greetings Gastronauts this is Keef cooks I'm Keef and today I'm going to show you how to make a meal that is a traditional end to many British pub crawl going to make a doner kebab from scratch so that loads of requests to do this one from atomic war butcher who actually actually wanted a shawarma but it's very very similar and from blowing who blew in from the Atlantic into the West End of Ireland and has been nagging me about this for ages and ages ages and jelly Bryce who I think was probably the first to ask for a really long time job and also has a groom who said that this would be the solution to a difficult problem for him which has since been sold so isn't strictly necessary so it's not for you as I do you can't have it don't do it and finally and death and debt okay right if you don't know doner kebab is is a bit legendary around these parts and if you've never heard of Donna kebab it's you know there isn't an animal called a Donna it's just the process it actually comes from Turkey a couple of centuries ago with this idea of having a big humongous stash of meat on it on a big skewer like a rotisserie and roasting it and slicing off very thin slices and in the BRIT version that's stuffed into pitabread with salad and garlic sauce or chili sauce or both or whatever and it's fabulous especially when you're drunk so generally you get chicken versions and lamb versions and the the dome meat is actually made in a factory you know there's not a not a kebab shop in the country really that makes their own actually there is one in Leeds and doner kebabs were quite popular in Madrid we had quite a lot there but they were a bit weird the bread was weird it wasn't pitabread it was something else all too so for research purposes I went to a kebab shop actually Alfie knows in Wigan see in East Yorkshire hi guys thanks for letting me film your guy slicing the stuff and yeah it's a unique thing very spicy and peppery not hot spicy got you know flavorful and yeah you me and actually fairly easy to make so let's do it so there's two ways to do this the easy way or a new hard way of course I'm doing the hard way so ingredients I've got 1/2 kilo of 20% minced lamb 20% fat insulin and another 1/2 kilo of fatty pre frozen scraggy Wow because believe me lamb could add me is not the best premium quality it really isn't anyone and that's kind of important I think and herbs and spices I've got 2 teaspoons of dried oregano 1 teaspoon each of Italian herbs cayenne pepper ground black pepper and salt and so the Italian style of herb blend from Sainsbury's Oregon Oh basil red bell pepper marjoram thyme rosemary sage and parsley lovely I'm going to be buying my drivers from Sainsbury's in future because you can actually fit a teaspoon into this little jar which you cannot with these so I think um the easy way just use mints use you know powdered garlic and pounded onion and forget about all the messing about however I'm doing it hard by its opening to get the bones out of this first and then get them in sir out right and done something Muslim just cut around its thumb in the middle and I have to say that if I bought these thinking I would be beautiful lamb steaks that you eventually eat as such I've been very disappointed that I knew what they would like saying I'm not if they're fat and keeping the bums sighs stop and just cut them into little chunks because this needs to go through the mincer and you also want to feel in chop your onion and garlic so I just start with I've got the medium plate on and I'm going to put the lamb through well it's all lamp nothing the cheapy one it's important when doing fatty meat like this that it's very cold so the fat is feels pretty solid otherwise it will clog up the mechanism now it's thrilling main onion up the extra meat that and the garlic top those through and now we need to change the plates to the fine one one thing I hate about using the mentor is there's so much cleanup involved afterwards got to be done now just mix up the insulin original minced lamb and the minced minced lamb and with herbs and spices if you're not doing your own mincing at this point that just you know squeeze it need it get it as smooth as you can it wants to be kind of like a paste and just pop that back through now you want to get your own preheating to 180 degrees Celsius and divorce some foils aluminium foil aluminum you're a skewer or a wooden spoon I know let me just don't take care of that and you want yes Duff and what we're going to do is make a big fat sausage and we're going to use the nicer skewer that's a holding iron or a steel or whatever just as a guide to make a hole in the middle which actually smells like a kebab already even though it's raw well lit into a nice cylinder take the guide out and just fold it over and I'm going to wrap that again a few times actually first on I don't want any juice escaping and try not to press it and compress the hole in the middle and then I'll just pop this in the oven for about an hour and then check the internal temperature which needs to be 65 degrees Celsius right so it's add 50 minutes and it's starting to dribble so I'm just going to check it out and check it whoo so slam the old thermo Metro in I really must get a new one anyway in towards the center and yes well 75 I declare that cooked so now we want to just let it rest for about 20 minutes it's rested and I wish I laws let's see what we've got a lot of foil still very hot yeah baby they're all right we've got a cylinder of well kebab meat can't find the hole in the middle lobe because I wanna stick this back in yeah I think I found it yeah right let's get our improvised rotisserie or vertical grill going okay now let's let's do the vertical rotisserie thing so in a proper kebab shop I have these sort of gas fires behind a rotating space with the massive cylinder of meat on it but obviously you don't have at home and neither do I this is just to give it some color and it's hot right now in a kebab shop they have these sort of razor things to shave very fine ribbons off obviously I don't have that and I thought I might be able to do with my bench peeler I can't so I'll just slice it as thinly as I can with the knife right so I've got that it's bread valve and warming in the oven prove it possibly a bit too long's did dry the mic and what we do is slam it follow still so I'll have some some of the lamb and some salad the exact composition of this is entirely your own choice so don't listen to what I say and I like thinly sliced red onion in there and some tomato and some garlic mayonnaise zoom and that is my kebab but before I can eat it I've got to take its photograph in a minute okay give up time I'm here anyway waiting in the wing news you'll normally because in our clinic right there yeah yeah oh how mayor I know I mean smart Oh lettuce and garlic mayo and Bob Costas diary mmm nice all that really is Oh No mm-hmm so these fight because it takes it takes all sorts of things oh yeah some heat coming through now so the meat on its own you might think is over spice go with all your stuff it's not on oh yeah yeah I'm not walking anywhere this is already still it as motion drinks right cause you're spilling most your barbecue over half this one pretty good other tonight alright then thank you thank you and that's that I hope you enjoyed it now please do the usual likes shares comments subscriptions donations patronage all that good stuff or just some of it and thank you for watching and see you next time you