- Does that look like a hamster?
Or like a gerbil?
It's look, there's the eye, there's the nose.
Oh my! (laughs)
There's the legs!
(upbeat music)
(soft popping)
Hello everyone,
I just wanted to wanted to wear my hat like this,
because I was walking the dogs earlier.
All right dogs? As I came in and I walked past the mirror,
I was like, my hat, I mean this is all,
it was just almost like that.
I just walked my dogs, (laughs) like a gnome.
What a look! (laughs)
Any how, you guys have been loving
the healthier spin, on the Zinger Burger
I did. The KFC Zinger, where we did it three different ways.
Actually, some of you actually loved
the mushroom backed concept.
So much so, that I thought we'll go,
we'll do another healthy fake-away for January.
So this is the classic Donar Kebab.
In fact, Kebabs, we kind of do have some history.
You might remember this video fairly recently,
where we did the actual Kebab machine thing,
which a lot of you got for Christmas.
Amazing.
That was superb.
But we're gonna kinda just do a more,
naughty home made basic one today.
So we're gonna do it healthier.
In a couple of different ways,
we're gonna do a low fat sauce,
we're gonna do out own home made Pita bread as well.
But the main thing with Kebab's,
I was actually kinda thinking like,
why the heck is a Kebab that unhealthy?
I mean it doesn't strike me as the most unhealthy thing.
But apparently, they are.
Last year, food scientists from Hampshire County Council,
found that Donar Kebabs were the fattiest take away.
I really didn't think that.
One contained a 140 grammes of fat.
Twice the maximum daily allowance for woman.
I'm wearing this t-shirt for a reason,
because in that sort of, pillar of meat,
could be any sort of, you don't really,
you know it's lamb in quotation marks,
but it could even be like, pug meat, no?
Sorry guys.
Like T-Rex meat, pointed the wrong way.
It could be anything in there.
Plus there's ll the fats,
and the grease that comes in there.
They ram the sauces, apparently sauce is one
of the worst things, with load of like naughty sugars,
and fats and salts and things like that.
So by making it from scratch,
we know exactly what we're putting intro it.
And we're gonna just do a nice sort of,
low fat, garlicky sauce.
In fact, let's do that now.
Now with this being my Kebab,
we're gonna kinda do it the way I wanna do it today.
But as we go through it,
there's a few hints and tips that I'll give you.
So we're gonna make the sauce first,
just because it takes about a second to do it,
and you can keep it cool in the fridge.
Okay, so from behind your ear,
I've just got myself three garlic cloves, and.
(high-pitched speech)
I love how this hoovers up all the bits of garlic.
I mean you don't have to use and Barry Lewis one,
but it's, if you want, that's cool.
These will be available online,
well it depends when you watch this.
Very, very soon, I'll post some more info shortly.
Everyone's asking about it, I'm like, just wait.
So, what we've got here, is some low fat yoghourt.
Okay, it's a little bit warm,
so I'm gonna stick this in the fridge at the same,
which will firm up, it's been sat outside
for about ten minutes.
Now I'm a big believer, when it comes to the sauce,
it's more like a kind o lubricant for the kebab.
So as long as we get the flavour in it,
and tweak it the way we want,
it's probably going to be fresher, and taste even better.
Now this is actually low fat yoghourt,
but if you want, you could be a bit cheeky
and add in a little bit of mayonnaise, low fat mayonnaise.
Or if you wanna get like a chilli vibe,
you could add some chilli flakes, and some sweet chilli sauce,
just to, just whatever you want,
I'm trying to keep it as fresh and low fat as I can.
Gonna zest in a little bit of lemon,
not too much, we don't want to overpower it,
but it's just gonna take the edge of the yoghourt,
and a freshness really, like no other,
I just love that thing with lemons.
Now, just a smidgen of lemon juice.
Now, you can tweak it of course.
Yeah, like about a teaspoon lik that, okay?
(soft grinding)
And of course, an unnecessary distant shot
of a pinch of salt, salt bae style.
(dramatic opera music) All right, so there we go,
we're just gonna mix all those together.
I love the colours of the contrast of the pepper,
popping with the lemon zest there as well.
And of course we're bringing the garlic up
to the surface like a submarine.
So this is a bit more manoeuvrable now,
but if we put it in the fridge,
which we of course have time to do,
it will stay fresh, it will firm up a teeny bit,
but actually, better taste it first.
Oo!
Needs more lemon.
(soft grinding)
Needed a bit more pepper, gotta get it right.
But this is what you can do, and if you don't like
the taste of yoghourt, a I say, you can put the mayo in there.
Oo I like that.
Oo, do I like that?
