MacKenzie Posted November 18, 2015 Author Report Posted November 18, 2015 You're on, we could cook up a storm, eh:)
Rak Posted November 18, 2015 Report Posted November 18, 2015 oh wow....I....am....drooling....over....here......!!! Would you mind sharing that donair recipe?
MacKenzie Posted November 18, 2015 Author Report Posted November 18, 2015 I did post it Rak and you may have found it by now.
CeramicChef Posted November 18, 2015 Report Posted November 18, 2015 WOWZERS! I'm drowning in drool! Those pics just put me in MacKenzie's kitchen. KUDOS!
wilburpan Posted November 18, 2015 Report Posted November 18, 2015 Wilbur, it sounds similar to a Romanian sausage called Mititei - ground lamb and pork cooked on a kebab, but served in a bun with spicy mustard like a hot dog/brat. The stacks of thin meat on the vertical rotisserie I know as shawarma. It can come in either chicken or beef/lamb and is seasoned similar to gyro, but the texture is different. It’s probably regional variations on terms. Most of the Middle Eastern restaurants around here are owned and run by Turkish people. In addition, the term “gyro†meant something different in Chicago, where I grew up, compared to what a gyro is here in New Jersey.
Rak Posted November 21, 2015 Report Posted November 21, 2015 MacKenzie, you have inspired my next cook...gyro. My girls saw your picture and thought it was a gyro, now thats all they want! Unfortunately it won't be cooked on a KK, but I'm sure it will be delicious!
MacKenzie Posted November 21, 2015 Author Report Posted November 21, 2015 Rak, I'm tossing around the idea of doing the donair meat with lamb recipe. I have done it before and seem to recall that I liked it better. I just need to get my act together and buy the lamb. I sure hope your girls enjoy it.
Rak Posted November 22, 2015 Report Posted November 22, 2015 I'm sure they will love it!! There is something about lamb that we really love, maybe its because we don't eat it very often. Enjoy yours and I hope you didnt get hit with any snow yet!
RuthandScott Posted November 22, 2015 Report Posted November 22, 2015 I've made MacK's recipe for this several times, it's very good! It's been tried and tested with/on our guests. They all love it. Give it a go, you won't be sorry.
tomahawk66 Posted November 23, 2015 Report Posted November 23, 2015 That looks delicious, MacKenzie! Wish I could have stopped by for a sample. Around here, gyros are a bit different. Instead of ground meat, there are many many thinly sliced pieces of lamb and beef put on a skewer, and the whole thing is directly cooked. You slice off the outside as it gets cooked, working your way towards the middle. Ground lamb formed into a roundish lump is called adana, and are usually smaller than the donair MacKenzie made, about the size of a cocktail wiener. They are then threaded on a skewer, and grilled, so if I wanted this I would order an adana kebab. Yes! Adana is one of my favorites. With the right spice mix and not overcooked it's the best kebab. Regards, Oliver In Singapore. Soon to be the proud owner of a Cobalt Blue 32 😄
Rak Posted November 24, 2015 Report Posted November 24, 2015 Thank you for the inspiration MacKenzie!
MacKenzie Posted November 24, 2015 Author Report Posted November 24, 2015 Rak, that is looking really tasty and healthy☺ I have one question, did you make the sauce? That's why I eat donairs.
Rak Posted November 24, 2015 Report Posted November 24, 2015 Hi MacKenzie, not this time! Because I went the way of a more traditional gyro, i decided on keeping it Greek...its what the family was wanting/expecting. But I want to make the more East Coast Donair next week and when I do, then I'll be making that sauce. It has me intrigued!!
