rotisserie doner kebab

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.

Homemade Rotisserie Doner Kebab Meat - beef or lamb!

kg / 2 lb lamb

/ 7 ounces streaky bacon (, roughly diced (Note 2))

onion (, diced (brown, yellow, white))

garlic (, roughly chopped)

tbsp vegetable oil (or olive oil (for frying))

oregano

tsp cumin

tsp coriander

cinnamon

tsp black pepper

flatbreads ((Lebanese bread authentic!))

iceberg lettuce (, finely shredded)

tomatoes (, halved and sliced)

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

options: tabbouleh, shredded cheese

Mix beef or lamb with all the Spices - mix well using your hands.

Cover and refrigerate 2 hours minimum, or up to 24 hours.

Marinate Meat:

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)

Preparation:

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)

Puree 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)

Shape Doner Kebab Meat:

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.

Cooking:

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 &quot;floppy&quot; (not crisped). Use immediately for Doner Kebabs!

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