top of page
1
Add all the ingredients to a food processor and blitz it all for approximately 45 seconds until everything is fully blended.
2
Transfer the contents to a bowl, cover with clingfilm and refrigerate for at least 30 minutes.
3
At this point preheat your oven to 180°C / 355°F / Gas Mark 4.
4
And for this recipe you need 4 or 5 sheets of parchment paper, approx. 42 x 25cm / 17 x 10in
5
Place a sheet of parchment on the bench, add a couple of spoons of the kebab mixture to centre of the paper, and form it into a rectangle, approximately 13mm or ½inch high.
6
Line-up another sheet of paper on top sandwiching the kebab meat and gently roll out the mixture to about 2mm thick.
7
Gently peel back the top paper and carefully roll up the bottom one with the mixture inside, like a Swiss roll.
8
Place the roll in a deep baking tin/pan, then complete the rest, there should be enough for about 4 or 5 rolls.
9
Cover the tin with baking foil and get it into the preheated oven for 30 minutes.
10
Remove from the oven and carefully unroll the kebab meat into a dish.
11
Now treat the thin strips of doner meat just like you would any other doner Kebab meat.
12
We like ours in tortilla wraps with lettuce leaves, sliced red onion, and plenty of mayo and hot sauce, (see the video for my demo).
13
Enjoy.
Method
Ingredients
500g / 18oz Minced/Ground Lamb (20% Fat)
1 Onion (medium size: grated)
2 Garlic cloves (Crushed or minced)
15g / 1tbsp Plain Greek Yogurt
15g / 1tbsp Olive oil
Flatleaf Parsley (small bunch cut fine)
1tsp Black Pepper
1tsp Paprika (smoked)
1tsp Cyanne Pepper
1tsp Ground Cumin
1tsp Ground Coriander
1tsp Onion Granules
1tsp Garlic Powder
1tsp Salt
Pro Food Homemade 5 book collection with Book 4 completely FREE! Limited time
Large non stick baking tin/pan o/s 32 x 22 x 4cm / 12 x 8 x 1½in
Adjustable Stainless Steel Rolling Pin
Skeleton style Oven Gloves. Rated for up to and not beyond 260°C / 500°F.
FEATURED PRODUCTS
Products we recommend for this recipe
bottom of page