Homemade BBQ lamb doner kebab
If you’re not usually a fan of doner kebabs, this will change your mind. It’s sure to become a family favourite. I’ve gone for the full ‘fakeaway’ experience and paired the lamb with classic accompaniments. Feta or barbecued halloumi would also work as a veggie filling.
Serves 6-8 Prep 30 mins plus overnight chilling Cook 2 hrs
500g lamb mince
500g diced lamb leg
4 tsp ground cumin
4 tsp smoked paprika
1 tbsp onion powder
½ tsp chilli flakes
1 tbsp dried oregano
6 garlic cloves, roughly chopped sunflower oil, for the foil wrap TO SERVE
6-8 pitta or naan, warmed pickled green chillies
½ iceberg lettuce, shredded 2 tomatoes, sliced
1 white onion, finely sliced oven chips, cooked following
pack instructions
1 Tip the mince, diced lamb, the spices, garlic, 1 tsp black pepper and 1 tsp salt into a large food processor. Blitz to a paste – it should resemble pâté. Lightly oil a sheet of foil and lay it on a chopping board. Tip the meat onto the foil and tightly roll up into a large, roughly 10cm-wide sausage. Twist the ends shut to seal, then chill for a few hours until firm. Can be made up to a day ahead.
2 Heat the oven to 160C/140C fan/gas 3.
Put the foil-wrapped kebab in a roasting tin, then pour 100ml water around it. Bake for 1 hr 10 mins, turning occasionally until a meat thermometer inserted in the middle reads at least 65C. Remove from the tin and leave to cool completely, then chill overnight. 3 Light a barbecue or heat a gas barbecue to medium. When the flames have died down and the coals are ashen, unwrap the kebab and push two large skewers through the middle. Sit the kebab directly on the grill and close the lid, if it has one. Cook until heated through and browned, turning occasionally – this will take about 30 mins.
4 Using a sharp knife, carve slices from the sides of the kebab. If you like, return the rest of it to the barbecue to brown more, or carve it all at once. Serve on the flatbreads with the chillies, lettuce, tomatoes and onions in separate bowls for everyone to build their own wrap, plus the chips on the side.
PER SERVING 259 kcals, fat 17g, saturates 7g,
carbs 1g, sugars none, fibre 1g, protein 25g, salt 0.8g