Chicken, Lamb, Beef, Layered on Skewers

This is a homemade recipe for the mystery Doner kebab meat you run into rotating on vertical rotisseries in kebab shops. Information technology'south a miniature version but what it lacks in size is made upwards in flavour – and authenticity!! Use to stuff into beef or lamb Doner Kebabs OR Gyros.

First-class big format nutrient for gatherings – brand alee and economic!Also see Craven Doner Kebabs.

How many times take you walked past a Doner kebab store and glanced at those giant punching purse-sized kebab meats rotating circular and round, and wonderedhow long has that meat been out for?? I wonder if it'south really meat, or xc% fillers??

Well wonder no more!! Shops might utilise fillers, but Nosotros don't need to!

Doner Kebab Meat recipe – beef or lamb

This homemade version of rotisserie Doner Kebab Meat can be made with either lamb or beef. While beef is a firm favourite hither in Australia, in Turkey (the abode of Doner Kebabs) they are made with both lamb and beefiness. Both are delicious, I couldn't cull a favourite!

Though this is a miniature version of the giant ones you see in the shops and nosotros've adapted the cooking method for home kitchens, the end event is so similar to the real deal it is going to astonish yous!

Stand up it upright, carve it up thinly and fry it up gently to go aureate edges.Your business firm is going to odour like a kebab store!

What is Doner Kebab meat made of?

Ahh, you lot've always wondered, haven't y'all?? 🙂 Here'south what you demand. Bacon* is the surprise secret ingredient for this homemade version – more on this below!

* Notation: I've received many emails/messages questioning the inclusion of salary in this recipe. I acknowledge 100% that this is a non-traditional improver you would obviously NEVER notice in a Muslim country (considering Muslims practice not eat pork for religious reasons). It's added for the extra fatty, because habitation cooks cannot go meat fatty enough to get the desired result. Without salary, you volition be disappointed with the results, unless you hunt down extra fatty meat – I've provided directions in the recipe card.

• Beefiness or lamb – get 15% fat for best results. If you audit those kebab store meats closely, y'all will see they are DRIPPING with fat!! Ours is non every bit fatty, but when we tried it with lean meat, it simply wasn't the same. As well remember, the flavour of meat is all in the fat. Mix lamb fat into lean beef, and you'd swear you lot're eating lamb!

• Streaky Bacon* –the hush-hush ingredient, every bit discovered by Kenji at Serious Eats whose Gyros recipe nosotros used equally a base for ours. It doesn't make the meat taste bacony, merely it adds table salt into the meat and most importantly, it adds fat. Information technology is key, practise not skip it! (Or if you do, practise not complain if disappointed with the recipe outcome 😂)

• Not-PORK SUBSTITUTES for bacon – two options to replicate the purpose of bacon in this recipe:

  • If your meat is already sufficiently fatty, apply turkey bacon; OR

  • Add duck fat or goose fat + actress 100g/4 oz meat + 1/two tsp salt.

• Spices – a mix we figured out ourselves by sampling the meat from our favourite kebab shops; and

• Onion and garlic – essential flavour base of operations!

* Note on Salary and actuality – Equally doner kebabs are mainly from Muslim countries, bacon might seem out of identify given pork is non consumed for religious reasons. The reason it is included is to brand this recipe accessible for home cooks. Traditional doner kebab meat is fabricated with loads of animate being fat. When you sentinel Y'all Tube videos of the layered version of kebab meat, they thread a layer of meat (like chicken) so they literally Comprehend that layer with chopped fat and then thread chicken on, and again fat. SO MUCH Fatty! 😂 Using bacon is a shortcut method and more than attainable to ordinary home cooks – my butcher doesn't sell buckets of chopped fat!

---

How to make Doner Kebab meat

And the best part – how to make it!Information technology is easy. One time you get your caput around manhandling a giant block of meat!

In a nutshell, the meat is pureed in a food processor which transforms information technology into a "paste" which gives it the unique carvable meat texture (as opposed to, for example, Meatloaf where basis/mince beef is simply shaped by hand and has a more "crumbly" texture).

