I NEED TO KNOW HOW TO MAKE THE MEAT USED FOR THE TURKISH STYLE DONER KEBAB
ALSO SPELLED DONAIR KEBAP

Dear Doner Kebabs, 

Here are several recipes. I must "warn" you though, that as far as I
know, it takes some training to do it right (not to mention that you
need the special skewer), and you may want to consider learning it
from someone who has a Doner restaurant (and not rely only on recipes,
as good as they might be).

Epicurious - Two recipes
<http://food4.epicurious.com/HyperNews/get/archive_swap23101-23200/23183/1.html> 

Turkish Cuisine - A Recipe for Doner Kebab
<http://www.turkses.com/culture/culture/c_donkeb.htm> 

Doner Kebab 
<http://www.netcooks.com/recipes/Sandwiches/Doner.Kebab.html> - a
recipe that tries to develop a home-made version.

Calorie King - Fruity Lamb Doner Kebabs 
<http://www.calorieking.com/recipes/recipe.php?recipeID=289&top=6%7CLamb&sub=17%7CLamb+Dishes>
 - low fat

I hope this answered your question. Please contact me if you need any
further clarification on this answer before you rate it. My search
terms:
[various variations on the word "Doner"] + recipe

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Request for Answer Clarification by donerkebabs-ga on 09 Jan 2005 22:28 PST

THE RECIPE I WAS LOOKING FOR IS THE COMMON TURKEY/CHICKEN MEAT COOKED
ON A VERTICAL SKEWER  AND ARE ALL OVER GERMANY.

THESE RECIPES ARE THE LAMB VERSION...

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Clarification of Answer by politicalguru-ga on 10 Jan 2005 00:28 PST

Dear Doner Kebabs, 

This is a turkey-meat Doener recipe I've found, in German. Needless to
say that this is not a "real" Doner, in the sense that the "real" one
is made of lamb (the turkey/chicken type probably developed in Germany
because it is a cheaper meat, but I tasted both and the quality of the
chicken one is much lower).

Puten-Döner 
<http://www.me.shuttle.de/me/ebs-ratingen/Rezepte/Doener.html> 

This is a recipe for 4 servings, you'll have to adjust it. In any
case, making the doner, as mentioned earlier, is an art, and you'll
have to learn from artisans how to do it - I suggest you'll find
yourself employment in a doner place in Germany (or better - in
Turkey) before you intiate such a thing as opening a doner restaurant.

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Request for Answer Clarification by donerkebabs-ga on 10 Jan 2005 01:21 PST

THIS RECIPE IS FOR A DINER VERSION

I NEED A RECIPE FOR A RESTAURANT

ONE WHERE THE CHICKEN IS COMPRESSED, AND LAYERD, (APROX 100 TURKEYS).

AND MARINATED...

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Request for Answer Clarification by donerkebabs-ga on 11 Jan 2005 01:31 PST

still looking for chicken doner kebab recipe for restaurant


will tip if answered


thanks

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Clarification of Answer by politicalguru-ga on 11 Jan 2005 04:55 PST

Dear Doner Kebab, 

As the other commentators and myself have remakred - the variety
served in the fast-food places is either processed meat (and you don't
really think that you can get a factory recipe, an industrial secret,
for $2) , or a "real" doner, as in the recipes that I already gave
you.

Here, is, however, another recipe: 
<http://www.bodyforlife.com/nutrition/RecipeRating.asp?rate=5440>

Hallo there,
I am a Turk who has been living in Germany for a few years now. As you
can imagine, Germany is the land of döner outside of Turkey. The
market for döners is said to be bigger than for all of McD's and it is
almost exclusively in the hands of Turks. Although most of these have
been living all their lives in Germany, it is the national dish (or,
lets say, one of a great many delicious disehs, which unfortunately
are virtually unknown abroad) for them. And they dont get it right,
because they are not trained for this!! It is nothing similar to what
you get in Turkey.

My humble comments:
It has mostly to do with the meat (which is by now being prepared from
'processed' meat and delivered from a central depot), but also the
bread and the funny salad that is served with it here. If you want to
do real döner on the street, it is served plain with only tomatoes and
sliced onions, preferably in half a larger baguette (called francala)
or rolled pita bread.

The whole set of cooking utensils is also unique for this purpose: a
vertical grill, a long skewer and a long knife are needed.

You should definitely contact a Turkish specialist in your area and
hire him. I may be in your area, but am no specialist.

Regards,
Can1972

Being from the UK, and only once having had a /real/ Doner Kebab
somewhere in the Middle East (in the UK I would sooner eat McD than a
Doner, and I have only eaten McD once in my life) I was tempted to
reply to this .. but ..

You said :
<quote>
It has mostly to do with the meat (which is by now being prepared from
'processed' meat and delivered from a central depot)
</quote>

Could you explain to 'donerkebabs-ga' what a /real/ Doner Donor looks
like (ie: the thing on the spit)

In the UK, Turkish cuisine, rather like Indian cuisine, has been degraded.
Time to pull things up market.

the doner kebabs that i am looking for are not made of lamb

they are chicken, or turkey

the true recipe and way to cook it is hard to find because

most doner shops get there meat wholesale....


so still i am looking for more information on recipe and sytle of cooking

or  a meat supplier...

also i am in germany now but i live in the states and am interested in 
opening a doner shop in then states,,   were there are no known doner
kebab shops (some gyros but not doners)

FORE  frde-ga 

CAN YOU TRY TO ANSWER QUESTION BASED ON HOW THERE MADE IN UK...


THANK YOU

@DonerKebabs-ga

I am afraid that in the UK they are 1 metre high cylinders of 'processed meat' 
- quite disgusting

I was hoping that Can1972 would describe 'real' doners to you
- but I guess you already know about those

it is Made from layers of marinated chicken fillet, fatty chicken
pieces are loosely pressed together and the kebab when carved will
consist of many succulent pieces rather than the 'strips' so
synonymous with the lamb doner.

"the meat in gyros is usually sliced thicker and is often pork," an
absolute no-no for döner.

I lived in Adana, Turkey for 2 years and the Doner Kebabs were very
popular mainly made in the street and sold for a dollar ( those were
the good days ) I was looking for the chicken recipe myself online and
I found one at the following link.

http://recipes.robbiehaf.com/C/229.htm

It surely doesn't taste the way I remember it but it is very close.
The ground Lamb recipe however I think is the best.