WOOD FIRED DONER KEBAB

This recipe is awesome!  Gorgeous wood fired cooked lamb doner kebab, how it should be, succulent juicy minced shoulder of lamb seasoned with softened onions, garlic, Kashmiri chilli, turmeric, cumin, fresh oregano, salt and pepper.  The best ingredient is being cooked over open flame in my wood fired oven you can not fake this level of flavour.  Served stuffed in to wood fired slight charred flatbreads with crisp lemon drenched iceberg lettuce, red and white cabbage red onion slaw, drizzled with home made olive oil mayonnaise and a hot tomato chilli sauce then topped off with pickled kebab chilli's, this is a great crowd pleaser and one of those I've got to stuff this in my face eats, probably best eaten in private but you so gotta share this with friends and family!

 Ingredients 

(serves 8)

1.5kg organic minced lamb shoulder

50ml olive oil

1 onion finely diced

4 cloves garlic chopped

1 tsp Kashmiri chilli powder

1 tsp turmeric 

1 tsp ground cumin

1 tsp black pepper

2 tsp Himalayan sea salt 

1 cup fresh chopped oregano

Gently heat the olive oil, add the onions and garlic and soften for 10 minutes, don't allow the onions to colour up, leave to cook slightly.  Place the mince in a really large bowl and add the softened onions and garlic along the rest of the ingredients, using your hands mix the seasoning evenly in to the lamb mince.  Form the mince in to one large meatloaf and place in a large roasting tin or on a large strong spit roasting skewer.  If your cooking in a wood fired oven, over hot coals or in your home oven keep the heat to around 200 C / 395 F and roast the kebab for around 30-40 minutes turning 180 degrees every 5 minutes or so.  To check your kebab is cooked all the way through stick a skewer in the centre and leave for 30 seconds, pull out and place the skewer on the end of your nose or upper lip, if it's hot / warm it's cooked.

To Serve...

1 iceberg lettuce finely sliced

1 lemon cut into wedges

1/2 red cabbage finely sliced

1/2 white cabbage finely sliced

2 red onions finely sliced

8 fresh chilli's sliced

1 jar hot pickled kebab chilli's

1 jar homemade olive oil mayonnaise 

1 jar homemade hot chilli sauce

(Both take one minute to make recipes below)

Wood Fired Flat Breads

Ingredients 

(makes 8)

500g 00 Capauto (pasta) flour

15g yeast (optional)

10g Himalayan sea salt 

50g olive oil

320g water

Place all the ingredients in a bowl and using your hands or a dough hook if using a machine bring the ingredients together to form a dough ball and knead for 7 minutes until the dough is smooth and springy to touch.  At this point you can leave the dough to prove for at least one hour and up to four in a draught free place or alternatively you can place the dough in the fridge for 24 hrs to prove slowly, just bring the dough up to room temperature for one hour before use. 

Proving the dough in the fridge the day before gives the flat breads a chewer texture which I prefer and is a step ahead if your entertaining.  To cook divide the dough in to eight balls, roll out to the thickness of a pound coin or two quarters thick.  If you don't have a wood fired oven or fire pit to cook over then heat a skillet hot and cook the flat breads for around one minute on each side until puffed up and slightly charred, wrap in a tea towel to keep warm until needed.

Homemade Mayonnaise 

1 egg yolk

1 tsp apple cider vinegar

200-300ml extra virgin olive oil

1 tsp Dijon mustard

1 pinch Himalayan sea salt 

1 pinch black pepper

Place the egg yolk and apple cider vinegar in a large deep jug, start to drizzle the olive oil in very very slowly, whisking all the time, once you see the yolk and oil emulsify you can add the oil in much quicker, stop adding the olive oil when you have ribbons, whisk in the mustard, salt and pepper, this will keep,in the fridge for a week in a ball mason jar.

Hot Chilli Sauce

6 fresh tomatoes

1 tbsp tomato purée

1 fresh hot chilli

1/2 small onion

1 clove garlic

1/2 tsp sumac 

1 tbsp red wine vinegar

1 pinch Himalayan sea salt 

1 pinch black pepper

Place all the ingredients in a food processor and blitz together, that's it.  Keep in a ball mason jar in the fridge for up to one week.