This delicious crispy meat is then piled into pita breads and topped with salad vegetables and tzatzuki, an easy to prepare yoghurt, garlic and cucumber sauce. Which cuts of meat are best for Greek gyros? The minced meat you use is up to you but it should be at least 15% if not 20% fat. This seems to be a large recipe… Why is that? 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. 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.

Doner kebab with all the fixings. It doesn’t get much better! The philosophy behind cooking authentic doner kebabs.

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.

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. 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. Yes. You will be much happier with your Greek gyros, however if you make your own pitas. Shop bough pitas are a bit boring but the amazing fluffy pitas you can make at home are just like you find at the best Greek restaurants. How do you substitute other meats for the Greek gyro meat? Cooking outdoors with wood or charcoal can be a lot of fun and personally I think the food tastes better as well. That’s right… curries, tandoori recipes and even fried and steamed foods taste better when cooked over a live fire, just as they are all over the Indian subcontinent and at restaurants and food stalls here in the West” - Dan Toombs If you’d like to make this curry into a feast, you’ve come to the right place. You could just go for a side of Basmati rice or mushroom fried rice.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. This is then shaved off and the next layer begins to cook and char. How does this method for doner kebabs differ? Taking inspiration from the street cooking styles of the Indian subcontinent and beyond, Dan Toombs – AKA The Curry Guy – adds flavour and spice to some classic barbecue dishes

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. Marinating meats has two advantages. The first is flavour and the marinade also helps tenderise the meat. 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? When ready to cook, heat your barbecue or oven to 180c/356f. If cooking on a barbecue, set up your barbecue for indirect heat cooking. Skewer the pork on an upright skewer and cover with foil. Place the meat in your oven or barbecue and cook for 3 hours. Karahi cooking is different to other methods of cooking a curry. The idea is to cook in plenty of hot oil over a high heat. As you do this, it breaks down the sauce ingredients until they emulsify into that characteristic smooth sauce that every loves in a karahi curry.

Can I see the book before I purchase it?

You will find all of the most popular tandoori recipes as well as some that might be new to you. Getting these Indian Barbecue recipes and other Asian recipes right. In this recipe, you use pork shoulder that is thinly sliced and then pounded to flatten and tenderise. The pork is then skewered onto an upright spit and slowly cooked for 3 hours. Then you raise the heat to crisp it all up and sliced off as it becomes crispy. Put the blended onions in a cheese cloth or similar and twist into a ball as tight as you can to extract the onion juice into a bowl. Only the onion juice is used in this recipe but the chopped dry onions can be use in the my seekh kebab recipes so no need for wastage! 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. After two hours, the meat loaves will be cooked and there will be a lot of meat juices in the pans. Retain the meat juices for later and place the cooked meat loaves in the fridge to cool and harden. You could speed this process up by placing in the freezer.