This doner kebab looks absolutely delicious and we can’t wait to try it!
We’ve teamed up with Try Lamb to celebrate European Lamb. Now if you never thought of European lamb as being delicious, versatile and sustainable meat to enjoy, well think again.
We’re here to inspire you to be adventurous and try lamb at home in ways you may not have before. So, renowned chef Adrian Martin shares a simple yet seriously tasty doner kebab recipe with us and tells us why he absolutely adores it:
“I was first introduced to the Doner kebab by a chef I worked with in Dublin. He ate nothing but takeaway food! For me, it was like love at first bite, but I knew it couldn’t be good for you. Here’s one that tastes the same but will not make you feel nearly as guilty.”
“Lamb is an excellent choice for a ‘fakeaway’ because it is high-quality meat that feels like a luxury to eat that’s available in supermarkets all year round. Lamb absorbs the flavours of the spices perfectly and you can make this in minutes, rather than queuing outside a kebab house,” Adrian added.
So, if you want to see just how versatile European lamb is and discover the different ways it can be cooked to create super exciting dishes, have a go at the below recipe. It’s clear that lamb is an amazing ingredient that can be used for far more than a Sunday afternoon roast in your Mam’s house!
Here are the ingredients you’ll need:
450g lamb mince
1 teaspoon cumin
1 teaspoon ground coriander
½ teaspoon garlic powder
100g breadcrumbs
1 onion, diced
olive oil
For the garlic and chive mayo
4 tablespoons mayonnaise
chopped chives
½ teaspoon of garlic powder
or 2 cloves of garlic, finely chopped
For the pickled red cabbage
quarter a large head of red cabbage sliced thinly
300ml of white wine vinegar
2tbsps of honey
To serve
4 pitta breads/naan breads
sweet chilli sauce
1 head of little gem lettuce, sliced
And here is the method you’ll follow:
- Preheat the oven to 180ºC/350ºF/gas mark 4.
- Place the lamb mince in a large bowl and add the cumin, ground coriander, garlic powder, breadcrumbs and diced onion.
- Mix all of this with clean hands until well combined. Line an empty bread tin with heatproof cling film. Pack the mince mixture into this, squashing it in. Place the tin in a deep baking tray filled with water, then put it in the oven to bake for 15–20 minutes.
- Once the meat is cooked, remove it from the tin (it should hold its shape). Slice off pieces of the meat for your kebab. Heat some oil in a frying pan and place the slices of meat into it to colour and get crispy.
- Make the mayo by combining all the ingredients in a bowl and mixing well and the pickled red cabbage by scrunching all the ingredients together with your hands.
- To make up your kebab, place some of the lamb into pitta bread and then build it like a burger with sweet chilli sauce, some red cabbage and lettuce, fresh herbs and a dollop of garlic and chive mayo. Find yourself a corner and tuck in. You can also serve this in naan bread by folding over the naan like a taco to hold in the filling.
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