ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: Doner-Kebab

Misc.
ADVERTISEMENT
Hello, I am looking for a recipe for Doner-Kebab's that I had over in Germany years ago. It is not the gyroys that have been posted. The one I am looking for has the Lamb,Tomatoes,reg. onion and the purple colored salad onions. The sauce was not the Cucumber sauce it was a sauce that was similar to Itiaian dressing. Please help me if you can would love to try and make these for my family as they were great.
MsgID: 038200
Shared by: Darline, Burton Michigan
Board: International Recipes at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Doner-Kebab
  Darline, Burton Michigan
2 Recipe: Re: Donor Kebabs for Darlene, Michigan
  Jackie/MA
3 Thank You: RE: Donor Kebabs
  Darline, Michigna
4 You are welcome, Darline/MIchigan (nt)
  Jackie/MA
ADVERTISEMENT
Random Recipes
  • Sancocho de Siete Carnes (Dominican Republic recipe)
  • I love this Sancocho recipe. It is the perfect dish for entertaining guests. Even though it has a lot of ingredients it is a 1 pot enterprise. Sancocho de Siete Carnes by Aunt Clara's Dominican Cooking Sancocho is, wit...
  • Blintz Bubble Ring - Variation
  • I have done the same thing but instead of the cream cheese filling, I put a Hershey Kiss inside and I melt a bit of butter, roll the dough balls in it and then roll them in a mixture of sugar and cinnamon before placing ...
  • Tofu, Butternut Squash and Brussels Sprout Skewers
  • TOFU, BUTTERNUT SQUASH AND BRUSSELS SPROUT SKEWERS "Sweet soy, tamarind paste and chile sauce add sweet and spicy Asian flair to these vegetarian skewers. Serve as a vegetarian starter or as a hearty side." 1/4 cup s...
  • Honey and Nut Glazed Brie (using brandy and pecans)
  • HONEY AND NUT GLAZED BRIE 1/4 cup honey 1 Tablespoon brandy 1/4 cup coarsely chopped pecans 1 (14 oz.) Brie cheese (about 5-inch diameter) Crackers, tart apple wedges and seedless grapes (for serving) In a small bowl...
  • Zamora-style Rice (Spain)
  • ZAMORA-STYLE RICE (ARROZ AL ESTILO DE ZAMORA / PORK RICE) Source: La Matanza del Puerco by Teresa de Santos and Ignacio Sanz. Servings: 4 1 lb 2 oz rice 3 cloves garlic 1 lb 2 oz onion 9 oz turnip 6 thin slices b...
ADVERTISEMENT
  • Chicken Mole (using raisins, almonds and chocolate)
  • CHICKEN MOLE 1 (4 lb) roasting chicken, cut into serving pieces 1 stalk celery stalk, quartered 1 carrot, quartered 1/2 onion, quartered 2 1/2 tsp salt, divided use FOR THE SAUCE: 1 slice of dry bread 2 tbsp seedles...
  • Copycat Couscous with Clementines (using celeric)
  • COPYCAT COUSCOUS WITH CLEMENTINES "Celeriac, sometimes referred to as celery root, is one aggressive-looking vegetable, with an appearance that is sure to intimidate just about anyone who isn't familiar with its surpr...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Doner-Kebab
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!