First, go buy 4 pounds of minced meat. I have found that 50%beef/50%pork is best here. It should not be too lean, as the kebab will become very dry if it is. Besides that, you need: ground black pepper and Knorr aromat seasoning or similar product.
Next, put the minced meat in mixing bowl and add 40ml (app. 3 tablespoons) ground black pepper and some 40g of Aromat. Then, mix them all together.
After it is mixed, try to get all the air out of the paste, so that the final product will be fine. After that, put the paste on aluminium foil.
Next, roll it in, as tight as you can.
After that, it´s ready for oven. 4 hours in 100C == 212K. Do not try to make it faster with putting more heat! If you do, you will get meat loaf, not kebab.
Fresh from the oven:
Let it cool for about 30min before opening.
Then, slice it as you will, preferably as thin slices as you can get. This is how I did it:
As it is better fried, I like to fry it on a pan for couple of minutes.
For a sauce, just use your imagination. I have used mashed tomatoes, tabasco, garlic, black pepper and aromat mixed together and it´s pretty good.
And here is the final product. I´m on a ketogenic diet, so I´m having my kebab with fried eggs (+some sliced pepperones). You might want to eat it with french fries or boiled rice.
Bon appetit!
i got hooked in europe though 
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