(loud slamming)
We'll jus bung this in the fridge,
and now we'll get out flatbreads going.
What you doing in my fridge?
Whoop, okay so rather than making a pitta bread,
I'll probably do that on a future video,
because they balloon up in the oven,
it's kind of cool and stuff,
one of my ovens is broken, otherwise
I'd be doing that at the same time,
we're instead gonna make some flatbreads,
which we'll fold over.
Now I was gonna do my two ingredient flatbread,
of Greek yoghourt and flour, which is really good,
and I might save that if we do a fake-away curry,
if you wanna see that do let me know.
But what I'll do instead is an actually
slightly more advanced, from the yeast,
and we can put more flavours in it,
and actually herbs as well, and spices, hm.
So we've got ourselves a big old mixing bowl,
it looks way to big at the moment,
but we're gonna pour in, this is some lukewarm water,
so not cold, not boiling hot, it's gonna help
activate the yeast, you know it's lukewarm
because you put your finger in it,
and you hear star wars noises.
(electronic zapping)
See?
(upbeat music) So what we'll do,
is add in some sugar.
Duh, duh, duh, duh, duh, doo doo.
More importantly, this is the fast action yeast,
you get them in sachets in the shops
about two teaspoons of this.
Now the lukewarm water will get this actually going,
we have to leave this, oh my gosh,
(loud inhale) it smells like beer already.
(groans)
You leave this, and it will start to foam and bubble
in around about five to 10 minutes, okay.
Uh, I've just left this for 10 minutes,
and I looked at it, and was like,
what the heck is going on there,
I'm not sure if you can see it,
there's like a mountain, but that is indeed
the foamy look that we're after,
a few air bubbles there of course,
but it just kind of created, look,
loads of mini air bubbles,
so the yeast is ready to do its thing.
In the background you can see,
I just chopped some parsley, we'll come on to that in a bit,
but you can loads of different herbs for this.
All right so I'm pushing in some yoghourt here,
this is Greek yoghourt, and I'm not,
I've never really worked out why we do
use Greek yoghourt for this flatbread as well,
it was a recipe I was sent, and I absolutely loved it,
but I do know that it's slightly thicker,
and creamier than other yoghourts,
and it's got more calcium in it,
so it tends to be quite popular.
And we also get some olive oil in, like so,
and some salt, which I'm not gonna do
an unnecessary salt bae from a distance,
we're just gonna go like this.
One of you guys actually told me,
I activated my yeast and put the salt in at the same time,
and apparently that kills the yeast,
so don't do that, I did that once in a video,
and the comment section was full of hate,
when normally of course the comment section's
full of flowers and kindness.
It's time to make this wetness a little bit dryer,
because that won't flatbread, will it?
I'm knocking the microphone, sorry,
if you heard weird noises then.
And we'll also dump in this parsley immediately.
And you can tell I filled up my peppercorn tube,
because I'm putting some pepper in there as well, love it!
So here we go, we mix this all through,
and there will be a time when we need
to knead this through, but at first
let the spoon do the hard work.
You can see now, how that yoghourt mixture
is kind of gone into there, have some extra flour to hand,
because you're gonna wanna dry this out a little bit
before you knead it, and on your chopping board too.
(laughs) I know we're making a kebab,
but it probably doesn't feel
like it right now, we are honestly.
Ah!
Right, getting a little bit of flour down then,
and then we'll just push this out onto it.
I can feel that's quite sticky as it is now,
and we really wanna kinda lose that stickiness.
It is very wet, we will need to add more flour.
That's the only thing when we do these
sort of yoghourt flatbread-y stuff.
(upbeat music)
Yeah I can see that sticking to my board,
that's how you know, I bloomin' hate it when it does that.
So really do flour it as much as you can.
(upbeat music)
Yeah that's starting to get a bit more like it now.
It does need a darn good flouring,
so make sure you get a bit more.
Just bring it in on itself.
And what you kind of want actually,
is when you touch it, to sort of spring back on itself,
which it's starting to do.
I think that's enough instructions.
I love how when you slice it in the middle,
look at all the speckled herbs on it!
I've sliced it into four big old pieces,
we can always slice it down smaller,
if you want smaller bits, or once we've let it
sort of rest for about 15 minutes.
So just into a rough ball, on a baking tray
lined with paper like this.
So we're actually gonna leave ours longer
than the 15 minutes anyway.
I've just put a clean kitchen towel over it,
I'm gonna put it to one side.
I've put it there, okay mate?
Did you just nod?
Amazing.
Okay, this is to anyone called Donna,
because Donna, we are about to make
the kebab meat now for you, I'm sure you get that pun a lot,
but this is some five percent fat lamb meat,
which is actually probably one of the lowest
you could probably get.
