NIGMA New Doner Kebab Machine Chicken Meat Vertical Grill Burner BBQ GYRO ROTISSERIE

Product Information

First, prepare the kebab mixture you want. Kebab Ingredients varies according to the region and culture. Though this is a miniature version of the giant ones you see in the shops and we’ve adapted the cooking method for home kitchens, the end result is so similar to the real deal it is going to amaze you! 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! Well wonder no more!! Shops might use fillers, but WE don’t need to! Doner Kebab Meat recipe – beef or lamb Important note: Meat below 100 grams causes the kebab to fall from skewer. How to use it step by step:

Kebab cover a wide range of grilled meat dishes. They are one of the fastest growing type of food in the world among burger, pizza & coffee shop. You can hire or lease a kebab machine at Petra Equipment on a long term period only. Beef or lamb– get 15% fat for best results. If you inspect those kebab shop meats closely, you will see they are DRIPPING with fat!! Ours is not as fatty, but when we tried it with lean meat, it just wasn’t the same.Also remember, the flavour of meat is all in the fat. Mix lamb fat into lean beef, and you’d swear you’re eating lamb!I’ve had to make do with a boring old oven to cook this. I would LOVE to to make this over charcoal one day! Imagine it on a spit, rotating slowly over hot coals….that smokey flavour would be to die for! Then roll it into a log shape using foil – this holds the shapewhile suspended over a pan using skewers (without it, the meat sags when raw) – then cook it in the oven. Whip off the foil at the end to brown it, stand it upright and carve!! While gas-powered machines are considered more traditional, there are many benefits to choosing an electric kebab machine instead. With 3-zone temperature control and a lower risk of a breakout fire, our Roller Grill kebab machines are fitted with adjustable pilasters and heat sources so you can maintain optimal heat for perfect cooking results.

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.This would make a great housewarming present for someone who loves their grilled food or a cheeky treat for your own home! 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. 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. Streaky Bacon* –the secret ingredient, as discovered by Kenji at Serious Eats whose Gyros recipe we used as a base for ours. It doesn’t make the meat taste bacony, but it adds salt into the meat and most importantly, it adds fat. It is key, do not skip it! (Or if you do, do not complain if disappointed with the recipe outcome 😂)

Ahh, you’ve always wondered, haven’t you?? 🙂 Here’s what you need.Bacon* is the surprise secret ingredient for this homemade version – more on this below! Made with Lebanese bread or other thin flatbreads, smeared with hummus, topped with Doner Kebab Meat, lettuce, tomato, onion and sauces such as yogurt, garlic and chilli sauce.Optional extras include cheese (which I think is a blasphemy!) and tabbouleh.While there are of course some differences in the finished dish (type of flatbread, sauces used) and the seasonings used for the meat, they are similar in spirit! Which word is used depends which part of the Mediterranean or Middle East you’re in. Gyros is Greek. Shawarma is Israel and Arab countries (spicing is much stronger). Doner Kebab is what they call it in Turkey. And here is a big fat juicy Doner Kebab! Wildly popular here in Australia, particularly after a late night out at the pub with mates!