A post pub classic, over the last 30 years or so the Doner Kebab has firmly ingrained itself in the national conscience, almost an end of night ritual for some. But in the cold, hard light of day, how many of us have wondered just what was in it?
Wonder no more. This mini fakeaway version of the shop classic may not be entirely authentic, but in our opinion it’s all the better for that. Great quality ingredients, and a fantastic dish for big gathering (remember those), served with lot of fresh salads and zingy pickles and sauces, this is a perfect spring and summer dish.
Lamb Doner Kebab
- Large bowl
- food processor
- Large Sheet Cooking Foil
- Two Large Wooden Skewers at least 40cm long
- Large Roasting Pan
- 1 kg Lamb Mince
- 220 g Steaky Bacon roughly chopped
- 2 tsp Dried Oregano
- 2 tsp Ground Cumin
- 2 tsp Ground Coriander
- 1 tsp Ground Cinnamon
- 3 tsp Sea Salt
- 2 tsp Ground Black Pepper
- 2 tbsp Olive Oil
- 1 medium Onion peeled and roughly chopped
- 3 cloves Garlic peeled
- 6 piece Greek Flatbreads
- 1 whole Iceberg Lettuce finely shredded
- 6 large Tomatoes ripe as possible
- 2 medium Red Onions peeled and finely sliced
- 6 tbsp Pickled Red Cabbage
- Mix the lamb and the bacon in a bowl with all the spices and herbs. Cover with cling film and chill in the fridge for at least 2 hours, or preferably overnight.
- Soak the skewers in cold water.
- Put the onion and garlic into the food processor with 1 tbsp of the olive oil, and blitz for 30s to 1 minute until smooth. You'll probably need to scrape down the insides a couple of times.
- Take a sheet of foil, at least 50cm x 50cm, and lay out flat. Grease all over with the remaining olive oil. Pre-heat the oven to 170C, 160C fan, gas mark 3.
- Add the lamb and bacon mix to the processor and continue to blitz on a low speed for 1-2 minutes until it's a smooth paste. You'll need to scrape down the sides a good few times. If you're machine bowl isn't big enough to take it all in one go, you can do it in batches and then mix back together well in a separate bowl.
- Turn out the mixture onto the foil, and with wet hands shape into a large fat sausage shape. Roll up the foil around it, then tightly wrap at the ends. The tighter the foil the more compact the resulting kebab. Thread the two skewers through the length of the kebab.
- Sit the kebab into the roasting pan, supporting it by placing the skewers onto the edge of the pan. Cook for 1 and a half hours, turning a couple of times throughout.
- Remove from the oven, and carefully (it will be very hot) remove the foil but not the skewers. Turn the heat up as high as it will go, and finish off in the oven for another 10-15 minutes, until well browned.
- Remove from the oven and allow to rest for 10 minutes. Prepare the flatbreads onto plates, with plenty of lettuce, tomato, red onion, pickled red cabbage and your choice of sauces. Cut thin slices from the kebab, and pile over the top to serve.