Then roll it into a log shape using foil – this holds the shapewhile suspended over a pan using skewers (without it, the meat sags when raw) – then cook it in the oven. Whip off the foil at the end to brown it, stand it upright and carve!! In a nutshell, the meat is pureed in a food processor which transforms it into a “paste” which gives it the unique carvable meat texture (as opposed to, for example, Meatloaf where ground/mince beef is just shaped by hand and has a more “crumbly” texture). Beef or lamb– get 15% fat for best results. If you inspect those kebab shop meats closely, you will see they are DRIPPING with fat!! Ours is not as fatty, but when we tried it with lean meat, it just wasn’t the same.Also remember, the flavour of meat is all in the fat. Mix lamb fat into lean beef, and you’d swear you’re eating lamb! First, prepare the kebab mixture you want. Kebab Ingredients varies according to the region and culture.

Excellent for making ahead– it stays 100% fresh because the meat is so juicy (ahem! Fatty……😇). Cook the log through, cool, fridge or freeze,then reheat in the oven; andStreaky Bacon* –the secret ingredient, as discovered by Kenji at Serious Eats whose Gyros recipe we used as a base for ours. It doesn’t make the meat taste bacony, but it adds salt into the meat and most importantly, it adds fat. It is key, do not skip it! (Or if you do, do not complain if disappointed with the recipe outcome 😂) Ayla Kebab maker machine which is called automatic kebab machine also is a very easy working kebab machine. The first kebab produced by kabob maker is identical with the last one. Excellent for feeding a crowd– this makes lots! 1 kg / 2lb probably serves 8 people – shaved meat goes further. Maybe 6 if you stuff very generously. Fry the slices on a BBQ so you can cook lots at the same time, though you can also just pan fry it a bit in advance then reheat in the microwave (I did this, and it worked perfectly). And here is a big fat juicy Doner Kebab! Wildly popular here in Australia, particularly after a late night out at the pub with mates! And here’s a close up of the Doner Kebab Meat being pan fried. Just lightly pan fried, not to crisp it, just to get a hint of gold on it like they do in Kebab Shops to freshen up the meat.

After atleast 6 different gyro/doner recipes this one’s the best for the texture. Definitely came out as the perfect texture. I did a half batch, and used half lamb and half 80% ground beef. PS I honestly cannot stress enough how your house is going to smell just like your local neighbourhood kebab shop!! Which word is used depends which part of the Mediterranean or Middle East you’re in. Gyros is Greek. Shawarma is Israel and Arab countries (spicing is much stronger). Doner Kebab is what they call it in Turkey. Use some now, save some for later - either store uncarved log or carved meat (not pan fried). Then pan fry fresh just before using. Ahh, you’ve always wondered, haven’t you?? 🙂 Here’s what you need.Bacon* is the surprise secret ingredient for this homemade version – more on this below!Notes: First time I didn’t notice the advice to reduce to 2tsp of salt if you’re using table salt, was a bit too salty that time so watch for that. I also don’t think it needs oil to fry the slices – they brown into great doner slices with dry frying and come out less greasy that way Important note: Meat below 100 grams causes the kebab to fall from skewer. How to use it step by step: This homemade version of rotisserie Doner Kebab Meat can be made with either lamb or beef. While beef is a firmfavourite here in Australia, in Turkey (the home of Doner Kebabs) they are made with both lamb and beef. Both are delicious, I couldn’t choose a favourite! I was wondering in particular, if I should still oven bake it first and then finish it off over the charcoal or if you think it will be fine spinning from start to finish on the rotisserie over coals. I am just worried about it not holding form and falling apart during the cook. My rotisserie set is horizontal. How many times have you walked past a Doner kebab shop and glanced at those giant punching bag-sized kebab meats rotating round and round, and wondered how long has that meat been out for?? I wonder if it’s really meat, or 90% fillers??

I’ve had to make do with a boring old oven to cook this. I would LOVE to to make this over charcoal one day! Imagine it on a spit, rotating slowly over hot coals….that smokey flavour would be to die for! Kebab cover a wide range of grilled meat dishes. They are one of the fastest growing type of food in the world among burger, pizza & coffee shop. You can hire or lease a kebab machine at Petra Equipment on a long term period only. This would make a great housewarming present for someone who loves their grilled food or a cheeky treat for your own home! Another feature of the Ayla kebab machine is fast kebab maker. Depending on the speed of the user, you can make kebab in an average of 50 to 120 skewers per hour. While you cook delicious grilled food in your brand new Kebab Rotisserie Grill you can also rest assured that you won’t be breaking the scales any time soon. This fantastic product drains away fat as it cooks the food, leaving you with healthier versions of your food favourites. This grill has a 21 litre capacity making it perfect for entertaining friends. Another helpful feature is the grill’s safety function that will automatically switch off the grill if the door is opened so you don’t have to worry about burning yourself.Hey there Nagi, I am planning on cooking this recipe in the coming weeks, however, like yourself I want to do it over charcoal rotisserie. Gyro, shawarma and doner kebab all have the same meaning. Those words all translate to “turning” or “rotating meat” and they refer to the rotisserie cooking technique. Shave it quite thinly and once you’ve cut off as much as you want/need, pan fry it gently to get a blush of gold on it. This is a magic touch that really transforms the meat because once you carve off the outer browned layer, the meat inside is just pink. It’s the same special finishing touch we do with Mexican Carnitas!

Though this is a miniature version of the giant ones you see in the shops and we’ve adapted the cooking method for home kitchens, the end result is so similar to the real deal it is going to amaze you! While gas-powered machines are considered more traditional, there are many benefits to choosing an electric kebab machine instead. With 3-zone temperature control and a lower risk of a breakout fire, our Roller Grill kebab machines are fitted with adjustable pilasters and heat sources so you can maintain optimal heat for perfect cooking results. While there are of course some differences in the finished dish (type of flatbread, sauces used) and the seasonings used for the meat, they are similar in spirit! Get good quality 20% fat meat, get an extra 200g/6oz meat and add and extra 1/2 teaspoon salt. Best quality you can afford ie cheapest fattiest meat at the grocery store doesn't taste as good as high fat mince from the butcher; Nowadays, you’ll find both all around the world. Last year, I had some amazing Doner Kebabs in the heart of Paris of all places!Well wonder no more!! Shops might use fillers, but WE don’t need to! Doner Kebab Meat recipe – beef or lamb Stand it upright, carve it up thinly and fry it up gently to get golden edges. Your house is going to smell like a kebab shop!