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 🙂
Very Late Edit. I perfected the recipe with fatty meat and bought a real vertical grill: