HOMEMADE DONER KEBAB

 

 

Absolutely fabulous, loved every mouthful and so much cleaner and tastier

 

 

Hubby wanted me to replicate a kebab, we can't eat them from a kebab shop as we just don't like the quality, therefore I made him a mini kebab

 

 

Fresh, healthier and gorgeous

 

(makes 10)

 

Ingredients

800g mince lean lamb

1 onion finely diced

1 garlic grated

1 tbsp mixed herbs

2 good pinches of sea salt

1 good pinch ground black pepper

1 good pinch white pepper

1 tsp cayenne pepper

 

FOR THE XTRAS

Iceberg lettuce thinly sliced

Garlic mayonnaise

Chilli sauce

Kebab pickled chillies

Sliced raw onion

Sliced red cabbage

Sliced sauerkraut

 

To make the kebab, place the minced lamb in a large bowl and add all the seasoning and diced onion and grated garlic, mix by hand really well.  I like to pull off a tsp size and pan fry to check for seasoning, adjust if required. 

 

Form into the oblong shape and then lay on some tinfoil and roll up tight, I twist the ends to form a tighter packed sausage.  Place in a pre-heated oven 200 degrees for approx 25 minutes, then rest for 5 minutes and un-wrap, now I like to seal the meat in a non stick pan to add extra flavour and texture to the kebab, each time we slice off some meat I will re-sear the kebab to ensure that authentic flavour.

 

Take your pitta bread and warm in the oven, slice open and stuff with meat and salad and your personal choice of extra toppings,  for us we love the crunch of cold crisp lettuce and onion, the creaminess of the garlic mayo and the bite of the chilli sauce with the rich meat and then the final zing of a pickled chilli to finish of the perfect mouthful, guilt free.