Lamb doner
This homemade lamb doner is made from seasoned minced lamb infused with oregano, paprika, and garlic, baked and sliced thinly for a delicious texture. Served with a refreshing mint yoghurt sauce, it delivers all the juicy, spiced flavours of a classic kebab. Wrap it in warm flatbread for a satisfying meal.
Ingredients
- hot sauce10 ml
Instructions
6 steps- 1
Preheat the oven to 240C/220C Fan/Gas 9.
- 2
To make the doner, place all ingredients into a food processor and pulse until smooth. Divide the mixture in half. Shape each portion into a ball and roll out between two large sheets of baking paper, until very thin. Remove the top sheet of baking paper from each piece of meat. Bake for 3-4 minutes until browned.
- 3
Remove the trays from the oven and carefully use cook’s blowtorch over the surface of the lamb until blackened in small areas. Leave to rest for a couple of minutes.
- 4
To make the yoghurt sauce, mix together all the ingredients and set aside.
- 5
Warm the tortillas on the top shelf of the oven for 1 minute and place between two warmed plates.
- 6
Slice the lamb into strips, about 2.5cm/1in wide. Serve the lamb on the open tortillas and top with the serving ingredients, yoghurt sauce and hot sauce, if using. Fill generously until unable to wrap.
Nutrition
1 serving ≈ 275 g
Nutrition values are estimates. - means data is unavailable.
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