Homemade Rotisserie Doner Kebab Meat - beef or lamb!
Total Time
2 hours and 20 minutes
Prep Time
20 minutes
Cook Time
2 hours
Rating
4.96 out of 5 stars
(144)
Ingredients
8 servings
- 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)
- 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
- 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
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Preparation
Step 1
Marinate Meat:
Step 2
Mix beef or lamb with all the Spices - mix well using your hands.
Step 3
Cover and refrigerate 2 hours minimum, or up to 24 hours.
Step 4
Preparation:
Step 5
Preheat oven to 170°C/ 325°F (150°C fan).
Step 6
Line baking pan with foil.
Step 7
Check to ensure skewers are long enough to prop on the sides of the pan. (Note 5)
Step 8
Puree Meat:
Step 9
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.
Step 10
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)
Step 11
Shape Doner Kebab Meat:
Step 12
Turn meat out onto work surface. Wet hands with water, then shape into an even block 20cm/8" long.
Step 13
Place 2 x 60cm / 2 feet long pieces of foil overlapping each other by 1/3. (Note 6)
Step 14
Place meat on the end of the foil, then roll it up, tightly wrapping it in the foil.
Step 15
Twist the ends firmly to form a log 25cm/10" long, then snip off excess foil. Roll into even log.
Step 16
Thread skewers through the log.
Step 17
Place log elevated in pan by propping skewers on the edge of the pan. (Note 7)
Step 18
Cooking:
Step 19
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)
Step 20
Remove foil from log but leave skewers in place.
Step 21
Increase oven heat to 250°C/480°F, or as high as your oven can go if it can't reach this.
Step 22
Bake for 10 to 15 minutes, rotating once, until browned all over.
Step 23
Shaving / pan frying (kebab shop style!):
Step 24
Remove skewers then stand the meat upright.
Step 25
Shave meat thinly - carve as much as you intend to use.
Step 26
Heat oil in a skillet over medium high heat. Cook shaved meat lightly coloured but still "floppy" (not crisped). Use immediately for Doner Kebabs!
Step 27
Doner Kebabs:
Step 28
Smear hummus on warmed flatbread. Top with lettuce, tomato, and onion.
Step 29
Pile on Doner Kebab Meat. Drizzle with sauce(s) of choice.
Step 30
Roll up tightly, wrap in foil if desired (to hold together). Grab and devour!
Step 31
Save recipe for the next time?
