Simon Georgiou

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09/03/21

Lamb Donner Kebab Recipe

1kg of lamb leg cubes, freshy cut from the leg is best

3 cloves of garlic finely chopped

1 ½ tsp ground cumin

1 ½ tsp ground coriander

1 tsp onion granules

¾ tsp sweet paprika

2 tsp table salt..don’t skimp it needs it

1 tsp course ground black pepper

1 tsp all purpose seasoning (the type from the Asian foods section in the supermarket)
The lamb must be kept fridge cold when mincing, so return to fridge for 30 minutes after cutting off
the leg and cubing, cube size to suit your mincer

Pass the cold cubes through your mincer using an 8mm cutter size

Pass the mince back through once again (double mincing)

Add the spices to your mince and give it a quick mix with your hands

Pass through the mincer again (third time)

Give the mince a good mixing with your hands for a couple of minutes, you really need to work the
mix at this stage

Your mince should have now gone sticky and tacky, this is what we want for it to hold its shape and
not fall apart when cooking, this stage also allows it to stay moist once cooked

Place back in the fridge for 1 hour to chill down again, then form this onto your kebab spike in the
shape you want, wet hands at the last stage of forming will help it stay together, place back in the
fridge to chill right down..over night is good and then the freezer to part freeze 2 hours before
cooking this will help it to keep its shape and not slump down as it warms up

Place on your bbq/smoker indirect with a drip pan and smoke at 170 until internal temperature is
72c

Problems with your finished kebab will be for 3 possible reasons..

1, not keeping the lamb fridge cold when mincing, this causes the fat to split and will give a grainy
texture to the end product

2, not mixing with your hands enough after mincing for that sticky feel will make the end product
taste like a lumpy burger and will crumble rather than slice

3, dry tasting kebab is not enough fat!, fat is flavour and moisture, it’s a kebab it needs it! Make sure
your cubes of lamb have a good fat content to them

Remember this is made from lamb leg cuts not the cheap offcuts and heart meat commercial ones
are made from