Donar Kebab Sauces White And Red Recipes

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.

Steps:

• In a mixing bowl, stir together cooked chicken with cream of chicken soup, garlic powder, onion powder, salt, and chopped green chilies; set aside.
• Preheat oven to 350°F.
• Grease bottom of large ovenproof casserole dish.
• Heat chicken broth until it is warm and place in a shallow bowl.
• Immerse corn tortillas one at a time immediately before filling- just until it softens just a tad; do not oversoak.
• Remove tortilla from broth, and add another while filling.
• Place about 3 tablespoons of chicken filling across the center of the tortilla, then roll up.
• Place rolled tortilla into the casserole dish.
• Repeat until all tortillas and filling are used.
• Pour green chile enchilada sauce and tomato salsa over the tops of the rolled tortillas, leaving some of each sauce exposed so it shows red/green.
• Sprinkle with shredded cheese and top with chopped cilantro.
• Bake at 350°F for 25 minutes or so or until dish is warmed through, cheese is melted, and slightly golden on top.
• Serve enchiladas garnished with a spoonful of sour cream.

Steps:

• Simply mix all the ingredients together and season with salt and pepper - add a splash of water if you want to make it a drizzly consistency. The mint is optional but goes nicely with lamb. The sauce can be made the day before.

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.

Steps:

• Simply tip all the ingredients in a mini-chopper or food processor with a pinch of salt and blitz to make a sauce. Will keep in the fridge for up to 2 days or freeze for up to 3 months.