How To make The Perfect Döner Kebab on the Grill

[@exclibrion]

We, Europeans might not have Taco Bell or Wendy's but as long as we have Döner Kebab I dont really care.

[@ajaywood1235]

Taco bell is in Europe it's just not very common.

[@Kejsh22]

I live in California and would rather have a Döner Kebab than Taco Bell or Wendy's! Döner Kebabs can be found, but not easily. Thank you Pitmaster X for the great videos!

[@mgmcd1]

Taco Bell is just letter grade beef with lots of salt, and Wendy’s is a heart problem waiting to happen. I’ll take kabobs any day. (I am a US citizen)

[@Argon-Windows-And-Doors-Ltd]

Very true.

[@CheckitOutYaw]

@@Kejsh22 in the Netherlands, it's everywhere.

[@000phill000]

I actually do this Sous Vide. Forget the baking paper, you can't get a compressed enough sausage. Use cling film like you did, but roll it on the table top getting the cling film tighter and tighter. Then I vacuum seal it and cook it Sous Vide 140˚F for a few hours. After that take it out of the bag, peel of the cling film, then you can finish it in the oven or your smoker. The other thing I do is add cornflour or tapioca starch into the meat mix. When it cooks the flour is capturing a lot of the flavoursome fat and helps it bind the kebab.

[@SmokedReb]

Loved seeing your dog in the video. They play such an important part in our lives and rarely get the screen time they deserve. ;)

[@carlcat]

Thanks for recipe. I like to use at least 50% lamb, preferably 100%. I season with a premixed Eastern spice mixture called "Ras El Hanout" or "Al Salam Thyme" that one can buy at any Middle Eastern store or Amazon. I process the meat in a food processor, form into a giant sausage and wrap it in Aluminum foil. I then steam it until it's cooked enough hold it's form so I can put it on the rotisserie to grill the way you did. I think my way is a lot easier and faster.

[@LaertesHectorGoodwin]

All the online methods produce slices of burger, the consistency is never right or thin enough ?

[@TankUSA]

Why I’m watching this while doing a 48 hour water fast is beyond me! Love a good döner kebab!

[@ahoorakia]

this part of how you train special forces, so they will never buckle under torture!! if you can handle this! LOL, you are half through navy seal or special force training😁😁😁

[@SmokinJoesPitBBQ]

Fantastic job guys! I commented twice just to give you 2 thumbs up!👍👍

[@arjankeijzer5033]

Hahahaha double up!!!🔥🔥🎅🍻

[@BarryAdams777]

100% agreed!!! Everything... ESPECIALLY the onion, is screaming out to me. Amazing recipe, amazing ingredients, amazing people, amazing production, amazing video! A big thank you from Florida USA to you good people in your beautiful part of this flat earth. lol Happy New Year!!!

[@zonacrs]

Add some tzatziki sauce and I'd be in heaven. Maybe wrap in foil instead of cling wrap for the grill or steam it slowly instead in the tight cling wrap. Before grilling in both cases of course.

[@donhughes8465]

This is the first time I have had it without...garlic sauce!!! I thought - that would be the first time I have had it before 2:00am and without being absolutely smashed. ;) :D

[@skeck89]

Pitmaster X is a legend. There are very few bbq channels that I enjoy watching as much as I do him. Keep up the amazing content!

[@tru222dagame]

Stuck in the house with Covid-19. This video was a pick me upper. Thank you👍🏾

[@RiazUddin-sk3uw]

Now, I’m craving döner kebab at 12:30am midnight 😭 Have a good one, mates. Cheers!

[@uvsumindset]

Haha love it

[@phnyxteqadmin8482]

And me at 7:30am, 🤣

[@yochanan5506]

There is a 24hr Kebab Shop in Wiley Park NSW mate!

[@abdulla_N98]

Really love your videos your brother from UAE we love the pit master king ♥️ 👑

[@anwarulhaq8168]

Loved the way you explained it mate. Well done. Happy New year.

[@charlessandberg7006]

I made this recipe in a power air fryer! Rotisserie built really helped. My children and wife loved the salad!!

[@mattheuwscholten1602]

Why not use aluminium foil instead of clingfilm to hold it together? #morrisonhamburgerchamp

[@brettvanaswegen1090]

I was thinking the same thing

[@AndrexT]

There is an easy way to roll stuff like that. Roll with the clingfilm, hold the ends and push the roll away from you on the worktop. Lift up and repeat, keep doing it and you get the tightest sausage. I do the last bit in foil and twist by hand which protects the clingfilm.

