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DONER KEBAB AKA THE SCOTTYBAB

  • Lamb
Time3 Hours Time6 TimeMiddle East
DONER KEBAB AKA THE SCOTTYBAB

ingredients

  • 800g Lamb Mince
  • Angus & Oink Shawarma Seasoning at 8% Meat Weight
  • 1/2 White Cabbage, Sliced
  • 1 Red Onion, slice half, finely chop other half
  • 1 Carrot, shredded
  • Large Handful of Coriander, shredded
  • 1 Lemon, juiced
  • Large Handful of Cherry Tomatoes
  • Parsley, chopped
  • Garlic, finely chopped
  • Olive Oil
  • 1 Aubergine, smoked
  • Bell Peppers, smoked & sliced
  • Pine Nuts, roasted
  • Sesame Seeds, roasted
  • Pitta Breads
  • Angus & Oink Red Dawg Apache Sauce

Buy the items

Shawarma Rub
Shawarma Seasoning
210g £8.99
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Red Dawg Apache Hot Sauce
Red Dawg Apache Hot Sauce
150ml £4.95
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Directions

  1. Doner Kebab...For the meat element! Take 800g of Lamb Mince and 64g of Shawarma seasoning to make this monumental doner kebab (we have gone with a ratio of 8% of the meat weight using the rub on this recipe, but please adjust to your own tastes).
  2. Place the lamb in a large bowl and get stuck in with your hands to mix the meat and seasoning together thoroughly. Working the meat with the Shawarma rub will bind it and hold the kebab together while cooking.
  3. Place the mix on a double layer of cling film wrap and roll into a tube shape, tightening the ends and forcing the tube to take shape. You can screw up the ends of the cling film and the tube will hold more firmly. Try and get a tube with about 7" diameter. Pop in the freezer for 15 -30 minutes to allow the meat to firm up slightly.
  4. Take the doner kebab out of the freezer and remove cling film. You can cook this in the oven on a baking tray with a wire rack above a tray so the fat falls through, turn the kebab every so often to ensure a full cook all the way round.
  5. Our preferred method is to smoke the doner kebab which add bags more flavour and colour to the kebab! Set up your bbq or smoker for indirect cooking. Cook the kebab on a tray and turn every so often to get smoke all round the meat and a great colour. We used cherry wood as our smoke source.
  6. Smoke at approx 400F (205C) until 167F (75C) internal (1 hour and a half approximately). The doner kebab should be a beautiful colour and cooked all the way through while retaining juiciness!
  7. Meanwhile, slice the white cabbage & onion finely using a sharp knife or food processor, shred the carrot with a box grater and disseminate the coriander, add the juice of a lemon and season to taste. You can add some carawy seeds for an extra dimension and a touch of olive oil.
  8. For the Tomato Salad - finely chop the red onion, parsley, garlic, and put in a bowl with a sprinkle of sea salt. Add chopped cherry tomatoes, sliced smoked bell pepper (you can smoke 2 bell peppers while you are cooking the kebab - they are utterly awesome!!) and roasted pinenut and pumpkin seeds, mix up with olive oil and lemon juice, season to taste.
  9. Slice the doner kebab diagonally and get the thinnest strips possible. One of our crew used a potato peeler to get nice ribbons of meat, but he also cooked the kebab on a rotisserie! Genius David Smits!! Add the slices of the cooked meat, tomato salad and carrot/cabbage mix to a warmed pitta bread add a smooch of Red Dawg Apache hot sauce and a spoon of natural yoghurt.
  10. Enjoy with a cool beer and make out like you are the King of home cooked carry outs!!

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