Lamb doner kebabs
Lamb Mince 10% Fat, raw
2 clove(s), crushed
1 teaspoons, level
2 teaspoons, level, ground
½ tablespoons, level, smoked
Calorie controlled cooking spray
Fat Free Natural Yogurt
Lemon Juice, Fresh
White Pitta Bread
4 medium, split
½ individual, iceberg, leaves separated
1 large, vine, chopped
½ medium, finely sliced
¼ individual, finely sliced
50 g, red, shredded
1 tablespoons, leaves, roughly chopped
1 tablespoons, roughly chopped
1 medium, cut into wedges, to serve
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the lamb mince, garlic and spices in a mixing bowl and season to taste. Mix together using your hands until well combined.
- Mist a 900g loaf tin with cooking spray and fill with the lamb mixture, pressing it down firmly and making sure the top is level. Bake for 25 minutes, then remove from the oven and set aside to cool in the tin for 10 minutes.
- Combine the yogurt and lemon juice in a small bowl. Stuff each pitta with a quarter of the lettuce, tomatoes, onion, cucumber and cabbage.
- Turn the lamb out onto a chopping board and slice thinly. Add a quarter of the lamb to each pitta, then top with the yogurt dressing and some fresh parsley and mint, and serve with the lemon wedges.