The Drunks favourite Doner Kebab.

This recipe is adapted from a recipe found on the net for lamb shish kebabs and I have added my own tweeks to come up with something very similar to a Takeaway Doner Kebab, but obviously containing ingredients that were sourced by you and you will know exactly what they are……..anyone who has eaten a town centre takeaway kebab after a few adult beverages will understand where I am coming from!

Mix the following in a bowl. 1lb of lamb mince, 1 tsp salt, 1 tsp plain flour, 1/2 tsp black pepper, 2 tsp of Todd’s Dirt or dried italian herbs, 1/2 tspĀ  garlic powder, 1/2 tspĀ onion powder, 1/4 tsp cayenne. Mix well and form into your roll or mini doner shape.

kebab before

Fire up the pit (or if you’re lazy the oven) to about 350 degrees F (or 180 C) and cook for approx 1 hour and 15 minutes or until done.

kebab done

Serve with a salad and chilli sauce and garlic yoghurt.

kebab plated



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