DONER KEBAB SEASONING

Probably one of the UK's favourite takeaway dishes. At around £4 each though, it's not the cheap, after pub closing time meal it used to be. Well, DA MALAT has perfected a spice mix from a commercial Turkish recipe that will allow you to easily replicate your favourite takeaway's Doner Kebab's for a fraction of their high street cost.

 

The recipe below will feed 8 people easily and with the cost of the Pitta Breads, salad and sauces, will work out at less than £0.80p per Doner Kebab!!!

 

The recipe below works best if you use a food processor otherwise you still get the taste but the texture of the mix is too open to carve thinly without breaking up.

 

(Thanks for the recipe Yani)

 

Yani's Doner Kebab:

 

500g mince beef (20% fat content)

500g mince lamb (20% fat content)

30g  DA MALAT's Doner Kebab Seasoning

1 x medium egg, beaten

2 x Tbsp olive oil (to add to the beaten egg)

3 x slices of medium cut white bread, made into fine breadcrumbs using a food processor (the finer, the better)

 

Method:

 

Place all of the ingredients in a large bowl and work through with your fingers.

If using a food processor (recommended), once the mixture is worked through with your fingers, place the meat mixture in a food processor and blend until the consistency of sausage meat.

Cover and place in the fridge for 30 minutes

Lightly oil a large piece of kitchen foil. Take the meat mixture from the fridge and work into a cylinder shape.

Place the shaped meat mixture onto the foil and wrap tightly, twisting the ends of the foil so the package resembles a Christmas Cracker.

Heat the oven to 180 Degrees C and place the foil pack in an oven proof dish then into the centre of the oven for 40 - 50 minutes with the seam of the foil upermost.

When cooked, slice the end off the doner meat so it stands comfortably on its end on a serving plate. Place a large metal skewer down through the centre so you can hold the doner meat securely and carve thin slices down the length of the meat (an electric carving knife is ideal for this).

Serve in warmed pitta with salad, mint yoghurt and sweet chilli sauce.

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