British Expatriate Network

I've got a lb of lamb meat - now I just need the rest!

Regards
Nigel

Found this one

http//www.netcooks.com/recipes/Sandwiches/Doner.Kebab.html

Remember, you are only allowed to eat it between 1am and 2am.

Yup, I've found them too, however I'd like a tried and tested one.

Regards
Nigel

Nice that you can just cook it on a Popeil Ronco Showtime Rotisserie.

I always thought you needed a little electric storage heater, plugged into the back of some van that gives health inspectors nightmares.

Mince it up, pour in a gallon or two of fat, leave to congeal.... D

Drink 8 or 9 pints, couple of shots, then you'll be in the most receptive frame of mind for a tasting...

Well, I tend to go the Lebanese route...

Cut lamd into 1" to 2" cubes/

Create a marinade using 1/4 cup of olive oil, the juice of 3 lemons, a tablespoon of cumin and a tablespoon of a "good" hot sauce (Franks, Mule Kicker type deal - an easy equivalent of Harissa)

Marinade at least over night.

Drain

Chop a red onion into cubes and thread loosely chunks of lamb/onion (do not crowd).

Grill under a broiler or over super hot coals just until the outside is cooked turning often. About

Serve in pita's with salad/cabbage/tatsiki and more hot sauce..

It's easier than trying to dick around with anything else and tastes just as good.

Andrew )

Remember the extra chili sauce on top when serving for that extra furry mouth feel the next morning.

and lots of salad and onions to throw over the floor.

Is there any difference between a Gyro and a Kebab?

I get them from the mall here and the dressing they serve them in are a little different.

There's also the Arab word Shwarma and as far as I can tell there's little difference between Shwarmas and Kebabs - not sure about Gyros. I love fallafels too.

I do notice North American places tend to use beef instead of lamb though. Lamb is not as popular on this side of the pond.

I ended up pureeing some onion and tomato and mixing it into the lamb then throwing in lots of cumin and corriandar (however you spell them). Aded some olive oil for good measure as well as ground pepper and some salt.

Slapped it on a roasting rack (to let the fat drip out), 10 minutes on one side in the broiler then flipped it.

Turned out a bit dry, needed more oil I think but otherwise was tasty. Served in pita bread with some shredded cabbage, red onions, tomatos, some of that viciously hot Vietnamise chilli sauce and a touch of some greek yogurt thing my wife made the other day - I can't pronounce it, let alone spell it. )

Overall turned out pretty good.

Regards
Nigel

Lamb chops and mint sauce cannot be beaten.

Or just a mixture of fresh mint and rosemary. YUM!

They're good middle-eastern style too with garlic and lemon.