The seasoning in the marinade of Turkish doner meat has the following spices: salt; black pepper; cumin; oregano; garlic powder; isot pepper/Urfa Biber ; You can easily make …

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You can also just squish everything together in a bowl but this will give you a looser finish.

Turkish Doner Kebab Spice Mix.

If only 3 hours, add an …

New! Pulse until everything is combined and chopped together. Cover and marinate in the fridge for a minimum of 3 hours, 24 hours is ideal. Oil a large sheet of foil, tip the meat mix in the middle and mould to a very thick sausage, roughly … For full doner mode, you can hold the kebab up with a roasting fork or metal skewer and carve. Heat the oven to 200C/180C fan/gas 6. Place back on the tray and brown under the grill or with a blowtorch. Then pile it into a Tip all the ingredients except the oil into a food processor with a large pinch of salt and lots of ground pepper. As such, ground lamb or a combination of beef and lamb gets seasoned and cooked in a loaf pan. Roll up the foil tightly, twisting up the ends to create a Christmas cracker shape. Leave the kebab to cool a little, then unwrap the foil. Place on a board and carve into thin slices. Serve with warm pitta bread and any of the other accompaniments, including our chilli sauce and garlic yogurt sauce. Lay on a shallow roasting tin and roast in the oven for 35-40 mins, turning occasionally, or until a digital cooking thermometer reads 75C when pierced in the middle. Serve your homemade doner kebab with pitta bread and shredded cabbage.

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Allow it to cool, slice it thinly, and crisp it up in a pan. Oil a large sheet of foil, tip the meat mix in the middle and mould to a very thick sausage, roughly the shape of an aubergine. Make your own version of this takeaway favourite, complete with chilli and garlic sauces.