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.
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.
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.
Trick to getting cling film inside a tin can – wrap it around a gas canister. You can have that one.
Grind #2 looking and smelling fine.
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.
You need kebabage! I nuked this for about ~30 seconds prior to adding a little vinegar and putting in the fridge – lemon juice would have been good.
We have noticed that your ncie kebab recipe on your blog!
We are a recipe search engine where you can find thousands of recipes by bloggers who indexed their recipe blog, we would be delighted if you chose to join us.
Please have a look at our website (http://www.alldishes.co.uk) if you would like to your blog listed alongside the best ones in your country, all you have to do is to register your blog from here.
If you have any other questions, please don’t hesitate to email us at info@alldishes.co.uk.
All of the LOLs thanks – not my recipe! People have been doing it for thousands of years!! All I did was photo me doing it.
I’ll check it out cheers for the post.