{"id":146,"date":"2025-10-29T19:54:00","date_gmt":"2025-10-29T10:54:00","guid":{"rendered":"https:\/\/vandermeij.familyds.com\/Cookbook\/?p=146"},"modified":"2025-11-05T17:25:39","modified_gmt":"2025-11-05T08:25:39","slug":"doner-kebab","status":"publish","type":"post","link":"https:\/\/vandermeij.familyds.com\/Cookbook\/?p=146","title":{"rendered":"D\u00f6ner Kebab"},"content":{"rendered":"
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D\u00f6ner Kebab<\/h2>\n
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\n Print Recipe<\/a>\n Pin Recipe<\/a>\n \n <\/div>\n <\/div>\n <\/div>\n
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Prep Time <\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>5 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>4<\/span><\/div><\/div>
Course: <\/span>Dinner, Lunch, Main Course, Snack<\/span><\/div><\/div>
Cuisine: <\/span>Turkish<\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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\n\n\n\n\n\n\n\n\n\n\n<\/g>\n\n\n\n<\/clipPath>\n<\/defs>\n<\/svg>\n<\/span> Ingredients<\/a>\n\n\n\n\n\n\n\n\n\n<\/g>\n\n\n\n<\/clipPath>\n<\/defs>\n<\/svg>\n<\/span> Method<\/a>\n\n\n\n\n\n\n\n<\/svg>\n<\/span> Notes<\/a><\/div>\n
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Ingredients
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  • 400<\/span> gr<\/span> lean minced lamb<\/span><\/li>
  • \u00bd <\/span> medium onion <\/span> roughly chopped<\/span><\/li>
  • 1<\/span> tsp<\/span> ground coriander<\/span><\/li>
  • 1<\/span> tsp<\/span> ground cumin<\/span><\/li>
  • 1<\/span> tsp<\/span> flaked sea salt<\/span><\/li>
  • 1<\/span> tsp<\/span> plain flour<\/span><\/li>
  • 4<\/span> white or wholemeal pita breads (each about 60g)<\/span><\/li>
  • Oil, for spraying<\/span><\/li>
  • Hot chili sauce<\/span> (optional)<\/span><\/li>
  • Freshly ground black pepper<\/span><\/li><\/ul><\/div>
    Garlic sauce<\/div>
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    • 4<\/span> tbsp<\/span> fat-free yoghurt<\/span><\/li>
    • 1<\/span> large garlic clove<\/span> crushed<\/span><\/li>
    • 1<\/span> pinch<\/span> flaked sea salt<\/span><\/li><\/ul><\/div>
      Salad<\/div>
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      • 2<\/span> large tomatoes<\/span> sliced<\/span><\/li>
      • 100<\/span> gr<\/span> cucumber<\/span> sliced<\/span><\/li>
      • lettuce<\/span> shredded <\/span><\/li>
      • pickled chillies<\/span> finely shredded (optional)<\/span><\/li>
      • White cabbage and red onion rings<\/span> (optional)<\/span><\/li><\/ul><\/div><\/div><\/div>\n \n <\/div>\n
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        Method
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        1. To make the garlic sauce, mix all the ingredients in a small bowl and set aside to allow the flavours to mingle.<\/span><\/div><\/li>
        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.<\/span><\/div><\/li>
        3. Divide the mince mixture into 4 balls. Cut a 60cm sheet of cling film and dust with \u00bc 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 \u2013 about 5mm is just about right. Leave it inside the cling film. Do the same with the remaining portions of lamb.<\/span><\/div><\/li>
        4. Put the pita breads on a baking tray and place them under a preheated medium grill \u2013 not too close \u2013 for 1\u20132 minutes on each side until hot. Keep warm. Mist a large non-stick frying pan with oil and place over a medium-high heat.<\/span><\/div><\/li>
        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.<\/span><\/div><\/li>
        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!<\/span><\/div><\/li><\/ol><\/div><\/div>\n \n
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          Notes<\/h3>
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