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Home Iconic Dishes

Doner Kebab Meat – beef or lamb

By:Nagi
Published:24 Jul '20Updated:10 Jan '21
227 Comments
Recipe v Video v Dozer v

This is a homemade recipe for the mystery Doner kebab meat you see rotating on vertical rotisseries in kebab shops. It’s a miniature version but what it lacks in size is made up in flavour – and authenticity!! Use to stuff into beef or lamb Doner Kebabs OR Gyros.

Excellent large format food for gatherings – make ahead and economical! Also see Chicken Doner Kebabs.

Carving Doner Kebab Meat

How many times have you walked past a Doner kebab shop and glanced at those giant punching bag-sized kebab meats rotating round and round, and wondered how long has that meat been out for?? I wonder if it’s really meat, or 90% fillers??

Well wonder no more!! Shops might use fillers, but WE don’t need to!

Doner Kebab Meat recipe – beef or lamb

This homemade version of rotisserie Doner Kebab Meat can be made with either lamb or beef. While beef is a firm favourite here in Australia, in Turkey (the home of Doner Kebabs) they are made with both lamb and beef. Both are delicious, I couldn’t choose a favourite!

Though this is a miniature version of the giant ones you see in the shops and we’ve adapted the cooking method for home kitchens, the end result is so similar to the real deal it is going to amaze you!

Stand it upright, carve it up thinly and fry it up gently to get golden edges. Your house is going to smell like a kebab shop!

Homemade rotisserie Doner Kebab Meat

Beef Doner Kebab ready to be eaten

Plate of carved homemade Doner Kebab Meat

What is Doner Kebab meat made of?

Ahh, you’ve always wondered, haven’t you?? 🙂 Here’s what you need. Bacon* is the surprise secret ingredient for this homemade version – more on this below!

* Note – I’ve received many aggressive emails/messages about the inclusion of bacon in this recipe. I acknowledge 100% that this is a non-traditional addition you would obviously NEVER find in a Muslim country (because Muslims do not eat pork for religious reasons). It’s added for the extra fat, because home cooks cannot get meat fatty enough to get the desired result. Without bacon, you will be disappointed with the results, unless you hunt down extra fatty meat – I’ve provided directions in the recipe card.

Doner Kebab Meat ingredients

  • Beef or lamb – get 15% fat for best results. If you inspect those kebab shop meats closely, you will see they are DRIPPING with fat!! Ours is not as fatty, but when we tried it with lean meat, it just wasn’t the same. Also remember, the flavour of meat is all in the fat. Mix lamb fat into lean beef, and you’d swear you’re eating lamb!
  • Streaky Bacon* – the secret ingredient, as discovered by Kenji at Serious Eats whose Gyros recipe we used as a base for ours. It doesn’t make the meat taste bacony, but it adds salt into the meat and most importantly, it adds fat. It is key, do not skip it! (Or if you do, do not complain if disappointed with the recipe outcome 😂)
  • NON PORK SUBSTITUTES for bacon – two options to replicate the purpose of bacon in this recipe:
    1. anima
  • Spices – a mix we figured out ourselves by sampling the meat from our favourite kebab shops; and
  • Onion and garlic – essential flavour base!

* Note on BACON and authenticity – as Doner kebabs are mainly from Muslim countries, bacon might seem out of place given pork is not consumed for religious reasons. The reason it is included is to make this recipe accessible for home cooks. Traditional Doner Kebab Meat is made with loads of animal fat. When you watch You Tube videos of the layered version of kebab meat, they thread a layer of meat (like chicken) then they literally COVER that layer with chopped fat then thread chicken on, and again fat. SO MUCH FAT! 😂 Using bacon is a shortcut method and more accessible to ordinary home cooks – my butcher doesn’t sell buckets of chopped fat!


How to make Doner Kebab meat

And the best part – how to make it! It is easy. Once you get your head around manhandling a giant block of meat!

How to make Doner Kebab Meat (beef or lamb)

In a nutshell, the meat is pureed in a food processor which transforms it into a “paste” which gives it the unique carvable meat texture (as opposed to, for example, Meatloaf where ground/mince beef is just shaped by hand and has a more “crumbly” texture).

Then roll it into a log shape using foil – this holds the shape while suspended over a pan using skewers (without it, the meat sags when raw) – then cook it in the oven. Whip off the foil at the end to brown it, stand it upright and carve!!

