Doner Kebab Spice Mix - 1kg - Gyro/Donair/Shawarma - (Makes 10kg Batch)

Best doner seasoning for lamb IMO. Get some 20% fat lamb mince, multiple the weight of the mince in grams by 0.125 and that’s the amount of seasoning you need. Add the same in ml of water, mix/combine thoroughly. Roll into a large/thick sausage, wrap in foil and whack in the oven at 200c. 25 mins, turn it over, another 15m and probe it for temp.Tastes like you get from the kebab shop, will do a good amount of kebab so well worth it!(Garlic sauce, 50/50 Greek yoghurt and mayo (in grams), add minced garlic, a bit of dried mint, pepper, mix, great garlic sauce also).Deep fried chips is a bonus ;)Give it a go, you won’t go back!

This spice mix is a total game-changer for making doner kebabs at home! I’ve used it with both chicken and lamb, and the results are far better than anything from a takeaway. The key is mixing it very thoroughly into the meat—don’t skip this step!Once mixed, I roll the meat into a fat sausage shape, boil it for about 20 minutes, then let it cool before slicing. Frying the slices to add some color transforms it into an authentic-tasting kebab that’s healthier and made with high-quality meat.The flavor is spot on—rich, aromatic, and just like a proper kebab shop but without the grease. It’s also a great value, as the 1kg pack makes enough for multiple batches. Highly recommend this for anyone wanting delicious, homemade doner kebabs!

Great flavour and easy to use. I've tried several different kebab flavourings (including more experimental recipes than is good for anyone) and Tongmaster's is the best. It doesn't perfectly match the kebab shop flavour but I guess that's more to do with being drunk and soliciting dubious kebab shops over the years!The mix comes well packaged with mixing instructions (and a chilli sauce receipe) on the back. Mixing is easy (10g per 100g mince) and I like to add another 1g/100g garlic powder and 1g/100g chilli powder but that's personal preference. I'd suggest playing around with the cooking time - the rusk helps retain fat and moisture to keep the meat moist but you can easily overlook this which makes it dry. I've tried this with mince and diced lamb as well as mixing by hand and blender - there's no real difference.That being said, this is as easy a recipe as you can get (weigh, mix, cook) and you can make delicious kebabs with known ingredients. Hangover and memory loss not included!

This really is a case of "It does what it says on the tin". Admittedly, I've only used it once as it only arrived today, but the strongest critics (the teenage kids) said the resultant kebab was almost identical to the kebab shop!I was apprehensive when I first looked at the pack because it did resemble breadcrumbs/rusk (like other reviewers have said), and didn't particularly give any indication in the smell before using them.I used the following ingredients1.5Kg of minced lamb200g kebab spice mix (this item)200ml water1 teaspoon of saltRather than just mixing together in a bowl (like you would when making burgers), I placed all the ingredients in a food mixer and blitzed it until it has completely emulsified (another reviewer recommended this to get the right texture once cooked). The consistency was like a sticky smooth sausage meat.I formed a large kebab shape on lightly oiled foil, then wrapped the foil right around it, twisting each end to seal. I cooked for 45mins at 170C (fan), then opened the parcel, and gave it another 15 mins to get a bit of a crust.I then stuck a rotisserie skewer through it and while holding vertically in a deep dish, shaved thin slices off, just like in a kebab shop. My intention was to keep putting it back in the oven to get another crispy skin, but to be honest, we couldn't wait, so just sliced it all from the spit.The texture was identical to a takeaway shop, and to be fair, if I'd been served that meat from the shop, I wouldn't have known it was home made, it tasted pretty much identical!Overall, pretty damn impressed!

Excellent product, well worth the money, have ordered It twice and shared with friends .

Used to make my own donner kebabs and it turned out really nice.I mixed with water, added beef and lamb mince with some garlic and baked in a loaf tin. When I was ready to server I thinly sliced the meat and popped the shavings under the grill - server with salad and pitta bread, it was as good as a takeaway

Nothing like the real thing

The seasoning makes a lovely donner kebab, don't get me wrong. But it doesn't taste like a takeaway donner kebab. But again, takwaway kebab flavours vary.