The Takeaway Secret: Donner Kebab Recipe
The Takeaway Secret is a paperback book that took the UK by storm in the lead up to Christmas 2010, when it became number three Bestselling Books on Amazon briefly – and the only reason it didn’t rise higher is they ran out!
The Takeaway Secret shows how to cook your favourite fast food at home.
In the UK, the takeaway culture is strong, but the prices are high – and this brilliant book has been written by Kenny McGovern, a recluse who spent 5 years refining recipes to taste just like takeaways, so he could enjoy a chip shop kebab or takeaway at home whenever he wanted. He then decided to publish and share this amazing collection and it’s like no cookery book you’ve read before because the food really DOES taste like takeaway food.
At roughly £5, The Takeaway Secret is a screaming success, a brilliant masterpiece of fast takeaway food you can make at home, affordably, easily and knowing what’s gone into it. This isn’t a junk food recipe book, you decide on the quality of the ingredients, so you’re feeding yourself and your family exactly what you want, at a fraction of the price and without any guilt.
Take a Look at the Contents Page, and Buy from Amazon UK
Takeaway Secret Recipe Book Index
The Takeaway Secret how to cook your favourite fast food at home recipe book is available from Amazon and it’s so cheap it can pay for itself with just the first takeaway secret recipe you cook, although it is sometimes out of stock, so ebay can be an easier place to find a copy.
It uses common ingredients, without the need for fancy equipment or skills; perfect for home cooks, both novice and professional, to recreate your favourite takeaway and fast-food restaurant dishes in your own kitchen. It makes sense to discover how to cook your favourite fast food at home.
Everybody has a different favourite, but most people are of the opinion that the McMuffins and the Doner Kebab recipes are their favourites, so here is the Doner Kebab Recipe from the Takeaway Secret:
The Takeaway Secret Donner Kebab Recipe Ingredients
Below is the Kenny McGovern Doner Kebab Recipe:
1 teaspoon of plain flour (all purpose if you’re in the US)
1 teasooon of dried oregano
½ teaspoon of dried italian herbs
½ teaspoon of garlic powder
½ teaspoon of onion powder
¼ teaspoon of cayenne pepper
1 teaspoon of salt
½ teaspoon black pepper
500grams/1.1 lbs of lamb mince, as fatty or as lean as you like (but fatty works best) – in the US this is called “ground meat”, it’s just meat that’s pushed through a machine to grind it up, or mince it up.
Top Tip: Once you’ve made this kebab once, from the recipe in Takeaway Secret – how to cook your favourite fast food at home, you won’t be able to get enough of it, so next time, why not measure out the ingredients (except the mince) and box or bag them up so that next time you just need to add your pre-mix to the mince! What I do is line up a bunch of paper cake cases and go along adding each of the ingredients, then pour each one into a small resealable bag! Easy.
The Takeaway Secret Donner Kebab Recipe Method
Preheat your oven to 180°C (350°F, Gas Mark 4)
Combine all the dry ingredients in a large bowl.
Add all the lamb mince to the bowl and mix it thoroughly with the dry ingredients for 2-3 minutes.
Punch and knead the mixture so it’s compressed and no air pockets remain; the kebab meat should be extremely smooth and tightly packed.
Tip the seasoned mince out and shape it into a loaf and place it on a baking tray.
Bake in the centre of your oven for 40 minutes, then turn the loaf over and return it to the oven for another 40 minutes. The loaf should be evenly browned.
Once cooked, remove your donner kebab from the oven and cover it with foil, allowing it to rest for 10-20 minutes.
Slice the donner kebab as thinly as you can, just how you like it from your local takeaway!
Serve with pitta bread stuffed with salad and sauces.
Slicing Donner Kebab Meat
One of the trickiest things with making your own donner kebab meat is slicing it very thinly. Most people struggle with this, using a knife. In a kebab shop they’ll use super-sharp catering knives and will be working on a kebab the size of an elephant’s leg, so it’s easier for them – and I’ve even seen professional kebab shops now using an electric shaving knife, so even they must find it troublesome at times to have gone to such lengths.
The first few times I cut my kebab meat as thin as I could, but it was a bit fiddly to do and didn’t give me the aesthetics of a shop-bought kebab, but then I had a genius idea and reached into my cupboard for my Borner V-Slicer.
I’ve got a Borner V-Slicer that slices and dices vegetables and makes juliennes – and I wondered if this would work on the kebab meat – and it did! My Borner V-Slicer not only sliced my meat, but also produced the rest of my kebab filling, shredding some cabbage and slicing onions, tomatoes and cucumbers in just a few seconds.