Carving homemade Doner Kebab Meat - oven or rotisserie

Carving and pan frying

The texture of the cooked meat is such that it can be carved thinly – just like in kebab shops!

Shave it quite thinly and once you’ve cut off as much as you want/need, pan fry it gently to get a blush of gold on it. This is a magic touch that really transforms the meat because once you carve off the outer browned layer, the meat inside is just pink. It’s the same special finishing touch we do with Mexican Carnitas!

How to carve Doner Kebab Meat

Close up of Homemade Doner Kebab Meat

And here’s a close up of the Doner Kebab Meat being pan fried. Just lightly pan fried, not to crisp it, just to get a hint of gold on it like they do in Kebab Shops to freshen up the meat.

It only takes a minute or so because it’s so thin.

Golden pan fried Doner Kebab Meat

Doner Kebabs

And here is a big fat juicy Doner Kebab! Wildly popular here in Australia, particularly after a late night out at the pub with mates!

Made with Lebanese bread or other thin flatbreads, smeared with hummus, topped with Doner Kebab Meat, lettuce, tomato, onion and sauces such as yogurt, garlic and chilli sauce. Optional extras include cheese (which I think is a blasphemy!) and tabbouleh.

Beef Doner Kebabs ready to be eaten

Imagine it over CHARCOAL!!

I’ve had to make do with a boring old oven to cook this. I would LOVE to to make this over charcoal one day! Imagine it on a spit, rotating slowly over hot coals….that smokey flavour would be to die for!

One day, one day…

Hand picking up Beef Doner Kebabs

Doner Kebab vs Gyros vs Shawarma

Gyro, shawarma and doner kebab all have the same meaning. Those words all translate to “turning” or “rotating meat” and they refer to the rotisserie cooking technique.

Which word is used depends which part of the Mediterranean or Middle East you’re in. Gyros is Greek. Shawarma is Israel and Arab countries (spicing is much stronger). Doner Kebab is what they call it in Turkey.

While there are of course some differences in the finished dish (type of flatbread, sauces used) and the seasonings used for the meat, they are similar in spirit!

As for what animal meat it is, it varies. Chicken, beef, lamb and pork are all used to varying degrees, depending on the country. Also whether it’s layered (like in Chicken Doner Kebab) or smooth meat style (which is what I’m sharing today) also varies depending where you are.

One thing’s for sure. I’m yet to meet a Doner Kebab/Gyros or Shawarma that I haven’t loved!

Shawarma vs Doner Kebab vs Gyros

Recipes I’ve shared

Here in Australia, Doner Kebabs is common though you will find Gyros in ethnic areas. In America, it’s the other way round – Gyros is the common version. Harder to find Doner Kebabs!

Nowadays, you’ll find both all around the world. Last year, I had some amazing Doner Kebabs in the heart of Paris of all places!

Here are Gyros/Shawarma/Doner Kebab recipes I’ve previously shared:

The flavour of this Chicken Shawarma marinade is absolutely incredible, yet made with just a handful of everyday spices. recipetineats.com
Chicken Shawarma (Middle Eastern)
Close up of Greek Chicken Gryos
Greek Chicken Gyros recipe
Homemade Chicken Doner Kebab - the better version of the midnight post-pub kebab runs! recipetineats.com
Homemade Chicken Doner Kebab recipe
Slow Cooked Lamb Shawarma is meltingly tender and has the most heavenly fragrance. Quick to prepare, sensational for gatherings! recipetineats.com
Slow Cooked Lamb Shawarma

Excellent large format food to make ahead

Two more big things this homemade Doner Kebab Meat has going for it:

  1. Excellent for making ahead – it stays 100% fresh because the meat is so juicy (ahem! Fatty…… 😇). Cook the log through, cool, fridge or freeze, then reheat in the oven; and
  2. Excellent for feeding a crowd – this makes lots! 1 kg / 2lb probably serves 8 people – shaved meat goes further. Maybe 6 if you stuff very generously. Fry the slices on a BBQ so you can cook lots at the same time, though you can also just pan fry it a bit in advance then reheat in the microwave (I did this, and it worked perfectly).

And if that’s not enough to convince you to make this, then just do it to get a kick out of how it is a dead set replica of the kebab shop meat. Or your favourite gyros cart. Depending on where you live! – Nagi x

PS I honestly cannot stress enough how your house is going to smell just like your local neighbourhood kebab shop!!


