Giant Rotisserie Kebab Food

HOMEMADE ROTISSERIE DONER KEBAB MEAT - BEEF OR LAMB!

Steps:

• Mix beef or lamb with all the Spices - mix well using your hands.
• Cover and refrigerate 2 hours minimum, or up to 24 hours.
• Preheat oven to 170°C/ 325°F (150°C fan).
• Line baking pan with foil.
• Check to ensure skewers are long enough to prop on the sides of the pan. (Note 5)
• Place onion, bacon and garlic in a 8 cup/2L+ food processor. Blitz until it becomes a paste (video at 29 sec),~30 sec on high, scraping down sides as you go.
• Add meat and blitz on low until it becomes a paste (video at 42 sec), scraping down sides (~1 min for powerful food processors, 2 min for less powerful). (Note 4)
• Turn meat out onto work surface. Wet hands with water, then shape into an even block 20cm/8" long.
• Place 2 x 60cm / 2 feet long pieces of foil overlapping each other by 1/3. (Note 6)
• Place meat on the end of the foil, then roll it up, tightly wrapping it in the foil.
• Twist the ends firmly to form a log 25cm/10" long, then snip off excess foil. Roll into even log.
• Thread skewers through the log.
• Place log elevated in pan by propping skewers on the edge of the pan. (Note 7)
• Cook for 1 1/2 hours, turning once after 1 hour, until the log reaches 70°C/160°F (up to 80°C/175°F is fine). The log is cooked at this point. (Note 9)
• Remove foil from log but leave skewers in place.
• Increase oven heat to 250°C/480°F, or as high as your oven can go if it can't reach this.
• Bake for 10 to 15 minutes, rotating once, until browned all over.
• Remove skewers then stand the meat upright.
• Shave meat thinly - carve as much as you intend to use.
• Heat oil in a skillet over medium high heat. Cook shaved meat lightly coloured but still "floppy" (not crisped). Use immediately for Doner Kebabs!
• Smear hummus on warmed flatbread. Top with lettuce, tomato, and onion.
• Pile on Doner Kebab Meat. Drizzle with sauce(s) of choice.
• Roll up tightly, wrap in foil if desired (to hold together). Grab and devour!

BEEF AND BACON THREADED KEBAB

Steps:

• Mix the adobo sauce, agave and lime juice together in a small bowl and set aside.
• Lay out the bacon on a paper-towel-lined plate. Microwave until partially cooked, 3 to 4 minutes.
• Press 1 strip of bacon onto 1 strip of steak and gently flatten them together. Thread a skewer through the bacon and steak, creating a ribbon-like shape on the skewer. Repeat with the remaining bacon and beef. Refrigerate the skewers for 15 to 30 minutes before cooking to help them stay together.
• Prepare a grill for medium-high heat.
• Place the skewers on the grill bacon-side down. Brush the adobo glaze onto the beef while the bacon cooks. Cook until the bacon is crisp, 3 to 4 minutes. Flip the skewers and glaze the bacon side. Cook until the beef has a nice char, another 1 to 2 minutes. Serve immediately.

GIANT ROTISSERIE KEBAB

Steps:

• Prepare a rotisserie according to the manufacturer's instructions for cooking over high heat.
• Whisk the oil, vinegar, oregano, red pepper flakes, 1 tablespoon salt and several grinds of black pepper in a medium bowl. Pour half into another bowl, reserving one for after everything is cooked.
• Thread the rotisserie spit with a spit fork and then thread 2 pieces of meat, 1 piece of onion, 1 piece of each color bell pepper and 1 squash (or 1 zucchini piece). Repeat with the remaining ingredients and secure tightly with another spit fork. Sprinkle generously with salt and pepper and place on the rotisserie. Brush the meat and vegetables with the sauce to coat and cook until it starts to brown, about 10 minutes. Brush with more sauce and continue to cook until the meat is cooked to the desired doneness and the vegetables are softened and blistered, about 15 minutes more for medium rare.
• Remove the spit from the fire and let rest for 10 minutes. Warm the flatbreads on the grill, 1 to 2 minutes per side. Slide the meat and vegetables off the spit onto a serving platter, drizzle with the reserved sauce and serve with the flatbreads.