colombia, and I lived in
Sydney for some years.  I found this business quiete good to set up
and I'm looking for suppliers.    I would like to know if you have
already found any supplier for bread, meat or chicken, machines......
I would appreciate  any info you mgiht give and then we can share more
from now on.....
Bye!!!