Cam cooks beef doner kebabs for the family

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.

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Ingredients:

  • 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)

Seasoning spices:

  • 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

Doner kebabs:

  • 8 flatbreads (Lebanese bread authentic!)
  • 1 iceberg lettuce, finely shredded
  • 6 tomatoes, halved and sliced
  • 2 red onions, finely sliced
  • Hummus
  • Yogurt sauce, optional
  • More sauce options: chilli sauce/Sriracha (I use this), BBQ, sweet chilli, tomato sauce/ketchup
  • Extra options: tabbouleh, shredded cheese

Method:

Marinate meat:

  1. Mix beef or lamb with all the Spices – mix well using your hands.
  2. Cover and refrigerate 2 hours minimum, or up to 24 hours.

Preparation:

  1. Preheat oven to 170°C/ 325°F (150°C fan).
  2. Line baking pan with foil.
  3. Check to ensure skewers are long enough to prop on the sides of the pan.

Puree meat:

  1. 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.
  2. Add meat and blitz on low until it becomes a paste, scraping down sides.

Shape doner kebab meat:

  1. Turn meat out onto work surface. Wet hands with water, then shape into an even block 20cm/8″ long.
  2. Place 2 x 60cm / 2 feet long pieces of foil overlapping each other by 1/3.
  3. Place meat on the end of the foil, then roll it up, tightly wrapping it in the foil.
  4. Twist the ends firmly to form a log 25cm/10″ long, then snip off excess foil. Roll into even log.
  5. Thread skewers through the log. 
  6. Place log elevated in pan by propping skewers on the edge of the pan.

Cooking:

  1. 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.
  2. Remove foil from log but leave skewers in place.
  3. Increase oven heat to 250°C/480°F, or as high as your oven can go if it can’t reach this.
  4. Bake for 10 to 15 minutes, rotating once, until browned all over.

Shaving / pan frying (kebab shop style!):

  1. Remove skewers then stand the meat upright.
  2. Shave meat thinly – carve as much as you intend to use.
  3. Heat oil in a skillet over medium high heat. Cook shaved meat lightly coloured but still “floppy” (not crisped). Use immediately for Doner Kebabs!

Doner kebabs:

  1. Smear hummus on warmed flatbread. Top with lettuce, tomato, and onion.
  2. Pile on Doner Kebab Meat. Drizzle with sauce(s) of choice.
  3. Roll up tightly, wrap in foil if desired (to hold together). Grab and devour!

Enjoy!

Cameron

The Fathering Channel
Cooking with Cameron
This recipe is adapted from the website www.recipetineats.com

 

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