How To Make Authentic Döner Kebab at Home (The Frozen Meat Hack)

[@FrenchGuyCooking]

Salut my people :) ! A few tips if you want to recreate this döner meat at home : - Don’t fall for the miniature Kabab Spits available online, they suck. No heat, no browning, not enough volume, not enough meat, no power. Forget about it, it’s a gimmick for kids. - Get the saucepans here : salutcompany.com (ooo you got me, this is no a kebab tip) - Don’t use hot water to unmold the frozen meatloaf, cold water works just fine and on the long run it’s safer. You got some time, but don’t push it too far : so get the meat back in the freezer asap after slcing. - Warning when you’re cutting slices from the frozen loaf, it’s an expert move. Secure it in place with paper towel under it AND on top of it. - Don’t make them too thin, they would burn otherwise and get dry too quickly. - Instead of adding more lamb fat to the pan, use more (like a lot more) fat in the meatloaf ! That’s what I should have done. - If you’ve got a deli slicer, please use it ! ps : Also why do you have one ? pps : And also, why don’t I have one ? - I only cook the meat on one side to mimic what I witnessed in Istanbul. Love and happiness and kebabs Alex

[@danielsantiagourtado3430]

Thanks For this Alex! Your tips are always useful! Happiness and kebabs to You too

[@picklypt]

Great advice (and self promo ;) )

[@AndrewStinton]

Alex, I love your videos and kebabs. This was the first time I really found myself waiting for the next episode of anything on KZbin! I have one question though. What about the smoke? Would you consider adding some liquid smoke to the marinade?

[@nikkiewhite476]

I have a deli slicer! I got it because I am gluten intolerant and have other allergies. So I am able to slice meat and cheese. Plus I save money, buying presliced cheese is very expensive. I get a good sized block of cheese and slice it thin for sandwiches and cooking. Plus it makes even slices of meat for sandwiches. You have to be careful the blade is incredibly sharp and it is spinning very fast. The other caution is cleaning it; you need to take it apart, scrub it then wipe it down with a sanitizing solution like dilute bleach. Also it can be used to slice firm vegetables. Take care!

[@lowseasonbitch]

you should have used onion juice . pulp has nothing in it

[@darraghchapman]

- 'we use 40% lamb so the flavour isn't too strong' - a minute later - 'we'll fry it in lamb fat for more flavour'

[@DoozyyTV]

all part of the process

[@megadeth116]

the thing is all the fat is dripping form the skewered meat so it is likely that its lacking in flavour when cooked with neutral oil

[@joejoey7272]

Lamb is fatty , the fat will melt down and the donar rolls , typically they place the fat trimmings on the very top so it melts down and flavors the meat

[@positivesquad]

How is it even possible to have too much Lamb flavour? It tastes so good

[@keskinkesir4468]

It's a special type of breed ​@@positivesquad

[@mahmutcandinckuyucu258]

Hey Alex they usually use onion juice for the marination and not the onion itself and for the spice mixture we use cumin aswell.

[@markmulder996]

I was thinking the same, it's mostly the juices that work their magic on the meat. Same thing with the lemon juice on a carpaccio, or using pineapple to tenderize a cheap steak.

[@justarel]

@@markmulder996 One of my friends in mexico showed me how they make tacos al pastor while he was visiting and i had no idea that part of the marinade contained pineapple juice for that reason and it also adds some caramelized sweetness while cooking on the rotisserie. Did know they put pineapple on top of the spit before they start cooking but i missed the key to some of the flavor i was missing when i tried to make it at home.

[@kwaaaa]

@@justarel Yeah, pineapple have enzymes that break down proteins, so it tenderizes meats. In Korean cooking, they use pears, which also has stuff that helps tenderizes.

[@klon135]

thank you alex as a turk i never imagined döner can be made at home. but here we go you have done the unthinkable!

[@Kefe-z1g]

Hey Alex, use the onion juice for the next time and also don't forget to stack some lamb neck or tail fat in between SOME of the layers !

[@FrenchGuyCooking]

This ! I mentioned it in in my comment

[@TurquazCannabiz]

Kuyruk yagi = life

[@donwald3436]

Do you use those Central Asian lambs with the big blob of fat in the tail?

[@Kefe-z1g]

@@donwald3436 Exactly!

