STAY SHARP
Ensure the kebab knife or slicer is always incredibly sharp. A knife
that’s not sharp enough can damage the meat’s surface and lead to the meat falling apart.
COOK FIRST LAYER SLOWLY
Allow the initial layer to cook at a low heat for 20-30 minutes when beginning the cooking process. This will help ensure that the surface stays undamaged when you make the first cut.
COOK STEADY
After the first cut, let the meat cook steady between cuts.
DONT RUSH
Do not rush and cut the surface until it is properly cooked.
1 DAY
The doner kebab should be cooked and sliced within one day.
1 DAY
EASY TO FOLLOW INSTRUCTIONS
By following these instructions, you are guaranteed a kebab of the highest quality that retains good texture and is easy to slice.
