Lamb doner kebabs
5
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
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)
Ground Cumin
1 teaspoon(s), level
Coriander, Dried
2 teaspoon(s), level
Paprika
½ tablespoon(s), level
Calorie controlled cooking spray
4 spray(s)
Fat Free Natural Yogurt
100 g
Lemon Juice, Fresh
1 tablespoon(s)
White pitta bread
4 medium
Lettuce
½ individual
Tomato
1 large
Red onion
½ medium
Cucumber
¼ individual, extra large
Cabbage
50 g
Parsley, fresh
1 tablespoon(s)
Mint, Fresh
1 tablespoon(s)
Lemon
1 medium
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.
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