Cook book |
Döner Kebab |
361 calories/portion |
Dish Summary |
Preparation 1. To make the garlic sauce, mix all the ingredients in a small bowl and set aside to allow the flavours to mingle. 2. Put the lamb mince in a food processor with the onion, coriander, cumin, salt and lots of freshly ground black pepper. Blitz until as smooth as possible. 3. Divide the mince mixture into 4 balls. Cut a 60cm sheet of cling film and dust with ¼ teaspoon of sifted flour. Place a lamb portion on half of the film and fold the rest of the cling film over to cover it completely. Use a rolling pin to roll the kebab mixture thinly – about 5mm is just about right. Leave it inside the cling film. Do the same with the remaining portions of lamb. 4. Put the pita breads on a baking tray and place them under a preheated medium grill – not too close – for 1–2 minutes on each side until hot. Keep warm. Mist a large non-stick frying pan with oil and place over a medium-high heat. 5. Lift the cling film off the top of a portion of lamb. Peel off the backing film and, holding the lamb on a spatula or over your hand, very gently and carefully place it in the hot frying pan. Do the same with a second piece of flattened lamb and fry both for about 1 minute on each side until lightly browned and cooked through. Flatten the lamb into the hot pan by pressing it with a spatula as the meat cooks. Put the lamb on a warmed plate and cook the other 2 portions. 6. Put the warmed pitas on a board and cut them open along one side, then fill with salad and the hot lamb. Spoon over the garlic sauce and chilli sauce too, if you like. Add a couple of pickled chillies for extra authenticity and serve! |
Serves 4 |
Ingredients · 400g lean minced lamb · ½ medium onion, roughly chopped · 1 tsp ground coriander · 1 tsp ground cumin · 1 tsp flaked sea salt · 1 tsp plain flour · 4 white or wholemeal pita breads (each about 60g) · Oil, for spraying · Hot chili sauce (optional) · Freshly ground black pepper · Garlic sauce: · 4 tbsp fat-free yoghurt · 1 large garlic clove, crushed · pinch of flaked sea salt · Salad: · 2 large tomatoes, sliced · 100g cucumber, sliced · Shredded lettuce, · Pickled chillies, finely shredded (optional) · White cabbage and red onion rings (optional) |
20 minutes prep + 5 minutes cooking |