Donar Kebab Sauces White And Red Recipes

DONAR KEBAB SAUCES (WHITE AND RED)

I came up with these quick sauces to top off Donar Kebabs (gyros), similar to what you get in Europe. There's a white sauce similar to an aioli and a red chili sauce similar to harissa, but these use shortcuts to cut down on prep time since you're also cooking up the donar kebabs. I make these to go with my recipe Recipe #292013 .

Provided by C. Taylor

Categories Sauces

Time 5m

Yield 6 serving(s)

Number Of Ingredients 8

Donar Kebab Sauces (White and Red) image

Steps:

For the white sauce, mix all the ingredients till well combined in a small bowl.
For the red sauce, mix all the ingredients till well combined in a seperate small bowl.
Drizzle over the donar kebab or gyro.

Ingredients

1/2 cup mayonnaise
2 1/2 tablespoons garlic powder
3 tablespoons lemon juice
1/2 teaspoon salt
1/2 cup chili sauce
3 tablespoons white vinegar
2 tablespoons sugar
1/2 teaspoon cayenne powder (can adjust for personal taste)

DONER KEBAB

Make your own version of this takeaway favourite, complete with chilli and garlic sauces. Serve your homemade doner kebab with pitta bread and shredded cabbage

Provided by Barney Desmazery

Categories Dinner, Main course

Time 1h10m

Number Of Ingredients 10

Doner kebab image

Steps:

Heat the oven to 200C/180C fan/gas 6. Tip all the ingredients except the oil into a food processor with a large pinch of salt and lots of ground pepper. Pulse until everything is combined and chopped together. You can also just squish everything together in a bowl but this will give you a looser finish.
Oil a large sheet of foil, tip the meat mix in the middle and mould to a very thick sausage, roughly the shape of an aubergine. Roll up the foil tightly, twisting up the ends to create a Christmas cracker shape.
Lay on a shallow roasting tin and roast in the oven for 35-40 mins, turning occasionally, or until a digital cooking thermometer reads 75C when pierced in the middle. Leave the kebab to cool a little, then unwrap the foil. Place back on the tray and brown under the grill or with a blowtorch.
Place on a board and carve into thin slices. For full doner mode, you can hold the kebab up with a roasting fork or metal skewer and carve. Serve with warm pitta bread and any of the other accompaniments, including our chilli sauce and garlic yogurt sauce.

Nutrition Facts : Calories 222 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 18 grams protein, Sodium 0.32 milligram of sodium

Ingredients

500g lamb mince
1 small onion, coarsely grated
4 garlic cloves, minced or finely grated
100g fresh breadcrumbs
2 tsp ground cumin
2 tsp ground coriander
1 tsp dried oregano
¼ tsp smoked paprika
sunflower oil for oiling
pitta breads, shredded red or white cabbage, sliced onion, chopped tomatoes, pickled chillies, chilli sauce (see recipe below), garlic sauce (see recipe below), tahini

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