Description
This Homemade Rotisserie Doner Kebab Meat recipe allows you to enjoy flavorful beef or lamb kebabs right at home. Perfectly spiced with cumin, coriander, cinnamon, and oregano, the minced meat mixture is combined with streaky bacon for extra moisture and flavor. The meat is shaped and cooked slowly to develop tender, juicy kebab meat, which is then served with fresh flatbreads, lettuce, tomatoes, onions, and a variety of sauces for an authentic Middle Eastern-inspired meal.
Ingredients
Scale
Meat Mixture
- 1 kg / 2 lb lamb or beef mince (preferably 15% fat)
- 200g / 7oz streaky bacon, roughly diced
- 1 onion, diced (brown, yellow, or white)
- 2 cloves garlic, roughly chopped
- 1 tbsp vegetable oil or olive oil (for frying)
- 1 tsp dried oregano
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1/2 tsp cinnamon
- 3 tsp salt (kosher/cooking salt)
- 1 tsp black pepper
To Serve
- 8 flatbreads (Lebanese bread is authentic)
- 1 iceberg lettuce, finely shredded
- 6 tomatoes, halved and sliced
- 2 red onions, finely sliced
- Hummus
- Yogurt sauce (optional)
- Additional sauce options: chilli sauce / Sriracha, BBQ sauce, sweet chilli sauce, tomato sauce/ketchup
- Extra options: tabbouleh, shredded cheese
Instructions
- Prepare the Meat Mixture: In a large bowl, combine the minced lamb or beef with the diced streaky bacon, chopped onion, and garlic. Add the dried oregano, ground cumin, ground coriander, cinnamon, salt, and black pepper. Mix everything thoroughly until well combined and evenly seasoned.
- Form the Kebab Shape: Shape the seasoned meat mixture tightly into a large log or cylindrical shape. Ensure the kebab is compact so it holds together well during cooking.
- Preheat the Cooking Method: Heat a pan or skillet over medium heat and add the vegetable or olive oil. The oil will help brown the kebab and prevent sticking.
- Cook the Kebab: Place the meat log in the hot pan. Cook on medium heat, turning regularly to brown all sides. Once browned, reduce the heat to low and cover the pan, allowing the meat to cook slowly through for approximately 1 hour and 40 minutes (100 minutes). This slow cooking ensures the kebab is juicy and tender inside.
- Prepare the Accompaniments: While the meat cooks, prepare the flatbreads, shred the iceberg lettuce, slice the tomatoes and onions, and get sauces ready. Warm the flatbreads if desired.
- Slice the Cooked Kebab: After the kebab meat is fully cooked and cooled slightly, thinly slice it into strips, similar to traditional doner kebab meat.
- Assemble and Serve: Layer the sliced kebab meat onto the flatbreads along with shredded lettuce, sliced tomatoes, and onions. Add hummus, yogurt sauce, or your choice of chili, BBQ, or sweet chili sauces. Optionally include tabbouleh or cheese for extra flavor. Roll or fold the flatbreads and serve immediately.
Notes
- Use 15% fat mince for best flavor and juiciness.
- Streaky bacon adds flavor and moisture, but can be omitted for a leaner version.
- Use kosher or cooking salt for seasoning – adjust salt amount as per taste.
- You can substitute lamb with beef according to preference.
- Slow cooking at low heat is key to tender kebab meat.
- Authentic Lebanese flatbread enhances the traditional kebab experience.
- Yogurt sauce can be made by mixing yogurt, garlic, lemon juice, and herbs.
- Experiment with different sauces like Sriracha or BBQ to customize flavors.
