Kebab meat overload

Discussion in 'Cookery' started by wheelchairwarrier, Feb 6, 2010.

Welcome to the Army Rumour Service, ARRSE

The UK's largest and busiest UNofficial military website.

The heart of the site is the forum area, including:

  1. Now here’s the thing, I saw a bargain and that and the fond memories of chilli sauce and salad within a pita I became the owner of a 10 kilo donner kebab meat thing ( frozen ) well I have had a few slices off it , no mean feat in its self its rock hard at -25°C ,when I say a few slices ,quite a few slices infact so much so I have somewhat lost interest in it for the moment.
    I am looking for recipe suggestions for this lump of “meat” ,it would be such a shame to feed it to the dogs and I doubt serving it up a this years BBq would see its consumption , bearing in mind my reputation for serving a'hem “novel” foodstuffs .
    So suggestions please on serving this fine lamb/beef/chicken joint with a blend of herb’s and spices in a alternative yet imaginative way please.

    WW
     
  2. Were you pissed when you bought it?
     
  3. Its mandatory to be pissed when purchasing a kebab regardless of size :D

    WW
     
  4. To buy something that big, you must have been annihilated. One idea is to shave bits off, mix with onion, peppers and chillis and cook on a griddle or large frying pan, serve as you like.
     
  5. maguire

    maguire LE Book Reviewer

    whats wrong with the classics? flame grill a few slices, have with chips/pitta/naan as you fancy. if it's frozen just hang onto it till you feel like a bit more.

    and tbh, if someone served it up to me at a BBQ I'd think they were me best mate.
     
  6. maguire

    maguire LE Book Reviewer

  7. Finely sliced white cabbage, finely sliced seeded tomato, finely sliced seeded cucumber, lemon juice and olive oil. Mix above and join with kebab in a lavash.

    There is no measures on purpose as it is all down to personal taste and you have room to manoeuvre.

    PS, don't bother with the chilli sauce but use yoghurt.
     
  8. Hack a lump off it and dice into small bits about the size of your little finger nail (the one you havent allowed to grow longer to pick your nose with). Gently fry with garlic and a squeeze of lime juice and add to the following recipe as a substitute for the chicken.
    Naze Goreng
     
  9. I don’t get your problem you have bought your self a 10 kilo ice lolly.
     
  10. mysteron

    mysteron LE Book Reviewer

    Make Lahmacuns with the meat.

    Essentially Lahmacuns are the Turks' answer to pizza. Serve with Tzaziki. Recipe below:

    Lahmacuns

    Description
    Make sure to roll the dough thinly, spread the lamb topping right out to the edges and cook it quickly in a very hot oven.
    Ingredients
    For the flatbread
    350g/12¼oz plain flour, plus extra for dusting
    1 tsp salt
    2 tsp easy-blend yeast
    250ml/9fl oz warm water
    2 tbsp extra virgin olive oil
    For the topping
    600g/1lb 5¼oz lean minced lamb
    1 medium onion
    200g/7¼oz (about ½ each) red and green pepper, stalks and seeds removed
    1 garlic clove, crushed
    15g/½oz flatleaf parsley leaves, chopped
    1½ tsp aleppo pepper (A finely ground red chilli from eastern Turkey and northern Syria also known as halaby pepper, halab pepper or near-eastern pepper; available at some Middle Eastern specialists and some online merchants. Substitute Hungarian hot paprika if not available.)
    2 tsp salt
    flatleaf parsley sprigs and lemon wedges, to serve
    Method
    1. For the flatbread, sift the flour, salt and yeast into a bowl and make a well in the centre. Add the warm water and the olive oil and mix together to make a soft dough.
    2. Transfer to a lightly floured surface and knead for five minutes. Put back into the bowl, cover and leave somewhere warm for about one hour until doubled in size.
    3. Meanwhile, for the topping, bring the minced lamb back to room temperature if necessary. Roughly chop the onion, red pepper and green pepper, put them into a food processor and process, using the pulse button, until finely chopped but not a pulp.
    4. Tip into a sieve set over a bowl and press out the excess liquid. Add to the minced lamb with the crushed garlic, chopped parsley, aleppo pepper and two teaspoons salt. Mix together into a soft paste using your hands. Divide the mixture into 12 equal portions.
    5. Preheat the oven to 240C/475F/Gas 9.
    6. For the flatbread, punch back the dough, turn it out onto a lightly floured surface and knead once more until smooth. Divide the dough into 12 evenly sized pieces. Working with four pieces at a time, roll each one out very thinly on a lightly floured surface into ovals of 14cm x 24cm (5½in x 9in). Place side by side on two lightly floured baking sheets.
    7. Using your fingertips, spread one portion of the lamb mixture evenly over each base, taking it right up to the edges because the mixture shrinks as it cooks. Bake for eight minutes until the dough is lightly browned.
    8. Serve straightaway. The traditional way to do this is to pile a few parsley sprigs towards one end of the flatbread, squeeze over a little lemon juice and roll it up, in the same way you would a taco.
    9. While your guests start to eat, repeat with the remaining dough and lamb topping. This is one of those dishes where the cook always eats last.


    Next question pse?
     
  11. Hiow very dare you sah! I'm a jock I'm nae spending out on that , but the suggestions so far I like , Brandy soured's suggestion apart from the fingernail issue, if only I had fingers :D on the other hand ( geddit ? )
    "on the other hand, it could be the only way you'll get any fanny this year... " maguire has the correct idea, ... and still be able to serve it at the BBq :eek: must go roast kebab and yourkshire pudding to prepare for sunday lunch as I'm banned from Kirk this week to strange mediterranean odurs.

    WW
     
  12. Surely you mean cacik (jajik) as it's Turkish? ;)

    Edit: For phonetics