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).

While you cook delicious grilled food in your brand new Kebab Rotisserie Grill you can also rest assured that you won’t be breaking the scales any time soon. This fantastic product drains away fat as it cooks the food, leaving you with healthier versions of your food favourites. This grill has a 21 litre capacity making it perfect for entertaining friends. Another helpful feature is the grill’s safety function that will automatically switch off the grill if the door is opened so you don’t have to worry about burning yourself. Another feature of the Ayla kebab machine is fast kebab maker. Depending on the speed of the user, you can make kebab in an average of 50 to 120 skewers per hour.

Excellent for making ahead– it stays 100% fresh because the meat is so juicy (ahem! Fatty……😇). Cook the log through, cool, fridge or freeze,then reheat in the oven; and 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. PS I honestly cannot stress enough how your house is going to smell just like your local neighbourhood kebab shop!!

Notes: First time I didn’t notice the advice to reduce to 2tsp of salt if you’re using table salt, was a bit too salty that time so watch for that. I also don’t think it needs oil to fry the slices – they brown into great doner slices with dry frying and come out less greasy that way 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. First, prepare the kebab mixture you want. Kebab Ingredients varies according to the region and culture. 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! Here in Australia, Doner Kebabs is common though you will find Gyros in ethnic areas. In America, it’s the other way round – Gyros is the common version. Harder to find Doner Kebabs!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. And here’s a close up of the Doner Kebab Meat being pan fried. Just lightly pan fried, not to crisp it, just to get a hint of gold on it like they do in Kebab Shops to freshen up the meat.

Use some now, save some for later - either store uncarved log or carved meat (not pan fried). Then pan fry fresh just before using. 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). 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! Well wonder no more!! Shops might use fillers, but WE don’t need to! Doner Kebab Meat recipe – beef or lamb Ayla Kebab maker machine which is called automatic kebab machine also is a very easy working kebab machine. The first kebab produced by kabob maker is identical with the last one.What do you think the cooking times should be please? And should I wrap it in foil for a time as well?