Who doesn’t love a donor kebab? But being able to recreate this at home, is not only cost effective - it actually tastes pretty good and there are no fillers in it.
Now authentically there is no bacon in donor kebab meat - why is it added here? Simply for the extra fat content. If bacon is NOT your thing, speak to your butcher for a fattier mince, or add duck fat to give a juicer result.
What you need
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600g beef mince (the fattier the better)100g streaky bacon diced 1/2 onion , diced3 - 4 clove garlic , roughly chopped
2 tsp finely chopped coriander1 tsp dried oregano
2 tsp ground cumin
1/2 tsp cinnamon
3 tsp salt
1 tsp black pepper
For the kebabs -
Lebanese bread
Iceberg lettuce finely shredded
Tomato sliced
onion thinly sliced
Tabbouleh
Shredded Cheese
Hummus
Sauces of your choice.
I used bbq and Siracha
Place onion, bacon and garlic in a food processor - and blitz - next add your mince and seasoning and pulse until well combined and the mince has been broken down into almost a “paste”
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Wet your hands, and roll your mince into a log. Roll tightly with foil and refrigerate for a minimum of 2hrs (up to 24hrs)
Preheat oven to 170°c
Next add your metal skewers through roll - and place in a pan - where the metal skewers are elevated the roll.
Cook for 1 1/2 hours, turning once after 1 hour.
Remove foil from roll but leave skewers in place.
Increase oven heat to maximum of 250°c and Bake for 10 to 15 minutes, rotating once, until browned all over.
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Thinly shave/slice the meat and in a skillet cook shaved meat until lightly coloured - make donor kebab immediately.
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Smear hummus on warmed flatbread. Top with lettuce, tomato, and onion - add your tabbouleh and cheese.
Pile on Doner Kebab Meat. Drizzle with sauce(s) of choice.
Roll up tightly, wrap in foil and serve.
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