And then roll it into a log shape using foil – this holds the shape while suspended over a pan using skewers (without it, the meat sags when raw) – and so cook information technology in the oven. Whip off the foil at the end to brown it, stand it upright and carve!!

Etching and pan frying

The texture of the cooked meat is such that it can be carved thinly –just like in kebab shops!

Shave it quite thinly and once you've cutting off equally much equally y'all want/need, pan fry it gently to get a blush of gold on information technology. This is amagic touch that really transforms the meat because in one case you carve off the outer browned layer, the meat inside is just pinkish. It's the same special finishing touch we do with Mexican Carnitas!

And here's a close up of the Doner Kebab Meat being pan fried. Only lightly pan fried, not to well-baked it, just to get a hint of gold on it like they exercise in Kebab Shops to freshen upwardly the meat.

Information technology only takes a minute or and then because it's and then thin.

Doner Kebabs

And here is a big fat juicy Doner Kebab! Wildly pop here in Australia, peculiarly after a late night out at the pub with mates!

Made with Lebanese bread or other sparse flatbreads, smeared with hummus, topped with Doner Kebab Meat, lettuce, tomato, onion and sauces such as yogurt, garlic and chilli sauce. Optional extras include cheese (which I recall is a blasphemy!) and tabbouleh.

Imagine it over CHARCOAL!!

I've had to brand practice with a boring quondam oven to melt this. I would Beloved to to make this over charcoal i day! Imagine it on a spit, rotating slowly over hot coals….that smokey flavour would be to die for!

One mean solar day, one day…

Doner Kebab vs Gyros vs Shawarma

Gyro, shawarma and doner kebab all take the same meaning. Those words all interpret to "turning" or "rotating meat" and they refer to the rotisserie cooking technique.

Which word is used depends which function of the Mediterranean or Center E you're in. Gyros is Greek. Shawarma is Israel and Arab countries (spicing is much stronger). Doner Kebab is what they call it in Turkey.

While at that place are of grade some differences in the finished dish (type of flatbread, sauces used) and the seasonings used for the meat, they are similar in spirit!

As for what animal meat information technology is, it varies. Craven, beefiness, lamb and pork are all used to varying degrees, depending on the state. Too whether it's layered (like in Chicken Doner Kebab) or polish meat fashion (which is what I'g sharing today) likewise varies depending where you are.

One thing's for sure. I'grand even so to meet a Doner Kebab/Gyros or Shawarma that I haven't loved!

Recipes I've shared

Here in Australia, Doner Kebabs is common though you will notice Gyros in ethnic areas. In America, it's the other fashion circular – Gyros is the mutual version. Harder to find Doner Kebabs!

Present, you'll observe both all around the earth. Last twelvemonth, I had someastonishing Doner Kebabs in the heart of Paris of all places!

Here are Gyros/Shawarma/Doner Kebab recipes I've previously shared:

---

Excellent large format food to brand ahead

Two more big things this homemade Doner Kebab Meat has going for it:

1. Splendid for making ahead – information technology stays 100% fresh considering the meat is and so juicy (ahem! Fatty…… 😇). Melt the log through, cool, fridge or freeze, then reheat in the oven; and

2. Excellent for feeding a crowd – this makes lots! 1 kg / 2lb probably serves 8 people – shaved meat goes further. Peradventure 6 if you stuff very generously. Fry the slices on a BBQ so y'all can cook lots at the aforementioned time, though y'all tin can likewise only pan fry it a bit in advance and so reheat in the microwave (I did this, and it worked perfectly).

And if that'south not plenty to convince y'all to brand this, and then just do it to get a kick out of how it is a dead prepare replica of the kebab shop meat. Or your favourite gyros cart. Depending on where you alive! – Nagi x

PS I honestly cannot stress enough how your business firm is going to odour but like your local neighbourhood kebab shop!!

