1 kg lamb or beef mince
100g streaky bacon (optional)
1 onion, roughly chopped
2 cloves of garlic, roughly chopped
1 tbsp olive oil (for baking)
Baharat Doner Kebab Seasoning
8 pitas or wraps
1 iceberg lettuce, finely cut
6 tomatoes, halved and sliced
2 red onions, finely sliced
Mix beef or lamb with 3 heaped tbsp of Baharat Doner Kebab Seasoning
Cover and refrigerate 2 hours minimum, or up to 24 hours.
Preheat oven to 170°C
Line baking pan with foil.
Check to ensure skewers are long enough to go over the sides of the pan.
Place onion, bacon and garlic in a food processor. Blitz until it becomes a paste
Add meat and blitz all together
Turn meat out onto work surface. Wet hands with water, then shape into a cylinder shape
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 25cm log 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.
Cook for 1 1/2 hours, turning once after 1 hour.
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.
Remove skewers then stand the meat upright.
cut meat thinly - cut as much as you intend to use.
Heat oil in a pan over medium high heat.
Cook doner meat lightly coloured
Smear hummus on warmed flatbread or pita. Top with lettuce, tomato, and onion.
Top on Doner Kebab Meat. Drizzle with sauce(s) of choice.
Roll up tightly, wrap in foil if desired (to hold together).
Eat and enjoy!
Made my 1st one today and it was a winner. Maybe next time a larger pattie to allow for more external browned meat. Definitely need better salad for the moist maker.