Name: Homemade Kebab Log
Prep time: 30 min
Cook time: 300 min
Total time: 330 min
Yield: 4 Portionen
Ingredients: 500 g lamb mince; 50 g fresh breadcrumbs; 1 tsp garlic powder; 2 tsp onion powder; 2 tsp ground cumin; 2 tsp ground coriander; 1 tsp smoked paprika; 1 tsp dried oregano; 0.5 tsp bicarbonate of soda; 3 clove garlic cloves; 1 tbsp sunflower oil; flatbreads

Cook Time

5 h 30 min

Servings

Difficulty

Medium

Prep Time

30 Min

This Thermomix® recipe for Homemade Kebab Log is ready in 5 h 30 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This homemade kebab log is a delicious and satisfying meal, perfect for a weekend dinner. I've been making this recipe for years, and it's always a hit! The combination of lamb mince and spices creates a flavorful and aromatic kebab that's sure to please. The slow cooking process ensures that the meat is tender and juicy. Serve it with warm flatbreads, your favorite sauces, and fresh toppings for a complete and customizable meal. It's also great for meal prepping!

Ingredients (12 ingredients)

Preparation (6 steps)

Prepare the Kebab Mixture

Thermomix® Setting

10 sec/Speed 5

Add 50g fresh breadcrumbs, 1 tsp garlic powder, 2 tsp onion powder, 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp smoked paprika, 1 tsp dried oregano, ½ tsp bicarbonate of soda, and 3 garlic cloves to the Thermomix bowl. Mix for 10 Sec./Stufe 5 to combine the dry ingredients.

Combine Lamb and Spices

Thermomix® Setting

20 sec/Speed 4

Add 500g lamb mince, 1 tsp fine sea salt, and a good few cracks of black pepper to the Thermomix bowl. Mix for 20 Sek./Stufe 4, using the spatula to scrape down the sides of the bowl as needed, until everything is evenly mixed.

Shape the Kebab Log

Tip the mixture out onto a large sheet of foil and bring together into a thick log. Roll up, wrapping the mixture relatively tightly, then fold up the ends. Using a sharp knife, poke several holes in the top.

Slow Cook the Kebab

Scrunch up two small bits of foil into little logs and put at the bottom of your slow cooker. Add the rolled kebab mixture on top and pour a splash of water over the base of the slow cooker until just covering. Clamp the lid on and cook on high for 4-5 hrs. A temperature probe inserted into the middle should read 75C.

Grill the Kebab

Heat the grill on high. Remove the doner from the slow cooker and transfer to a baking tray. Unwrap it from the foil, using it to line the tray and brush with 1 tbsp sunflower oil. Cook, under the grill, for 6-8 mins until dark brown. Hold the doner horizontally and using a serrated knife, slice off thin strips of meat. If you’d like the meat extra crispy, you can brush with a little extra oil and pop under the grill for 2-3 mins.