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Thursday, 25 June 2009

Greek Doner Kebab / Gyro

I have searched everywhere for a doner recipe and it's near impossible to find, an authentic tasing recipe. Its a guarded secret like KFC coating or Macs special sauce. So I was amazed to find this one from of all places Utah!!.

I tried this last night for my dinner, it smelt and tasted yummy, the leftovers were a bit dry but I put it in at 190 and left it in the oven too long..... doh


1lb lean Minced Lamb
1 small Onion
1tspn dried Oregano
1tspn dried Thyme
1tspn sea salt
quarter tspn black pepepr
2tspns Minced or crushed Garlic


Peel and finely chop the onion. Peel the garlic cloves and mince or crush, I used a garlic press.

Place all the ingredients into a food processor and blend. This effects the texture of the meat, it makes it smooth so that it binds together and isn't grainey like minced meat. Cover and leave in the fridge for 2 hours, if possible leave longer as this allows the flavours to marinate.

If you have a spit, form the mixture into an oblong and slowly rotate/cook over the grill for about 30 - 40 minutes making sure its not too close to the coals/flames.

If like me you have an oven, preheat the oven to 170C/325F/Gas Mark 3.

Shape the mixture into a loaf (like meatloaf) and place onto a wire rack over a baking tray, this allows the fat to run off. Place it in the oven and leave for 45 mins to 1hr, when it's ready it should be a bit dry. Keep an eye on it as you will need to drain off the excess fat which collects on the baking tray.

Serve with a salad, pitta bread (HE - not supposed to be HE as it lacks fibre but I think it's a personal choice or 7 syns) and tzatziki.

Syns per serving:

FREE on a red day

1 comment:

Anonymous said...

wow excellent recipe sooo tasty definatly worth making i used ground tumeric and paprika as i didnt have the other herbs, i left it over night to flavour and cooked it slow .. it was delicous i will definatly be using this agen soo thanks very much :)