Minced beef kebab

Discussion in 'Slimming World Recipes' started by JimJam87, 12 January 2014.

  1. JimJam87

    JimJam87 Determined to do this

    Hi, I've got some mince in the fridge that I need to use up and fancy doing something a bit different. Does anybody have a recipe for a kebab or patty type thing? Thanks
  2. dipsy1512

    dipsy1512 Well-Known Member

    Try this recipe, I serve with crispy salad and potato wedges :)

    Donner Kebab

    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 or beef mince

    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
    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)
    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
  3. abisaurus

    abisaurus Well-Known Member

    ^^ this is AWESOME I cant wait to have it for my fake-away this weekend.

    Any leftovers are also really good in a salad the next day or mixed up into a frittata or hash :)

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