[@historybugs]

Onion juice is a very important addition. You can also use pork fat instead of lamb, maybe even guanciale ​@@FrenchGuyCooking

[@Sklikucs]

one mistake I noticed was the using the grated onion, most Turkish marinades do it the other way, onion juice not pulp is used, as that tenderises the meat.

[@ChosenC]

Indeed, the pulp is usually an ingredient for “Köfte”

[@EversonBernardes]

Low-energy under-the-weather Alex is almost as energetic as the average YT cook.

[@renanfraga9845]

I hope that this is his only problem!

[@FrenchGuyCooking]

F! I had a broken voice during this video. It's the worst

[@johannesr8709]

I kinda liked the a bit chill, more quiet Alex :D

[@chiapia54]

@@johannesr8709 It's giving a "je ne sais quoi" vibe... I like it

[@dermax_hd]

@@FrenchGuyCooking Dont stress it too much I really liked it a lot anyways! Amazing video I'm certainly gonna try this great idea!

[@NoctaKnight]

I swear you have a talent for making these videos about the foods I've been craving every time, can't wait to add this to my list of recipes from you!

[@freedomfighter4990]

*The Bread! The Bread! Alex, s'il vous plait, give us the recipe to make the flatbread to eat with the kebabs!*

[@Tekazurik]

Came here to say this. Totally glossed over an important ingredient that is clearly not your everyday pita. Looks laminated perhaps?

[@Gdj-q2v]

@@Tekazurik looks like lavash the same thats used to make tantuni (another turkish meat and bread dish thats also amazing) , i get mine from a local mid east shop

[@KokkiePiet]

A French version of Fantasy Island: Ze Bread! Ze Bread! 😂😂😂😂

[@zaxmaxlax]

KZbin is your friend 😂

[@noberubes]

Yes the bread!

[@Bhappylife]

Love the new search! This time without the corrupted frames 😂

[@mertaytunur1617]

This is how mom makes it at home in Istanbul. Great video as always Alex.

[@jeroenkuppens7626]

Hey Alex. i'm really glad you're posting videos again. i've been waiting for you! DO KEEP IN MIND that if you're not feeling good you don't have to post. you definetly have to take care of yourself before you care about your viewers. That being said, i still love you passsion and enthousiasm. I love you, i love your videos. thank you for being the person who you are.

[@HendeSzabolcs]

What a clever Food Hack and It's so nice to see you back Alex 🙏

[@unothgor]

Awesome video as always Alex, cheers! I wish everyone in KZbin would have as high a quality as yours are, a real treat to the eyes & ears. Finnish dude here, love kebabs as well! ;)

[@NiklasRi]

The ad-situation was so so much better in this video, thank you for changing that! Also I want to make Döner now.

[@jy2299]

Im glad you returned to KZbin with another series. I really enjoy your videos. Always entertaining and educational. Stay well. Merry Christmas!

[@brentonjoseph]

the practicality of this is really really cool!

[@DarthBilious]

I just want to say how happy I am that you're back. And, on topic, as a Brit living in the US (Utah specifically) one of the things I still miss, after 20 years here, is the late night kebab. Kebab culture just doesn't exist here

[@thebitterfig9903]

I hear you. I can't find a good falafel anywhere near where I live.

[@LabGecko]

Kebabs and (real) baguettes both seem near nonexistent in the US. Seems like an opportunity!

[@connor.chan.jazzman]

@DarthBilious dang we both live in Utah? That's wild. Do you know if there's any local places that sell kebabs? Or do you just make them yourself?

[@sodiacTV]

@@connor.chan.jazzman you two should start a kebab business.

[@DarthBilious]

@@connor.chan.jazzman we get our kebabs from Spitz (there are a few around), but it's the late night kebab that I miss most. When I've had a few adult beverages I crave a late night kebab, and I can't get one anywhere

[@Adelious_]

This is the most french accent i have ever heard, loved it !

[@DKM0007]

Your chill down to earth presentations is so refreshing

[@Badg0r]

I'm so glad you're back. I've watched all the episodes.

[@jenniferparkinson9411]

So happy to see you back Alex! Very exciting project. It's a must try. 👍💗👍

[@ethansexton2590]

A video so nice it had to be posted twice! Thanks for taking us on the journey, Alex!

