Thread: Wow - fab doner kebab recipe, tastes like the real thing!!!

Where do you get lean lamb mince from then ?

Tesco's sell lean lamb mince but it seems nobody sells extra lean lamb mince.

Could you not try slicing it with a cheese slicer?? I am going to make this over the weekend. I miss kebabs

it is very tasty we just sliced it with a knife

My partner is a Doner kebab fan will try this for him at the weekend and see if it passes. Thanks for the recipe!

The only place I have found extra lean lamb mince is Waitrose but it was way too expensive. I always use the extra lean beef but it is nowhere near as nice as lamb. I have used reduced fat lamb mince and synned it before and it is tastier and much less dry than the beef.

When I do the beef mince version I find it only needs 30-40 mins in oven and I make plenty of garlic sauce or homemade coleslaw which works really well with it

Cooked the extra lean steak mince version, took all the advice about extra spices, not over cooking etc. Cooked it for 30mins covered in a dish, then uncovered to colour. Made Garlic sauce , chilli sauce and colslaw. Fantastic, mrs couldn't get over how tasty it all was.

Bump for Vicky1823

I used lean beef mince and it was really dry so on the lookout for some lamb mince that i could syn maybe

Originally Posted by Josiecat

The only place I have found extra lean lamb mince is Waitrose but it was way too expensive. I always use the extra lean beef but it is nowhere near as nice as lamb. I have used reduced fat lamb mince and synned it before and it is tastier and much less dry than the beef.

When I do the beef mince version I find it only needs 30-40 mins in oven and I make plenty of garlic sauce or homemade coleslaw which works really well with it

Could this not be made using lean cuts of lamb such as fillet with all visible fat removed and put in a food processor so it can be blended like sausage meat and shaped? I'm sure it would be much easier to mix with the ingredients and would allow Lamb to be used without having to syn it.

Originally Posted by Gettingthinnerbytheday

I got the recipe on here recently & made it last night for the first time, wow, I kid you not it tastes sooooooooo like the real thing!!!

We had it in a pitta (HEb) & with loads of salad & made a low syn garlic mayo dip, ohhhhhhhh I can now enjoy a fake-away kebab at the weekends - lush!!!

Here's the recipe (BTW I used extra lean beef mince rather than lamb!)

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
1 teaspoon salt
1/2 teaspoon black pepper
500g/1.1 lb lamb mince

Method:
Preheat oven to gas mark 4/180C/350F

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. Allow to rest for 10 minutes.

Slice the donor kebab as thinly as possible and serve with pitta, salad and sauces!!!

i have got to try this

It only takes about 40 min to cook!!

Tried this and totally loved it and will be doing it again soon!! Stuffed a pitta with some thin cut meat and salad. PURE HEAVEN!!!

that's the recipe from the Takeaway Secret book and it is TRUELY AMAZING. I've been using this recipe with normal mince for months. my little minime loves donner kebabs too, but I didn't like letting her eat them as she's only 5 and I couldn't guarantee where the meat had been so having slices of this in the freezer is lovely.

Originally Posted by Oddjob76

Could this not be made using lean cuts of lamb such as fillet with all visible fat removed and put in a food processor so it can be blended like sausage meat and shaped? I'm sure it would be much easier to mix with the ingredients and would allow Lamb to be used without having to syn it.

OR buy a cheap second hand mincer. I recommend Spong brand, they're always coming up on ebay (I'm a Spong collector).