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Doner kebab plate

Doner kebab plate

Total Time
50 min
20 min
30 min
Everyone loves a good kebab, but not everyone can afford to spend up to 17 PersonalPoints on one! This deconstructed kebab plate delivers on all the flavours you love from a kebab (plus a side of hot chips!), without using up too much of your Daily Budget. Winning!


Beef rump steak, raw

400 g, cut into very thin strips


800 g, peeled, (large potatoes)

Iceberg lettuce

1 head(s), small, (small head), coarsely shredded

Brown onion

1 medium, thinly sliced

Low fat tzatziki

cup(s), (85g)

Spicy herb salt (WW Recipe)

2 tsp, plus extra to serve

Olive oil

1½ tbs

Ground paprika

1 tsp

White wine vinegar

2 tsp

Oil spray

1 x 3 second spray(s)


  1. Place beef in a medium bowl. Add herb salt and1 tables poon oil and toss to coat. Cover and set aside at room temperature for up to 30 minutes.
  2. Preheat oven to 200°C. Line a baking tray with baking paper. Cut potatoes into 1cm-thick chips and pat dry with paper towel. Place on prepared tray, lightly spray with oil and season with salt and ½ teaspoon paprika. Bake for 30 minutes, turning chips halfway through cooking time, or until crisp and golden.
  3. Meanwhile, whisk remaining oil with vinegar in a large bowl. Season with salt and pepper. Add lettuce and toss well. Set aside in fridge.
  4. Heat a large non-stick frying pan over medium-high heat. Cook beef in 2 batches, stirring occasionally for 2-3 minutes, until browned. Transfer to a plate and set aside. Add onion and cook, stirring, for about 3 minutes or until softened. Return beef to pan, season with pepper and remaining paprika and cook for a further minute to heat through. To serve, divide beef mixture, chips, lettuce and tzatziki among 4 plates and sprinkle with extra herb salt.


Prep tip: To slice the steak really thinly, it’s best to freeze steaks for about 1 hour beforehand. Leaving the beef to marinate at room temperature allows the meat to tenderise and prevents it from dying out when cooked. Foodie fact: The doner kebab is a Turkish kebab, made up of meat that is cooked on a vertical rotisserie and usually stuffed into a wrap. The meat is shaved off the rotisserie to give thin, juicy pieces.