Beef Doner Kebab
This is one of our family’s favs. A homemade version of the giant carnival size doner kebab which they always love to have when the summer fairs come to town. While this is a smaller version for a family of five, 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 store and bring back many fun memories!)
Leftovers are perfect for kids DIY wraps, and a late night snack.
- 1 kg lamb or beef mince (ground meat), preferably 15% fat
- 200g streaky bacon, roughly diced
- 1 onion, diced
- 2 clove garlic, roughly chopped
- 1 tbsp vegetable oil or olive oil (for frying)
- 1 tsp dried oregano
- 2 tsp cumin
- 2 tsp ground coriander
- 1/2 tsp cinnamon
- 3 tsp salt , kosher/cooking salt
- 1 tsp black pepper
- 8 flatbreads (Lebanese bread authentic!)
- 1 iceberg lettuce, finely shredded
- 6 tomatoes, halved and sliced
- 2 red onions, finely sliced
- Yogurt sauce, optional
- More sauce options: chilli sauce/Sriracha (I use this), BBQ, sweet chilli, tomato sauce/ketchup
- Extra 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.
- 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.
- Place onion, bacon and garlic in a 8 cup/2L+ food processor. Blitz until it becomes a paste, 30 sec on high, scraping down sides as you go.
- Add meat and blitz on low until it becomes a paste, scraping down sides.
Shape doner kebab 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.
- 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.
- 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.
- 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.
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 oil in a skillet over medium high heat. Cook shaved meat lightly coloured but still “floppy” (not crisped). Use immediately for Doner Kebabs!
- Smear hummus on warmed flatbread. Top 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!
The Fathering Channel
Cooking with Cameron
This recipe is adapted from the website www.recipetineats.com