[@srtswpak47]

Alex, you are the man! I can see you have been more dedicated to your physic than in recent history than shown in your videos. That is admiral, but regardless of that know we all love you for authentic representation of self... good and bad, and everything in between.Please share more of your passions. Your editing is amazing, but your raw insights our far more valuable, interesting, and marketable.

[@fabiendevaud9383]

Tellement chouette tes series de videos! Merci pour tes trucs; astuces et recettes❤

[@waeran]

Oui!! Alex is back to crazy attitude, kitchen engineering and most importantly coming up with methods that simplify dishes so that we can actually try them!

[@bryandogman]

Great to have you back Alex!

[@sebastianljung8745]

Thank you so much for inventing this method ❤

[@slebetman]

Always a pleasure following your adventure. That kebab looks delicious. The frozen kebab meat alone is a great tip for late night snacks regardless if you have lamb fat or not.

[@ronaldyoung7705]

im liking this new style of video, nothing crazy, not trying to make the most over the top food (in this case Döner Kebab) just keeping it real, and showing how to best make the most realistic version that anyone at home can attempt to make too

[@bakingwithgrace]

I’m so pleased to see you back Alex! You’re my favourite you tuber. Hope you’re well.

[@macfanguy]

So glad to have you back! ❤

[@asandrius86]

Finally Alex! More sharing than showoff ;) Taking popcorns and watching this episode :)

[@newkindofviking6701]

Noooo!!! I kinda wanted this "season2 to be longer! Even though you covered everything I needed to know. The main reason; I hope to see more of you, and that you enjoy to be back. Hoping to see another series soon.

[@triplicityaiyakido2697]

Alex....I can not stress enough how happy it makes me to see you back online. Hope you had a good sabbatical and that you and the fam. are all good and in a happy place :)

[@SLouadah]

Force à toi Alex!!! You show up despite being obviously sick and do a great video as always! Courage!

[@danielsantiagourtado3430]

Much happiness and kebabs to you too alex! Happy to have the video back! Gonna love it more than the first time i watched it

[@phoeij]

It’s really good to see that you are back. This is therapeutic Bob Ross like cooking.

[@djdeckstar]

Love that Turkish people have sent this food all over the world ❤

[@KatieAngelWitch]

I was really hoping you'd do a colab with "My Name is Andong" considering his 5 episode series focused on the Berliner Döner Kebab, which is really the origin point for the kebabs you encounter outside of Turkiye

[@christianrolandoleonardmaisy]

He is/was in Berlin so there will be an Andong colab for sure

[@fre3bs628]

Thank you for the reupload, it is worth it!

[@arthuregeoz5688]

Simply genius. I love your content.

[@ElorianLofi]

For real this time? Hooray!

[@FrenchGuyCooking]

Hurray ! This one has 0 glitches now ;)

[@gfhrtshergheghegewgewgew1730]

you may still have to reupload it, if that container that you called a "tupperware" isn't actually tupperware brand, they've copyright striked much smaller youtubers than you for that before, have to be careful with that in particular

[@beatmoralimprove]

Hi Alex, I feel like this is your first series in a long whiles where you made a series that found a solution in only one or two episodes. I think it's awesome that you didn't succumb to the YT temptation to 'oops' something in the process to generate more content or steps to get here out of the process, and gave it to us real. Now we'll all have to keep guessing on every episode whether or not you'll nail it by the end, which is an awesome feeling you've made sure we can still have!

[@emreakincii]

You nailed it Alex!! I know it by just looking. It's a top quality homemade döner. As someone who loves döner as all other Turkish people, I also make it in home like how you do until freezing but I also mix it when cooking. However, I liked the idea of creating the crisp on one side and not touching the other side. I can imagine how tenderness can this bring. I'll definitely try this method too.

[@FilipeGrillo]

Awesome Alex!!!! Glad you are back and please do the follow up video on the Pizza Al Taglio 😄

[@ArmyOfThree1000]

Went to Spain this past summer and had this for the first time and fell in love with it definitely going to try to make this

[@juliusrigorestrada6023]

I love how you approach cooking like a math problem especially this doner episode. It's like 5+5 = 10 for Istanbul doner and you approach it 3+1+3+2+1 =10 for you kitchen doner.

[@The_Caledonian]

Appreciate the reupload and more importantly, the re-recording/editing the footage!

