Comments on: Doner Kebab Meat – beef or lamb

By: Sandra D

Sandra D — Sat, 30 Sep 2023 23:17:26 +0000

In my city in Alberta, Canada, we call them donairs. As far as I know they’re made with beef, but your recipe is one I’ll be trying, too!

By: Amaris

Amaris — Fri, 29 Sep 2023 01:32:15 +0000

AMAZING! Doner kebabs are my absolute favorite, this recipe (and the chicken version) are fantastic. Haters gonna hate on the bacon addition but it is absolute perfection Nagi! Thanks again for a flawless, delicious and outstanding recipe!!!! Love from Arizona ,<3

By: Random Guy

Random Guy — Wed, 27 Sep 2023 15:54:32 +0000

In reply to Michael.

Oh no… he dared to use an ingredient that I didn’t like.
That along with ;why do we not respect cooking of different cultures’? U R A R E T A R D!

By: Andy

Andy — Wed, 20 Sep 2023 17:21:08 +0000

After atleast 6 different gyro/doner recipes this one’s the best for the texture. Definitely came out as the perfect texture. I did a half batch, and used half lamb and half 80% ground beef.

Might make another half batch tonight with only ground beef, to see if the lambs doinh anything, and then the following time do purely lamb. Ground lambs 10$ a pound for me, where as ground beef is around 5.50. So it’s a decent price difference so will be fun to see if it’s better to me.