Home Made Doner Kebab
I made this classic from a packet of spices, and it was absolutely incredible – pretty much the same as any good kebab shop, but you know where everything comes from!
Note: I ordered the Doner seasoning from eBay but I’m guessing you could get it from other places / use a different one maybe
Home Made Doner Kebab
Course: MainDifficulty: EasyPrep time
45
minutesCooking time
50
minutesIngredients
500g mince beef (any fat content – I used 5%, but more fat = more flavour)
500g mince lamb (20% fat content)
30g Doner Kebab Seasoning
1 x medium egg, beaten
2 x tbsp olive oil (to add to the beaten egg)
3 x slices of medium cut white bread, crusts removed and made into fine breadcrumbs using a food processor (the finer, the better)
Directions
- Place all of the ingredients in a large bowl and work through with your fingers.
- Using a food processor, once the mixture is worked through with your fingers, place the meat mixture in a food processor and blend until the consistency of sausage meat. This may take around 5 minutes or so
- Cover and place in the fridge for 30 minutes
- Lightly oil a large piece of kitchen foil. Take the meat mixture from the fridge and work into a cylinder shape.
- Place the shaped meat mixture onto the foil and wrap tightly, twisting the ends of the foil so the package resembles a Christmas Cracker. Make sure you keep the seam pointing up as this will keep the juices in.
- Heat the oven to 180° C and place the foil pack in an oven proof dish or on a tray then into the centre of the oven for 40 – 50 minutes.
- When cooked, slice the end off the doner meat so it stands comfortably on its end on a serving plate. Place a large metal skewer down through the centre so you can hold the doner meat securely and carve thin slices down the length of the meat (an electric carving knife is ideal for this).
- Serve in warmed pitta with all the usual salad trimmings and any sauces you may want.
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