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.
Ingredients
- 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)
Instructions
- 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.
