Homemade BBQ lamb doner kebab
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Homemade BBQ lamb doner kebab

By Tom Kerridge

Make this homemade version of the takeaway classic, and serve with a variety of toppings and condiments. Even those who don’t normally like doner kebabs will love this

  • Prep:30 mins
    Cook:2 hrs
    plus overnight chilling
  • Serves 8
  • More effort

Nutrition per serving

  • kcal 259
  • fat 17g
  • saturates 7g
  • carbs 1g
  • sugars 0g
  • fibre 1g
  • protein 25g
  • salt 0.8g

Ingredients

  • 500g lamb mince
  • 500g diced lamb leg
  • 4 tsp ground cumin
  • 4 tsp smoked paprika
  • 1 tbsp onion powder
  • ½ tsp chilli flakes
  • 1 tbsp dried oregano
  • 6 garlic cloves, roughly chopped
  • sunflower oil, for the foil wrap
  • 8 pitta, khobez or naan breads, warmed
  • pickled green chillies
  • ½ iceberg lettuce, shredded
  • 2 tomatoes, sliced
  • 1 white onion, finely sliced
  • oven chips, cooked following pack instructions

Tip

Rain or shine

If you don’t have a barbecue or the weather isn’t permitting, you can griddle or pan-fry the meat to give it some colour. Or, simply reheat it, uncovered, in the oven at 180C/160C fan/gas 4 for 20 mins.

Method

  1. Tip the mince, diced lamb, the spices, garlic, 1 tsp freshly ground black pepper and 1 tsp salt into a large food processor. Blitz to a paste – the mixture should resemble pâté. Lightly oil a sheet of foil and lay it on a chopping board. Tip the meat mix onto the foil, and tightly roll up into a large, roughly 10cm-wide sausage. Twist the ends shut so they’re sealed well, then chill for a few hours, or until firm. Can be prepared up to a day ahead.

  2. Heat the oven to 160C/140C fan/gas 3. Put the foil-wrapped kebab in a roasting tin, then pour 100ml water around it. Bake for 1 hr 10 mins, turning occasionally, or until a meat thermometer inserted in the middle reads at least 65C. Remove from the tin and leave to cool, then transfer to the fridge and chill overnight.

  3. Light a barbecue or heat a gas barbecue to medium (see tip, below). When the flames have died down and the coals are ashen, unwrap the kebab and push two large skewers through the middle. Sit the kebab directly on the grill, and close the lid, if the barbecue has one. Cook until heated through and well browned, turning occasionally – this will take about 30 mins.

  4. Using a sharp knife, finely carve slices from the sides of the kebab. If you like, you can then return the rest of the kebab to the barbecue to brown further, or carve it all at once. Serve the meat on the flatbreads with the chillies, lettuce, tomatoes and onions in separate bowls for everyone to build their own wrap, plus the chips on the side.

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