MONSTER LAMB DONER KEBAB

Changing the Reputation...

Kebab’s especially doner kebab’s in the UK have such a poor reputation mainly from the hordes of alcohol infused people craving that late night sustenance for just £4.00, this lends itself to the low quality of the doner kebab meats and I say meats as not all lamb doner kebabs contain only LAMB!  But as is true for most fast foods when made fresh from their original heritage and recipes, from fresh ingredients a kebab is a glorious feast of marinated lamb, spices and herbs cooked over open flame for authentic flavour and self basting in all its clean glorious fats, served stuffed in wood fired flatbreads with crunchy salad and a vibrant lemon garlic yogurt is exactly what a doner kebab should be.

Prep time 30 minutes / Marinating time 1hr-24 hrs / Cooking time 1.30hrs

Ingredients 

(serves a crowd)

750g of minced lamb 

750g minced breast of lamb

1.5kg boneless leg of lamb trimmed

1 whole breast of lamb (optional)

1 onion minced or grated

6 cloves garlic grated

300ml olive oil

1 small bunch fresh coriander finely chopped

1 tsp ground cumin

2 tsp dried oregano

2 tsp dried mint

2 tbsp Himalayan sea salt 

2 tbsp fresh ground black pepper 

Assembling the Kebab

You can ask your butcher to slice your leg of lamb in to thin steaks around 4” square and also to mince you a 750g breast of lamb, as well as cutting your whole breast of lamb also in to 4” squares, but if your like me and enjoy the process of preparing everything then just allow some extra prep time.

In two large bowls place the leg steaks and breast of lamb squares in one bowl and combine the two lamb minces in the other bowl.  Pour the olive oil over the lamb along with half the salt, pepper, mint and oregano, massage all over the lamb, cover and leave to marinate in the fridge over night if you can but as little as one hour is fine.

To the bowl of lamb mince add the remaining salt, pepper, oregano, mint along with the ground cumin, coriander, onion and garlic mix well to combine but don’t over work the mince or it will become tough, take a tennis ball size of mince and form into a patty around 5” in diameter, repeat with the rest of the mince then cover and leave to marinate along with the lamb steaks.

When your ready to cook if you don’t have a kebab or chicken rotisserie you can still layer this up on a large metal skewer and roast on the BBQ or in the oven over a drip pan.

Start with a square of breast of lamb, followed by 3 lamb steaks and then a minced patty, repeat until all meat is used finishing with a breast of lamb.  There is no right or wrong way to layer up your kebab.

Cooking on a rotisserie after 30-40 minutes shave off the cooked layer and enjoy, continue cooking the kebab and shaving off as required, this will keep in the fridge for up to 5 days and freezes well, ready for the next kebabs.

Cook in the oven by placing the skewer over a roasting tin you will allow the fat to render out in to the pan, turn the kebab skewer 180 degrees every 15 minutes to ensure even basting and cooking, you can cook this all the way through in one go around 1 hour.