Best Doner Kebab Recipe

Stage 1 – homemade chili sauce:

• 2 teaspoons of dried chili flakes,
• 2 teaspoons of salt,
• 1/3 cup of sugar,
• 3/4 cup malt vinegar,
• 4 chopped red Jalapeno peppers,
• 2 chopped red onions, and
• 1 tin chopped tomatoes.

1. All in a pan, and whack on the heat,
2. Bring to a boil, then reduce to a simmer for about 20 minutes – keep stirring to as not to stick,
3. Take it off the heat and allow it to cool, and then
4. Take a hand blender and blitz it until smooth, place in a serving bowl.

(This will last in a fridge for about 2 weeks but the way…)

Stage 2 – the salad bar:

• 5-6 large pita breads – when ready simply toast on either side, cut in half, and then with your fingers make little pockets in the doughy bit. This is where you’re gonna wedge all the wonderful bed fellow of a Doner Kebab Recipe,
• 1/2 a shredded red cabbage,
• 1/2 a shredded green cabbage,
• 4-5 sliced tomatoes,
• 3-4 red onions cut into thin circles,
• 1/2 jar of mayonnaise mixed with 4-5 finely chopped garlic cloves,
• And of course, your cooled-down chili sauce.

Stage 3 – making the meat:

• 2 packets of lamb or mutton mince(about 1/2 Kg),
• 2 cups of breadcrumbs,
• 3 finely chopped red onions (finely chopped is important),
• 2 teaspoons of smoky paprika,
• 2 teaspoons of ground cumin,
• 2 teaspoons of ground coriander,
• 1 teaspoon of cayenne pepper.

1. Mix all the above together with your hands. You want it to start to form a ball with all the onion and spices nicely distributed evenly throughout,
2. Then on a chopping board roll the meat out into 1″ thin slab,
3. Using a tin can cut out circular patties. Keep going until all the meat mix is now in little circles,
4. Take then 3-4 tin cans and line them with cling film with about 3-4″ sticking out the top,
5. Then into the cans lay the patties until you reach the top, give it a good squeeze down to compact the meat and fill to the brim with more meat mix if needs to be,
6. Fold over the cling film and stand the tins in a pan filled with water, up to about 2/3 the height of the tins,
7. Get that go a boil and then high simmer for about 30 minutes – test if it is cooked by using a thermometer (needs to be 75-80 degrees in the middle), or stick a sharp knife in there and lay it on your top lip – if hot all the way across you are done,
8. Hold the can with a towel and gently pull the cling film, you should end up with 3 baby Doner Kebabs, just like the real thing,
9. Now you want to char these like they have been on the rotisserie in the kebab shop. Using a Chef’s burner or just under the grill is also fine, just turn them to get even browning.

Stage 4 – construction and eating:

1. Carve some of the meat into thin slices and lay them in the pita pocket,
2. In with the salad ingredients,
3. Slather with garlic mayonnaise,
4. Drizzle with your homemade chili sauce,
5. Open a cold beer, and
6. Settle down and eat like a KING!!!