Best Dinner Kiddie Kebab Recipes

HOMEMADE ROTISSERIE DONER KEBAB MEAT - BEEF OR LAMB!

Steps:

• Mix beef or lamb with all the Spices - mix well using your hands.
• Cover and refrigerate 2 hours minimum, or up to 24 hours.
• 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 5)
• Place onion, bacon and garlic in a 8 cup/2L+ food processor. Blitz until it becomes a paste (video at 29 sec),~30 sec on high, scraping down sides as you go.
• Add meat and blitz on low until it becomes a paste (video at 42 sec), scraping down sides (~1 min for powerful food processors, 2 min for less powerful). (Note 4)
• Turn meat out onto work surface. Wet hands with water, then shape into an even block 20cm/8" long.
• Place 2 x 60cm / 2 feet long pieces of foil overlapping each other by 1/3. (Note 6)
• Place meat on the end of the foil, then roll it up, tightly wrapping it in the foil.
• Twist the ends firmly to form a log 25cm/10" long, then snip off excess foil. Roll into even log.
• Thread skewers through the log.
• Place log elevated in pan by propping skewers on the edge of the pan. (Note 7)
• Cook for 1 1/2 hours, turning once after 1 hour, until the log reaches 70°C/160°F (up to 80°C/175°F is fine). The log is cooked at this point. (Note 9)
• Remove foil from log but leave skewers in place.
• Increase oven heat to 250°C/480°F, or as high as your oven can go if it can't reach this.
• Bake for 10 to 15 minutes, rotating once, until browned all over.
• Remove skewers then stand the meat upright.
• Shave meat thinly - carve as much as you intend to use.
• Heat oil in a skillet over medium high heat. Cook shaved meat lightly coloured but still "floppy" (not crisped). Use immediately for Doner Kebabs!
• Smear hummus on warmed flatbread. Top with lettuce, tomato, and onion.
• Pile on Doner Kebab Meat. Drizzle with sauce(s) of choice.
• Roll up tightly, wrap in foil if desired (to hold together). Grab and devour!

DONER KEBAB

Steps:

• Heat the oven to 200C/180C fan/gas 6. Tip all the ingredients except the oil into a food processor with a large pinch of salt and lots of ground pepper. Pulse until everything is combined and chopped together. You can also just squish everything together in a bowl but this will give you a looser finish.
• Oil a large sheet of foil, tip the meat mix in the middle and mould to a very thick sausage, roughly the shape of an aubergine. Roll up the foil tightly, twisting up the ends to create a Christmas cracker shape.
• Lay on a shallow roasting tin and roast in the oven for 35-40 mins, turning occasionally, or until a digital cooking thermometer reads 75C when pierced in the middle. Leave the kebab to cool a little, then unwrap the foil. Place back on the tray and brown under the grill or with a blowtorch.
• Place on a board and carve into thin slices. For full doner mode, you can hold the kebab up with a roasting fork or metal skewer and carve. Serve with warm pitta bread and any of the other accompaniments, including our chilli sauce and garlic yogurt sauce.