- Does that look like a hamster? Or like a gerbil? It's look, there's the
eye, there's the nose. Oh my! (laughs) There's the legs! (upbeat music) (soft popping) Hello everyone, I just wanted to wanted
to wear my hat like this, because I was walking the dogs earlier. All right dogs? As I came in
and I walked past the mirror, I was like, my hat, I mean this is all, it was just almost like that. I just walked my dogs,
(laughs) like a gnome. What a look! (laughs) Any how, you guys have been loving the healthier spin, on the Zinger Burger I did. The KFC Zinger, where
we did it three different ways. Actually, some of you actually loved the mushroom backed concept. So much so, that I thought we'll go, we'll do another healthy
fake-away for January. So this is the classic Donar Kebab. In fact, Kebabs, we kind
of do have some history. You might remember this
video fairly recently, where we did the actual
Kebab machine thing, which a lot of you got for Christmas. Amazing. That was superb. But we're gonna kinda just do a more, naughty home made basic one today. So we're gonna do it healthier. In a couple of different ways, we're gonna do a low fat sauce, we're gonna do out own home
made Pita bread as well. But the main thing with Kebab's, I was actually kinda thinking like, why the heck is a Kebab that unhealthy? I mean it doesn't strike me
as the most unhealthy thing. But apparently, they are. Last year, food scientists
from Hampshire County Council, found that Donar Kebabs
were the fattiest take away. I really didn't think that. One contained a 140 grammes of fat. Twice the maximum daily
allowance for woman. I'm wearing this t-shirt for a reason, because in that sort of, pillar of meat, could be any sort of, you don't really, you know it's lamb in quotation marks, but it could even be like, pug meat, no? Sorry guys. Like T-Rex meat, pointed the wrong way. It could be anything in there. Plus there's ll the fats, and the grease that comes in there. They ram the sauces,
apparently sauce is one of the worst things, with
load of like naughty sugars, and fats and salts and things like that. So by making it from scratch, we know exactly what
we're putting intro it. And we're gonna just do a nice sort of, low fat, garlicky sauce. In fact, let's do that now. Now with this being my Kebab, we're gonna kinda do it the
way I wanna do it today. But as we go through it, there's a few hints and
tips that I'll give you. So we're gonna make the sauce first, just because it takes
about a second to do it, and you can keep it cool in the fridge. Okay, so from behind your ear, I've just got myself
three garlic cloves, and. (high-pitched speech) I love how this hoovers
up all the bits of garlic. I mean you don't have to
use and Barry Lewis one, but it's, if you want, that's cool. These will be available online, well it depends when you watch this. Very, very soon, I'll post
some more info shortly. Everyone's asking about
it, I'm like, just wait. So, what we've got here,
is some low fat yoghourt. Okay, it's a little bit warm, so I'm gonna stick this
in the fridge at the same, which will firm up, it's been sat outside for about ten minutes. Now I'm a big believer,
when it comes to the sauce, it's more like a kind o
lubricant for the kebab. So as long as we get the flavour in it, and tweak it the way we want, it's probably going to be
fresher, and taste even better. Now this is actually low fat yoghourt, but if you want, you could be a bit cheeky and add in a little bit of
mayonnaise, low fat mayonnaise. Or if you wanna get like a chilli vibe, you could add some chilli flakes,
and some sweet chilli sauce, just to, just whatever you want, I'm trying to keep it as
fresh and low fat as I can. Gonna zest in a little bit of lemon, not too much, we don't
want to overpower it, but it's just gonna take
the edge of the yoghourt, and a freshness really, like no other, I just love that thing with lemons. Now, just a smidgen of lemon juice. Now, you can tweak it of course. Yeah, like about a
teaspoon lik that, okay? (soft grinding) And of course, an unnecessary distant shot of a pinch of salt, salt bae style. (dramatic opera music)
All right, so there we go, we're just gonna mix all those together. I love the colours of the
contrast of the pepper, popping with the lemon zest there as well. And of course we're bringing the garlic up to the surface like a submarine. So this is a bit more manoeuvrable now, but if we put it in the fridge, which we of course have time to do, it will stay fresh, it
will firm up a teeny bit, but actually, better taste it first. Oo! Needs more lemon. (soft grinding) Needed a bit more pepper,
gotta get it right. But this is what you can
do, and if you don't like the taste of yoghourt, a I say,
you can put the mayo in there. Oo I like that. Oo, do I like that? (loud slamming) We'll jus bung this in the fridge, and now we'll get out flatbreads going. What you doing in my fridge? Whoop, okay so rather
