One thing I miss living in the countryside next to the sea is a doner kebab. You can get them in the towns. But I never find them spicy enough like when I lived in England. You could always ask for mild, medium or HOT! Here it's just a Doner kebab!
Doner kebab anecdote time.
I remember once going to see Fairport Convention somewhere in Lancashire and we ended up missing the last half hour because they served Younger's bitter in the bar. What would I give for a pint of Younger's these days! Any way after wards we walked into this chippy and there was this sign up saying Donna Kebabs. It didn't really. So of course we ordered one a piece.
"Do you want sauce lads?"
Shouted the amiable proprietor and chip fat fryer.
We all nodded in agreement.
Two minutes walking down the street. And Anglo Saxon expletives were hitting the air.
The kind shopkeeper had only filled our kebabs with tomato sauce!
Do you make your own kebabs or have you a funny kebab tale?
Forgot to say: and why is every sandwich you buy these days, full of Mayonnaise?
ReplyDeleteForgot to say: and why is every sandwich you buy these days, full of Mayonnaise?
ReplyDeleteCant find any kebabs around here or a decent Indian or Chinese, so now when Martin is coming home he brings a take away with him and we heat it through the next day, kebabs he asks for all the bits in separate boxes we have our own sauce to put on it
ReplyDeleteHi Dawn, We (my wife) made some chicken kebabs on skewer with peppers and onions in a Old El Paso Chili and Garlic spice mix. We find it very difficult to get fresh spices and the dried spices don't have the same umpth! Perhaps you could marinate some of your pork and spice them up too? Thanks!
DeleteI don't think I have every had a kebab! Obviously something I have missed out on!
ReplyDeleteHi Vera. There are Asian kebab houses in most high streets in Britain and Ireland these days. It's usually massive piece of lamb cooked on a spit and cut off with a knife and placed in a pitta or nan bread complete with chili (not tomato!) sauce and lettuce...
DeleteYou make them with chicken also. Have a go at making some. I think you would like them. Thanks!
There was a big scandal in Germany because donner kebabs were being made with something called gammelfleisch. I believe this is meat that your dog wouldn't touch. No wonder they add spicy sauce.
ReplyDeleteI looked gammelfleisch up Gwil. Gour year old meat. I sampled the kebabs when I was in Vienna in 2014. I bought an average one in the train station and one from a street vendor. The street vendor one was good. They were Turks. We also sampled the Bratwurst. Excellent. Washed down with a pint/glass of Dunkels! I liked Bratislava too. Have you been there? Thanks!
ReplyDeleteSomebody I know went to Bratislava on a stag do and drank too much whisky and stayed in a floating hotel and got bitten all over by bed bugs. I went on a coach trip to the Bratislava opera once, the old opera house, they now have a new one to go with it but I haven't been to that.
DeleteHi Gwil. I really liked my day visit to Bratislava. A pint for a Euro, cheap food, men playing chess in the bars, cobbled streets, the Hungarian influence architecture, the palace and the laid back nature of the natives. There were quite a few Brits having stag do's when we went there.
ReplyDeleteI like street stalls selling bratwurst and things in German cities; I haven't got a kebab story although I am very fond of them but I cannot think where I had the best one, maybe in Turkey. When I was on the trail of artist Joseph Beuys I came out of Dusseldorf station to a row of German meat stalls and had a wonderful feast on a cold winter's day. I have a fond memory of that time. Later I went back into the station to catch the Amsterdam train and sat in a bar drinking German beer for an hour. A very nice day out from Amsterdam. Why don't more people do this sort of holiday I often wonder.
ReplyDeleteThanks for that Rachel. I agree with you there is a lot of fun on just catching a plane and a train and touring different parts of Europe. It need not cost much if you buy street food like Bratwurst and kebabs and stay in hostels like we did when we went to Austria. The train-stations sandwich/cake shops are very inexpensive too. Thanks!
ReplyDeleteYour mission if you choose to accept is to make a vertical rotisserie. Weld it together some how. Or make a wire rack that you can place on a stand that you can hold over a fire.
ReplyDeletenext you need lamb. What ever cut you can get, it must have fat. if it is a leg, take the bone out, BASH the hell out of it. you are going to make layers. bash together salt lots of garlic, rosemary, oregano (dried more kick) and olive oil. marinate over night. on a skewer layer the meat heavily and add flattened out peppers and onions. Cook the meat thinly cutting the outsides off as they cook to stop it from burning and to give consistant cooking. Set the slices aside to be served altogether. Baste with the marinade left over as you continue to cook.
Kebabs always need pickled chillies, shredded white cabbage and chilli sauce we like the nandos piri piri hot.
My greek friend makes it like this. the fat dribbles through the chunky onions and the peppers and thin slices are taken off with the meat. it is to die for food. We eat mostly meat free, but when my friend does this it is like the bisto advert where the kids sniffing the wafting vapour. I cant eat enough of it! yum.
Hi Sol. Thanks for the kebab recipe, it sounds delicious! I have seen a rotisserie for sale online. Might be a good idea for a Christmas present!
ReplyDeleteI am now craving this. You can also freeze this if you cook it in a huge batch and then take out and heat in the oven as wanted. Think I may have to make this now.... yum
DeleteWhy don't you make it Sol and post it on your blog? I can't wait to see it.
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