Steve Cooks

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.
Steve's Doner Kebab


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

  • Flat Bread

  • Salad

  • Tabouli

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