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Doner kebabs

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Forget the takeaway, make your own healthier version.
Serves
4
Prep
15 minutes
Cook
30 minutes
Each 190g serving contains (excludes serving suggestion)
KCal
352
Carbs
36.70g
Fibre
8.70g
Protein
24.60g
Fat
10.10g
Saturates
3.90g
Sugars
4.20g
Salt
1.30g
Portion Fruit & Veg
0
Ingredients
Ingredients
1 heaped tsp oregano
1 tsp ground cinnamon
half tsp ground cumin
half tsp chilli flakes
good pinch white pepper
2 cloves garlic, crushed
grated zest and juice half lemon
1 egg, lightly beaten
half slice wholemeal bread, crumbled
250g 10% fat minced lamb
4 wholemeal pitta breads
4 large servings salad (cucumber, iceberg lettuce, tomatoes and red onion)
juice half lemon, to serve
Method
  1. Add the oregano, cinnamon, cumin, chilli, pepper, garlic, lemon zest and juice to a bowl, along with the egg and crumbled bread. Mix well with a fork, breaking up the bread further.
  2. Mix in the lamb and set aside for 10 minutes. Mix again and shape into a loaf about 6cm in diameter and 13.5cm in length.
  3. Place on a baking sheet and cook in a preheated oven 190°C/gas 5 for 25–30 minutes.
  4. Allow to cool for 5 minutes, then slice thinly, and stuff into pitta breads full of salad. Drizzle with lemon juice and serve.
Chefs tips
  • You can use any salad you like. To add a great crunch, use shredded raw cabbage, lettuce, red onion and cucumber, tossed in lemon juice.
  • For the sauces (pictured): Tahini sauce: Add 2 tsp tahini to a dish and gradually mix in 3 tbsp low-fat yogurt and pinch white pepper. Tomato relish: Mix a finely chopped large tomato with 1 tbsp ketchup and dash of chilli sauce.
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