Cookbook talk:Döner Kebab

This article had to be written by an American!

I don't know what it's a recipe for, but it sure isn't doner kebab.

Ground beef? No, lamb.

Chicken salt? I didn't know chickens produced salt.

Slow cooked? No, fast rotary grilling is the key, with meat being sliced off as it reaches perfection.

But apart from that, the recipe is authentic! :D

Add:

This is the döner I ate in england. No way german style. It sounds as if it was all ground meat. Its only a 10 to 20 % ground meat. There is a complete definition around, but it definatly isnt the one here. This döner is not the real stuff :) Ground meat döner sucks. Please verify this information.

donner meat
I tried the recipe but made a few ammendments and it came out well. Quite authentic. Not all of us can aford a rotisserie so the foil method worked well as it kept the shape and allowed me to shave the meat off to mimic chip shop style donner meat.I changed the recipe by frying an onion, garlic and 2 fresh tomatoes then blitzing it all together with a level tea spoon of chilli powder then added it to the mixing bowl with the rest of the ingredients. The result was great.

Angry Chef
Removed this from the main page, but might we worth reading/responding to: "P;S from an angry and unpleased person " this recipe is an fake i tried my self but i end up like mess look more like boiled dogfood" so do not trust this recipe unless you want to waste money whoever who wrote this recipe I want my 4hours and my 40USD back. Hateful regards an Angry chef"

Chicken Salt / Farce-like?
Chicken salt seems to be a region-specific name (Australia and New Zealand) for seasoned salt, nothing more. I guess just use whatever brand you like best was the author's intention. As for "farce-like," farce is an obsolete (in English, anyway) word for stuffing, which is the only thing that remotely makes sense in the author's usage. But it still isn't a very helpful instruction. --199.116.168.57 (discuss) 01:38, 12 March 2016 (UTC)

Redundancy
It seems redundant to have separate ingredient lists for 4, 2, and 1-pound portions. The ingredients should scale proportionally no matter what. Thoughts on removing the extra? -- Nostriker (discuss • contribs) 01:03, 1 March 2022 (UTC)