[@AntisocialExtrovert90]

I don’t understand why you would put plastic on the grill. Wouldn’t aluminum foil or even just the paper be better/safer? Looks good tho

[@pierreverdoni]

He wants to practice being a joker...........

[@michaelhammond9996]

I always make the kebab stick it in the fridge for 6-7 hours in clingfilm then put it straight on the rotisserie wrap it in butchers string 👍

[@marcfesel]

Endlich mal ein Döner Video Rezept das ich auch in den Staaten nach kochen kann. Dankeschön

[@benjaminschneider]

Where the heck is the Sauce?!

[@antonywagon4564]

Needs burger sauce

[@Madrrrrrrrrrrr]

And the toast grilled bread.

[@quame70]

Dit ziet er lekker uit...ik kan niet wachten om het te proberen....Thanks

[@murgel2006]

Make a yoghurt sauce with coriander, it makes it even more delicious. (Turkish or Greek yoghurt/ salt/ pepper/ chopped coriander/ splash of lemon juice and olive oil to go with the origin of the yoghurt) Also, I once had a sweet sauce with it! That was fantastic but I have not found a recipe, yet.

[@chrisjeneson3763]

Looks great Pitmaster X, but where is the hot chilli sauce and the yogurt and mint? No chilli, no kebab! Merry Christmas and happy new year, keep on grilling😋

[@beavis4play]

good vid. first time on the channel but something tells me this guy likes to party.

[@craigshealy4671]

I feel like we’re forget that there’s BONE MARROW in that kabob. Much much happiness.

[@pesser]

Kebab !!!

[@cilldublin07]

You'd never eat a kebab from a kebab shop without a feed of pints in you

[@gardini100]

one of the most impressive bbq videos i have seen in a long time

[@anwarulhaq8168]

I love that authentic fresh red hot pepper Turkish chilli sauce! 😋

[@Xyz-gf5op]

Pretty old recipe of adding bone marrow with ground meat; saw videos of chapli kabab of Peshawar, Pakistan made that way.

[@DavidWoodleyTravelshorts]

I wasn't confident that would turn out well. But when you sliced the meat it looked the real deal. Amazing

[@kerimalpkarahan5211]

This passes my Turkish approval 🇹🇷 great video!

[@gardini100]

I could sit for hours in front of that Napoleon and just pretend I was operating a space ship :)

[@makoarios5250]

Just sous vide the deng thing. Also, if your faith allows you to eat Pork and you like spices, Mexico is like Turkey's cousin, a well done taco de carnitas with a good tomatillo/green salsa is a good rival. I wish I could get some more Doner shops here in Ca.

[@damiannguyen6454]

6:00 what if you made a wellingon out of that?

[@PNW_Living_I5]

I lived in Turkey for 2 years in my youth and remember doner kebab. This looks about like I remember for one of the versions. Other versions did not mince but layered. OK hopefully a simple question I can get answered. If I double or triple the quantity, what ratio of diameter to length should I use? Seems like a lot of work for 2lbs.

[@temudjin1155]

I used to eat those in London. Loved them so much. Almost impossible to find in France.

[@bilgehanbekrek6043]

Although it looks delicious, it definitely is not DONER KEBAP. Originally it is not done with ground meat but with meat pieces (Some mix of steak and rib eye and lamb fat). And only onion, salt and black pepper is enough as far as i know. Then again, I love your channel and following with huge interest. Thanks for the good work. Happy new year.

[@petecrabtree6734]

Love your guys videos you always make me hungry 😁👍

[@stephenmelanieclerkin2034]

Hey mate what would be a good bone marrow substitute thanks in advance

[@ShaneZettelmier]

What is the difference between this and a Gyro?

[@HungryManKitchen]

This one is not a traditional Turkish doner, but the main difference is Greeks are using different ingredients for the marination, whereas Turkish doner has a simpler marination with onion juice, milk, olive oil. Doner is made from very thin beef slices placed on top of each other with one layer of lamb fat in between. Doner is traditionally not served with sauces, kept simple as possible to give the pure taste of the high quality meat. Gyros is not focused on the quality of meat, rather the combination of toppings and the sauces.

[@craignewell5728]

@@HungryManKitchen Doner and Gyro both mean turning. The traditional is thr Turkish Doner. Even Greeks in London do Doner. However, whe the Greeks and Turks had big falling out, especially in Cyprus, the Greeks insisted they are Gyros. On the Greek side of Cyprus you can't buy doner Kebab, Turkish (Called Cyprus Delight) Delight or Efes beer

[@bearjewmtb4827]

Is there an actual recipe with measurements anywhere for this? Not on your website

[@Chris-dz6ov]

So, just sous vide it,then grill it? way less stress. Belated Christmas wishes, and have an awesome new year,stay safe :)

[@EmilioSantosS]

8:00 dog life! lol

[@haran9104]

can't we just use foil over the baking paper to keep the form? 00

[@4seasonsbbq]

Great cook Roel. It looked absolutely delicious. Morrison needs to do a big cook on that fancy grill you got for him a long time ago. Make him do it. Keep up the great work my friends.

