Homemade BBQ lamb doner kebab

Posted on 07/30/2020

Nutrition and extra info

kcal259

fat17g

saturates7g

carbs1g

sugars0g

fibre1g

protein25g

salt0.8g

Ingredients

Method

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

or-ee-gar-no

Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

6 garlic cloves, roughly chopped

sunflower oil, for the foil wrap

Sunflower oil is made from pressing sunflower seeds and extracting the oil. It’s usually…

8 pitta, khobez or naan breads, warmed

pickled green chillies

½ iceberg lettuce, shredded

2 tomatoes, sliced

toe-mart-oh

A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

1 white onion, finely sliced

oven chips, cooked following pack instructions

Tip the mince, diced lamb, the spices, garlic, 1 tsp freshly ground black pepper and 1 tsp salt into a large food processor. Blitz to a paste – the mixture should resemble pâté. Lightly oil a sheet of foil and lay it on a chopping board. Tip the meat mix onto the foil, and tightly roll up into a large, roughly 10cm-wide sausage. Twist the ends shut so they’re sealed well, then chill for a few hours, or until firm. Can be prepared up to a day ahead.
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, or until a meat thermometer inserted in the middle reads at least 65C. Remove from the tin and leave to cool, then transfer to the fridge and chill overnight.
Light a barbecue or heat a gas barbecue to medium (see tip, below). 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 the barbecue has one. Cook until heated through and well browned, turning occasionally – this will take about 30 mins.
Using a sharp knife, finely carve slices from the sides of the kebab. If you like, you can then return the rest of the kebab to the barbecue to brown further, or carve it all at once. Serve the meat 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.