---

Scout how to get in

Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Servings 8

Tap or hover to scale

Recipe video above. This is a bootleg version of the giant punching bag size Doner kebab meats rotating on vertical rotisseries in kebab shops! It might be small, but what it lacks in size it makes upward for in authenticity and flavour. Prepare to be amazed - it tastes Only similar the real deal (and your house will smell similar a kebab shop!)

Excellent nutrient for gatherings - make ahead, wow factor, DIY wraps and economical.

• ▢ 1 kg / two lb lamb or beef mince (ground meat) , preferably fifteen% fatty (Note 1)
• ▢ 200g / 7oz streaky salary , roughly diced (Note 2)
• ▢ one onion , diced (brown, yellow, white)
• ▢ 2 clove garlic , roughly chopped
• ▢ 1 tbsp vegetable oil or olive oil (for frying)

Seasoning Spices:

• ▢ 1 tsp dried oregano
• ▢ ii tsp ground cumin
• ▢ 2 tsp footing coriander
• ▢ one/ii tsp cinnamon
• ▢ 3 tsp salt , kosher/cooking salt (Note 3)
• ▢ one tsp blackness pepper

Doner Kebabs:

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

Marinate Meat:

• Mix beef or lamb with all the Spices - mix well using your hands.

• Cover and air-condition 2 hours minimum, or up to 24 hours.

Preparation:

• 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. (Note five)

Puree Meat:

• Identify onion, bacon and garlic in a eight cup/2L+ food processor. Blitz until it becomes a paste (video at 29 sec),~30 sec on high, scraping downwardly sides as y'all go.

• Add meat and blitz on depression until information technology becomes a paste (video at 42 sec), scraping down sides (~ane min for powerful food processors, 2 min for less powerful). (Note 4)

Shape Doner Kebab Meat:

• Turn meat out onto work surface. Wet hands with h2o, then shape into an even block 20cm/8" long.

• Place 2 x 60cm / ii feet long pieces of foil overlapping each other past 1/3. (Annotation 6)

• Place meat on the end of the foil, so curl it up, tightly wrapping information technology in the foil.

• Twist the ends firmly to class a log 25cm/ten" long, then snip off excess foil. Roll into even log.

• Thread skewers through the log.

• Place log elevated in pan past propping skewers on the edge of the pan. (Note 7)

Cooking:

• Melt for i 1/ii hours, turning once afterwards i hour, until the log reaches 70°C/160°F (upwards to 80°C/175°F is fine). The log is cooked at this point. (Note 9)

• Remove foil from log simply leave skewers in identify.

• Increase oven heat to 250°C/480°F, or as loftier as your oven can go if it can't reach this.

• Bake for ten to fifteen minutes, rotating once, until browned all over.

Shaving / pan frying (kebab store style!):

• Remove skewers then stand the meat upright.

• Shave meat thinly - carve as much as you intend to use.

• Rut oil in a skillet over medium loftier estrus. Cook shaved meat lightly coloured but withal "floppy" (not crisped). Apply immediately for Doner Kebabs!

Doner Kebabs:

• Smear hummus on warmed flatbread. Top with lettuce, tomato, and onion.

• Pile on Doner Kebab Meat. Drizzle with sauce(south) of choice.

• Roll upwards tightly, wrap in foil if desired (to hold together). Grab and devour!

1. Meat - fattier is improve for flavour and to go on the meat juicy. Shop kebab meat is VERY fatty - fattier than this recipe!

Supermarket meat typically discloses fat % nowadays (look at the nutrition table), and butchers should know the fat % of their meat.

Beef is well-nigh mutual in Australia, both are popular in Turkey

two. Bacon - ie. abdomen-only part of a bacon – no loin eye.

Authenticity note: Doner kebabs are mainly from Muslim countries and pork is not consumed for religious reasons, and so you may be querying inclusion. Information technology'due south because home cooks cannot become meat with enough fatty in it, so I add together bacon to bring upward fat content which is essential to truly replicate shop kebab meat. Exercise not skip it. It really makes all the difference. And no, information technology does not take bacony.

