Simon’s Lamb Doner Kebabs with Crunchy Beet & Carrot Salad…..

By Simon  , , ,   

April 6, 2016

Inspired by our Turkish friend, Lovely Chubbly and his love of Turkish traditional doner kebabs, we decided at Heart Kitchen to create our own version. It's packed with flavour and is so very simply and fun to make. Today we finished it off in front of our open, wood burning fire! Delicious!

  • Prep: 20 mins
  • Cook: 1 hr
  • Yields: 1 Feast


1 1/5 Kg Lamb fillet

2 tsp Ground cumin

1 tsp Ground cloves

1 tsp Caraway seeds

2 tsp Celery seeds

1 tsp Ground Cinnamon

2 tsp Dried marjoram (although thyme works just as well)

1-2 tsp Chilli flakes

1-2 tsp Smoked paprika

1 Scattering Freshly milled black pepper and sea salt

2-3 Large Organic eggs

2-3 Handful Fresh ground breadcrumbs

2 Small Beetroot

3 Medium Carrots

4 tbsp Sesame Seeds

3 tbsp Cider vinegar

2 tbsp Yacon syrup or Maple syrup

1 Pinch Salt


Our dear Turkish friend, Lovely Chubbly, swears by his Saturday night doner kebab from the local Turkish takeaway......well we thought we'd make our own, super quick, super tasty version.

Pre heat oven to 180C.  Simply mix together in a big none metallic bowl, the beautiful minced lamb with all the spices and herbs using your hands, until well combined.  Crack in the eggs, throw in the handfuls of breadcrumbs and combine well.  Cover with clingfilm and refrigerate for 4-6 hours or overnight, allowing all the wonderful, fragrant herbs to infuse into the lamb.  Remove from the fridge and using a large skewer, shape the meat around it to form a 'doner kebab esq' shape.  Loosely wrap this in oiled baking parchment and layer of loose tin foil and roast for 60 mins, during the last 10 mins of cooking open up the foil and the paper.  To serve either finish the meat off under a hot grill or in front of an open fire to really crisp it up.  Slice into warmed pitta breads with lashing of the crunchy salad (simply made by combining all the ingredients) and a drizzle of chilli sauce.


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