Smoke And Flame

Suggested quantities

Around 2 tablespoons of rub for 500g of minced lamb or beef.

If you are cooking chicken thighs (seriously try this) then reduce to around 1.5 tablespoons per 500g.

Ingredients:

Minced lamb, 500g
Doner Kebab Spice Blend

Instructions:

1. Prepare the Minced Lamb: In a large bowl, mix the minced lamb with your kebab spice blend. Ensure the spices are evenly distributed throughout the meat.

2. Shape the Kebabs: Divide the spiced minced lamb into equal portions. Shape each portion around skewers, forming sausage-like shapes about 2 cm in thickness.

3. Prepare the BBQ: Set up your BBQ for direct heat and preheat it to a high temperature, around 200°C to 230°C.

4. Grill the Kebabs: Place the skewers directly over the heat. Grill the kebabs for about 4 minutes on each side, turning once, until they are nicely browned and cooked through.

5. Check for Doneness: Ensure the kebabs are cooked the the "doneness" of your choosing.

6. Rest and Serve: Let the kebabs rest for a couple of minutes before serving with your choice of sides and dips.

Ingredients:

• Minced lamb, 500g
• Doner Kebab Spice Blend

Instructions:

1. Preheat the Grill: Preheat your oven grill to a high setting, around 240°C.
2. Prepare the Minced Lamb: In a large bowl, mix the minced lamb with your kebab spice blend. Ensure the spices are evenly distributed throughout the meat.
3. Shape the Kebabs: Divide the
   spiced minced lamb into equal portions. Shape each portion around
   skewers, forming sausage-like shapes about 2 cm in thickness.
4. Arrange the Kebabs: Place the skewers on a wire rack set over a baking tray to catch any drippings.
5. Grill the Kebabs: Place the tray
   under the preheated grill. Grill the kebabs for about 4 minutes on each
   side, turning once, until they are nicely browned and cooked through.
6. Check for Doneness: Ensure the kebabs are cooked to your required level of 'doneness'.
7. Rest and Serve: Let the kebabs rest for a couple of minutes before serving with your choice of sides and dips.