Homemade doner kebabs Boak & Bailey style

I'm a big fan of lamb doner kebabs but don't get that many chances to have them (I don't go out that much to be honest hence the addiction of drinking new bottled beers at home) so I when I saw a doner kebab recipe on Boak & Bailey's Blog I just had to give it a go.

I've removed the lamb's liver from the ingredients (it made me feel a bit funny) and I hand mix it rather than food processor it (I find the resultant meaty texture much more pleasing). I've made this around four times now and I'm very happy with how it comes out.

One word of advice: get your lamb mince from a local butcher rather than the supermarket, it will be leaner and tastier as a result.

Ingredients (suitable for 2 kebabs)
  • 300g lamb mince
  • 30g porridge oats
  • 1 tbsp plain flour
  • spice and herb mix: tbsp garlic powder, tbsp Italian herbs, tsp Cayenne pepper, tsp salt
To serve
  • large naan bread
  • white cabbage, lettuce, onion, tomato
  • Aldi's Hot Mango chutney, homemade raita and garlic mayonnaise
Measure out all the ingredients into a large bowl

Hand mix squashing it all together and folding it in until the powders and herbs are all nicely mixed (this takes some time but give a nice finished consistency.

Form the mixture into a fat sausage

Wrap tightly in oiled clingfilm (twisting the ends until it forms a tight roll)

Chill in the fridge for a few hours.

Preheat the oven to 120 degrees centigrade. Remove the meat from its wrapper and put it on a lightly greased non-stick roasting tin or baking sheet. Cook for two hours, turning after an hour.

Warm naan bread then cover in Aldi's hot mango chutney then add some thinly sliced doner meat. Add mixed salad next and then the raita and garlic mayo.



Bailey said...

Try it with the liver sometime. You can't tell it's there, but it makes the kebab a little more moist, and cuts the cost. (Got the idea to include liver from White Castle burgers aka "sliders" which apparently include some liver in with the ground beef.)

Baron Orm said...

Although I hear what you are saying I'm just not sure I want to try it!

But I'd love to know what other people think if they try these recipes out.

Thanks again for posting the original recipe, I would have never have made this awesome meal without you!

Matthew said...

This looks awesome!! Definitely trying it. If you like cooking with beer try these; they were probably the single most amazing thing I've ever cooked at home: http://brewskie.co.uk/reviews/594/2011/06/beef-ribs-slow-cooked-in-a-honey-beer-waggledance-and-scotch-bonnet-marinade/

Baron Orm said...

Matthew, thank you for the kind comments, I can truly say that it's lovely - I can't wait to make it again.

One word of warning - you will stink for a day afterwards due to the amount of garlic powder, you might want to tone it down if that bothers you, I've not had the guts to alter it yet though as it's so damn tasty as it is! :)

I'll give those ribs a go sometime *bookmarked*

Matthew said...

This is in the fridge chilling ready for tonight - can't wait!

Baron Orm said...

Matthew, excellent stuff please let me know what you think of it! Did you hand mix it or use a blender?

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