Help Me TI Food Board ....

Here's what Mom says:

"Well, of all the things they could have picked! Here is what I suggest:

Buy good quality lamb or a mixture of lamb and veal. I am NOT talking about ground meat! Make sure it is not very lean. Well-marbled meat is important. The flavor comes from the fat. In fact, most doner spits do have added tail fat.

Slice the meat thinly. Grate onion. It will be liquidy--that's OK. Marinade the sliced meat with olive oil, onion and onion juice, garlic, allspice, black pepper, thyme, paprika and to taste, red pepper. Marinade overnight in the fridge, wrapped under Saran wrap. The next day, get the slices out, separate them and sprinkle all with salt. Then, if they have a spit/rotisserie, thread/stack the meat onto the spit tightly, to form the typical sausage-like shape. Grill, rotating the spit at regular intervals.
A good idea: keep a disposable metal pan or any metal pan under the spit and place pita bread in the pan to catch some of the drippings for extra flavor. Then get the spit off the fire when done, shave thin slices going longitudinally, and serve inside the prepared pita bread. Slice red onions thinly, sprinkle with fresh chopped parsley and sumac and garnish the meat with the onion combo. You can add sliced fresh tomatoes too. If you don't want to eat it as a sandwich, you can serve on a bed of nice rice (maybe with sliced almonds inside).
You can easily turn it into Iskender by placing the meat on top of the pita, pouring garlic yogurt sauce on top and then drizzling with a butter/tomato paste/red pepper sauce.
If they don't have a spit/rotisserie, they will have to fry the individual meat pieces in a skillet. They need to be sure not to burn/toughen the meat. Not ideal but without a spit, that's what you have to do. Don't crowd the skillet as the meat may get liquidy.
This is probably the toughest thing for a novice to make because of the equipment needed. In fact, it is typically restaurant fare. If it were up to me, I'd go with shish kofte or Adana kofte (spicier version) which could be made with ground lamb and would not require a rotisserie.
Does this help?

There may also be English language recipes if they looked under "doner kebap"."

Also when we were leaving the store, she mugged and said "Bye, Phoenicia!" 

So I bought lamb shoulder with all kinds of good fat nuggets in it. Normally I trim those off but I left them on, cut it against the grain, and then pounded it flat. I also got some beef top round slices to mix in.

Marinade: everything you said, plus some haivar I bought. I couldn't resist. It just smelled like it needed it. It smells insane. So the meat's in the marinade until tomorrow afternoon. I am really excited.

"Imam bayildi is fantastic and not that hard at all. The trick is lots of onions, lots of garlic, lots of parsley and some sugar in the stuff that goes inside the eggplant. But the bigger issue is buying decent eggplant -- not those torpedoes at the store. Those things are loaded with seeds inside. I mean, sure, they are going to carve the "innards" out but how many "boats" can you make with those torpedoes???"

I have a pretty cool mom.

What kind of meatballs should I make with this ground beef?

Something besides Italian. I mean, I know I can wing it, but I thought I'd throw it out there in case someone had an awesome recipe to recommend.

So for September, my daughter picked . . . >sigh< . . . Australia for us to cook a meal from. So, anybody on these boards from Australia? What are the big, must have dishes from there?

So for September, my daughter picked . . . >sigh< . . . Australia for us to cook a meal from. So, anybody on these boards from Australia? What are the big, must have dishes from there?