Best Giant Rotisserie Kebab Recipes

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HOMEMADE ROTISSERIE DONER KEBAB MEAT - BEEF OR LAMB!



Homemade Rotisserie Doner Kebab Meat - beef or lamb! image

Recipe video above. This is a homemade 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 up for in authenticity and flavour. Prepare to be amazed - it tastes JUST like the real deal (and your house will smell like a kebab shop!)Excellent food for gatherings - make ahead, wow factor, DIY wraps and economical.

Provided by Nagi

Categories     BBQ     Mains

Number Of Ingredients 19

1 kg / 2 lb lamb or beef mince (ground meat) (, preferably 15% fat (Note 1))
200g / 7oz streaky bacon (, roughly diced (Note 2))
1 onion (, diced (brown, yellow, white))
2 clove garlic (, roughly chopped)
1 tbsp vegetable oil (or olive oil (for frying))
1 tsp dried oregano
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp cinnamon
3 tsp salt (, kosher/cooking salt (Note 3))
1 tsp black pepper
8 flatbreads ((Lebanese bread authentic!))
1 iceberg lettuce (, finely shredded)
6 tomatoes (, halved and sliced)
2 red onions (, finely sliced)
Hummus
Yogurt sauce (, optional (recipe Note 8))
More Sauce options: chilli sauce/Sriracha (I use this), BBQ, sweet chilli, tomato sauce/ketchup
Extra options: tabbouleh, shredded cheese

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!

Nutrition Facts : Calories 413 kcal, Carbohydrate 3 g, Protein 32 g, Fat 30 g, SaturatedFat 11 g, Cholesterol 110 mg, Sodium 1386 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SHISH KEBAB



Shish Kebab image

Provided by Food Network

Categories     appetizer

Time 50m

Yield 4 servings

Number Of Ingredients 15

2 pounds boneless lamb cut from the leg with its fat into 1/2-inch cubes
1 cup high-quality full-fat plain yogurt
3 tablespoons extra virgin olive oil
3 tablespoons onion juice (from 1 grated medium-size onion)
Salt and freshly ground pepper, to taste
8 (10-inch) metal or wooden skewers
4 pita bread
1 cup Cacik, recipe follows
1 large cucumber, peeled, seeded and grated
Salt, to taste
3 garlic cloves, mashed
2 cups thick, high-quality full-fat plain yogurt
1 tablespoon chopped fresh dill
3/4 teaspoon dried mint
1 tablespoon extra-virgin olive oil

Steps:

  • Skewer the lamb cubes on the skewers. Stir together the yogurt, olive oil and onion juice in a glass or ceramic pan or bowl and season with salt and pepper. Add the lamb skewers, coat with the marinade and refrigerate, covered, for 4 hours. Prepare a charcoal fire and let it die down a bit or preheat a gas grill for 15 minutes on low. Set the skewers on a skewer holder over the fire and grill until golden brown and succulent, turning often, about 20 minutes. Or, lacking a skewer holder, place them on the grill and grill to perfection. Serve with or on a piece grill-warmed pita bread and the cacik on the side.
  • Toss grated cucumber with a light sprinkling of salt. Leave for 30 minutes. Drain the cucumber, squeezing out all the liquid. Pound the garlic in a mortar with 1 teaspoon salt until completely mashed. Stir the garlic into the yogurt and beat with a fork until smooth. Stir in the cucumber, the dill, mint and olive oil and stir until the consistency of a thick soup. Refrigerate for an hour and serve cold.
  • Recipe courtesy Clifford Wright

BEEF AND BACON THREADED KEBAB



Beef and Bacon Threaded Kebab image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 8 kebabs

Number Of Ingredients 5

2 tablespoons adobo sauce
2 tablespoons light agave
Juice of 1 lime
8 slices bacon
8 ounces flank steak, cut into eight 1/2-inch-thick strips

Steps:

  • Mix the adobo sauce, agave and lime juice together in a small bowl and set aside.
  • Lay out the bacon on a paper-towel-lined plate. Microwave until partially cooked, 3 to 4 minutes.
  • Press 1 strip of bacon onto 1 strip of steak and gently flatten them together. Thread a skewer through the bacon and steak, creating a ribbon-like shape on the skewer. Repeat with the remaining bacon and beef. Refrigerate the skewers for 15 to 30 minutes before cooking to help them stay together.
  • Prepare a grill for medium-high heat.
  • Place the skewers on the grill bacon-side down. Brush the adobo glaze onto the beef while the bacon cooks. Cook until the bacon is crisp, 3 to 4 minutes. Flip the skewers and glaze the bacon side. Cook until the beef has a nice char, another 1 to 2 minutes. Serve immediately.

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