[@Getpojke]

Aaah, much better. I though my new monitor was on the fritz with your previous incarnation of this episode. BTW, My new large pan with lid arrived last night. There had been a late flight, nut it still got to me on the due date. Lid is a beautiful snug fit, & the general fit & finish if excellent. Have to decide something special for its inaugural cook. Many thanks to you & the makers in Turkey. 👨‍🍳👌

[@hogie48]

So happy to see the recent uploads! Hope you are doing well Alex! Salute from Canada

[@tafouktenejma]

C'est la première vidéo qui me donne vraiment envie d'essayer le döner maison. Je like et m'abonne. Mercii.

[@zwartepjotr2865]

Before the döner series i had never seen one of your video's. This was a great experience!

[@sebastiansullivan4770]

Love this new series.

[@jelly_swoosh]

i was just in france a few days ago and it was so cool seeing places ive actually been to in the little city shots in the video

[@DorZ1983]

definitly going to try this at home! the idea to keep it frozen and cut some to make dinner is so good!

[@samatarMohamed]

I used to warch this guy before he had 20k subs when he was french guy cooking hopping on jamie olivers channel

[@ecenbt]

For anyone who wants to follow a homecook friendly (and easy) version, Refika (whom Alex collabed wih a couple of years ago) has a really easy "freezer Döner" recipe in her english channel and she also gives the tricks for the marinade and cooking the frozen döner :) you can have fun with it. Also, great video as always Alex

[@connor.chan.jazzman]

Alex always makes insane deep dives into overly specific dishes, yet everytime, it so happens to be an obsession i share, and he always makes it so entertaining

[@battiekoda]

For sure! I've been CRAVING a decent döner kebab since I got back from Germany YEARS ago!!! I gave up some time ago, so I'm really excited for this. I hope to be able to recreate it, one day. 😅❤

[@ediondodos1744]

I have the feeling that I have watch this video

[@bigsaggyvaag]

Yeah this is a reupload. I watched a day or two ago.

[@dararobinson6193]

​@@bigsaggyvaagsame here, can't see the difference so very confused

[@paraz97]

@@dararobinson6193 the other one had very "unique" visuals XD

[@paulklassen6486]

@@dararobinson6193 There were crazy video effects and distortion on the original video.

[@NavnUkjent]

The previous upload had a lot of visual problems.

[@florianb81]

Merry Christmas Alex.

[@xisglezx]

Never been so early. Excited for another vid 🔥

[@teodorkasapp]

It looks amazing Alex, love from Türkiye ❤

[@professornuke7562]

I LOVE the way you say "replicate". I'm not bad at accents, and voices, but I'm Australian. When I try to say it with your accent, I sound like a sheepdog with kennel cough. Incidentally, I was in a band called Dogsday for 30 years and all our gear was stencilled with an image of a sheepdog (Australian Kelpie) suffering from kennel cough.

[@pear7869]

I swear your accent becomes thicker every video :D love it and döner too!

[@Redblockish]

Man, if you told me a long time ago that someday I'd be genuinely looking forward to watching three whole videos about a genial French guy making doner, I would have thought you were crazy.

[@larry_gt5422]

At first I was unsure about his pre slicing technique, but it worked like a charm

[@digitalfabrikation4298]

Genius! Loved the hack.

[@jameswashington2576]

Hey Alex. This has me salivating. Just told my wife "we are doing this!!!".

[@berwincardozo3349]

Man you have no idea how happy I am that you are back

[@ReddoFreddo]

He's so back

[@RogierYou]

❤️❤️❤️❤️❤️

[@tomawaknawak]

Berlin calling! 😉

[@eidontkehr4081]

its nice to see you back, exploring rabbit holes.

[@emreybs]

Alex from a few years back would build the doner grill and try to perfect the cooking process. Still good to see an almost authentic doner preparation, thanks!

[@nonickname5242]

So simple and so authentic actually

[@karacakestelli8705]

Chapeau monsieur! I would not have expected what you have done. It looks good. Of course not for me as I can go and munch whenever I like here in Istanbul :) Many people have mentioned below but using onion juice may improve things a bit. Also for outside cooking a barbecue can be used: cook one side of your frozen block. Once cooked cut a thin slice. And repeat. Potentially first slices will get cold by the time you are eating. But you are the cook so you will eat them as they are cooked...

