The Takeaway Secret Recipes - The Takeaway Secret: Donner Kebab Recipe


By Kiout - March 23, 2019

The Takeaway Secret Recipes  - The Takeaway Secret: Donner Kebab Recipe



The Takeaway Secret is a paperback book that took the UK by storm in the lead up to Christmas 2010 when it became number three Bestselling Books on Amazon briefly - and the only reason it didn't rise higher is they ran out!
The Takeaway Secret Recipes  - The Takeaway Secret: Donner Kebab Recipe
The Takeaway Secret Recipes

The Takeaway Secret shows how to cook your favorite fast food at home.

In the UK, the takeaway culture is strong, but the prices are high - and this brilliant book has been written by Kenny McGovern, a recluse who spent 5 years refining recipes to taste just like takeaways, so he could enjoy a chip shop kebab or takeaway at home whenever he wanted. He then decided to publish and share this amazing collection and it's like no cookery book you've read before because the food really DOES taste like takeaway food.

The Takeaway Secret Donner Kebab Recipe Ingredients

Below is the Kenny McGovern Doner Kebab Recipe:


1 teaspoon of plain flour (all-purpose if you're in the US)
1 teaspoon of dried oregano
½ teaspoon of dried Italian herbs
½ teaspoon of garlic powder
½ teaspoon of onion powder
¼ teaspoon of cayenne pepper
1 teaspoon of salt
½ teaspoon black pepper
500grams/1.1 lbs of lamb mince, as fatty or as lean as you like (but fatty works best) - in the US this is called "ground meat", it's just meat that's pushed through a machine to grind it up, or mince it up.



Top Tip: Once you've made this kebab once, from the recipe in Takeaway Secret - how to cook your favorite fast food at home, you won't be able to get enough of it, so next time, why not measure out the ingredients (except the mince) and box or bag them up so that next time you just need to add your pre-mix to the mince! What I do is line up a bunch of paper cake cases and go along adding each of the ingredients, then pour each one into a small resealable bag! Easy.



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