Doner kebabs need no introduction. A great one is a culinary delight, but the inconsistency of takeaways can be a let-down. This recipe guarantees a consistent, mouth-watering lamb doner kebab every time. Inspired by Kenny McGovern’s Takeaway Secrets, it’s perfect for those who crave the authentic takeaway experience at home. Let’s fire up the BBQ and make a lamb doner kebab that will have you and your family coming back for more!
Lamb Doner Kebab
For the Lamb
For the Red Kebab Sauce
For the Bread
Instructions
-
Preparing the Lamb Mixture
- Combine Ingredients: Place 1 kg of lamb mince in a large bowl. Add 2 teaspoons of plain flour, 2 teaspoons of dried oregano, 1 teaspoon of dried Italian herbs, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1/2 teaspoon of cayenne pepper, 2 teaspoons of salt, and 1 teaspoon of black pepper.
- Mix Thoroughly: Mix the ingredients well. Knead, punch, and squelch the mixture until it resembles a cheap pâté. This ensures it sticks together on the rotisserie.
-
Marinating the Lamb
Cover and Chill: Cover the bowl with cling film and place it in the fridge for at least 2 hours, preferably overnight.
-
Cooking the Kebab
- Prepare the BBQ: Fire up your BBQ using quality lumpwood charcoal. Ensure the coals are grey and have no flames.
- Form the Kebab: Shape the lamb mixture firmly onto the rotisserie spit, ensuring it is compact with no cracks.
- Cook on Rotisserie: Place the spit over the heat and start the rotisserie. Monitor the flames, using a diffuser if necessary to prevent flare-ups.
-
Checking Doneness
- Monitor Temperature: Use a MEATER or similar device to monitor the internal temperature. The lamb should reach at least 75°C.
- Rest the Meat: Once cooked, wrap the kebab in foil and let it rest for 10 minutes.
-
Preparing the Breads and Sauces
- Warm the Bread: Grill Asda Kebab breads over the charcoal for a minute or two, flipping frequently.
- Make the Red Sauce: Mix 6 tablespoons of tomato ketchup, 4 tablespoons of water, 1 teaspoon of mint sauce, 1 pinch of salt, and chilli powder to taste.
- Make the White Sauce: Combine 3 tablespoons of mayonnaise, 1 tablespoon of natural yoghurt, 1 teaspoon of olive oil, 1/4 teaspoon of garlic powder, 1 pinch of salt, 1 pinch of dried parsley, and 1 tablespoon of water.
-
Serving
Slice and Assemble: Slice the lamb thinly. Serve with the grilled bread and sauces, and customize your kebab to your liking.
Equipment
Affiliate Disclosure: This post may contain affiliate links. If you buy a product using these links, we get a commission at no extra cost to you. Your support helps keep the BBQ magic alive, and we thank you in advance!
Note
- Alternative Cooking Method: If you don’t have a rotisserie, you can shape the lamb mixture into patties or loaves and grill them directly.
- Extra Flavour Tip: Marinate the lamb mixture overnight for an even more intense flavour.
- Flame Management: Use a tray to catch drippings and prevent flare-ups, keeping the meat juicy and perfectly cooked.
