Donner Kebab
Ingredients:
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 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!!!
Garlic sauce
Garlic, natural yoghurt and bit of mayo
Chilli Sauce
Syn Free Kebab Shop Style Chilli Sauce
1 tin tomatoes (or Passata)
1 onion (chopped finely and dry fried)
2 cloves Garlic (crushed and added in to the onion)
Salt
Pepper
Chilli Powder
Good dash of balsamic or wine vinegar
Add tomatoes and spices to the dry-fried onions & garlic.
Simmer for 15 - 20 mins until it starts to reduce down / thicken.
Give it a whizz with a food processor