Generally, it's quite a fatty mince anyway,
so you get a super lean lamb mince,
if you wanna keep it nice and lamb-y,
I suppose you could do a beef,
'cause you can get some really good lean beef mince as well,
which would probably be a teeny bit healthier.
Last year I did a video where you actually
stick a bamboo skewer up and thread
chicken thighs on, and then carve it off,
you could do that too, but we're gonna go lamb,
and we're gonna spice it up.
It does look like a little bit like a brain right now,
but don't worry, no brain, no gain.
We're giving it a darn good scattering
of pepper.
Unnecessary far away salt bae.
(dramatic opera music)
Ah, you learnt that?
(clapping) So that's your basics
in there really.
Now I'm going to do fairly equal amounts,
just scattering on, of all these herbs and spices.
That's oregano, ground coriander, oh my gosh!
Cumin, love cumin, the smell, the waft of it, the tang.
Paprika, say no more! (loud sniffing)
Onion granules, garlic granules, and (laughs)
Mrs. Barry got some of these ingredients out for me earlier,
I can see how she's got the mild chilli powder out,
versus the hot chilli powder.
So, wedding ring off again.
Try and use one hand, and bring this together,
as one clumpy mix.
I've just realised this isn't gonna be
(laughs) a very big kebab, but I mean
it is just for me really.
What I'm gonna do is rather than sort of chilling it,
'cause you can wrap it, stick it on a skewer,
rotate it as we've seen before,
or do it like the chicken thing I did before,
then you carve it off on a something base,
like a potato or a lemon down there,
I'm just gonna be really lazy.
Why does that feel like a, does that look like a hamster?
Sorry.
This is great, with my clean hand,
take my strong hand sweet child,
I've managed to get my other little loaf tin out
of the, of the cupboard.
So my dirty hand there, just pushing that down.
This is cold anyway, I would say you'd normally chill it,
and that's what you do to really get it
to cling on to like a stick, primarily,
if you are gonna do the rotisserie thing,
but I'm gonna keep this in the fridge
just for a short period, whilst I get my oven warm.
Boom, and wash this.
All right, I just remembered I had this magnet
of the day in an other video, so I'm just
gonna tell you all the times.
So I'm pre-heating the oven to 180-C fan, yes I am,
which is 200-C non fan, gas mark six, 400-F.
And it can go right here next to my hilarious magnets.
Okay so my oven has just pre-heated,
and this is what we're gonna do, I
I've got a little rack in here,
so any fats and juices, it's kind of like,
we could grill it if we want actually,
but I'm gonna oven bake it, we'll still get,
with the oils in here, the crispiness
and brownness on there, that you'd get on a kebab,
but I'm hoping that some of the fats
will just fall through here.
And what we're gonna try and do,
is use this as a sort of sand castle, come on.
I hope you're gonna come out.
Don't be shy, there you go! (laughs)
Look at that!
That is meatloaf, bat out of hell isn't it.
But my aim is, (laughs) this will be like a terrine.
It might mishape a little bit,
but as it bakes, I want to try and carve it
length-ways like that, just to get
my doner meat out, all right?
Never done that before, it could fail.
I will make doner meat out of it somehow,
trust me, I've always sliced downwards,
but this is gonna go for about half an hour,
but we might do it a teeny bit longer,
depending on the colour.
So we'll go for 30 minutes initially,
remember it's quite a hot oven,
good luck in there my friends.
Whilst that's happening, our doughs just sat there,
the only other thing I'm gonna do is prep some veg,
which you don't really need to see,
so we'll just jump to that being cooked.
Smell of that lamb is sensational,
it's still got about eight minutes to go,
and it's getting a lovely colour on it,
and most importantly for me, the actual brick thing
hasn't fallen apart, so that did actually work.
Got all our salad bits there,
the onion, the lettuce, cucumber, tomatoes,
and of course we've got our sauce
that we've already made.
One of the flatbread dough balls,
what I've just done is rolled it out nice and thin,
and we're gonna actually fry it in a pan,
so I've got myself, of course, the pug pan,
just because it's got a nice wider base on it,
I wanna sort of really fill this up if I can.
So I'm gonna get the pan warm,
and you don't have to do this,
you can dry fry it, but this is some low fat spray oil,
and what we're gonna do is put it in oil side down.
Woo!
We'll make it fit, just push it down a bit,
tuck it down, that's all right.
I love the specks of herbs in it.
I spray oiled the top and brushed it again,
just before we tip but I don't know if you can see,
the bubbles starting to form there,
once you see those, that's when you know
it's almost time to flip it over,
that, and of course, having a little cheeky look
to see on the colour, oo nice!
