Emerald Ember BBQ Dust: Rotisserie Lamb Doner

Emerald Ember BBQ Dust: Rotisserie Lamb Doner

6kg Lamb Rotisserie Doner on the BBQ 

Build a proper doner at home using Emerald Ember BBQ Dust. This method uses pre‑minced lamb, blended to a classic doner texture, then frozen overnight so it holds its shape on the rotisserie.

What you’ll cook

  • Style: Rotisserie doner over live fire (works great with a Kadai setup)
  • Serves: A crowd (plan 12–20+ depending on sides)
  • Food safety: Because this is minced meat, cook the thickest part to 74–75°C

Ingredients

Doner

  • 6kg lamb mince (higher fat works best)
  • Emerald Ember BBQ Dust: 120–180g (light-to-bold flavour)
  • 100–250ml ice-cold water (as needed)
  • Optional binder: 2–3 onions, very finely grated and squeezed dry

To serve

  • Flatbreads/pittas
  • Shredded lettuce, sliced onions, tomatoes

Green Ember Sauce (cooling + herby)

  • 250g Greek yoghurt
  • Juice of 1 lemon (zest optional)
  • 1 small garlic clove, grated
  • Optional: 1–2 tsp Emerald Ember

Quick pickled red onions (10 minutes)

  • 2 red onions, thinly sliced
  • 100ml cider vinegar (or white vinegar)
  • 1 tsp sugar
  • 1 tsp salt

Method

  1. Season the mince: In a large tub, mix lamb mince with Emerald Ember. If using grated onion, mix it in now.
  2. Blend for doner texture (key step): Working in batches, run the seasoned mince through a food processor until it becomes smooth and sticky (a tacky paste, not loose mince). Add a splash of ice-cold water if needed to help it emulsify.
  3. Build the doner: Pack the meat onto the rotisserie skewer in layers, compressing hard as you go. The tighter it’s packed, the better it holds and slices.
  4. Freeze overnight: Place the loaded skewer in the freezer overnight until fully firm.
  5. Start the cook gently: Begin further from the fire so the outside can set as it thaws and starts cooking. Once the surface is firm and browning, move it closer for better colour.
  6. Shave and serve: When the outside is browned, shave thin slices. Keep cooking the core and repeat until it’s all carved.

Sides & accompaniments

  • Warm flatbreads on the grill
  • Charred peppers + onions
  • Pickled red onions (above)

Pro tips

  • If you like a brighter finish, squeeze lemon over the sliced doner right before serving.

If your BBQ runs hot, keep the doner over steady radiant heat rather than direct flames

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