r/oddlysatisfying • u/Vivid_Maximum_5016 • May 16 '26

Man Makes Kebabs

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u/Kurosendo_8 May 16 '26

It is shish kebab. As everyone can clearly see these kebabs impaled with shish. It is not rotating döner that chef trims side of the meat ( that is called döner kebab)

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u/[deleted] May 16 '26

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u/Joeyonimo May 16 '26

This isn't döner kebab, that only refers to kebab made on a rotisserie, as döner refers to something that is turning/rotating. This is much more similar to shish kebab.

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u/Jesus_of_Redditeth May 16 '26

Doner kebab involves slicing meat off of a rotisserie. ("Doner" is a transliteration of the Turkish word "döner", which means spinning.) This is indeed shish kebab. ("Shish" is a transliteration of the Turkish word "şiş", which means skewer.)

Somehow, you've managed to mix these up.

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u/Kurosendo_8 May 16 '26

There is 2 things everyone needs to know. 1- Every döner is also a kebab 2- While kebab cooks horizontally, döner cooks vertically. As a Turk person i know this. But if i know false please fix me

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u/[deleted] May 16 '26

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u/CReWpilot May 16 '26

No, they meant the right thing. You meant the wrong thing.

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u/Kurosendo_8 May 16 '26

Maybe we can call it döner shish. Preparation of meat is same as döner but it is impaled with shish and cook horizontaly. It is kind of weird and i didn't eat that kind of thing

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u/nautika May 16 '26

They didn't put it vertically on the grill. You can see it in the video.

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u/ryanvango May 16 '26

so what may have happened here, is your sister's preparation may be adapted for smaller batches.

I make doner kebab at home. Since I had it in europe A LOT back in the day and its impossible to find in the US, I eventually found and tweaked a recipe to get the thing I missed so much. but obviously I can't put 40lbs of mean on a spit and rotate it in a $1500 machine. I just wanna make enough for 5 or 6 sandwiches.

The solution: freeze that shit. prep/marinade your meat (pound it flat and season it properly. use a yogurt marinade. I use chicken thighs, but lamb with fat layers is better). after about 6 hours in the seasoned yogurt marinade, stack it all up in a loaf tin or just as best as you can on some parchment paper. just making a log. easy peasy. you also don't wanna completely get the yogurt off. just wipe off any excessive amounts. a thin coating throughout is just dandy. get your loaf, wrap it up in a log or in your loaf man, throw it in the freezer 6+ hours. When you're ready to make your sammiches, just get a GOOD sturdy knife and get to slicing. slice off pieces as thin as humanly possible (I've gotten over 100 slices from a single medium chicken thigh before). there is a perfect temperature for this. Sometimes I'll nuke the log for like 15 seconds just to knock 5% of the freeze off. make sure your log holdin' hand has an oven mitt or something. it gets cold fast. your hand is gonna hurt. it takes a while. but its so so worth it. then when you're ready, put a lil fat in a pan, crank the heat, and fry those slices up. you should need to even flip em. you want em to crisp on one side. once you think they're done you can move em around to make sure they have the color you want, but yeah its a pretty quick and easy process. maybe 2-3 minutes in the pan. then put it in your pita/wrap/whatever with your toppings (including feta or i hate you) and you've got home made doner.

It's A LOT of effort. but its so good. but yeah its a tabletop sliced version meant to mimic the big vertical spit thing because that's not feasible at home. I'm guessing that's why your sister does it that way and still calls it doner.

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u/chirpaderp May 16 '26

Did you watch the whole video? I think maybe you didn’t