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Abra Kebabra Doner

  • Lamb
Time1hr Serves2-3 CuisineMiddle East
Abra Kebabra Doner

Just like the takeaway, but sooooo much better. Proper doner made in your own oven, jacked up with bold, smoky spice from our Abra Kebabra seasoning and finished with lashings of red and white sauce. Pile it into warm flatbreads with all the salads and thank us later.

ingredients

  • 500g Minced Lamb
  • 50g Abra Kebabra Seasoning
  • 100g Red Dawg Hot Sauce
  • 100g Kebab Club Garlic Sauce

Optional Garnish Ideas

  • Pickled red cabbage
  • Chopped coriander       
  • Sliced red onion   
  • Sumac dusted yoghut 
  • Crispy pita chips

Buy the items

Abra-Kebabra Doner Seasoning
Abra-Kebabra Doner Seasoning
200g £8.99
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Red Dawg Apache Hot Sauce
Red Dawg Apache Hot Sauce
150ml £4.95
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Turkish Garlic Sauce by The Kebab Club
£4.00
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Directions

  1. Add the Abra Kebabra seasoning to the lamb mince and get your hands in. Knead it hard for a good 5 minutes until the meat turns smooth, sticky and paste-like. This is the secret to that proper doner texture, so don't be shy. For an even smoother finish, blitz it in a food processor.
  2. Shape the meat into a tight log with no air pockets, then wrap it firmly in foil, twisting the ends tightly to seal.
  3. Bake in a preheated oven at 180°C for 45 minutes, until cooked through (75°C in the centre if you're checking with a probe).
  4. Rest for 5 to 10 minutes, then unwrap and slice into thin strips.
  5. Want that crispy takeaway edge? Throw the slices into a screaming hot dry pan for a minute or two until the edges catch and char.
  6. Warm your flatbreads, pile in the meat and salad, then go heavy with the Red Dawg hot sauce and Kebab Club garlic sauce. Wrap it up and get stuck in.

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