Frank Sebem
Member
Lamb Doner Kebab
Serves 3-4
Traditionally the lamb doner kebab is cooked on a standing rotisserie and thinly sliced to order. The thin slices are perfect because the meat is generously seasoned. This home version is roasted in the oven and uses a classic doner spice mix to capture that authentic takeaway flavour.
Ingredients
1 teaspoon plain flour
1 teaspoon dried oregano
1/2 teaspoon dried Italian herbs
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper is 1 teaspoon salt teaspoon black pepper
500 g/1.1 lb lamb mince
Method
Preheat the oven to 180°C/350°F/Gas Mark 4.
In a large bowl, combine the plain flour, dried oregano, dried Italian herbs, garlic powder, onion powder, cayenne pepper, salt and black pepper.
Add the lamb mince and mix thoroughly for 2-3 minutes. Take out all of your aggression on the kebab mixture, punching and kneading until no air pockets remain and the kebab meat is extremely smooth. Shape the seasoned mince into a loaf and place on a baking tray.
Bake in the middle shelf of the oven for 1 hour 20 minutes, turning the loaf half way through the cooking time to ensure even browning. Once cooked, remove from the oven and cover with foil. low to rest for 10 minutes.
Slice the doner kebab as thinly *possible and serve with Pitta Salad and kebab sauces.
Recipe from unknown printed source
Serves 3-4
Traditionally the lamb doner kebab is cooked on a standing rotisserie and thinly sliced to order. The thin slices are perfect because the meat is generously seasoned. This home version is roasted in the oven and uses a classic doner spice mix to capture that authentic takeaway flavour.
Ingredients
1 teaspoon plain flour
1 teaspoon dried oregano
1/2 teaspoon dried Italian herbs
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper is 1 teaspoon salt teaspoon black pepper
500 g/1.1 lb lamb mince
Method
Preheat the oven to 180°C/350°F/Gas Mark 4.
In a large bowl, combine the plain flour, dried oregano, dried Italian herbs, garlic powder, onion powder, cayenne pepper, salt and black pepper.
Add the lamb mince and mix thoroughly for 2-3 minutes. Take out all of your aggression on the kebab mixture, punching and kneading until no air pockets remain and the kebab meat is extremely smooth. Shape the seasoned mince into a loaf and place on a baking tray.
Bake in the middle shelf of the oven for 1 hour 20 minutes, turning the loaf half way through the cooking time to ensure even browning. Once cooked, remove from the oven and cover with foil. low to rest for 10 minutes.
Slice the doner kebab as thinly *possible and serve with Pitta Salad and kebab sauces.
Recipe from unknown printed source