Lamb Doner Kebabs
100% lamb mince at 20% Fat, it's important you buy fatty mince and not lean mince,
half the lamb mince can be substituted for beef mince if you prefer but lamb is definitely better, also the bacon I just purchased a cheap pack of gamon bits to blend with the onion,
So here goes it's basically a Giant meat loaf on a skewers, you don't need a rotisserie it will cook perfectly fine in the oven wrapped in foil at 180ºC for 1 hour 20mins then unwrapped for another 20 mins at 200°C to crisp the outside,
The total cost for all the ingredients included the meat Pitta breads salad and Chips comes to just under £15 and it fed 8 people, so it's and absolutely bargain for a family on a budget,
Please give it a go it's absolutely delicious,
Ingredients
1 kg / 2.2 lb lamb or beef mince (ground meat) , preferably 15% fat,
200g / 7oz streaky bacon , roughly diced,
1 onion , diced (white)
2 clove garlic , roughly chopped
1 tbsp vegetable olive oil (for frying)
SEASONING SPICES:
1 tsp dried oregano
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp cinnamon
3 tsp salt , kosher/cooking salt
1 tsp black pepper
DONER KEBABS:
8 flatbreads
1 iceberg lettuce , finely shredded
6 tomatoes , halved and sliced
2 red onions , finely sliced
Hummus
More Sauce options: Chilli sauce, Sriracha BBQ, Sweet Chilli, Tomato Sauce,
Extra options: shredded cheese
MARINATE MEAT:
Mix beef or lamb with all the Spices - mix well using your hands. Cover and refrigerate 2 hours minimum, or up to 24 hours.
PREPARATION:
Preheat oven to 180ºC
Line baking pan with foil.
Check to ensure skewers are long enough to prop on the sides of the pan.
PUREE MEAT:
Place onion, bacon and garlic in a food processor. Blitz until it becomes a paste 30 sec on high, scraping down sides as you go.
Add meat and blitz on low until it becomes a paste scraping down sides,
SHAPE DONER KEBAB MEAT:
Turn meat out onto work surface. Wet hands with water, then shape into a block 20cm/8" long.
Place 2 x 60cm / 2 feet long pieces of foil overlapping each other by 1/3.
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.
COOKING: Cook for 1½ 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.
Remove foil from log but leave skewers in place. Increase oven heat to 200ºC 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.
I can not recommend this enough absolutely delicious,
Happy Cooking Folk's
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