*Originally posted by Femme Fatale: *
Fraudiya Eye balls??? :barf: What on earth could make you do that??? Am about to throw up at the mere thought of eye balls in someones mouth.
It was a stupid dare at an arab dinner thingie.
Good for you Mehnaz! That's the spirit! :)
I got a recipe from a Turkish page on the web. I copied onto a word doc and found a nice picture to make it look good as well. Unfortunately it tasted bland so I deleted the file. I forgot what went in it now, but the meat was soaked in oil and spices i think.
Well fat isn't as bad as you made it sound Xtreme! I have heard of people eating fried or roasted or cooked...whatevered fat on its own : puke: And then lots of places sell chapli kebab fried in fat too. Pretty gross but people eat it!
LOL - Oh i remember this one 
Someone sent me a .doc file and blocked my whole inbox 
Chapli kebab isn't in the same league as doners Femme. I've had those and they don't taste all that different to seekh kebabs. I'll do some research and see if I can pin down the gross-element in the doner recipe. There has to be something pretty dodgy in there because none of the people who work in those places eat it.
Sehar, have you still got it? I sent it to hayaa as well but she deleted it without even looking at it.
Well that's what I've heard from 2nd hand rumours anyhow Femme. But like I said; what you don't know can't kill you so I never ask and just scoff em. They taste great!
Hmm
this is what I found:
Doner Kebab
Ingredients
Remove any bits of skin and bone from the meat.
Cut into serving-size pieces.
Pound with a meat tenderizer or the edge of a heavy saucepan until 1/8 cm thick. Trim.
Prepare a marinade of onion juice, olive-oil, salt and pepper, and soak meat in the marinade.
Mix the ground Lamb fat with the egg and spread the lamb fat/egg mixture over each piece of meat.
Thread pieces of meat on a long skewer, starting with the larger pieces.
Trim the chunks of meat on the skewer and add trimmings to the end of skewer.
Broil the meat in a "Doner Kebab" broiler, made specially for the purpose, or use an alternative suitable container.
Ingredients: Serves up to 5/6 People
1.5 kg leg of lamb
50 gms black pepper
2 kgs lamb fat, ground
1 egg
50 gms salt
1 litre onion juice
250ml olive oil
Hmmmm.... sounds yummy ... except the fat. My gosh, that's a lot of lamb fat they use. No wonder I put on weight eating these.
Xtremo - Yes I did download it but deleted it a few months later 
cuz i knew i wasn’t gonna make it. :-/
It's ok I've found it, it's still on my hard drive. Here it is:
Iskender Kebab
ingredients
To make your own Doner kebabs you will need:
1 kg fillet of lamb
4 large onions
1 teaspoon salt
1 teaspoon pepper
olive oil
400g Doner kebab slices (home made as per above, or ready-made from Doner shops)
2 round pita breads
2 tablespoons tomato puree
2 large tomatoes
500g plain natural yoghurt
4 large cloves of garlic
50g butter
salt to taste
pinch of cayenne pepper
4 large chilli peppers
[thumb=E]Doner1131_2584827.JPG[/thumb]
method
Homemade Doner kebab:
First make the marinade to marinate the meat. Liquidise and sieve the onions, discard the onion pulp.
Mix salt, pepper, olive oil, and onion juice all together in a bowl then add diced or cubed lamb pieces to the marinade and keep refrigerated over night or for 24 hours.
Thread lamb pieces onto a skewer and cook on grill, basting with more marinade until brown and tender all over, should take 10-15 mins to cook.
While the kebab is cooking you can prepare the Iskender plate.
Iskender plate:
Warm pide on the grill on both sides and keep warm.
When everything is ready then slice the pide into 3cm squares, divide into 4 portions and place as a layer on each plate.
Crush garlic with the salt and add into yoghurt, mix well, add extra salt to taste. Spoon onto the pide squares just before adding hot doner kebabs.
Cut tomatoes in half and grill slowly until hot, don't overcook, as they will become too soft and soggy. Repeat with the chilli peppers.
Mix tomato puree with olive oil and pepper and heat in a small saucepan, add salt to taste, and drizzle over kebabs as it is the meat sauce.
Garnish with the grilled tomatoes and chilli peppers, and sprigs of fresh dark green parsely or mint.
It sounds great but I should warn you it tastes very mediocre. It looks good as well but that's because the picture has nothing to do with the recipe, I found that doing an image search. I just put it on the doc to make it look good lol.
It does sound good X. At least the recipe you have doesn't use lamb fat in it. They don't sell doner kebabs here unless you go to Arab restaurants.
Well yes but i get the feeling that the 2kg of lamb fat in your recipe would probably transform mine into a world beater. Can you imagine going to a butcher and asking for 2kg of lamb fat? You'd never live it down.
Iskender Kebab dish is actually very tasty, but I perfer the chicken variant, as I am not a big fan of lamb. The good thing about is that, chicken pieces cannot be mixed with other meat, so you know what your are eating.
Some nasty rumours are going on, that "some" also put pork into their doner kebabs. No one actually knows for sure what meat is in there.
I have never heard that rumour about pork, it sounds like sensationalism at best. Although down south - who knows?
It's made up of the not so choice cuts of lamb as far as I know. I get served it by dhaari-wearing musulmaans so I take them at their word that it's halal. If it's not it's their problem not mine.
I saw it at a tv programme, where the food testers checked out the meat and found some pork contents too, even the restaurant keeper was shocked (maybe she buys the meat from some other firm). dunno
I don't know how true that tv programm was, maybe it was just propaganda to stop the selling of doner kebabs, I don't really know!!!
Xtreme, you trying to imply something about southerners?
My dad used to run a chippy and never let any of us eat donner meat cuz of the sh1t that used to go in there (so we used to sneak into a rival chip shop and buy 'em from there!)
Most daring food I ate would prolly have to be squid or mussels. My dad once cooked some animal's (I think it was a sheep) intestines - they stunk the whole house out for weeks.