Home Made Doner Kebab

Today I decided I wanted a kebab for dinner. A Doner Dinner. It occurred to me that I had never had a home-made doner kebab before so I set about making one – just for lonely old me.

I know a little bit about making sausages (The trick is to get the balance of shoulder and belly pork right) so I thought a doner kebab couldn’t be too much harder. After some web digging and a good article at Guardian food about how best to cook the meat pre-charring stage I went to Waitrose and bought some lamb – sadly Waitrose only do nice lamb cuts, not lamb breast which I think would have been ideal.

Anyhoo, the process is very easy indeed.

Grind the lamb.
Add the spices & breadcrumbs.
Mush it up and let it rest.
Chill it and grind it again.
Put it in a tin can and cook it slowly until 75 degrees in the middle.
Leave it alone for a while.
Char it, carve it and eat it.

Next time I need to find cheaper lamb cuts and leave to rest for much longer, both after initial grind and initial cook. I will also get a broken toaster and a rotating thingy 🙂

Fucking Glorious.

The Stuff

First grind

Grated Onion

Here we have the ground up cumin seeds & crushed garlic – in the scales are salt, pepper chilli powder, oregano… erm and some other stuff. About 2g each IIRC. Loads of salt though – about 5-6 grams.

100g of Breadcrumbs as per Guardian article… I didn’t even crush mine up… Rusks also work well.

Resting – all mushed up and allowed to rest for a while – and put in chiller.

Switch from big holes to little holes

Trick to getting cling film inside a tin can – wrap it around a gas canister. You can have that one.

Grind #2

Grind #2 looking and smelling fine.

Packed in tight

In the Oven – should be about 150c give or take… Mine took about 1.5 hours taking the internal temperature every 20 minutes or so. We need to hit ~75 to be cooked n safe.