Homemade Bbq Lamb Doner 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

HOMEMADE BBQ LAMB DONER KEBAB



Homemade BBQ lamb doner kebab image

Make this homemade version of the takeaway classic, and serve with a variety of toppings and condiments. Even those who don't normally like doner kebabs will love this

Provided by Tom Kerridge

Categories     Dinner, Main course

Time 2h30m

Number Of Ingredients 15

500g lamb mince
500g diced lamb leg
4 tsp ground cumin
4 tsp smoked paprika
1 tbsp onion powder
½ tsp chilli flakes
1 tbsp dried oregano
6 garlic cloves , roughly chopped
sunflower oil , for the foil wrap
8 pitta , khobez or naan breads, warmed
pickled green chillies
½ iceberg lettuce , shredded
2 tomatoes , sliced
1 white onion , finely sliced
oven chips , cooked following pack instructions

Steps:

  • Tip the mince, diced lamb, the spices, garlic, 1 tsp freshly ground black pepper and 1 tsp salt into a large food processor. Blitz to a paste - the mixture should resemble pâté. Lightly oil a sheet of foil and lay it on a chopping board. Tip the meat mix onto the foil, and tightly roll up into a large, roughly 10cm-wide sausage. Twist the ends shut so they're sealed well, then chill for a few hours, or until firm. Can be prepared up to a day ahead.
  • Heat the oven to 160C/140C fan/gas 3. Put the foil-wrapped kebab in a roasting tin, then pour 100ml water around it. Bake for 1 hr 10 mins, turning occasionally, or until a meat thermometer inserted in the middle reads at least 65C. Remove from the tin and leave to cool, then transfer to the fridge and chill overnight.
  • Light a barbecue or heat a gas barbecue to medium (see tip, below). When the flames have died down and the coals are ashen, unwrap the kebab and push two large skewers through the middle. Sit the kebab directly on the grill, and close the lid, if the barbecue has one. Cook until heated through and well browned, turning occasionally - this will take about 30 mins.
  • Using a sharp knife, finely carve slices from the sides of the kebab. If you like, you can then return the rest of the kebab to the barbecue to brown further, or carve it all at once. Serve the meat on the flatbreads with the chillies, lettuce, tomatoes and onions in separate bowls for everyone to build their own wrap, plus the chips on the side.

Nutrition Facts : Calories 259 calories, Fat 17 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 1 grams carbohydrates, Fiber 1 grams fiber, Protein 25 grams protein, Sodium 0.8 milligram of sodium

HOMEMADE DONER KEBAB



Homemade Doner Kebab image

Make a home version of spit-roasted lamb (doner) kebab, served as a sandwich with vegetables and sauce.

Provided by Anita Schecter

Categories     Dinner     Entree     Lunch

Time 2h20m

Yield 4

Number Of Ingredients 18

For the Kebab:
1 pound ground lamb (or 1/2 pound each of ground lamb and ground beef)
1 egg
4 cloves garlic (peeled and finely minced)
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon oil (for the skillet, plus extra for the pan)
For the Sandwich:
4 rounds of pita (or naan or flatbread)
1 cup assorted lettuce
1 large tomato (sliced)
1/2 seedless English cucumber (sliced)
1/4 large red onion (peeled and sliced)
Tzatziki sauce or tahini sauce

Steps:

  • Gather the ingredients.
  • Preheat the oven to 350 F.
  • In a large bowl, combine the ground lamb, egg, garlic, ground cumin, ground coriander, smoked paprika, dried oregano, salt, and black pepper.
  • Place the mixture into an oiled 9 x 5-inch loaf pan and cook in the oven for approximately 30 minutes or until the top is a light golden brown.
  • You can slice the loaf immediately if you like but, for best results, cool completely, wrap in aluminum foil, and refrigerate until firm.
  • To reheat, add a little olive oil to a large skillet, slice the loaf very thinly and crisp up the slices in the hot pan for a few minutes.
  • Assemble the sandwiches with pita, warmed and toasted through. Spread on some tzatziki or tahini sauce, add lettuce, tomato, cucumber, onion, and top with more sauce.
  • Serve and enjoy.

Nutrition Facts : Calories 652 kcal, Carbohydrate 57 g, Cholesterol 157 mg, Fiber 4 g, Protein 39 g, SaturatedFat 10 g, Sodium 690 mg, Sugar 4 g, Fat 29 g, ServingSize 4 servings, UnsaturatedFat 0 g

AUTHENTIC TURKISH DONER KEBAB



Authentic Turkish Doner Kebab image

A very popular take-out especially after a night out at the pub. This favorite is so, so tasty--I'm sure once you try it, you'll certainly want to make more! Serve with warmed (lightly toasted) pita bread, chili sauce, and a salad of shredded cabbage, carrot, onion, and sliced cucumber. Also great to add as a topping for pizzas. Great to make in advance, slice and freeze.

Provided by wakeylass

Categories     World Cuisine Recipes     Middle Eastern     Turkish

Time 1h40m

Yield 4

Number Of Ingredients 9

1 teaspoon all-purpose flour
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried Italian herb seasoning
¼ teaspoon ground black pepper
¼ teaspoon cayenne pepper
1 ¼ pounds ground lamb

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine flour, oregano, salt, garlic powder, onion powder, Italian seasoning, black pepper, and cayenne pepper in a large bowl. Add ground lamb and thoroughly knead with the flour mixture until thoroughly mixed together, about 3 minutes.
  • Shape the seasoned ground lamb and place into a loaf pan; set on top of a baking sheet.
  • Bake in the preheated oven, turning the loaf halfway to ensure even browning, about 1 hour and 20 minutes.
  • Wrap loaf in aluminum foil and let rest, about 10 minutes. Slice as thinly as possible to make the doner kebab pieces.

Nutrition Facts : Calories 283.5 calories, Carbohydrate 1.5 g, Cholesterol 94.8 mg, Fat 19.3 g, Fiber 0.4 g, Protein 24.4 g, SaturatedFat 8 g, Sodium 370.3 mg, Sugar 0.2 g

BARBECUED LAMB KABOBS



Barbecued Lamb Kabobs image

This is a dowry recipe I brought with me from western Pennsylvania. To fully enjoy this dish, just serve it as a snack or appetizer with some hot bread and a beverage. It's nice to serve at parties, and I like it as a late-night snack, too! It can be made the day before, and it also freezes well.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8-10 servings.

Number Of Ingredients 17

2-1/2 pounds boneless leg of lamb, cut into 1-inch cubes
MARINADE:
1/2 tablespoon dried parsley flakes
1/2 tablespoon dried minced onion
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup lemon juice
1/2 cup white wine or broth of choice
2 tablespoons soy sauce
DIPPING SAUCE:
1/2 cup canola oil
1/2 cup lemon juice
1 large onion, chopped
2 garlic cloves, minced
Salt to taste
Pepper to taste
Hot peppers to taste, chopped

Steps:

  • Combine marinade ingredients in shallow dish; add lamb and marinate overnight or at least 5 hours, turning lamb occasionally. , Drain and discard marinade. Thread lamb on skewers; broil or grill on medium-hot grill for 7-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , For the dipping sauce, in a blender, add all the sauce ingredients. Cover and process on high until smooth. Serve with lamb.

Nutrition Facts :

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