I'm a big fan of lamb doner kebabs but don't get that many chances to have them (I don't go out that much to be honest hence the addiction of drinking new bottled beers at home) so I when I saw a
doner kebab recipe on Boak & Bailey's Blog I just had to give it a go.
I've removed the lamb's liver from the ingredients (it made me feel a bit funny) and I hand mix it rather than food processor it (I find the resultant meaty texture much more pleasing). I've made this around four times now and I'm very happy with how it comes out.
One word of advice: get your lamb mince from a local butcher rather than the supermarket, it will be leaner and tastier as a result.
Ingredients (suitable for 2 kebabs)
Kebab
- 300g lamb mince
- 30g porridge oats
- 1 tbsp plain flour
- spice and herb mix: tbsp garlic powder, tbsp Italian herbs, tsp Cayenne pepper, tsp salt
To serve
- large naan bread
- white cabbage, lettuce, onion, tomato
- Aldi's Hot Mango chutney, homemade raita and garlic mayonnaise
Measure out all the ingredients into a large bowl
Hand mix squashing it all together and folding it in until the powders and herbs are all nicely mixed (this takes some time but give a nice finished consistency.
Form the mixture into a fat sausage
Wrap tightly in oiled clingfilm (twisting the ends until
it forms a tight roll)
Chill in the fridge for a few hours.
Preheat the oven to 120 degrees centigrade. Remove the meat from its
wrapper and put it on a lightly greased non-stick roasting tin or baking
sheet. Cook for two
hours, turning after an hour.
Warm naan bread then cover in Aldi's hot mango chutney then add some thinly sliced doner meat. Add mixed salad next and then the raita and garlic mayo.
Enjoy!
