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

Product Information

Notes: First time I didn’t notice the advice to reduce to 2tsp of salt if you’re using table salt, was a bit too salty that time so watch for that. I also don’t think it needs oil to fry the slices – they brown into great doner slices with dry frying and come out less greasy that way Excellent for feeding a crowd– this makes lots! 1 kg / 2lb probably serves 8 people – shaved meat goes further. Maybe 6 if you stuff very generously. Fry the slices on a BBQ so you can cook lots at the same time, though you can also just pan fry it a bit in advance then reheat in the microwave (I did this, and it worked perfectly). 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! Nowadays, you’ll find both all around the world. Last year, I had some amazing Doner Kebabs in the heart of Paris of all places! 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.

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!

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!! Excellent for making ahead– it stays 100% fresh because the meat is so juicy (ahem! Fatty……😇). Cook the log through, cool, fridge or freeze,then reheat in the oven; and

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. This would make a great housewarming present for someone who loves their grilled food or a cheeky treat for your own home! 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. Hey there Nagi, I am planning on cooking this recipe in the coming weeks, however, like yourself I want to do it over charcoal rotisserie. Sharpening stone suitable for blade sharpening to enhance the effectiveness of the doner kebab knifeShave it quite thinly and once you’ve cut off as much as you want/need, pan fry it gently to get a blush of gold on it. This is a magic touch that really transforms the meat because once you carve off the outer browned layer, the meat inside is just pink. It’s the same special finishing touch we do with Mexican Carnitas! 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! 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!

Well wonder no more!! Shops might use fillers, but WE don’t need to! Doner Kebab Meat recipe – beef or lamb Have you ever really fancied a kebab but the store is closed? Or perhaps you’ve fancied a doner but you know the scales wouldn’t thank you for it. Well these days of restraint can be thrown to the wind with the Kebab Rotisserie Grill!

Features & Technical Specification

First, prepare the kebab mixture you want. Kebab Ingredients varies according to the region and culture. 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 😂)