[@jasonkeating9958]

I had kind of bread in the kebab shop I went when I lived in East Germany area in the 90s and I didn't like it seems to be popular in Europe as I've seen it Holland and Belgium as well for me a kebab has to be on pitta bread or a round flat bread similar in texture

[@michaelfeifel4119]

You can hat the foil max 120 degress celsius

[@pudsrus2]

Best dressed KZbin chef ever👌🏻

[@jeffren725]

Thank you for posting this! Lived in Germany the last 2 years. Can't get this in the US

[@ahoorakia]

if you go to Greek restaurant and order souvlaki, you get this! if you like real Doner kebab and can't find, get shawarma, it's the same as Doner ! both of them are available all over U.S if you can't find Turkish restaurant

[@canonphoto]

I seek them out everywhere I go finding the best shops!

[@stacys8294]

Could you wrap it in foil instead of plastic?

[@yevgenz]

Roel, your Dutch accent got thicker in time and it is more charming. Love you and Martian.

[@1KZFAN]

Yes. Morrison should COOK the burgers... Question, though: what cut of beef can you use to get the best minced beef for this recipe?

[@inellialp]

To make it more traditional and really turkish, you should stack marinated and thinly sliced steaks with sone fat in between. Using some lamb would be very tasty. Stack them on top of each other and try it like yhat.

[@331jma331]

It fell apart after the slow cook. Why??? I used a medium ground beef which I believe is about 80/20 fat ratio. Why????

[@dmoney2761]

What is the bread called? Havent found a loaf like that here in the States. Easily found in a German bakery though. Also, at what temp does the meat become firm enough? #Morrisonhamburgerchamp

[@dmoney2761]

@@josephmcwilliams6013 Thanks!! I'll give it a try.

[@jw23800]

What kind of grill is that in the background?

[@davincikitchen]

Nice video my friend 🎄👌

[@bravesthunderdome]

I cannot find those preseasoned bone marrow sticks anywhere on Amazon as he mentioned. Can anyone help with item?

[@illogical_3703]

did you find it???

[@mamiramir6077]

Please add the Amazon link for the bone marrow

[@illogical_3703]

did you find it?

[@eddie_monk]

#morrisonhamburgerchamp !!! let's go Morrison, keep on grilling !

[@FredrikRambris]

Oh, man you are killing me. I wanna have it now. And the nearest good kebab shop is an hour away.

[@safaersoy93]

Hi, as a real turk living in Germany i can tell you, the best Döner is made of beef which is stacked on beef, maybe one layer fat and 3 layers beef. It is an example to make it imaginable for you. And as an turk living in germany i can tell you, the best sauce for that ist tzaziki. I can‘t eat this whitout tzaziki

[@billgolcher2537]

I've been watching your show for a long time this kabob looks like it taste awesome keep on grilling

[@strangeexperiments3306]

Why not using alu foil instead of plastic?

[@chrisweaver41]

Why not sousvide in water bath instead of micromanaging plastic wrap on a grill? Also you could readily identify and easily duplicate by exact temperature

[@MarcoFD]

pitmaster x: we going to add the herbs, first 3 ingredients added: yoghurt and 2 spices xD gotta love it :D

[@donteven5712]

Run the onions under water before you cut. It’s the sulfur reacting with the water in your eyes that makes sulphuric acid. And that’s why it burns

[@nis19xx52]

Have made it today, was awesome 😋 thanks for sharing this recipe!!! Question to Pitmaster X: how do you manage to have the meat crispy and juicy until the very end? Last part was not that juicy anymore.

[@Chyronn]

Turn up the heat and char the outside

[@et0h7an]

Why not use tin foil instead of risking the plastic?

[@saah9028]

If you use the sesame sauce and change the type of bread to be thin like a tortilla. I expect it will be a special experience.

[@brifo5779]

🙋 Hey, PitmasterX, Good job !!! It would be interesting to have the link to buy the marrow 💘 I would have also expected the use of goat or lamb, together, but the idea is great 😋😘👍

[@kennethoneill6995]

Just love ya food and style i have a head full of ideas for an out door restaurant here in cairns tropical north qld Australia please do something with a whole pig or lamb on the spit lol

[@dieterdekeyser9096]

Waarom doe je de firming up niet in een warmwaterbad? Is dat niet even goed?

