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Hi guys,
Wasn't sure whether to post this in the beginners section, but here goes anyway.

My friend really want's to make a Souvlaki sausage (read kebab/doner)

Having read the massive doner thread on here -
I've just decided to wing it, and am thinking of trying the following recipe:

Souvlaki Sausages

75 % Lamb (with visual 20% fat)
7.5% Breadcrumbs
14% Ice water
1% Olive Oil
2.5% Spice

for the spice mix:
salt (60%)
black pepper (7%)
garlic powder (8%)
onion powder (10%)
oregano (10%)
grated lemon zest (5%)

Can anyone see any massive problems or issues with it?

cheers,
Mitch.

That looks to be a great starting point. Grind twice to get a very fine texture.

Keep us posted on your search for the Holy Grail

Dave

Ok - I made a test batch of these last night with some lamb mince from the super market.

They tasted great!

I just made them into small skinless sausages and fried them in a pan on the stove top.

We had them in some flat bread with hommus & salad - delicious!

I would use Sumac ,it will give you the citrus taste without too much moisture or acid.

hi guys,

These turned out great - made a 5kg batch on the weekend.

little bit of weeping moisture when cooked.

more fat & more mixing next time.

cheers,
Mitch.

ok - so I've been eating these every other night for the last week and a half...

and I'm still not sick of them!

the best way to enjoy them is how we had some skewered meat at a Persian restaurant once.

Cook about 1/2 a cup per person of Basmati rice.

Cut a tomato in half per person an put under the grill, cut side up.

Serve the rice, and put a generous knob of butter on top, and then the grilled tomato halves on top of the butter.

to eat - mash the grilled tomato into the rice, and season with salt and pepper.

The taste of the lamb sausage with the tomato rice is amazing!

That recipe seems great! I've made something similar several times, and I think the Turks refer to them as köfte.
I sometimes use lean lamb and replace the fat with pork lard, since I think pork fat tastes much better than lamb fat does. This is often practiced in non-muslim countries.