Kudos to Marcus Bawdon on the BBBQS Forum Facebook page for the recipe/idea!
Used the Guardian DIY doner kebab recipe -> http://www.theguardian.com/lifeandstyle/wordofmouth/2012/feb/08/the-diy-doner-kebab
We more than doubled the meat though, used 1.2kg of lamb shoulder from the local butchers at 2.99 p/kg (the butcher kindly de-boned for me
). I then had to pull off the skin, trim off any weird bits, dice it up and add the cumin and coriander powder. 
Put it back in the fridge for 30 mins before running it through the mincer twice and then adding the remaining ingredients (although we cut back on both the breadcrumbs and the salt) and turning it into a pygmy Elephants Leg
UDS turned up to 11 (an interesting opportunity to see how high it could go) the target was 150c, and in the end we topped out at about 160c.
Internal temp target was 75c, took maybe 1.5 hours to reach that, possibly longer, wasn't paying attention to the time! That's what wireless thermometers are for
Done!
Accompanied by:
Shredded white cabbage dressed with lots of lemon juice and S&P (even nicer on day 2)
Sliced cucumber & mint
Pittas
Garlic Yoghurt mayo
Home made kebab shop chilli sauce (Ketchup, tabasco sauce, white wine vinegar, mint sauce, salt)
next time, more salt, less breadcrumbs, and we discovered that slicing the kebab AND THEN FRYING IT - makes it even more awesome
I've been eating kebabs for three days now...