than making a pitta bread, I'll probably do that on a future video, because they balloon up in the oven, it's kind of cool and stuff, one of my ovens is broken, otherwise I'd be doing that at the same time, we're instead gonna make some flatbreads, which we'll fold over. Now I was gonna do my
two ingredient flatbread, of Greek yoghourt and
flour, which is really good, and I might save that if
we do a fake-away curry, if you wanna see that do let me know. But what I'll do instead is an actually slightly more advanced, from the yeast, and we can put more flavours in it, and actually herbs as
well, and spices, hm. So we've got ourselves
a big old mixing bowl, it looks way to big at the moment, but we're gonna pour in,
this is some lukewarm water, so not cold, not boiling
hot, it's gonna help activate the yeast, you know it's lukewarm because you put your finger in it, and you hear star wars noises. (electronic zapping) See? (upbeat music)
So what we'll do, is add in some sugar. Duh, duh, duh, duh, duh, doo doo. More importantly, this
is the fast action yeast, you get them in sachets in the shops about two teaspoons of this. Now the lukewarm water will
get this actually going, we have to leave this, oh my gosh, (loud inhale) it smells like beer already. (groans) You leave this, and it will
start to foam and bubble in around about five to 10 minutes, okay. Uh, I've just left this for 10 minutes, and I looked at it, and was like, what the heck is going on there, I'm not sure if you can see it, there's like a mountain,
but that is indeed the foamy look that we're after, a few air bubbles there of course, but it just kind of created, look, loads of mini air bubbles, so the yeast is ready to do its thing. In the background you can see, I just chopped some parsley,
we'll come on to that in a bit, but you can loads of
different herbs for this. All right so I'm pushing
in some yoghourt here, this is Greek yoghourt, and I'm not, I've never really worked out why we do use Greek yoghourt for
this flatbread as well, it was a recipe I was sent,
and I absolutely loved it, but I do know that it's slightly thicker, and creamier than other yoghourts, and it's got more calcium in it, so it tends to be quite popular. And we also get some
olive oil in, like so, and some salt, which I'm not gonna do an unnecessary salt bae from a distance, we're just gonna go like this. One of you guys actually told me, I activated my yeast and put
the salt in at the same time, and apparently that kills the yeast, so don't do that, I did
that once in a video, and the comment section was full of hate, when normally of course
the comment section's full of flowers and kindness. It's time to make this
wetness a little bit dryer, because that won't flatbread, will it? I'm knocking the microphone, sorry, if you heard weird noises then. And we'll also dump in
this parsley immediately. And you can tell I filled
up my peppercorn tube, because I'm putting some pepper
in there as well, love it! So here we go, we mix this all through, and there will be a time when we need to knead this through, but at first let the spoon do the hard work. You can see now, how that yoghourt mixture is kind of gone into there,
have some extra flour to hand, because you're gonna wanna
dry this out a little bit before you knead it, and
on your chopping board too. (laughs) I know we're making a kebab, but it probably doesn't feel like it right now, we are honestly. Ah! Right, getting a little
bit of flour down then, and then we'll just push this out onto it. I can feel that's quite
sticky as it is now, and we really wanna kinda
lose that stickiness. It is very wet, we will
need to add more flour. That's the only thing when we do these sort of yoghourt flatbread-y stuff. (upbeat music) Yeah I can see that sticking to my board, that's how you know, I bloomin'
hate it when it does that. So really do flour it as much as you can. (upbeat music) Yeah that's starting to
get a bit more like it now. It does need a darn good flouring, so make sure you get a bit more. Just bring it in on itself. And what you kind of want actually, is when you touch it, to sort
of spring back on itself, which it's starting to do. I think that's enough instructions. I love how when you
slice it in the middle, look at all the speckled herbs on it! I've sliced it into four big old pieces, we can always slice it down smaller, if you want smaller bits,
or once we've let it sort of rest for about 15 minutes. So just into a rough
ball, on a baking tray lined with paper like this. So we're actually gonna leave ours longer than the 15 minutes anyway. I've just put a clean
kitchen towel over it, I'm gonna put it to one side. I've put it there, okay mate? Did you just nod? Amazing. Okay, this is to anyone called Donna, because Donna, we are about to make the kebab meat now for you, I'm
