First, prepare the kebab mixture you want. Kebab Ingredients varies according to the region and culture. 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!! While there are of course some differences in the finished dish (type of flatbread, sauces used) and the seasonings used for the meat, they are similar in spirit! 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!

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.

You do not need to be a skilled chef to make fantastic kebabs every time with the Quick Kebab Maker from Kebab Master - This machine does it all for you!

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! Kebab cover a wide range of grilled meat dishes. They are one of the fastest growing type of food in the world among burger, pizza & coffee shop. You can hire or lease a kebab machine at Petra Equipment on a long term period only. 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 😂)

Well wonder no more!! Shops might use fillers, but WE don’t need to! Doner Kebab Meat recipe – beef or lambMade 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. 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! 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!