Watch how to make it

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Carving Doner Kebab Meat

Homemade Rotisserie Doner Kebab Meat - beef or lamb!

Author: Nagi
Prep: 20 mins
Cook: 2 hrs
Marinate: 2 hrs
BBQ, Mains
Turkish
5 from 57 votes
Servings8
Tap or hover to scale
Print
Recipe video above. This is a homemade version of the giant punching bag size Doner kebab meats rotating on vertical rotisseries in kebab shops! It might be small, but what it lacks in size it makes up for in authenticity and flavour. Prepare to be amazed - it tastes JUST like the real deal (and your house will smell like a kebab shop!)
Excellent food for gatherings - make ahead, wow factor, DIY wraps and economical.

Ingredients

  • 1 kg / 2 lb lamb or beef mince (ground meat) , preferably 15% fat (Note 1)
  • 200g / 7oz streaky bacon , roughly diced (Note 2)
  • 1 onion , diced (brown, yellow, white)
  • 2 clove garlic , roughly chopped
  • 1 tbsp vegetable oil or olive oil (for frying)

Seasoning Spices:

  • 1 tsp dried oregano
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1/2 tsp cinnamon
  • 3 tsp salt , kosher/cooking salt (Note 3)
  • 1 tsp black pepper

Doner Kebabs:

  • 8 flatbreads (Lebanese bread authentic!)
  • 1 iceberg lettuce , finely shredded
  • 6 tomatoes , halved and sliced
  • 2 red onions , finely sliced
  • Hummus
  • Yogurt sauce , optional (recipe Note 8)
  • More Sauce options: chilli sauce/Sriracha (I use this), BBQ, sweet chilli, tomato sauce/ketchup
  • Extra options: tabbouleh, shredded cheese

Instructions

Marinate Meat:

  • Mix beef or lamb with all the Spices - mix well using your hands.
  • Cover and refrigerate 2 hours minimum, or up to 24 hours.

Preparation:

  • Preheat oven to 170°C/ 325°F (150°C fan).
  • Line baking pan with foil.
  • Check to ensure skewers are long enough to prop on the sides of the pan. (Note 5)

Puree Meat:

  • Place onion, bacon and garlic in a 8 cup/2L+ food processor. Blitz until it becomes a paste (video at 29 sec),~30 sec on high, scraping down sides as you go.
  • Add meat and blitz on low until it becomes a paste (video at 42 sec), scraping down sides (~1 min for powerful food processors, 2 min for less powerful). (Note 4)

Shape Doner Kebab Meat:

  • Turn meat out onto work surface. Wet hands with water, then shape into an even block 20cm/8" long.
  • Place 2 x 60cm / 2 feet long pieces of foil overlapping each other by 1/3. (Note 6)
  • Place meat on the end of the foil, then roll it up, tightly wrapping it in the foil.
  • Twist the ends firmly to form a log 25cm/10" long, then snip off excess foil. Roll into even log.
  • Thread skewers through the log.
  • Place log elevated in pan by propping skewers on the edge of the pan. (Note 7)

Cooking:

  • Cook for 1 1/2 hours, turning once after 1 hour, until the log reaches 70°C/160°F (up to 80°C/175°F is fine). The log is cooked at this point. (Note 9)
  • Remove foil from log but leave skewers in place.
  • Increase oven heat to 250°C/480°F, or as high as your oven can go if it can't reach this.
  • Bake for 10 to 15 minutes, rotating once, until browned all over.

Shaving / pan frying (kebab shop style!):

  • Remove skewers then stand the meat upright.
  • Shave meat thinly - carve as much as you intend to use.
  • Heat oil in a skillet over medium high heat. Cook shaved meat lightly coloured but still "floppy" (not crisped). Use immediately for Doner Kebabs!

Doner Kebabs:

  • Smear hummus on warmed flatbread. Top with lettuce, tomato, and onion.
  • Pile on Doner Kebab Meat. Drizzle with sauce(s) of choice.
  • Roll up tightly, wrap in foil if desired (to hold together). Grab and devour!

