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Pop all the ingredients into the blender and process at speed 5 in your Thermomix for a full minute. I’m trying to change the consistency of the meat so it’s stringy without chunks.
To roll the mince up, use some baking paper and place the meat on it. Then, roll it into a 10cm thick cylinder and finish the ends with rubber bands so it is nice and tight.
Pop it in your slow cooker and leave it to cook for 4 hours on low or 2 hours on high. If you like, you could pop a tea towel under the lid to catch any condensation.
When the time is up, turn the cooker off and don’t let the ‘keep warm’ turn on. Leave it to sit for 15-30mins or so before slicing; that will ensure it’s lovely and moist. I do that while I prep the sides.
Pop everything on the table and make the kebabs up. I also put foil on ours and roll it up proper kebab style; the kids love it!