Homemade BBQ Lamb Doner Kebab

Name: Homemade BBQ Lamb Doner Kebab
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 8
Ingredients: 500 g lamb mince; 500 g diced lamb leg; 6 clove garlic, roughly chopped; 4 tsp ground cumin; 4 tsp smoked paprika; 1 tbsp onion powder; 1 tbsp dried oregano; 0.5 tsp chilli flakes; 1 tsp salt; 1 tsp freshly ground black pepper; 1 tbsp sunflower oil; 8 pcs pitta or naan breads; 0.5 pcs iceberg lettuce, shredded; 2 pcs tomatoes, sliced; 1 pcs white onion, finely sliced; 50 g pickled green chillies; 500 g oven chips

Recreate the takeaway classic at home with this succulent BBQ lamb doner kebab. Perfectly seasoned and slow-cooked for a tender texture, it's the ultimate crowd-pleaser for your next garden party or family dinner.

Servings8 Portions

Prep Time30 Mins

Cook Time120 Mins

Difficulty

Intermediate

Ingredients

lamb mince
500 g
diced lamb leg
500 g
garlic, roughly chopped
6 clove
ground cumin
4 tsp
smoked paprika
4 tsp
onion powder
1 tbsp
dried oregano
1 tbsp
chilli flakes
0.5 tsp
salt
1 tsp
freshly ground black pepper
1 tsp
sunflower oil
1 tbsp
pitta or naan breads
8 pcs
iceberg lettuce, shredded
0.5 pcs
tomatoes, sliced
2 pcs
white onion, finely sliced
1 pcs
pickled green chillies
50 g
oven chips
500 g

Step-by-Step Instructions

Place the lamb mince, diced lamb, cumin, smoked paprika, onion powder, chilli flakes, dried oregano, garlic, salt, and black pepper into a large food processor. Blitz the mixture until it forms a smooth, thick paste with a pâté-like consistency. Lightly grease a large sheet of foil with sunflower oil, transfer the meat mixture onto it, and roll it tightly into a log about 10cm wide. Twist the ends of the foil firmly to seal, then refrigerate for at least 2 hours or until the log is firm.

Preheat your oven to 160°C (140°C fan/Gas 3). Place the foil-wrapped kebab log in a roasting tin and pour 100ml of water into the bottom of the tin. Bake for 1 hour and 10 minutes, turning the log occasionally, until a meat thermometer inserted into the center reads at least 65°C. Remove from the oven and allow it to cool completely, then refrigerate overnight to set the texture for easier carving.

Prepare your barbecue for medium heat. Once the flames have subsided and the coals are glowing with a layer of grey ash, unwrap the kebab and thread two large metal skewers through the center. Place the kebab directly on the grill rack and cook for approximately 30 minutes, turning occasionally, until the exterior is deeply browned and the meat is heated through.