Recipe Notes:

1. Meat - fattier is better for flavour and to keep the meat juicy. Shop kebab meat is VERY fatty - fattier than this recipe! 
Supermarket meat typically discloses fat % nowadays (look at the nutrition table), and butchers should know the fat % of their meat.
Beef is most common in Australia, both are popular in Turkey 
2. Bacon - ie. belly-only part of a bacon – no loin eye.
Authenticity note: Doner kebabs are mainly from Muslim countries and pork is not consumed for religious reasons, so you may be querying inclusion. It's because home cooks cannot get meat with enough fat in it, so I add bacon to bring up fat content which is essential to truly replicate shop kebab meat. Do not skip it. It really makes all the difference. And no, it does not take bacony.
Can't have bacon?? Use one of these options:
  • Get good quality 20% fat meat, get an extra 200g/6oz meat and add and extra 1/2 teaspoon salt. Best quality you can afford ie cheapest fattiest meat at the grocery store doesn't taste as good as high fat mince from the butcher;
  • Get 20% fat meat and use turkey bacon instead of pork bacon; or
  • duck fat or goose fat + extra 100g/4 oz meat + 1/2 tsp salt. Use 100g/4oz duck fat, unmelted straight from jar, mix it into the meat. Duck fat provides the fattiness that bacon provides tainting the meat with duck flavour (most other animal fat tastes like that animal, whereas duck fat tastes "clean" hence why they are so good for the famous Duck Fat Potatoes). 
3. Salt - I know it sounds like a lot, but remember the meat is shaved thinly so you don't get much salt in each bite.
If you only have table salt, decrease to 2 teaspoons.
4. Pureed meat consistency - See video for how it should look - you should be able to do a smooth "smear" on the surface.
5. Skewers optional - skewers enable the meat to be cooked in a cylinder shape by keeping it elevated off the pan. But if you don't have them, that's fine - just shape into a log and cook on the pan or on a tray (in foil).
6. Foil - purpose is twofold: to hold the shape of the log as it cooks (otherwise raw log slides down through skewers) and hold in juices as it cooks.
7. Propping issues - if your log is too long to fit in the pan / skewers not long enough to reach edges, use things like ramekins or scrunched up balls of foil in the pan to keep the log elevated. OR prop it on the diagonal.
8. Lemon Yogurt Sauce - mix and set aside 20 minutes:
2 cups (500g) Greek yoghurt
2 garlic cloves, minced using garlic mincer or finely grated
1 tsp cumin (optional)
2 - 3 tbsp lemon juice
1/2 tsp each salt and pepper
9. Uncooked meat - if you don't have an meat thermometer and you carve away and find the inside is a bit undercooked, don't worry, the thin slices cook in a flash on the stove!
10. Storage - keeps exceptionally well due to the high fat content! Options:
  • Cook log but don't brown. Cool in foil, then unwrap and cling wrap (don't leave in foil). Refrigerate up to 5 days OR freeze. On day of, thaw, wrap in foil and reheat in oven (temp per recipe) until heated through (insert knife to check), about 20 minutes. Then unwrap and brown then use per recipe.
  • Use some now, save some for later - either store uncarved log or carved meat (not pan fried). Then pan fry fresh just before using.
  • Freezing - cooked log or carved meat can be frozen for 3 months. Thaw then pan fry before serving.
11. Recipe credit goes entirely to Kenji Lopez-Alt at Serious Eats for discovering this amazing technique! We used his method, added our seasonings and tweaked it to make it an authentic looking log (added foil, skewers etc etc).
12. Nutrition per serving - meat only, assumes 8 servings.

Nutrition Information:

Calories: 413cal (21%)Carbohydrates: 3g (1%)Protein: 32g (64%)Fat: 30g (46%)Saturated Fat: 11g (69%)Cholesterol: 110mg (37%)Sodium: 1386mg (60%)Potassium: 530mg (15%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 16IUVitamin C: 1mg (1%)Calcium: 36mg (4%)Iron: 3mg (17%)
Keywords: Doner kebab meat, Doner Kebab Recipe, rotisserie doner kebab
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

Life of Dozer

Same expression whether he’s gagging over a giant hunk of Doner Kebab meat or panting from exertion at the park….

Dozer-giant-tongue

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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227 Comments

  1. Michelle Pyrah says

    January 10, 2021 at 7:26 pm

    This recipe is awesome. My husband and two boys loved it. Can I freeze prior to cooking ?

