I love a Doner Kebab, especially enjoyed with a cold drink, but often is fatty and I’m never sure of the quality of the meat they use.
I did this recipe many times and my family love it; it’s from the TV programme “Eat well for less”.
It’s very important to slice the meat really thinly like they do in the takeaway shops.
Serve it with warm pita bread, salad and sauces like sour cream or, in this case, mint and yoghurt sauce.
Yoghurt Sauce
1/4 cup plain yoghurt
1 tsp freshly chopped mint
1/2 tsp freshly chopped parsley
1/4 teaspoon ground cumin
Salt, as needed
Mix the yoghurt, mint, parsley and cumin in a small bowl. Add salt to taste. Chill until ready to use.
Home-made Doner Kebab
Ingredients
1 tsp rapeseed oil
400g lean lamb mince
2 garlic cloves, crushed
1 tsp ground cumin
1 tsp ground coriander
½ tsp onion powder
½ tsp smoked paprika
½ tsp salt
½ tsp freshly ground black pepper
Method
Preheat the oven to 200C/180C Fan/Gas 6. Brush the oil over a 1kg loaf tin.
Tip the mince into a large bowl, add the garlic, spices and seasoning and mix with your hands until smooth. Press into the loaf tin and bake for 20-30 minutes. Set aside until cool enough to handle.
Turn the meat out of the tin and slice the kebab lengthways into thin strips.
Ingredients
- 1 tsp rapeseed oil
- 400g lean lamb mince
- 2 garlic cloves, crushed
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp onion powder
- ½ tsp smoked paprika
- ½ tsp salt
- ½ tsp freshly ground black pepper
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6. Brush the oil over a 1kg loaf tin.
- Tip the mince into a large bowl, add the garlic, spices and seasoning and mix with your hands until smooth. Press into the loaf tin and bake for 20-30 minutes. Set aside until cool enough to handle.
- Turn the meat out of the tin and slice the kebab length ways into thin strips.
