This is a popular 'fakeaway' at the moment, and having cooked it, I can see why: it's a faithful recreation of a doner kebab, but in the comfort of your own home.
The rolled meat can be frozen for easy use at a later time - just make sure to fully defrost it before roasting in the oven.
Serves 8
Ingredients
- 2 medium onion
- 4 cloves garlic
- 400g 20% fat lamb mince
- 500g 5% fat beef mince
- 2 tbsp tomato puree
- 4 tbsp greek yoghurt
- 2 tsp ground cumin
- 2 tsp paprika
- 2 tsp salt
- a generous seasoning of ground black pepper
- 2 red peppers, thinly sliced
- 4 medium tomatoes, cut into narrow segments
Method
- Preheat the oven to 205 degrees Celsius
- Blend the garlic and onion in a blender until smooth.
- Put the garlic and onion puree into a large mixing bowl with all the other ingredients apart from the red pepper and tomato slices.
- Use your hands to combine all the ingredients in the bowl until well mixed.
- Cut 5 large sheets of greaseproof paper.
- Divide the meat mixture into four and place in the middle of four of the sheets of greaseproof paper.
- Use the remaining sheet of greaseproof paper and a rolling pin to roll the meat mixture out into a thin layer a few millimeters thick.
- Remove the top sheet and then roll up the thin meat into a paper-meat sauce.
- Repeat for the remaining 3 blobs of meat mixture.
- Place the meat rolls into a large roasting tin and place the red pepper and tomato slices in the middle.
- Spray a bit of olive oil on the tomato and peppers.
- Cook in the oven for 25 to 30 minutes.
- About halfway through the cook, toss the tomato and peppers around.
- Drain the liquid out of the pan (reserving for use in garlic sauce).
- Unroll the greaseproof paper and slice the meat into thin strips.
- Place the meat strips in a dish along with the roasted peppers and tomatoes.
- Grill under a high heat for 5 to 10 minutes, until it starts to brown at the edges.
- Serve in a flat bread with sliced lettuce, garlic sauce and chilli sauce.
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