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Photo of Lamb doner kebabs by WW

Lamb doner kebabs

5
Points® value
Total Time
45 min
Prep
20 min
Cook
25 min
Serves
4
Difficulty
Moderate
Give the kebab shop a miss and make your own! This clever take on doner kebabs served in pitta with a yogurt dressing couldn’t be easier.

Ingredients

Lamb mince 10% fat, raw

400 g

Garlic

2 clove(s), crushed

Ground Cumin

1 teaspoon(s), level

Coriander, Dried

2 teaspoon(s), level, ground

Paprika

½ tablespoon(s), level, smoked

Calorie controlled cooking spray

4 spray(s)

Fat Free Natural Yogurt

100 g

Lemon Juice, Fresh

1 tablespoon(s)

White pitta bread

4 medium, split

Lettuce

½ individual, iceberg, leaves separated

Tomato

1 large, vine, chopped

Red onion

½ medium, finely sliced

Cucumber

¼ individual, extra large, finely sliced

Cabbage

50 g, red, shredded

Parsley, fresh

1 tablespoon(s), leaves, roughly chopped

Mint, Fresh

1 tablespoon(s), roughly chopped

Lemon

1 medium, cut into wedges, to serve

Instructions

  1. 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.
  2. 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.
  3. Combine the yogurt and lemon juice in a small bowl. Stuff each pitta with a quarter of the lettuce, tomatoes, onion, cucumber and cabbage.
  4. 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.

Notes

Use Weight Watchers Wraps instead of pitta if you prefer, for a total of 8 SmartPoints per serving.

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