Nefi's Kebab (Homemade Doner)

35 mins
Serves 4
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Directions

  1. 1Blitz a few onions until paste-like.
  2. 2Blitz a few onions until paste-like.
  3. 3Blitz a few onions until paste-like.
  4. 4Add the blitzed onions to mincemeat (beef, lamb, or mix).
  5. 5Add the blitzed onions to mincemeat (beef, lamb, or mix).
  6. 6Add the blitzed onions to mincemeat (beef, lamb, or mix).
  7. 7Add 50ml of olive oil, 4 heaped tablespoons of yogurt, 2 tablespoons of paprika, 2 tablespoons of pepper, 2 tablespoons of chili flakes, 2 tablespoons of cumin, and 2 tablespoons of oregano to the mixture.
  8. 8Add 50ml of olive oil, 4 heaped tablespoons of yogurt, 2 tablespoons of paprika, 2 tablespoons of pepper, 2 tablespoons of chili flakes, 2 tablespoons of cumin, and 2 tablespoons of oregano to the mixture.
  9. 9Add 50ml of olive oil, 4 heaped tablespoons of yogurt, 2 tablespoons of paprika, 2 tablespoons of pepper, 2 tablespoons of chili flakes, 2 tablespoons of cumin, and 2 tablespoons of oregano to the mixture.
  10. 10Add some salt to taste.
  11. 11Add some salt to taste.
  12. 12Add some salt to taste.
  13. 13Mix everything together until smooth and well incorporated, wearing gloves.
  14. 14Mix everything together until smooth and well incorporated, wearing gloves.
  15. 15Mix everything together until smooth and well incorporated, wearing gloves.
  16. 16Take some parchment paper and spread the meat mixture thinly on it, aiming for a few mm thick.
  17. 17Take some parchment paper and spread the meat mixture thinly on it, aiming for a few mm thick.
  18. 18Take some parchment paper and spread the meat mixture thinly on it, aiming for a few mm thick.
  19. 19Roll up the parchment paper tightly with the meat inside.
  20. 20Roll up the parchment paper tightly with the meat inside.
  21. 21Roll up the parchment paper tightly with the meat inside.
  22. 22Place the rolled meat onto a baking tray.
  23. 23Place the rolled meat onto a baking tray.
  24. 24Place the rolled meat onto a baking tray.
  25. 25Bake in the oven at 200 degrees Celsius for 20 minutes.
  26. 26Bake in the oven at 200 degrees Celsius for 20 minutes.
  27. 27Bake in the oven at 200 degrees Celsius for 20 minutes.
  28. 28Halfway through baking, remove the tray from the oven and drain any excess liquid.
  29. 29Halfway through baking, remove the tray from the oven and drain any excess liquid.
  30. 30Halfway through baking, remove the tray from the oven and drain any excess liquid.
  31. 31Return the tray to the oven for another 15 minutes or until the meat is a dark brown.
  32. 32Return the tray to the oven for another 15 minutes or until the meat is a dark brown.
  33. 33Return the tray to the oven for another 15 minutes or until the meat is a dark brown.
  34. 34Once done, remove the rolls from the oven and unravel them, placing the meat into another baking dish.
  35. 35Once done, remove the rolls from the oven and unravel them, placing the meat into another baking dish.
  36. 36Once done, remove the rolls from the oven and unravel them, placing the meat into another baking dish.
  37. 37Top the meat with some lemon juice.
  38. 38Top the meat with some lemon juice.
  39. 39Top the meat with some lemon juice.
  40. 40Return the meat to the oven for another 5-10 minutes to make it a little bit crispy.
  41. 41Return the meat to the oven for another 5-10 minutes to make it a little bit crispy.
  42. 42Return the meat to the oven for another 5-10 minutes to make it a little bit crispy.
  43. 43Take the crispy doner meat out of the oven.
  44. 44Take the crispy doner meat out of the oven.
  45. 45Take the crispy doner meat out of the oven.
  46. 46Serve the doner meat in pita breads with salad and desired toppings.
  47. 47Serve the doner meat in pita breads with salad and desired toppings.
  48. 48Serve the doner meat in pita breads with salad and desired toppings.

Ingredients

  • 2 onions
  • 2 onions
  • 2 onions
  • 1 kg mincemeat (beef, lamb or mix)
  • 1 kg mincemeat (beef, lamb or mix)
  • 1 kg mincemeat (beef, lamb or mix)
  • 50 ml olive oil
  • 50 ml olive oil
  • 50 ml olive oil
  • 4 heaped tbsp yogurt
  • 4 heaped tbsp yogurt
  • 4 heaped tbsp yogurt
  • 2 tbsp paprika
  • 2 tbsp paprika
  • 2 tbsp paprika
  • 2 tbsp pepper
  • 2 tbsp pepper
  • 2 tbsp pepper
  • 2 tbsp chilli flakes
  • 2 tbsp chilli flakes
  • 2 tbsp chilli flakes
  • 2 tbsp cumin
  • 2 tbsp cumin
  • 2 tbsp cumin
  • 2 tbsp oregano
  • 2 tbsp oregano
  • 2 tbsp oregano
  • salt
  • salt
  • salt
  • lemon juice
  • lemon juice
  • lemon juice
  • salad
  • salad
  • salad
  • Pita
  • Pita
  • Pita

Equipment

food processormixing bowlparchment paperrolling pinbaking trayoventongsknife

Tips

  • Drain excess liquid halfway through baking to prevent the meat from swimming.
  • Bake for an additional 5-10 minutes with lemon juice for a crispier finish.