B this homemade kebab meat is it long these lines?

[Dorset Gooner]

if not how do you recreate it?

http://www.theguardian.com/lifeandstyle/gallery/2012/feb/08/ how-to-make-a-doner-kebab (http://www.theguardian.com/lifeandstyle/gallery/2012/feb/08/how-to-make-a-doner-kebab)

[Snin]

olive oil, bit o white wine, and some other erbs..overnight imio then put of keeebab

[Berni]

coriander, ras-el-hanout, lemon juice and dried mint. I then formed it into a cylinder. I then grilled it, turning it every minute or so, then carved off the cooked slices, which I kept warm in the oven while I repeated the process so that all the strips were nicely cooked and textured as with the real thing.

[Dorset Gooner]

[Berni]

grilled at any one time. And, since nothing else is getting cooked (all the rest is just salad, sauces and pitta bread), it's not as labour-intensive as it sounds.

Couple of tips if you do it:

1/ Watch out for the grease in your grill pan catching fire. Drain it occasionally or pour some water in the bottom to keep it cool.

2/ When storing the strips, pour in a bit of the lamb fat you catch with them to keep everything nice and moist. This is because the lamb mince isn't as fatty as the meat they use for real doners, plus the constant cooking does leech out a lot of the fat.

[Dorset Gooner]