Who doesn’t love a shawarma style kebab cooked on the rotisserie? Or just a dirty old kebab at the end of a night out. Take your kebab game to the next level with this quick and easy recipe sure to impress your guests. You can use pork, chicken or lamb for this dish. It’s so versatile, the world is your oyster. For this recipe we wanted to go with an Indian style kebab so used our Tandoori Masala BBQ Rub. We have 25 world inspired BBQ rubs and seasonings available and you could use literally any of them to create a tasty, satisfying kebab.

We have used pork loin a few times ( the cut you would use to make back bacon) as it has a nice fat cap and is fairly even throughout the joint. It’s also great value for money with this 2kg joint costing around £8 from the supermarket.

Tip for Slicing it Thin

Take the pork loin out the freezer and leave to defrost in the fridge overnight. The next morning it will still be fairly frozen, but perfect for slicing super thin with a sharp knife. Remember you want to create all those layers on the final cook. This 2kg joint got us around 40-50 x 3mm slices (around the thickness of goof quality bacon).

Marinade the Meat

For this 2kg of sliced pork loin we used around 25-30grams of our Tandoori Masala BBQ Rub plus some additional red food colouring to get that authentic glow. We left it at that but you could also use in addition, a splash of oil, yoghurt, lemon juice or even a combination of rubs. This would be perfect with our Chennai Masala BBQ Rub too.

Marinade the meat for a few hours or even better overnight. We like to use a ziplock bag so you can massage the meat and get the rub evenly distributed.

The Weber Mastertouch and the Weber Rotierssie is perfect for this cook. If you don’t have a rotisserie there are a number of kebab spikes on the market you could also use.

Set up the coals for indirect cooking. Load up the skewer with half a lemon then start to thread on the meat. Each piece was folded in two, essentially this will create around 80-100 layers. We didn’t bother using the prongs to keep the meat in place as it was packed on tight and the lemon at each end held it in place.

Get it on the rotisserie, throw in a chunk of wood to add smoke, flick the switch and put the lid back on. Cook until desired internal temp with lots of tasty crispy bits on the outside.

Simple Kebab Shop Cabbage Salad

I think the key to making a great dish is all in the finishing and accompaniments you serve with it. A simple kebab shop made from thinly sliced white cabbage, grated carrot, chopped coriander and sliced red onion. Add a pinch of salt and a squeeze of lemon. Job done!

Coriander Yoghurt Sauce

Blend up lots of coriander and yoghurt until smooth and green. Use up the stalks too and save the fresh green leaves for that finishing touch. Season with some salt, pepper, crushed garlic and lime juice and give it another blend. You could even add in a small amount of our Pineapple Express Hot Sauce to sweeten it up.

Time to Load up that Kebab

I had planned to make some pizza dough and cook some flat breads but it was sheeting it down outside so settled for some shop bought garlic naans. Thinly sliced the pork (check out all those layers!) and loaded it on the buttered baked naans which also had some of the cabbage salad. Load up and drizzle over the coriander sauce. Our Original Buffalo Hot Sauce also makes an awesome chilli sauce for kebabs. Couple of pickled peppers and some fresh coriander over the top. It’s much simpler than it sounds so give it a try and make sure you tag us in your creations.

Check out the full video below