Kitchen totally smells like a kebab house.
I wanna flip it like a pancake,
but it could still be delicate,
don't wanna destroy it,
so we will just flip it over manually.
So like a spatula underneath like that,
woo, turn it over, wo ho!
So when it's hot like that, and pretty much done,
which this one actually is,
I've got a glass here, and I'm just gonna
flip it on like that.
So you see, how it's got a little bit
of a bend in it already, so when it's cold
and you try and bend it, as we're doing it now
it's still warm, it's gonna try and be used to that,
that bend in it, but you can do that
if you microwave it as well, when you reheat it
you can shape it better then.
Once it goes cold, it kinda might snap.
(high-pitched beeping)
Oo!
That is looking good!
(high-pitched beeping)
Oh, wow!
Look!
(laughs) It's like a mini kebab.
(groans) (clanging)
Oh my gosh!
I love, how, there's so much oil in here,
underneath that tray where it's come off.
You could push it, you see how that's sort of charred there?
A little bit more om the top if we want.
We could push that as much as you like,
and once you slice it, which we'll do now,
you could keep doing that over and over,
and keep charring it like they do
on the spit with the thing.
Yeah, so with a cerated, sort of, bread knife,
(gasps) this is still hot, ha!
Oh, right handed slicing, yeah, ow, ow, ow.
Look, you can take off layers of your own kebab meat,
like that, you can still see how hot this is,
and keep going down.
Instead, because I probably should've used the kilo of lamb,
just to get a bit more, I'm gonna just do
chunky strips like this, because, let's be honest
it's all cooked through, it smells insane.
You can have the charred edges either side, and the bottom.
(jazzy music)
Oh, look, kebab meat!
This smells so good, if you're not making it
and eating it immediately, try and leave
the cooking of this to the very last minute,
'cause it can have a tendency to dry out,
if you wanna leave it for like 15, 20 minutes,
put some foil over it, because that'll help it
sort of relax a little bit too, but also keep it warm.
Okay folks, so rather than building it up for a change,
I thought I'd just bring it all in, my epic kebab!
Look at that lovely flatbread there.
I've put a skewer in it just to hold it in place,
'cause I might've made it too big.
If I just take this out, (laughs)
'cause I wanna get a bit more sauce in.
Oh my gosh, just like let it rain on there.
But we've got the red cabbage in there,
we've got the kebab meat, in fact
lettuce doner kebab, red cabbage, tomatoes,
cucumber, onion, more kebab meat,
and then under is another cheeky layer
of the sauce in there. (laughs)
Oh my gosh.
Then we bring it over like that,
I have put a skewer in there,
just to hold it down in place, just for a bit,
so I can like get my hands free!
Well that is a phenomenal size kebab,
but I suppose it's healthier, so you can eat it
and shall we do that?
This is absolutely gigantic!
Aw, I think I'm gonna half it.
Yeah, that's better but it's still,
look at the size of that! (laughs)
Mrs. Barry's lunch!
(groans)
The meat is tender, perfect, mm!
There is so many like layers, or levels,
is that what the cool kids say?
Yeah, levels man, there is so much going on man.
There is so much going on here,
the colours, the texture, the taste, the freshness.
The moisture of that meat, that's really
caught me by surprise, I really like that side to it.
The sauce, you don't even tell that it's low fat yoghourt,
it just kind of all blends in,
the lemon zing just kind of takes the edge off it.
Tasting it on it's own separately,
you'd be like, it needs mayo,
if you have to do that, do that,
but when it's all combined together like that,
the freshness of the vegetables,
the meat as well, and the fresh kebab, ugh!
Sorry, I'm a bit excited.
(groans)
Yeah, it's the freshness of the flatbread as well,
it just does it, just ugh, wow!
Just simply stonking.
If you haven't seen the healthier KFC's Zinger Burger yet,
do check that video out, and if you've got
any other ideas, do let me know below,
I am gonna try and squeeze in another
healthy fake-away video, for January,
but it's a little bit cliche isn't it,
the whole thing with January,
of like, oh yeah we must all be fit in January,
and then we've done it, so the rest of the year
like yeah I'm all right now.
I might carry it on, if you guys
wanna see that from time to time.
Don't forget to subscribe for at least two videos per week.
Follow me on social media for all
behind the scenes updates, and all bits and bobs,
and maybe consider becoming a patron.
See you again next time, bye!
♪ Check your level player ♪
♪ No matter what your style ♪
♪ The kitchen's for me ♪
♪ Sideburns, moustache, goatee, maybe all three ♪