Lamb Doner Kebab

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 the authentic takeaway flavour.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180°C/350°C/Gas Mark 4.

Step 2

In a large bowl, combine the plain flour, dried oregano, dried Italian herbs, garlic powder, onion powder, cayenne pepper, salt and black pepper.

Step 3

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.

Step 4

Shape the seasoned mince into a loaf and place on a baking tray.

Step 5

Bake in the middle shelf of the oven for 1 hour and 20 minutes, turning the loaf halfway through the cooking time to ensure even browning.

Step 6

Once cooked, remove from the oven and cover with foil. Allow to rest for 10 minutes.

Step 7

Slice the doner kebab as thinly as possible and serve with pitta salad and kebab sauces.