Homemade Turkish Doner Kebabs (Gyro)
February 4, 2016
- Prep: 2 hrs 30 mins
- Cook: 5 hrs
2 hrs 30 mins
7 hrs 30 mins
- Yields: 6-8 persons
1Measure Greek seasoning, garlic powder, all purpose seasoning, salt and cayenne pepper into a small container and mix well.
2Place beef and lamb mince in a large bowl and mix by hand until well combined.
3Add spices to mince and mix well again.
4If available add mince mix to food processor and pulse til a thick paste
5Line a rectangular container (approx lunch box size) with foil and add mince, pressing firmly with knuckles to expel air and fill. Cover and refrigerate for minimum 2 hours or up to overnight.
6Remove container from refrigerator, ensure meat is tightly wrapped in foil, re-wrap if necessary.
7Make 6 balls of foil (or use a rack) and place in slow cooker to create a stand for the foil wrapped meat. Add 1 - 1 1/2 cups water to slow cooker, make sure water level is below the level of the stand.
8Add foil wrapped meat and turn slow cooker to HIGH
9Cook on HIGH for 1.5 hours. This ensures meat will keep its tight shape.
10Remove foil wrapped meat from slow cooker, take out balls/rack and pour out water.
11Turn slow cooker to LOW, unwrap meat and place directly into the slow cooker bowl.
12Cook on LOW for a further 2-3 hours (a meat thermometer should register at least 70c (150F) when inserted into the middle of the loaf)
13When cooked, remove meat, wrap in foil and allow to stand for 10-15 minutes.
14Slice thinly with a large very sharp knife (an electric or shaving knife would make this easier).
15Serve wrapped in warmed pita or tortilla wraps with your preferred dressings
16I like lots of shredded lettuce, thinly sliced onion rings, BBQ sauce and a squirt of aioli (garlic sauce). You can also add sliced tomato, shredded cheese, tabbouleh, humus etc
17Cooked in a 7L slow cooker
18To crisp, add slices to a hot oiled fry pan for a few minutes (I found grilling dries the meat out)
19Leftovers still taste great heated in the microwave
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Submitted by Shelleyrae
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