Dinner · Middle Eastern

Homemade lamb doner kebabs

Name: Homemade lamb doner kebabs
Total time: 95 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 1 Brown onion; 3 cloves Garlic; 500g Lamb mince; 2 tsp Ground cumin; 1 tsp Ground coriander; 1 tsp Smoked paprika; 2 tsp Dried oregano; 1½ tsp Chilli flakes; 200g Greek-style yoghurt; 3 tbsp Tomato purée; 1 tbsp Red wine vinegar; 1 tsp Sugar; 1 Little gem lettuce; 250g Cherry tomatoes; 1 Red onion; 6 Pitta breads

Spiced lamb baked as a loaf, sliced thin and crisped in a pan. The takeaway, minus the queue.

Start to finish: 1 hr 35 min
Hands-on: 45 min
In the fridge: 3 days
Freezes: Yes

A little heatContains gluten, dairy, sulphites

Ingredients

4 portions

1Brown onion
3 clovesGarlic
500gLamb mince
2 tspGround cumin
1 tspGround coriander
1 tspSmoked paprika
2 tspDried oregano
1½ tspChilli flakes
200gGreek-style yoghurt
3 tbspTomato purée
1 tbspRed wine vinegar
1 tspSugar
1Little gem lettuce
250gCherry tomatoes
1Red onion
6Pitta breads

Plus salt, pepper and water.

Method

1
Heat the oven to 200C (180C fan) and line a baking tray with foil. Grate the onion and squeeze out as much juice as you can. Crush 2 of the garlic cloves.
2
Put the lamb in a bowl with the onion, crushed garlic, cumin, ground coriander, paprika, oregano, half a teaspoon of the chilli flakes, 1.5 tsp salt and plenty of pepper. Knead hard with your hands for 5 minutes, until smooth and sticky, then shape into a tight, compact loaf about 20cm long on the tray.
3
Bake for 45 to 50 minutes, until well browned and cooked through with no pink in the middle. Leave to rest for 10 minutes.
1 hr, mostly hands-off
4
Meanwhile, crush the last garlic clove into the yoghurt with a pinch of salt. For the chilli sauce, whisk the tomato purée with the rest of the chilli flakes, the vinegar, sugar and 4 tbsp water.
5
Shred the lettuce, halve the tomatoes and slice the red onion as thinly as you can.
6
Slice the lamb as thinly as you can with a sharp knife. Fry the slices in batches in a hot dry frying pan for a minute or two, until crisp at the edges.
7
Warm the pittas in the toaster and split them open. Stuff with lettuce, lamb, tomatoes and onion, and spoon over both sauces.

On the day

Straight away, with both sauces on the table for people to help themselves. Leftover sliced lamb keeps for 3 days; crisp it in a hot pan until piping hot.

Cook’s tip

Freeze the cooled, sliced lamb flat in a bag. The slices break apart from frozen and crisp up in a hot pan in about 4 minutes.