BBQ Doner Kebab
This is a healthy doner kebab version of the after pub favourite based on a recipe from the Hairy Bikers. Using a mixture of lamb mince and leg steaks it tastes great. Served in a pita with all your favourite garnishes.
- 200 g Lean Lamb Leg Steaks
- 200 g Lamb Mince
- ½ Medium Onion
- 1 tsp Coriander
- 1 tsp Cumin
- 1 tsp Sea Salt
- 1 tsp Black Pepper
- 1 tbsp Angus & Oink Shawarma Rub (optional)
Start by trimming any excess fat off your lamb leg steaks and cut them into 3cm chunks (I actually bought pre-diced lamb). Place the lamb leg and lamb mince in a food processor with all the other ingredients. Blitz until you have a nice smooth mixture.
Layout some clingfilm on your work surface and then remove the meat mixture from the food processor. Shape the mixture into a thick cylindrical shape and place on the clingfilm. Wrap the clingfilm tightly around your meat and place in the fridge for 4 hours. This will help the meat set and hold it’s shape when cooking.
Set your BBQ up for indirect cooking and try to get the temperature to 180-200°C. I also added some cherry wood chunks for added smoke. Unwrap your meat mixture and carefully place on the indirect side of the BBQ.
Cook your Doner Kebab until the internal temperature gets to 75°C. This took me around 1 hour. Whilst your kebab is cooking prepare all your sides and garnishes.
Once cooked remove your kebab from the BBQ. I let mine sit for 5 minutes whilst I warmed the pittas on the direct area of the grill. Once cooked remove, slice them over and fill with your salad/garnishes. Slice your meat thinly and fill you pitta with the freshly sliced kebab meat. Finally. add your chilli sauce or other chosen sauce.