Who loves a cheeky doner kebab? I do!! I really think they get a bad reputation... But lets be realistic, its not always healthy for us or our bank accounts to have a doner kebab every week, the main blame being not the kebab itself but all the fried side dishes I order to go with it...
So here you have my delicious fakeaway version of the takeaway classic. DISCLAIMER.. ideally you will need a small loaf tin about 8" , alternatively you can shape the meat into a brick-ish shape and wrap in tin foil to keep its shape, and pop that on to a baking tray.
Nothing is going to beat calling up your local kebab shop and not having to cook but this is a pretty delicious homemade version that is not only kinder to your wallet but also to your wasteline.
Prep time 10mins
Cooking time 40mins
500g lamb mince
2tsp paprika
2tsp ground coriander
1tsp ground cumin
1tsp ground cinnamon
1/2tsp chilli flakes (1tsp if you like a kick)
1tsp ground black pepper
1 tsp salt
2tsp garlic paste (alternatively use a fine grater are grate 2 cloves)
4 wraps
Garlic yoghurt sauce
Chilli sauce
Salad
Preheat the oven to 175ºc.
In a bowl combine all of the doner meat ingredients, and mix well, really use your hands to squelch and squash the mince together we want it to be a solid patty. This helps when slicing the meat once cooked otherwise it will fall apart.
Grab your loaf tin (see the recipe description at the top if you don't have a loaf tin) and pop the meat inside, make sure you compact it in nicely.
Pop in the oven, it will take around 25mins to cook through.
After this time remove it from the oven, you will notice a lot of fat has released into the tin, drain it into a cup, do not discard.
Once your meat is cool enough to handle slice into long thin strips, try and get them as thin as possible for that authentic doner meat look.
This is where you can decide how healthy you want your kebab to be, you can eat the meat straight away like this in a wrap or for that extra kebab shop feel do the following steps.
Add a couple of tablespoons of the fat that you removed earlier to a non stick frying pan, turn the heat to high and begin to crisp up the meat slices, a few at a time, don't over crowd the pan. This will create that lovely crispy outer meat that you get from your local kebab shop.
Serve with all your favourite kebab favourites, I like to serve mine in a wrap with...
Lettuce
Sliced tomatoes
Shredded red cabagge
Chilli Sauce
Garlic yoghurt
Enjoy this delicious takeaway with a cheeky beer or a can of pop for the kids.
