The kit keeps 18 months from packing because everything in it is dried. How to store the opened blend, and how far ahead you can season and shape the lamb.
The three sauces that make a kebab taste like a kebab: white garlic, sharp red chilli and mint yoghurt, with the method for each and how to build the plate.
What's inside a kebab making kit, the Bursa-born doner you carve at the table, timings for all three kebabs and the casing trick for the smooth finish.