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Doner kebabs certainly need NO introduction . . . get a ‘good one’ and it’s probably the finest snack you’ve had in some time, the problem is though (for me at least), they are never consistent and fairly often I get dry tasteless meat and it completely ruins things for me.
Don’t get me wrong, I still order a cheeky takeaway now and then and pray to the kebab gods that I get a ‘good one’, but more often than not I now cook up the following and enjoy a consistent flavour that the entire family enjoys.
Let’s do this . . .
Note: It’s worth mentioning that the foundations of this recipe are based on the work by Kenny McGovern – Takeaway Secrets. If you enjoy takeaway food and want to recreate at home then I can’t recommend his books enough . . . I honestly have them all!
Get yourself 1kg lamb mince and place in a large bowl before adding the following ingredients:
- 2 Teaspoons plain flour
- 2 Teaspoons dried oregano
- 1 Teaspoon dried Italian herbs
- 1 Teaspoon garlic powder
- 1 Teaspoon onion powder
- 1/2 Teaspoon cayenne pepper
- 2 Teaspoons salt
- 1 Teaspoon black pepper
Now comes the most crucial part of this recipe . . . mixing up. You really want to go to town combining the mince and herbs etc . . . punch it, kneed it, squelch it between your fingers . . . you want to spend a few minutes really working on this . . . the closer you get to the mix resembling a cheap Pâté the better your end results will be. Yes, you could go one step further and use a food processor, but I don’t have one 🙁
Why is this so important? Well, we’ll be cooking this on a rotisserie and the last thing we want is to have the meat falling off mid cook into a pile of burning fuel . . . trust me, we’ve all been there!
Once you are happy that you’ve shown the mixture who is boss, cover with cling film and place in the fridge for a couple of hours . . . but preferably over night.
Once you’ve got your BBQ fired up and the charcoal is established (grey in colour and no flames) you’ll want to place the lamb mix firmly onto the rotisserie . . . making sure it’s really compact and no signs of cracks etc.
Feeling confident? Let’s get it over the heat and get spinning . . .
Note: Be careful of flames whilst cooking the kebab. As the fat renders down it will drip and cause flames which can result in the outer layer being cooked way before the centre which we don’t want. Two solutions for this, one is to use a diffuser or secondly (if you have enough room), don’t place fuel directly under the kebab. instead place a small tray / dish directly under the kebab and bank your fuels to either side.
When is it cooked?
Whenever I use a rotisserie I rely on a trusted MEATER to monitor the internal temperatures. For minced lamb we’re looking for an internal temp of at least 165°F (75°c) before it’s ready to take off the heat.
Once removed tightly wrap in foil and let rest for 10 minutes whilst you warm the breads and prepare the sauce(s).
Breads & Sauce
Breads is easy for me . . . there is no better option than Asda Kebab breads . . . simply chuck these over the charcoal for a minute or two (flipping frequently) and jobs done!
In terms of sauce(s), well, good ‘ol Kenny – Takeaway Secrets has this covered too.
Red kebab sauce:
- 6 Tablespoons tomato ketchup
- 4 Tablespoons water
- 1 Teaspoon mint sauce
- 1 Pinch salt
- Chilli powder to taste
White kebab sauce:
- 3 Tablespoons mayonnaise
- 1 Tablespoon natural yoghurt
- 1 Teaspoon Olive oil
- 1/4 Teaspoon garlic powder
- 1 Pinch salt
- 1 Pinch dried parsley
- 1 Tablespoon water
All ready? Slice the lamb thinly and prepare your kebab to suit your personal taste.