    Reply
    • Nagi says

      January 11, 2021 at 1:58 pm

      Hi Michelle, you sure can!! N x

      Reply
  2. Matthew Davies says

    January 8, 2021 at 11:28 am

    5 stars
    This dish was absolutely amazing, the best Donner meat I have ever eaten. Don’t think I’ll be using takeaways for a while! Thanks so much for sharing

    Reply
  3. Scott says

    December 22, 2020 at 8:53 am

    I made this tonight and it was ridiculously good….used cabbage and cilantro

    Reply
  4. Pam says

    December 21, 2020 at 2:39 am

    5 stars
    Have just made this. OMG amazing, thank you for sharing. I’ve been on a health kick since July and have so missed kebabs. This recipe is such a special treat.

    Reply
  5. Tony says

    December 9, 2020 at 11:51 am

    Made this tonight, it was delicious, definitely going to make it again. Thank you for a great recipe/tutorial.

    Reply
  6. Natasha says

    December 9, 2020 at 3:44 am

    5 stars
    Made this yesterday. I miss a good kebab from home! It’s been years! This was outstanding! Will make again! Thank you!

    Reply
  7. Sarah says

    December 8, 2020 at 9:51 pm

    5 stars
    Thank u for the amazing recipe! For a special diet can u suggest what can i use instead of onions and garlic

    Reply
  8. Amber says

    December 4, 2020 at 11:15 pm

    5 stars
    Omg Nagi this is amazing!!! I made it for my partner who is from Melbourne…we currently live in Adelaide. He misses Doner kebabs so much as we can’t get them in Adelaide he said this was perfect! Thankyou your recipes are awesome x

    Reply
  9. Ibrahim says

    December 1, 2020 at 7:42 am

    5 stars
    Hi Nagi, thank you for clear explanations . Your recipes are so easy to follow and also works well. I feel soo confident while i’m reading them. Really not confusing . I would like to share one tip for mince meat not to get red. Mix salt first with mince meant and refrigerate for min. 6hrs. and you get white colour when you cook. We do this when we make Kofte . I loved this blog . Keep it up…

    Reply
  10. Amy says

    November 30, 2020 at 11:35 am

    5 stars
    This was amazing.

    Reply
  11. Sara says

    November 28, 2020 at 7:26 am

    Thank you for sharing this. I can’t wait to try it! And thanks for adding the non pork alternative too. It’s not surprising about the great kebabs in the heart of Paris. France has a huge North African population due to its colonialism of N. Africa. Paris has incredible kebabs.

    Reply
  12. Hayley says

    November 27, 2020 at 9:03 pm

    Hi, Nagi, will all times stay the same with half the recipe. ?Thank you

    Reply
    • Nagi says

      November 28, 2020 at 2:18 pm

      Yes they will Hayley – Enjoy! N x

      Reply
      • Hayley says

        December 1, 2020 at 10:42 pm

        Thank you so much. It was delicious….. as are all your recipes.
        Xx

        Reply
  13. Cheryl says

    November 24, 2020 at 6:29 pm

    5 stars
    Made this it lasted 1 day and it was all gone, my daughter in law wants this and chicken kebabs for her birthday dinner in a few weeks. I’m sure there will be none left the next day.

    Reply
  14. Katherine says

    November 10, 2020 at 7:01 pm

    5 stars
    Wow! This was truly amazing. The flavours were fantastic, tasted very authentic and it was loved by all (even my fussy son)! Thanks for another great recipe.

    Reply
    • Nagi says

      November 11, 2020 at 12:26 pm

      That’s awesome Katherine, thanks so much! N x

      Reply
  15. Goldfinch says

    November 7, 2020 at 8:31 am

    5 stars
    Absolutely great recipe I wasn’t expecting it to taste like takeaway kebab it tastes like it for sure but tastes far better than takeaway thank you for the recipe simply perfect 👌

    Reply
    • Joyce says

      November 16, 2020 at 12:05 am

      5 stars
      Amazing foolproof recipe, the whole family loved it! Cant wait to try this the next summer over charcoal!!!

      Reply
  16. Kirsty says

    November 5, 2020 at 8:28 am

    Hello,
    I am going to try this over charcoal on the weekend. Would you suggest I follow the same instructions and wrap in foil and feed onto the spit rods?