[@frankhardick9317]

true, exactly like old times! Kebab at 4 a.m.

[@anwarulhaq8168]

Where is the chilli sauce?

[@twoknife]

I would totally just use a sous vide circulator instead and just sear it afterward. Much less hassle and probably the same result.

[@jameswhiteley6843]

Freeze the kebab meat and then cut strips from frozen and fry. Works a charm.

[@DennisLongstream]

01:08 No, usually they just buy it from the wholesaler :)

[@sjacko1066]

Awesome vid! But I always thought doner kebab was lamb?

[@Braaiman]

What about making it with lamb?

[@davidoldham1946]

The song goes Rolling Rolling Rolling Rawhide....LOL.

[@smug8567]

From the Donnor Party. No thanks I'm not a cannible

[@kajaf666]

You should try to dry age rib eye in bacon fat for 35 days

[@FRklussen]

Duim omhoog 👍 leuke video

[@arjankeijzer5033]

Looking goooooooood😍 do you know where the name KEBAB comes from?...... a lamb runs from the butcher and try to ascape. He crushes into a wall and the butcher heard...... KEBAB!!!! merry christmas @ll 🎅🔥🎅🔥 and a covid free new year to all my bbq friends and everyone else (other 3) who dont like bbq😉👊

[@guilhermanacas]

Ah yes, the Dutch National Dish.

[@hallobre]

More like German

[@jedidiahcrosswhite1729]

You guys look so cold, you’re making me cold, and I live in Scottsdale Arizona. Not to make you feel bad, but I have yet to use my heater this year. I was cold on Christmas Day grilling a ham, it got down to 68 degrees.

[@gunner4lyfe723]

I live in nevada it gets colder here. It gets down to 28.

[@MadmanStudio]

Would have put it in the sousvide to firm it up before putting it on the Rotisserie

[@wesselwinterman4076]

Ik kan niet zeggen dat het niet lekker was. Want het was echt lekker👌🏻👌🏻🤤🤤

[@i3oosted]

Thought this might have been a reference to the Donner Party...

[@paulpfeifer522]

LOL, I thought I was the only one. Half expected Anthony Hopkins to reprise his role of Hannibal Lecter as the "special host chef" for this episode.

[@HungryManKitchen]

It's really difficult to know the taste of real Turkish doner in Europe, because of the really bad versions of it sold in Europe. Although not close to the original recipe, I really liked your twist and "your way" of making it. No ground beef next time though :)

[@eldotjay]

Lamb always! And not minced lamb

[@HungryManKitchen]

@@eldotjay There is also lamb doner in Turkey, but for the traditional doner, only the fat from the lamb is used. It's usually made from the round beef slices and lamb fat stacked together.

[@eldotjay]

@@HungryManKitchen I see. When I was in Turkey all the doner I had was lamb. Slices of lamb and fat in the big skewer with the onion on the top. It was so marvellous. A few good restaurants in the uk that do authentic Turkish cuisines too.

[@HungryManKitchen]

@@eldotjay Lamb is always delicious, here in Europe I miss the doner in Turkey!

[@eldotjay]

@@HungryManKitchen just subscribed to your channel. Some good content

[@johnkelsey2482]

Morrison should do the burgers...

[@zainquadri1206]

A guy take to the stage and starts singing and when he finishes the crowd yells "encore, encore"... The guy encouraged obliges and sings again and when he finishes the crowd once again yells "encore, encore" and the guy obliges once again... After about the fourth or fifth time the guy finally spills it and says "I'm encouraged that you think so highly of my singing, I actually thought that I wasn't much of a singer but I'm back on popular demand and we'll make this the final encore"... An old corgi got up and said "Final encore my ass, you're not getting off off that stage until you master the song"... "Encore, encore"...

[@aureliohernandez7068]

You know I've seen over across the pond you guys use ground beef a kabob to me is a little chunk of meat a vegetable and like a onion slice

[@damitrius3813]

U should have had garlic maynoise sauce

[@kristianeikehaug9665]

Why not sous vide the kebab for it to form up?

[@Obsence818]

I WANT A MORRISON BURGER VIDEO!!!

[@LyricoCharmer]

So basically this is a meat loaf. Döner Kebab is made of layered meat slices with minced meat in between. In Germany it is: the higher the quality, the higher the amount of unminced meat. I don’t say it would not taste good, but yeah.. cut up meat loaf :/