Do you like the taste of authentic doner kebabs? This is a homemade version the real deal! 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 family gatherings - FAKEAWAY, football games at home, night in, wow factor and economical.
INGREDIENTS:
- 500g lamb or beef mince (minced meat), preferably 15% fat personally i think the best and most authentic is 50/50 mix
- 1 onion, diced (brown, yellow, white)
- 2 clove garlic, roughly chopped
- 3 tbsp yogurt (Turkish, Greek or any thicker kind)
- 1 tbsp tomato paste
- 1 tbsp of butter (leave out for a leaner version)
SEASONING SPICES:
- 1 or 2 tbsp of our Baharat Doner Seasoning
DONER KEBABS:
- 8 pita breads
- 1 iceberg lettuce, finely shredded
- 2 tomatoes, halved and sliced
- 1 red onions, finely sliced (optional)
- Garlic sauce, (optional)
- Chilli sauce, (optional)
INSTRUCTIONS:
- Place onion, garlic, meat, seasoning and yogurt in a food processor. Blitz until it becomes a paste scraping down sides as you go for a minimum 5 minutes.
- Cover and refrigerate 2 hours minimum, or up to 24 hours.
PREPARATION:
- Preheat oven to 180°C/ 200°C depending on the strength of your oven
- Line baking pan with foil.
- Check to ensure skewers are long enough to prop on the sides of the pan.
SHAPE DONER KEBAB:
- Turn meat out onto work surface. Wet hands with water, then shape into an even block 20cm long.
- Place 2 x 60cm / 2 feet long pieces of foil overlapping each other by 1/3.
- 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 20cm 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.
- COOKING:
- Cook for 1 1/2 hours, turning once after 1 hour, until the log reaches (up to 80°C/100°C is fine). The log is cooked at this point.
- Remove foil from log but leave skewers in place.
- Increase oven heat to 250°C, 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.
- Then completely cool (30 min)
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 butter in a skillet over medium high heat. Cook shaved meat lightly coloured but still "floppy" (not crisped). Use immediately for Doner Kebabs!
DONER KEBABS:
- Top pita 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!
