Steve’s Doner Kebab
Authentic spiced kebab "Meat Tornado". The inclusion of bacon is to add salt and fat. Fatty meat is ideal as the mix can be a bit dry. Can also be adapted to work on a vertical rotisserie. PS: If you aren't allowed bacon I'm sorry for you.
Combine all in blender and mix until a paste.
Marinate in fridge for 2 – 24 hours.
Roll into a log and cover with foil. Skewer with 2 parallel skewers to hold meat off the base of a deep tray.
Roast at 160C for 1 ½ hours (or until internal temp reaches 70C)
Remove foil and increase temperature to 220C for 10 minutes to brown up surface.
Slice thinly (optional: fry pieces in oil to further brown edges) and serve rolled in flatbread with hummus, tomato slices, onion, lettuce, tabouli and sauce of choice.
1 kg Lamb or beef (Minced or diced)
200g Fatty Bacon (or equivalent in fat and salt)
1 Onion Diced
2 cloves Garlic
1 tsp Oregano
1 tsp Cumin
1 tsp Tarragon
1 tsp Coriander
1 tsp Salt
1 Tsp Pepper