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When your barbecue is good and hot you’re ready to cook. If you have a thermometer, aim for 190–200C/375–400F. Nowadays, it’s easy to forget that in the not-so-distant past, all cooking was done either over fire outdoors or with a wood- fuelled oven indoors. I mention this because everything you can cook inside in a modern kitchen can be cooked outside, too. 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?
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. Since then, I have grown selection to include not only Indian barbecue recipes but BBQ recipes from around Asia. 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. 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. After 3 hours, your pork will be deliciously tender. Remove the foil and let it keep cooking to char the exterior.
Slice the pork shoulder thinly across the grain into thin, 2.5cm (1 inch) steaks. Place a steak on a piece of clingfilm and top it with another piece. Then pound it with a meat mallet to tenderise and make into thinner steaks. They should be about 50% larger from the pounding. Repeat with the remaining pork. Greek gyros are made like this with meat that is pounded thin. Souvlaki often has a similar marinade but with chunks of meat being cooked on skewers. 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. 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.
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. 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!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. When you are happy with how they look, turn the karahi over toward the flames and grill the tops of the naan over the fire.
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. 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.Doner kebab with all the fixings. It doesn’t get much better! The philosophy behind cooking authentic doner kebabs. 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 have spent so much time perfecting these Indian BBQ recipes and am now on a quest to bring so much more to the selection.
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. 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 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. 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?This is then shaved off and the next layer begins to cook and char. How does this method for doner kebabs differ? 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… Add the ground spices and garlic and ginger paste to the pan. Then stir in 250ml (1 cup) water and bring to a
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