Turkleton has been angling to make a lamb doner for quite a while now so we decided to give it a go tonight. We mixed a kilo of minced lamb and doner kebab spices with bare hands until it formed a smoothish paste. We then covered a stainless steel vertical chicken roaster with extra strong aluminium foil and layered patties of the lamb up the sides of the roaster to form a tall column of meat around the central tube of foil.
We then placed a probe in the meat and placed it into the pre-heated, indirect setup egg at 350 deg F.
We were aiming for an internal temperature of 160 deg F. when the temperature was reached we placed our pitta breads on the grid for a few minutes, turning once.
We carved the kebab meat into thin slivers and served in the pittas with salad, lemon juice, chillis and lashings of chilli sauce.....
I even spilled my beer on the floor to give that authentic "late night, sticky-floored kebab shop" feel to the whole experience! Super delicious!
LOL. Looks delicious. I will have to try it. Big-Ups for the kebab lovers
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