    Reply
    • Nagi says

      November 5, 2020 at 3:50 pm

      You’re best to oven roast first to set it and then char it over the spit – I find the meat slightly too heavy on a rotisserie from raw and will fall off. N x

      Reply
  17. Marly Chaland says

    October 28, 2020 at 11:23 pm

    Will it work as well with parchment paper instead of the aluminum foil? I really want to try this shawarma, I love your recipes!! But I am a bit worried about cooking with foil…

    Reply
    • Nagi says

      October 29, 2020 at 9:10 am

      Hi Marly, you could wrap in paper and then in foil – but you do need the foil to seal it and help it keep its shape. N x

      Reply
      • Marly Chaland says

        October 29, 2020 at 9:39 am

        Great idea, thanks!!

        Reply
  18. Ingrid says

    October 26, 2020 at 11:30 pm

    Hi Nagi,
    Could you please let me know for how long the dinner kebab should be cocked ; because first you recipe say 1.5 and second part of the recipe says 11/2.Thank you for your answer.

    Reply
    • Nagi says

      October 27, 2020 at 10:21 am

      Hi Ingrid, I’m unsure what you mean here – you’re cooking for 1 and a 1/2 hours as per the written recipe (just as the video states 1.5 hours), then removing the foil and cooking a further 10-15 minutes. N x

      Reply
  19. Mark the spark says

    October 25, 2020 at 2:20 am

    I have made my own version for a while now with lamb, but was always dissapointed with the dryness of the meat. The addition of the streaky bacon is genius, its works perfectly!

    Reply
  20. Steve Harradine says

    October 15, 2020 at 4:06 am

    5 stars
    OMG….. Just perfect!! No more travelling for a donor takeaway.

    Reply
    • Mehmet says

      October 16, 2020 at 7:42 pm

      As you rightly said Turkey home of the Doner. I have never ever hear or known anyone in there right mind put bacon in a doner. The fact that turkey is a muslim country would put same to you so called secret ingredient. And since when has the doner been called a giro????? Please do not mislead your readers.

      Reply
      • Alberto del Fonso says

        October 25, 2020 at 4:57 am

        If you bothered to read the explanation in the post, you’ll see that pork is acknowledged to be a non-traditional addition you would OBVIOUSLY never find in a Muslim country. It’s added for the extra fat, because home cooks cannot get meat fatty enough to get the desired result.

        Reply
      • Rafa says

        November 10, 2020 at 11:47 am

        Bloody ignorant. Stop making muslim people always appear so hateful

        Reply
        • Karen says

          January 3, 2021 at 7:09 am

          I think the point of the response was to explain that if all of the recipe info had been read the reader would have seen that pork is way non traditional meat for Muslim people. Since home cooks can not get meat with enough fat in it, she adds bacon to bring up fat content of her recipe.
          The comment was not ignorant in any way, she explained why she fixes the meat the way she does and also recognized that Muslin people do not use pork in their cooking. That is absolutely correct, not ignorant on her part.
          In no way did she say that Muslims appear to be hateful
          I have been around many Muslims in my life time and if they are treated nicely they are kind back. That is not just a Muslim trait, that goes for all nationalities as far as I am concerned.
          Many people make the mistake of not reading the whole recipe and then ask what has been explained above. It is not an unusual trait for people in to big a hurry.
          Please do not assume that people are discriminating against you, I am sure u have come across some, I’m not saying there are not some out there that do, but u know what I have found out? I have been discriminated against in my own country on occasion by foreigners and it is irritating, but I try to be extra kind to them. I figure at best they will be embarrised by their behavior and learn from it.
          It gives me a secret grin and makes me feel ever so much better! Just my thought proccess in accepting negative things in my life. No, I am not a fool, or a sucker, it really works!! Blessings!!!

          Reply
          • Jacqueline says

            January 8, 2021 at 4:55 pm

            5 stars
            Well said, Karen!

          • james gill says

            January 17, 2021 at 8:52 am

            change your religion for the day and get it down you… its gorgeous !!

      • Eva says

        January 19, 2021 at 7:47 pm

        Read the article properly first, and you will realize nothing is misleading. Only your comment.

        Reply
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Hi, I'm Nagi!

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Beef Enchiladas

Butter Chicken served over basmati rice in a bowl, ready to be served

Butter Chicken

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Chinese Chicken Salad

Salisbury Steak recipe in skillet.

Salisbury Steak with Mushroom Gravy

Vietnamese Coconut Caramel Chicken - 7 ingredient magic. The coconut fragrance is heavenly! recipetineats.com

Vietnamese Coconut Caramel Chicken

Fast prep. Big flavours!

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