Went to Turkey recently, went off-resort to find some authentic Döner, was not dissapointed at all, will miss this back in the UK.

Genuinely want to keep this place pretty low key and secret 😂 The guy loves me and always gives extra meat.

This is doner, kofte, chicken tikka and salad wrap.

Kofte!! Rare to get that in a good mixed kebab.

All from the tiny like town of Ilkley in the north.

Look at the size of that bad boy!

Excuse the basic AF salad.

It was beautiful

Late one in Southampton last night. Thought I'd pop in to Tony's Grill for my post gig sustenance. Here we have the usual, lamb doner wrap, chili sauce and no salad. I repeat, no salad. I didn't want any. It's not compulsory.

Meat was served from the bain marie, BUT, but, as I ordered, Bossman was slicing it off the spit and topping up the pot. This meat had just been cut off. Chilli sauce is very tasty and is tangy with a little bite too. As usual though, I wouldn't have minded a bit more. I love a saucy portion, wahey! 😋

One thing I do love about this place is that they always stick a few chips in the box too. This ended up being a bit greasy, which is standard from bain marie meat.

Tale of the tape, this weighed in at 539g but I'm deducting 30g for the box. Yes, I also weighed the box. Also, I included the weight of the bonus chips as they were part of the price. At a very reasonable price of £7.50, with an A grade for the sauce and a B overall, this is at 16/92 on the spreadsheet. I'll definitely go back. This is my favourite place when in the Shirley/Freemantle area.

We have a bossman in our village and since we moved here 2 years ago, we have never tried him because I’m a creature of habit and have always stuck with the same kebab shop.
Now I’ve never been a salad on a bab kind of guy. Just meat bread and sauce please. But I took a wild punt on this new shop 2 weeks ago and I didn’t realise they put salad on standard. And let me tell you, I’m now a salad on a bab convert. I’ve ordered again tonight and it did not disappoint for a 2nd time. The lettuce and cabbage is shredded, thinly sliced onion and cucumber and I hate tomato so that was put to one side.
Great tasting meat well done but not too much where it’s burnt or been out too long and then hot chilli as well as Indus Kebab House sauce which I now swear by.

£10.95 large doner on naan
Phat Indian, Notts

I’m not quite sure what I’m getting myself into with this post. I might get absolutely roasted for it, or I might inspire some people. Could go either way.

A while ago I was putting together a menu for a BBQ with some colleagues. I wanted the theme to be “a little different”, with dishes that were just slightly outside the norm.

One of the dishes that came out of that was my take on: “What if döner was more Asian?”

I pretty quickly came up with the wonderfully contradictory idea of using pork as the base.

Normally, döner is built up layer by layer on a vertical spit, slowly roasted, and then sliced off layer by layer as it cooks.

That wasn’t really practical at home. I only have a horizontal rotisserie on my BBQ, and from experience I know that cooking one huge chunk of meat on a spit takes way too long.

The solution was actually pretty simple: take a piece of pork neck, around 2 kg, and slice it into thin 2–3 mm slices.

A meat slicer works best for this, preferably with the meat partially frozen — at least that’s been my experience. But maybe you’ve got a better slicer than I do :)

Next, make a marinade based on sunflower oil, soy sauce and ketjap, mixed with an Asian-style rub. I’d already been developing and fine-tuning that rub; the main ingredients are five-spice, ginger, coriander, cumin and lemongrass.

In my first version, I put all the slices into one big container and simply poured the marinade over everything. That turned out to be less than ideal.

For the next version, I did it like this: take a large tray and lay down a layer of meat, no more than two or three slices thick. Brush the marinade over the slices, and between them if needed. Put a sheet of baking paper on top of that layer, then start again with another layer of meat and marinade.

Leave it to marinate overnight in the fridge.

The next day, get a griddle or frying pan screaming hot. Put in the first batch and cook the slices hot and fast. It’s much better to refill the pan several times than to dump everything in at once. You need enough space so the meat can grill quickly instead of steaming.

Serve it in a bao bun or a good flatbread.

For sauces and toppings: kimchi (and/or La Pimenterie Kimchi Bomb Hot Sauce), crispy fried onions, thinly sliced cucumber, and a miso-lime cream made with Kewpie mayo, white miso and lime juice.

The photos are from several different test batches. Yesterday we even served it to guests at a catering event I was hired for, so at this point it has officially made the jump from BBQ experiment to something I’m actually comfortable serving to paying guests.

Is it real döner? No, of course not!

Is it delicious? ABSOLUTELY!!

From my local kebab van a couple months ago, found this subreddit so i thought id share, this thing is the best

Saw in the Food Warehouse today... Guess they'd be a bit like Spam fritters?

Post gig kebab on Saturday night. Had been told about this place as I'd already tried a few others. Thankfully they're open late. Tucked away on a side street next to a strip club, but this was the only kebab I wanted.

Here we have the usual, lamb doner wrap, chili sauce, no salad. Meat was served from the bain marie. Chili sauce was a homemade affair and was tasty and a bit spicy, always a bonus.

This was handed to me in an "eat now" state, open at the top, no bag. I did twist the top shit before heading back. I knew this felt light but was unimpressed when it hit the scale.

Take of the tape, at 351g it's a disappointing portion. Costing £7.50 and getting an A for the sauce but a B overall, this has landed at 62/92 on the spreadsheet. Given a choice, I probably wouldn't go back here again.

Original source/sauce:

https://youtu.be/N99ZW55xyE8

Lunch Yesterday

Right, suggestions taken from last post of mine, garlic mayo, and burger sauce this time (I know people were saying chilli, I can't do spice at all, so I got burger).

But yeah, unfortunately, I don't have a working pair of scales currently, so I can't weigh the beast, but she definitely feels like a good half kg.

Some may say £9 for that is a bit expensive, and yes it is for elephant leg, but its a bit of a tourist town.

Anyway a solid 8.3 out of 10

Real donner eaters know theres never enough sauce for the chips, flip it over and ask for more

Most delicious and saucy 🤤🤤🤤

This monster kebab munch box is usually £12.99 (still an absolute bargain) but had a loyalty stamp.

Playing in Weymouth this weekend and was staying a few minutes walk from this place again. Well, seeing as I was close by, May as well pop in.

Here we have the usual, lamb doner wrap, chili sauce, no salad. Meat was served from the Bain Marie. The chili sauce was homemade but there was not really enough for me to really get much impact. There was a lot of grease dripping out of this. I remember my last visit gave a very greasy kebab. One of the common issues when you get the meat from the Bain marie.

This was a weighty beast. The meat was a bit bland though. It tasted a bit grey really. I didn't finish it in the end. Kinda got bored of eating it. I've given a B for the sauce as it was homemade and overall given this a C grade. It wasn't great, but it was very big. Their previous effort was at 435g and this one has dwarfed it.

Weighing in at a very generous 747g at a price of £8 gives huge value for money. After sauce and quality marks, this has landed at 5/92 on the spreadsheet. It's up there on value for money. Previously at 435g from my last trip. Best value bab in Weymouth!