Back in my boozey, pub-going days a Doner Kebab was the way to end a heavy night of drinking. Those days are well behind me now, but a Doner Kebab still remains a guilty pleasure – but it shouldn’t be because the Doner Kebab is actually a wonderful meal when it’s done well. It just has a reputation as a dirty, unhealthy meal due to it’s association with the drunken pub-goers meal of choice after a night out on the sauce here in the UK.
Thankfully, I managed to get my hands on a Quest Rotisserie Grill which allowed me to create my very own homemade Doner Kebab using only fresh lamb leg steaks and my own seasoning, as well as creating my very own kebab shop chilli sauce, so I can enjoy a wonderful Doner Kebab without the overwhelming guilt and shame… and awful hangover the next day. Check out the video to see how I get on!
Homemade Doner Kebab
Print RecipeIngredients
- For the Doner Kebab:
- 2kg Lamb Leg Steaks
- 1 Tbsp Olive Oil
- 1 Tbsp Paprika
- 1 Tbsp Cumin
- 1 Tsp Cayenne Pepper
- 1 Tsp Cinnamon Powder
- For the kebab sauce:
- 200g Red Chillies
- 1 Large Onion
- 400g Chopped Tomatoes
- 200ml Water
- 2 Tbsp Cider Vinegar
- 1 Tbsp Sugar
- 1 Tsp Salt
- 1 Tbsp Olive Oil
Instructions
Slice your lamb leg steaks in half lengthways so they're lovely and thin
Place them in a large bowl and add in the olive oil, paprika, cumin, cayenne pepper and cinnamon powder and rub well into your lamb, coating it in the spices
Leave to marinade for at least 6 hours
Place onto the central skewer of the rotisserie grill and set the timer to 40 minutes
While the kebab cooks make the chilli sauce by dicing an onion and placing into a large pan with a tablespoon of olive oil
Cook the onion on a low heat for 10 minutes stirring occasionally
Trim off the tops of the chillies and place into the pan with the onions and cook for 5 minutes, stirring occasionally
Add in the tomatoes and water and stir into the chillies
Add in the cider vinegar, sugar and salt, stir well and allow to cook for a further 5 minutes
Using a hand blender, blitz the chillies until you get a smooth sauce
Leave to gently simmer for a further 5 - 10 minutes before transferring into a container or sterilised bottles
When the kebab is cooked, trim the outer kebab off the skewer with a sharp knife (if you wish, you can then set off the grill again to cook the inner kebab)
Serve in a pitta bread or wrap with the kebab sauce and your choice of accompaniments
