I love kebabs and there’s more than one way to cook them!   Late in the evening, the last thing I want to do is to try to find a good kebab shop – especially as, since I’ve moved, I’ve yet to find a good kebab within 10 miles!

Given time and thought I’ll oven bake donner kebab meat, or even make kebab meat in a slow cooker – but sometimes I just want to enjoy the taste of a donner kebab immediately!  That’s when I cook my donner kebab meat in the microwave.  It’s easy, it’s fast, it works!

• Pin It, Ready for Friday/Saturday Night! Microwave Donner Kebab Recipe, Fakeaway

The taste is just right for me – and better than I can buy locally! It’s one of 2-3 recipes I use, but was the first.

Today I was in a rush and couldn’t decide which shape to make the kebab meat…. whether to cook a whole “loaf”, or to shape it into rissole or cake shapes – but I then decided that meatballs would cook quickest, so that decided on the shape!

I have my standard “go to” recipe, but when I run out of those ingredients I simply substitute what I’ve got.  Today I was trying to use up a tube of garlic puree that I’d opened, so used that instead of garlic powder.  I also had no Italian herbs, so used dried mixed herbs instead.

Microwave Donner Kebab Ingredients:

This fakeaway kebab uses the following easy to source ingredients and makes 24 meatballs:

• A pack of lean lamb mince, 450-500 grams
• 1 teaspoon plain flour (all purpose flour)
• 1 teaspoon dried oregano
• 1 teaspoon of salt
• ½ teaspoon dried mixed herbs (substituted for the Italian herbs)
• ½ teaspoon of garlic puree (substituted for garlic powder)
• ½ teaspoon onion powder
• ½ teaspoon black pepper

For the flour and the herbs you don’t use a lot. There are variations of this recipe around that omit the flour entirely if you’re avoiding it and going gluten free.

Make a Kebab:

1. Combine all the ingredients in a bowl and squash and mix it all together thoroughly.
2. Shape the donner kebab meat into the shape you want – I cut small chunks out with a big spoon and rolled the meatballs by hand.
3. Place the meatballs in a microwave safe dish, with a lid and microwave on full power (800 watts) for 1½ minutes.
   
   Make sure they have space between them, so lay them out in a single layer.  The lid is so you don’t lose moisture.
4. Turn the kebab meatballs over (or give them a jiggle in the dish) and microwave for 1 minute.  Give them a jiggle around again and microwave on full power for a further 30-45 seconds.
   

Serve!

Today I only cooked three meatballs – this was because it was a snack meal as I was going out to eat later and I’d not been too careful in measuring the meatballs precisely so I’d ended up with an odd number of 23.  I figured I’d cook 3 meatballs and freeze 20, as that’s a nice even number.

Today I  simply sliced up the meatballs and served them inside a toasted bread bap with a splash of chilli sauce.

For me, this fakeaway microwave donner kebab tastes better than any of the local kebab shops I’ve tried to date.  It’s super easy to make and I serve it in a variety of ways, such as in a pitta bread, or with chips, or as a baguette or bread roll filling.

Freezing Kebab Meatballs:

To freeze these meatballs simply put them in the freezer, not touching, for 1-2 hours until they’ve frozen, then bag them up!

You can defrost them and microwave for 2½ minutes, or you can microwave the raw meatballs from frozen in 3 minutes.