Greetings Gastronauts, this is Keef Cooks, I'm Keef and today I'm going
to do a much loved classic bit of street food.
I'm going to make lamb döner kebab and my own pitta bread.
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If you've been watching my videos the last month or so - and if not,
why not? - you'll know that I got a new toy which is this airfryer oven.
Links below if you want to buy one. It's fantastic. Sponsored.
And one feature of it that I've not really used is the rotisserie.
So your traditional takeaway döner kebab - well it's done vertically on a vertical rotisserie.
This one's horizontal but I don't think that'll make too much difference.
So I'm going to use that to finish it off. I'm also making pitta bread because the pitta
bread that you can buy in supermarkets in the UK is pitt-a-full. Arf arf.
And mine is much more fantastic so that's why I'm doing that.
All right, anyway, enough wittering. If you enjoy this video, give it a like, share, subscribe
go on, go on, do it now. Have you done it? Okay let's get on with
it – lamb döner kebab and pitta bread. Okay I'm going to make the dough for the
pitta bread first because that takes quite a while to rise and everything.
So I've got 375 grams of strong white bread flour, I've got 250 ml of lukewarm water.
I've got a teaspoon of active dried yeast, a teaspoon of salt, and a teaspoon of sugar.
And a tablespoon of oil. This is extra virgin rapeseed oil. Mixy mixy.
Just pop this on the mixer and whizz it for a few minutes till it's all combined.
And then I'll change over to the dough hook and let that knead for five to ten minutes.
Obviously you can do this by hand - it'll make your super fit - I highly recommend doing that
but I'm not.
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All right, there's our lump of dough. So I'm going to put that in a bowl, I'm going to cover it with
plastic film and pop that in a warm place to double in volume,
which will take one or two hours. Ingredients for the döner kebab.
I have about a kilo of lamb - half of it is minced already, the other half is some
lamb leg steaks that I got cheap. The meat wants to be as fatty as
you can manage - about 20% fat - and that is. A half teaspoon each of ground coriander,
thyme, oregano,and basil. Probably a teaspoon each of the salt,
ground black pepper, smoked paprika and MSG - monosodium glutamate.
So I need to chop up the onion and the leg steaks. And then we'll mince it all together.
Give it a good old shake. Okay, I'm just going to mince my garlic cloves
to make sure they're nice and fine - we don't get big chunks of garlic in our döner.
Top, tail, peel the onion
and then dice it. Doesn't need to be too fine, this is going to go in a machine.
I'm chopping my lamb steaks into, y’know, fairly big chunks that will go through the mincer.
It's almost a shame to mince this because it's really quite good quality, I think.
Anyway, that's what I've got. Okay, let's get mincing.
So just put bits of stuff in -
seasoning or flavouring and cover your ears...
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I'm going to put that all through again to get a more smooth mix.
All right, I'm going to make a sausage so
I'll just get all the meaty stuff. So just kind of roll it into a
sausage and, well, so I'm doing it on a rotisserie so this is the shaft that has to fit on.
Shape it around that - I've got no idea if this will work by the
way. I am winging it - for a change. And if you haven't got a rotisserie
you can just make a sausage, wrap it in foil and bake it in the oven.
So what I'm going to do is cook it initially wrapped in foil, and then unwrap it and finish
it off for the last 10 minutes. Because I don't know if all the
juices will drip out - I don't want that to happen - I want the juices.
And I don't know if all the meat will fall off - I definitely
don't want that because I want the meat! I'm going to whack this in the fridge for about
- for at least half an hour to kind of chill, rest, recover, recuperate - stuff like that.
Now the dough has risen. Look at that - spectacular. It needs to flatten it and chop it up.
So a bit of flour on your worktop. This is actually enough to make six or eight chunks of
pitta bread so I'm going to just cut it in half. I'll use half it now and I'll keep the other half
for a later date - you can freeze it as well. Okay this is half of the dough and
I'm just going to weigh that. That's 300 grams. And then divide it into four,
that's 75 each, innit.
Form them into balls. Okay and we'll just roll them out into fairly thin discs.
Try to get a nice circle or oval if you can.
Don't worry too much if you can't - I can't. And then we'll pop those onto a baking sheet lined
with greaseproof paper and sprinkled with polenta. And we'll cover that with the tea towel
and leave it in your warm place for about 30 minutes just to prove a little bit more.
Okay, time to do some cooking, so I've got the airfryer oven heating to 200 degrees Celsius.
If you're using a regular oven that will be the same for a fan oven or 220
for a conventional one and gas I don't know. This goes in for half an hour - 30 minutes.
Right here's my kebab roll - I'll just test its temperature. Oh wow, 87, 88. That is, well,
probably too much cooked but anyway. So now I'm going to unwrap it.
There's our big meaty sausage the only thing is it spins on the shaft so I'm
going to have to put these forks on to secure it. Actually I think that just that one will do it
because I'm struggling to get that one on. Right now okay
yeah so next challenge is to plug it into the thingy in the wotsit. You know what I mean.
Right I think I'll give that about 10 minutes and I put the gold roasting
tin in there to catch any drips so we don't go onto the element?
Okay now I'm going to cook my pitta breads - they've had almost an hour.
They've not risen a lot but, well you don't really want them to.
So I'm doing them on the cast iron griddle plate - no oil, just medium heat.
Put one on, cook it for one minute on one side and turn it over and give it two or
three more minutes and it should puff up into something a bit like a football.
Fingers crossed. Right I reckon that'll be done so let's oh take it out and chop it to bits.
Looks alright to me.
Okey dokey, I have here some pitta bread that I've split open
I know it didn't do what I wanted it to do. It didn't, y’know, turn into little footballs.
But we did manage to get a pocket inside so that's good.
Assembly time - just stuff some meat in there. Some tomato
Some red onion - pretty much whatever else you want.
And it usually has something saucy like yogurt or labneh or garlic sauce,
maybe mayonnaise. There you have it - wonderful döner kebab
with homemade pitta bread. Okay, taste test time with me.
Oh yeah...
Not a lot to say really - it's just fantastic. The meat is tasty and juicy and spicy.
And the pitta bread is lovely and soft and chewy. Wow and everything together is just amazing.
So thanks for watching and see you next time.
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