[@TheRodonji]

I did not expect you to make at home kebab so "easy". Clicking on the video I expected to never do whatever you where going to attempt. After watching it I feel like this is something I now have to do, and soon.

[@ratton21]

You can use a tall narrow cake mold with a removable bottom lined with plastic wrap when putting the döner in the freezer. Makes removing the döner as simple as warming the outside and pushing down.

[@danielsantiagourtado3430]

Just finished it! Great video as always alex! And 0 glitches this time! Bravo!😂😂😂

[@yunadex2368]

you made me have a dream last night that I missed an exam to write an essay about Döner or well missed studying for it and it was about due so instead of studying I was watching your video

[@TheGmodUser]

Seems like this is a recepies that could use one of those slicing machines very well, slice the meat, stack it, freeze it and slice again.

[@FrenchGuyCooking]

This idea is amazing but it would have to go Stack, Marinate, Freeze, Slice, Freeze... They might thaw a little too much if you slice them all. Unless you slice and immediately refreeze but i am not sure.

[@TheGmodUser]

@@FrenchGuyCooking but also the first time you sliced, i was wondering if you could make the meat before you marinate it, with the slicer

[@stevenfaber3896]

Merci pour le reupload, I honestly thought it was my internet the first time.!

[@michaell1146]

Thanks again Alex Excited to try this.

[@stevecrosbie2049]

Another absolute banging video, thanks maan, stay howly

[@gigasworm]

Love it. I would love to keep a tub of it in my freezer too. Thanks for the idea.

[@Camerounisme]

A part ze fraîche axente🫣 Bravo pour l'expérimentation, ça à l'air vraiment réussi, miam miam 😋

[@AhesTheDre]

He did it again. Always count on Alex to break the code on some deliciousness 🙏

[@cierrablue]

This is a great series. Merci!

[@ricardotrujillo4959]

Great to see you are back Alex! We missed you!

[@danielsantiagourtado3430]

Happy to have it back!❤❤❤

[@nickbz1303]

You’ve inspired me to work on a Southern US-inspired kebab.

[@Harry_Mending]

This looks amazing. What a great project to recreate doner at home. I wonder if an alternative approach would be to cut a the block into 3cm x 3cm x 15cm "logs" when it is partially frozen. Those could then be stored frozen and defrosted and cooked like a sausage except that as each side browns it can be carved off and moved to a cooler partt of the pan. That might allow more browning of the meat without the risk of overcooking and drying it out as the fat on the centre of the "log" would only slowly render out (like on the big rotisserie).

[@fabe61]

Hey Alex - I’m not *sure* about this so take it with a pinch of salt, but in the Middle Eastern cooking I’ve seen until now, I think the onion juice is actually the prized bit for tenderising. I know it’s squeezed out for some dishes, like kofte, but where it’s being used to tenderise the juice is often the bit that cooks mention

[@groli3335]

Respect Alex that looks good indeed

[@90Beater]

If you plan on making them more often you can get an electric or propane vertical rotisserie cooker. They are like a mini version of what they have in Istanbul. They are not that expensive at least in the USA.

[@poigneur6267]

man i missed a video like this one, feels like the good old days

[@asherino7769]

yes, another banger, i missed you

[@randomjasmicisrandom]

I think I will definitely be having a go at this. The last time I had a kebab I was so drunk I made my brother fall over laughing when I asked him if he wanted to get a keblab!

[@lazystart]

This is great, and tracks with things that Andong brought up when he did his Döner deep dive. It's all possible, you just need the right techniques at the home scale. I am going to try this meat prep mixed with Andong's Berliner Döner fixings and bread to get that experience here in the States. Personally, I think that Döner in Europe fills a lot of the cuisine niches that Mexican fills in the States.

[@gavinwilkinson3722]

Hi alex, great video. From one chef to another ive had an idea. Why not freeze each joint of meat for 2 hours, so that you could then quite easily slice it thinly.Then stack it on to a bbq rotisserie, so exactly like a mini version of the reall thing. Lots of people have rotisseries now either for the bbq or the indoor house oven

[@pezzshnitsol]

Great series! Would love to see a follow up to try the Mexican evolution of Doner Kebab, Tacos Al Pastor, to see if this method works just as well there. My instinct is that pork wouldn't perform as well as lamb+veal at going from frozen to flat top, but maybe experimenting with par cooking in the oven or sous vide before freezing, slicing, and frying would be the trick!