Which word is used depends which part of the Mediterranean or Middle East you’re in. Gyros is Greek. Shawarma is Israel and Arab countries (spicing is much stronger). Doner Kebab is what they call it in Turkey. PS I honestly cannot stress enough how your house is going to smell just like your local neighbourhood kebab shop!! Though this is a miniature version of the giant ones you see in the shops and we’ve adapted the cooking method for home kitchens, the end result is so similar to the real deal it is going to amaze you!

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! Another feature is the durability of the kebab machine is that its parts are produced with the Die Casting system using high quality aluminum as raw materials. Use some now, save some for later - either store uncarved log or carved meat (not pan fried). Then pan fry fresh just before using.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. 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!!

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. Streaky Bacon* –the secret ingredient, as discovered by Kenji at Serious Eats whose Gyros recipe we used as a base for ours. It doesn’t make the meat taste bacony, but it adds salt into the meat and most importantly, it adds fat. It is key, do not skip it! (Or if you do, do not complain if disappointed with the recipe outcome 😂)

Excellent for feeding a crowd– this makes lots! 1 kg / 2lb probably serves 8 people – shaved meat goes further. Maybe 6 if you stuff very generously. Fry the slices on a BBQ so you can cook lots at the same time, though you can also just pan fry it a bit in advance then reheat in the microwave (I did this, and it worked perfectly).

Ahh, you’ve always wondered, haven’t you?? 🙂 Here’s what you need.Bacon* is the surprise secret ingredient for this homemade version – more on this below! This homemade version of rotisserie Doner Kebab Meat can be made with either lamb or beef. While beef is a firmfavourite here in Australia, in Turkey (the home of Doner Kebabs) they are made with both lamb and beef. Both are delicious, I couldn’t choose a favourite! In a nutshell, the meat is pureed in a food processor which transforms it into a “paste” which gives it the unique carvable meat texture (as opposed to, for example, Meatloaf where ground/mince beef is just shaped by hand and has a more “crumbly” texture).Made with Lebanese bread or other thin flatbreads, smeared with hummus, topped with Doner Kebab Meat, lettuce, tomato, onion and sauces such as yogurt, garlic and chilli sauce.Optional extras include cheese (which I think is a blasphemy!) and tabbouleh. What do you think the cooking times should be please? And should I wrap it in foil for a time as well? 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! 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!

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!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!