sure you get that pun a lot, but this is some five
percent fat lamb meat, which is actually
probably one of the lowest you could probably get. Generally, it's quite
a fatty mince anyway, so you get a super lean lamb mince, if you wanna keep it nice and lamb-y, I suppose you could do a beef, 'cause you can get some really
good lean beef mince as well, which would probably be
a teeny bit healthier. Last year I did a video where you actually stick a bamboo skewer up and thread chicken thighs on, and then carve it off, you could do that too,
but we're gonna go lamb, and we're gonna spice it up. It does look like a little
bit like a brain right now, but don't worry, no brain, no gain. We're giving it a darn good scattering of pepper. Unnecessary far away salt bae. (dramatic opera music) Ah, you learnt that? (clapping)
So that's your basics in there really. Now I'm going to do fairly equal amounts, just scattering on, of all
these herbs and spices. That's oregano, ground
coriander, oh my gosh! Cumin, love cumin, the smell,
the waft of it, the tang. Paprika, say no more! (loud sniffing) Onion granules, garlic
granules, and (laughs) Mrs. Barry got some of these
ingredients out for me earlier, I can see how she's got
the mild chilli powder out, versus the hot chilli powder. So, wedding ring off again. Try and use one hand,
and bring this together, as one clumpy mix. I've just realised this isn't gonna be (laughs) a very big kebab, but I mean it is just for me really. What I'm gonna do is rather
than sort of chilling it, 'cause you can wrap it,
stick it on a skewer, rotate it as we've seen before, or do it like the chicken
thing I did before, then you carve it off on a something base, like a potato or a lemon down there, I'm just gonna be really lazy. Why does that feel like a,
does that look like a hamster? Sorry. This is great, with my clean hand, take my strong hand sweet child, I've managed to get my
other little loaf tin out of the, of the cupboard. So my dirty hand there,
just pushing that down. This is cold anyway, I would
say you'd normally chill it, and that's what you do to really get it to cling on to like a stick, primarily, if you are gonna do the rotisserie thing, but I'm gonna keep this in the fridge just for a short period,
whilst I get my oven warm. Boom, and wash this. All right, I just
remembered I had this magnet of the day in an other video, so I'm just gonna tell you all the times. So I'm pre-heating the oven
to 180-C fan, yes I am, which is 200-C non fan,
gas mark six, 400-F. And it can go right here
next to my hilarious magnets. Okay so my oven has just pre-heated, and this is what we're gonna do, I I've got a little rack in here, so any fats and juices, it's kind of like, we could grill it if we want actually, but I'm gonna oven bake
it, we'll still get, with the oils in here, the crispiness and brownness on there,
that you'd get on a kebab, but I'm hoping that some of the fats will just fall through here. And what we're gonna try and do, is use this as a sort
of sand castle, come on. I hope you're gonna come out. Don't be shy, there you go! (laughs) Look at that! That is meatloaf, bat
out of hell isn't it. But my aim is, (laughs)
this will be like a terrine. It might mishape a little bit, but as it bakes, I want
to try and carve it length-ways like that, just to get my doner meat out, all right? Never done that before, it could fail. I will make doner meat out of it somehow, trust me, I've always sliced downwards, but this is gonna go
for about half an hour, but we might do it a teeny bit longer, depending on the colour. So we'll go for 30 minutes initially, remember it's quite a hot oven, good luck in there my friends. Whilst that's happening,
our doughs just sat there, the only other thing I'm
gonna do is prep some veg, which you don't really need to see, so we'll just jump to that being cooked. Smell of that lamb is sensational, it's still got about eight minutes to go, and it's getting a lovely colour on it, and most importantly for
me, the actual brick thing hasn't fallen apart, so
that did actually work. Got all our salad bits there, the onion, the lettuce,
cucumber, tomatoes, and of course we've got our sauce that we've already made. One of the flatbread dough balls, what I've just done is
rolled it out nice and thin, and we're gonna actually fry it in a pan, so I've got myself, of
course, the pug pan, just because it's got a
nice wider base on it, I wanna sort of really
fill this up if I can. So I'm gonna get the pan warm, and you don't have to do this, you can dry fry it, but this
is some low fat spray oil, and what we're gonna do is
put it in oil side down. Woo! We'll make it fit, just
push it down a bit, tuck it down, that's all right. I love the specks of herbs in it. I spray oiled the top
and brushed it again, just before we tip but I
don't know if you can see, the bubbles starting to form there, once you see those, that's when you know it's almost time to flip it over, that, and of course,
