There is no standard spice mix for Doner Kebabs. This generally applies to any food in any part of the world. There can be a common mix, but as you have experienced, they can be quite specific to certain areas of the world
A major factor for noting a common spice mix is the global food supply industry. What happens in general is that food retailers buy bulk spices from their local food wholesaler. In many regions there is little competition for food wholesaling. Food wholesalers pre-mix ingredients for popular food items in suitable sizes. So in one location, other than a few "independent" or "food artisan" places, everyone seem to taste the same
I have seen this with some hilarity in my own country. We have one main food wholesaler for each of the two main geographic areas our country is divided into. For Easter, hot cross buns have a strong spice flavour, but most bakeries seem to just use the local food wholesalers pre-mixed spice. The two main food wholesalers spice mixes have entirely different flavour profiles. So people travelling into the other region think that the hot cross buns are a bit bland. Both are fine, but just quite different
For Doner Kebabs, this could be just a single source of dry spice mix, or maybe they all get pre-assembled gyros from a specialist meat supplier whom uses their own spice mix? As the popularity of Doner Kebabs rises, other meat suppliers getting into making gyros may just copy this spice mix for lack of knowledge or originality. The latter is common in many western countries
So a polite ask at your local Doner Kebab vendor to whether they make their own gyro, or buy a spice mix from a wholesaler may solve the problem?
There is no way for us to give you absolute cooking times. There are too many variables, among them:
- How do you like your meat cooked?
- How hot is your fire?
- How far are the kabobs from the fire (since kabob cooking is essentially 100% radiation heating, distance is a huge factor)
- What is the size of your meat chunks?
- What is the starting temperature of your meat chunks?
You will note that the number of kabobs is not a factor.
Instead, you need to learn to check for when they are done to your liking. This will come from experience. Kabobs are generally too small to use a thermometer on; you would need a very high quality one like a Thermapen in order to get a reasonable reading.
All that said, it is likely that you want something on the order of 2-3 minutes per side, but there are far too many factors to make that a concrete recommendation.
You can start by cooking just one kabob, or even one chunk. When you think it looks good, try it. Of it is overcooked, do the next one for less time; undercooked, cook a little longer. After a couple, you will know about how long you will need for your particular set of circumstances.
Best Answer
ONCE ONLY
I am sure rules will vary depending on country etc and which jurisdiction and laws apply.
In England my country reheating a kebab would not be recommended *, although even as a customer it is possible to visit shops at opening time and observe that a part used Kebab has been loaded. Reheating it a second time is forbidden *.
Local Councils (District Councils etc.[D.C.]) enforce food safety, in accordance with National Regulations. Taking some random councils and their advice
* reheating a kebab would not be recommended
You can see Council advice may differ slightly. There are set rules on times and temperature and regulations saying these must be logged. In addition there is Health and Safety legislation requiring Risk Assessments. It appears some councils decide the safest method is to throw it all away at end of Service. Whereas others seem to accept all protocols will be rigorously followed, and there will be no cross contamination between batches of meats so uncooked meat may be frozen or chilled until the next day.
* Reheating it a second time is forbidden
No wiggle room on that one. Anyone with just the most basic hygiene training knows we are only allowed to reheat once.
[National] F.S.A https://www.food.gov.uk/business-guidance/cooking-safely-in-your-business?