Lamb Doner Kebab
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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.
Course
Main Course
Cuisine 
Ingredients
- 4 pitta breads
Doner kebab
- 1 tsp plain flour
- 1 tsp dried oregano
- ½ tsp dried Italian herbs
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cayenne pepper
- 1 tsp salt
- ½ tsp black pepper
- 500 g lamb mince
White kebab sauce
- 180 ml mayonnaise
- 60 ml natural yogurt
- 1½ tbsp olive oil
- 1 tsp garlic powder
- pinch of salt
- pinch of dried parsley or dried mixed herbs
- 60 ml water
Red kebab sauce
- 270 ml tomato ketchup
- 180 ml water
- 1 tbsp mint sauce
- chilli powder to taste
- pinch of salt
Salad
- 3 red onions finely sliced
- 1 large carrot grated
- ½ cucumber thinly sliced
- 6-7 red cabbage leaves finely sliced
- 2 small handfuls of shredded lettuce
- 1 large tomato sliced
- 2 jalapeño chillis
- 1½ tbsp lemon juice
Instructions
- Preheat the oven to 180°C.
- 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.
- Now make the kebab sauces: Mix all the ingredients for the white sauce, apart from the water, until well combined. Add the water and mix thoroughly again. Put in the fridge. Also mix all the ingredients for the red sauce. Add a little more water until the sauce reaches the desired consistency. Put in the fridge, too.
- To make the salad, put the sliced onions in cold water for 30 minutes. Drain well and pat dry. Now mix with all the other ingredients in a bowl.
- Once the meat is cooked, remove from the oven and cover with foil. Allow to rest for 10 minutes.
- Grill the pitta breads. Slice the doner kebab as thinly as possible. Serve it with the pitta bread, salad and both sauces.
Notes
Some chips on the side won't do any harm whatsoever.