It is quite difficult to replicate the kebab meat at home but this is the best way we have found to do it.
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The trick to this is to get the meat as flat and thin as you can without it breaking up.
NOTE: We are currently working on improving this lamb kebab, nearly there, should be on the site in early 2015 so please check back here.
Follow our recipe below for full instructions.
Always check the food is thoroughly cooked, check the minimum temperatures of cooked food on the food safety website (US) or Food Safety Advice (UK)