Curry Guy BBQ : 100 Classic Dishes to Cook over Fire or on Your Barbecue

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After 3 hours, your pork will be deliciously tender. Remove the foil and let it keep cooking to char the exterior. I have used pork tenderloin in this earlier pork tenderloin for pork gyros recipe which worked given that I was cooking on small skewers but you really do need the fattier cuts to bring out the traditional flavour of a gyro. How do you prepare the meat for Greek gyros? That said, I teach this same recipe in my cooking classes where a long marination time just isn’t possible. There’s nothing like firing up the tandoor oven and cooking the tikka until they’re just cooked through and lightly charred on the outside.

I guess there’s nothing wrong with that as long as you know and are happy with what is in your kebab. I use beef in my doner kebabs This frozen skewered meat is then placed on the rotisserie where it next to high heat. As it does, the outer layer defrosts and then cooks to perfection. Place all the ingredients for the meat, including the onion juice in a food processor and blend into a fine paste. It is important that the meat be super fine so you will need to do this in batches. Be sure to follow the instructions exactly. It is important to cook this curry over a high and often low heat for best results.I promise you that even if you only have a half hour to marinate your meat, you will still love it. This marinade works so well and tastes amazing.

There is a problem with thigh however. Many people falsely believe that it is undercooked. The meat is naturally red and juicy. Next, whisk together all of the marinade ingredients, adding just enough water to make a smooth paste – about 3 tablespoons. I use a little red food colouring, too, but it adds no flavour so it is optional. The great thing about cooking karahi style is that just like most curries, the flavours develop and the curry becomes even better. Doner kebab with all the fixings. It doesn’t get much better! The philosophy behind cooking authentic doner kebabs.Place the mayonnaise and yoghurt in a mixing bowl and whisk until smooth. Add the remaining ingredients and add salt to taste. Keep in an air-tight jar or squeeze bottle in the fridge until required. I promise you won’t notice the difference and BONUS… you know exactly which meat is going into your Doner kebabs. A few recent study demonstrated that we weren’t always eating what we thought we were. Put all of the bhuna spice blend spices in a frying pan and roast them over a medium high heat until warm to the touch and fragrant but not yet smoking. This should take about 3 minutes. If your spices begin to smoke, get them off the heat. Pour onto a plate to cool some and then grind to a fine powder using a spice grinder or pestle and mortar. Set aside. Yes, but it will not be quite the same. You will need to add about 125ml (1/2 cup) of water to help make the sauce.

Place all of the ingredient up to and including the lemon juice/vinegar in a blender and blend until smooth. Taste it and add salt to taste. Store in the fridge in an air-tight jar or squeeze bottle until needed. If you like these Doner kebabs, you might like to try some of these recipes too… Sift the flour, salt and baking powder into a large bowl. Heat the milk in the microwave or on the hob until hand-hot.Heat the oil over a high heat. When bubbling hot, add the chillies and fry them for a few minutes or until blistered and darkened in places. Add the garlic fry until the garlic is beginning to turn golden brown. Transfer the chillies and garlic using a slotted spoon to the plate and set aside. Now whisk all of the marinade ingredients together except for the lemon juice. If you are marinating the meat for longer than 4 hours, you do not want to add the lemon juice until about 2 hours before cooking. Marinate the meat for up to 24 hours. If you're in a rush, you could add the lemon juice and go straight to cooking but for best results, let the meat marinate for longer.

Pork gyros are the most popular of these Greek style wraps. You could cheat and just fry the meat but the meat filling does benefit by cooking it in a more traditional way on the barbecue. Add some of the meat juices and fat from when you cooked the meat loaves to juice it up a bit. What about the sauces? If you’d like to make naans, why not try one of these? Instant naans, Peshwari naans, stove top naans, keema naans, garlic naans, tandoor naans(if you have a tandoor oven), or if you’re cooking outdoors, karahi naans. Oh, and really easy but just as delicious are homemade chapatis. Form this mixture into two meat loaves and place each in oven proof roasting pans and cover loosely with foil.Build a fire on the ground or in a barbecue. When flaming hot, place the karahi over it. As it heats up, the naan will begin to bubble up. When cooked through, transfer to a serving plate and cover with foil to sit for about 10 minutes before serving. Use all the oil called for. You can always skim it off at the end of cooking. The oil helps break down the sauce ingredients. To finish, place a pan over high heat and pour 3 tbsp rapeseed (canola) oil or leftover beef fat from the meat loaves in the pan and cook the meat slices in batches until crispy.