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Lamb Doner Kebab
| Cuisine: Middle Eastern |
| Portions: 8 |
| Prep Time: 20 minutes |
| Cook Time: 15 minutes |
| Total: 35 minutes |
| 250 g minced lamb (fatty) |
| 250 g minced beef (fatty) |
| 1 medium onion (grated, with liquids removed) |
| 4 cloves garlic |
| 2 tsp ground cumin |
| 2 tsp ground coriander |
| 1 tsp sumac |
| 1/2 tsp smoked paprika |
| 1/2 tsp cayenne |
| 2 tsp oregano |
| 1/2 tsp cinnamon |
| 1 tsp salt |
| 1/4 tsp white pepper |
| 1 tsp black pepper |
A fairly traditional lamb kebab recipe.
Lamb Doner Kebab
Mix it all together in a stand mixer. You want to churn the meat until it becomes a little sticky and rubbery from the fat breaking down.
Form into skewers or sausages.
Lay it out on trays in the freezer. Freeze it, then bag it.
Pull it out on meal night and cook it in the air fryer, then place into wraps / pita with some salad, garlic yoghurt, etc.
Optional
- Feel free to experiment with the meat component.