Home-style Doner Kebab
Submitted by happyzhangbo
Spiced ground lamb grills into crispy-edged slabs perfect for slicing thin and stuffing into warm pita with yogurt and fresh salad. This 15-minute doner kebab brings street food flavor to your kitchen.
YIELD
4 servingsPREP
8 minCOOK
7 minREADY
15 minSkip the rotating spit and make doner kebab right under your broiler.
Lean lamb mince gets seasoned with cumin, cinnamon, and coriander, pressed flat, then grilled until edges crisp and char.
Slice the cooked meat thin, squeeze lemon over top, and pile into pita bread with cool yogurt, fresh mint, and crunchy salad.
Kitchen Tips
- Press firmly: Compact the meat mixture well so it holds together during flipping
- Preheat the grill: Hot grill seals the surface fast and creates that essential charred crust
- Slice thin: The thinner you cut the cooked meat, the more authentic the texture
- Build your wrap: Layer yogurt first as a barrier to prevent pita from getting soggy
Ingredients
Directions
Preheat grill to medium-high.
Line base of a 28cm x 8cm lamington pan with baking paper and lightly grease.
Combine lamb, garlic, flour, oil, parsley, spices, egg, salt and pepper in a bowl.
Press into an even layer in the pan.
Place pan under the grill for 4 minutes or until lightly browned.
Drain off any liquid, then invert onto a board.
Discard paper, then return meat to pan, sealed- side down, and grill for 2 minutes until cooked through.
Slice meat into thin strips, squeeze over lemon, then pack into pita with salad, yoghurt and mint.
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