cheers for the advice FB, i was just reading the other doner kebab thread going round at the moment, i realised when i made that first kebab, it wasnt fine enough onion, its hand blnder all the way for next time
Some advice, you say to freeze the finished kebab before cooking after freezing once during production. the recipe i have says mince, freeze, mince again, shape and cook. doesnt mention refreezing before cooking. will this make a significant difference to the finished product??
cheers, Rob