Can't accept bacon?? Apply one of these options:

• Get expert quality 20% fatty meat, get an extra 200g/6oz meat and add and extra 1/ii teaspoon salt. Best quality you can beget ie cheapest fattiest meat at the grocery shop doesn't taste as good as high fatty mince from the butcher;
• Get 20% fat meat and apply turkey bacon instead of pork bacon; or
• duck fat or goose fat + extra 100g/4 oz meat + ane/2 tsp salt. Utilize 100g/4oz duck fatty, unmelted straight from jar, mix it into the meat. Duck fat provides the fattiness that bacon provides tainting the meat with duck season (virtually other animal fat tastes like that brute, whereas duck fatty tastes "make clean" hence why they are so good for the famous Duck Fat Potatoes).

3. Salt - I know it sounds like a lot, but recollect the meat is shaved thinly so you don't get much salt in each seize with teeth.

If you but accept table table salt, decrease to two teaspoons.

four. Pureed meat consistency - Encounter video for how it should look - you should be able to do a smooth "smear" on the surface.

5. Skewers optional - skewers enable the meat to be cooked in a cylinder shape past keeping it elevated off the pan. Only if you don't have them, that's fine - just shape into a log and cook on the pan or on a tray (in foil).

half-dozen. Foil - purpose is twofold: to agree the shape of the log as it cooks (otherwise raw log slides down through skewers) and hold in juices as it cooks.

7. Propping issues - if your log is too long to fit in the pan / skewers non long enough to accomplish edges, use things similar ramekins or scrunched upwards balls of foil in the pan to keep the log elevated. OR prop information technology on the diagonal.

eight. Lemon Yogurt Sauce - mix and fix aside 20 minutes:
2 cups (500g) Greek yoghurt
2 garlic cloves, minced using garlic mincer or finely grated
1 tsp cumin (optional)
2 - 3 tbsp lemon juice
one/two tsp each salt and pepper

ix. Uncooked meat - if you lot don't have an meat thermometer and you lot carve abroad and find the inside is a bit undercooked, don't worry, the thin slices cook in a flash on the stove!

10. Storage - keeps uncommonly well due to the loftier fatty content! Options:

• Cook log but don't brown. Cool in foil, so unwrap and cling wrap (don't leave in foil). Refrigerate up to 5 days OR freeze. On mean solar day of, thaw, wrap in foil and reheat in oven (temp per recipe) until heated through (insert knife to cheque), nearly xx minutes. Then unwrap and brown and then utilize per recipe.
• Apply some now, save some for afterward - either shop uncarved log or carved meat (not pan fried). And so pan fry fresh just earlier using.
• Freezing -cooked log or carved meat can exist frozen for 3 months. Thaw then pan fry earlier serving.

11. Recipe creditgoes entirely to Kenji Lopez-Alt at Serious Eats for discovering this amazing technique! We used his method, added our seasonings and tweaked it to make it an authentic looking log (added foil, skewers etc etc).

12. Diet per serving - meat only, assumes viii servings.

Calories: 413 cal (21%) Carbohydrates: three g (1%) Protein: 32 g (64%) Fat: xxx 1000 (46%) Saturated Fat: 11 g (69%) Cholesterol: 110 mg (37%) Sodium: 1386 mg (lx%) Potassium: 530 mg (15%) Fiber: 1 one thousand (4%) Sugar: ane m (1%) Vitamin A: 16 IU Vitamin C: 1 mg (i%) Calcium: 36 mg (iv%) Iron: three mg (17%)

Keywords: Doner kebab meat, Doner Kebab Recipe, rotisserie doner kebab

Life of Dozer

Same expression whether he'south gagging over a giant hunk of Doner Kebab meat or panting from exertion at the park….

grahamwilyingeld83.blogspot.com

Source: https://www.recipetineats.com/doner-kebab-meat-recipe-beef-or-lamb/

Share this post