having a little cheeky look to see on the colour, oo nice! Kitchen totally smells like a kebab house. I wanna flip it like a pancake, but it could still be delicate, don't wanna destroy it, so we will just flip it over manually. So like a spatula underneath like that, woo, turn it over, wo ho! So when it's hot like
that, and pretty much done, which this one actually is, I've got a glass here, and I'm just gonna flip it on like that. So you see, how it's got a little bit of a bend in it already, so when it's cold and you try and bend it,
as we're doing it now it's still warm, it's gonna
try and be used to that, that bend in it, but you can do that if you microwave it as
well, when you reheat it you can shape it better then. Once it goes cold, it kinda might snap. (high-pitched beeping) Oo! That is looking good! (high-pitched beeping) Oh, wow! Look! (laughs) It's like a mini kebab. (groans)
(clanging) Oh my gosh! I love, how, there's so much oil in here, underneath that tray where it's come off. You could push it, you see how
that's sort of charred there? A little bit more om the top if we want. We could push that as much as you like, and once you slice it, which we'll do now, you could keep doing that over and over, and keep charring it like they do on the spit with the thing. Yeah, so with a cerated,
sort of, bread knife, (gasps) this is still hot, ha! Oh, right handed slicing,
yeah, ow, ow, ow. Look, you can take off layers
of your own kebab meat, like that, you can still
see how hot this is, and keep going down. Instead, because I probably
should've used the kilo of lamb, just to get a bit more, I'm gonna just do chunky strips like this,
because, let's be honest it's all cooked through, it smells insane. You can have the charred edges
either side, and the bottom. (jazzy music) Oh, look, kebab meat! This smells so good,
if you're not making it and eating it immediately, try and leave the cooking of this to
the very last minute, 'cause it can have a tendency to dry out, if you wanna leave it
for like 15, 20 minutes, put some foil over it,
because that'll help it sort of relax a little bit
too, but also keep it warm. Okay folks, so rather than
building it up for a change, I thought I'd just bring
it all in, my epic kebab! Look at that lovely flatbread there. I've put a skewer in it
just to hold it in place, 'cause I might've made it too big. If I just take this out, (laughs) 'cause I wanna get a bit more sauce in. Oh my gosh, just like
let it rain on there. But we've got the red cabbage in there, we've got the kebab meat, in fact lettuce doner kebab,
red cabbage, tomatoes, cucumber, onion, more kebab meat, and then under is another cheeky layer of the sauce in there. (laughs) Oh my gosh. Then we bring it over like that, I have put a skewer in there, just to hold it down in
place, just for a bit, so I can like get my hands free! Well that is a phenomenal size kebab, but I suppose it's
healthier, so you can eat it and shall we do that? This is absolutely gigantic! Aw, I think I'm gonna half it. Yeah, that's better but it's still, look at the size of that! (laughs) Mrs. Barry's lunch! (groans) The meat is tender, perfect, mm! There is so many like layers, or levels, is that what the cool kids say? Yeah, levels man, there
is so much going on man. There is so much going on here, the colours, the texture,
the taste, the freshness. The moisture of that meat, that's really caught me by surprise, I
really like that side to it. The sauce, you don't even tell
that it's low fat yoghourt, it just kind of all blends in, the lemon zing just kind
of takes the edge off it. Tasting it on it's own separately, you'd be like, it needs mayo, if you have to do that, do that, but when it's all combined
together like that, the freshness of the vegetables, the meat as well, and
the fresh kebab, ugh! Sorry, I'm a bit excited. (groans) Yeah, it's the freshness
of the flatbread as well, it just does it, just ugh, wow! Just simply stonking. If you haven't seen the healthier
KFC's Zinger Burger yet, do check that video out, and if you've got any other ideas, do let me know below, I am gonna try and squeeze in another healthy fake-away video, for January, but it's a little bit cliche isn't it, the whole thing with January, of like, oh yeah we must
all be fit in January, and then we've done it,
so the rest of the year like yeah I'm all right now. I might carry it on, if you guys wanna see that from time to time. Don't forget to subscribe for
at least two videos per week. Follow me on social media for all behind the scenes updates,
and all bits and bobs, and maybe consider becoming a patron. See you again next time, bye! ♪ Check your level player ♪ ♪ No matter what your style ♪ ♪ The kitchen's for me ♪ ♪ Sideburns, moustache,
goatee, maybe all three ♪
Boner Kebab
God damn Barry Lewis. Love that guy and Ashens.