Excellent for making ahead– it stays 100% fresh because the meat is so juicy (ahem! Fatty……😇). Cook the log through, cool, fridge or freeze,then reheat in the oven; and And here is a big fat juicy Doner Kebab! Wildly popular here in Australia, particularly after a late night out at the pub with mates! What do you think the cooking times should be please? And should I wrap it in foil for a time as well? How many times have you walked past a Doner kebab shop and glanced at those giant punching bag-sized kebab meats rotating round and round, and wondered how long has that meat been out for?? I wonder if it’s really meat, or 90% fillers??

Get good quality 20% fat meat, get an extra 200g/6oz meat and add and extra 1/2 teaspoon salt. Best quality you can afford ie cheapest fattiest meat at the grocery store doesn't taste as good as high fat mince from the butcher;Nowadays, you’ll find both all around the world. Last year, I had some amazing Doner Kebabs in the heart of Paris of all places! Then roll it into a log shape using foil – this holds the shapewhile suspended over a pan using skewers (without it, the meat sags when raw) – then cook it in the oven. Whip off the foil at the end to brown it, stand it upright and carve!! Stand it upright, carve it up thinly and fry it up gently to get golden edges. Your house is going to smell like a kebab shop! Shave it quite thinly and once you’ve cut off as much as you want/need, pan fry it gently to get a blush of gold on it. This is a magic touch that really transforms the meat because once you carve off the outer browned layer, the meat inside is just pink. It’s the same special finishing touch we do with Mexican Carnitas! While you cook delicious grilled food in your brand new Kebab Rotisserie Grill you can also rest assured that you won’t be breaking the scales any time soon. This fantastic product drains away fat as it cooks the food, leaving you with healthier versions of your food favourites. This grill has a 21 litre capacity making it perfect for entertaining friends. Another helpful feature is the grill’s safety function that will automatically switch off the grill if the door is opened so you don’t have to worry about burning yourself.

Beef or lamb– get 15% fat for best results. If you inspect those kebab shop meats closely, you will see they are DRIPPING with fat!! Ours is not as fatty, but when we tried it with lean meat, it just wasn’t the same.Also remember, the flavour of meat is all in the fat. Mix lamb fat into lean beef, and you’d swear you’re eating lamb!I’ve had to make do with a boring old oven to cook this. I would LOVE to to make this over charcoal one day! Imagine it on a spit, rotating slowly over hot coals….that smokey flavour would be to die for! And here’s a close up of the Doner Kebab Meat being pan fried. Just lightly pan fried, not to crisp it, just to get a hint of gold on it like they do in Kebab Shops to freshen up the meat. I was wondering in particular, if I should still oven bake it first and then finish it off over the charcoal or if you think it will be fine spinning from start to finish on the rotisserie over coals. I am just worried about it not holding form and falling apart during the cook. My rotisserie set is horizontal. Hey there Nagi, I am planning on cooking this recipe in the coming weeks, however, like yourself I want to do it over charcoal rotisserie. After atleast 6 different gyro/doner recipes this one’s the best for the texture. Definitely came out as the perfect texture. I did a half batch, and used half lamb and half 80% ground beef.