Doner Kebab Spice Mix 500g Gyro, Donair, Shawarma (5kg 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!

Fantastic Doner Kebab mix a beautiful taste, highly recommend 👌 😋 👍

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!

Really nice taste, tastes just like takeaway

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!

Very nice and easy

Not for me did not like will not buy again

Not the brand I’d normally buy but it seemed good value and as not used yet I will reserve judgement and update later.