Hello,
I just came across this forum and i have been making the kebab for a while.
The mince recpie mentioned before is o.k you can make to your taste prefrence.
To make the kebab proper you need to blend mince is a kitchen aid for 30+mins and must be a very sticky mix. put in fridge for 30+mins.
Set up steel pole in a clamp so you can put the meat on it.
Roll meat into balls with hands like pizza dough, About 3 times the size of a pizza ball.
put ball directly in the center of the top of the pole and quickly side down with 2 hands to bottom.
Continue untill you have made between 13-15 balls.
Now you will have the meat sitting nice on he pole, the balls should be pressed firmly together-about half flat.
Take a very large and sharp kebab knife and slice off the edges of the mince to give it the famous kebab shape.
Wrap in plastic wrap in set in coolroom over night then unwrap and cook the next day.
NOTE- if you are using beef mince you wll need to hang your mince paste recipe in the fridge in cheesecloth to drain the blood out for 2 days.
ALSO- The secret ingredient to get them like the local kebab shop is Monosodium glutamate - MSG!
Enjoy and teach the art of kebab to your familys.