Donor kebab
  • Cooking Time: 50
  • Servings: 6
  • Preparation Time: 20
  • 500g lamb mince
  • 1 small onion, coarsely grated
  • 3 tsp crushed garlic
  • 100g fresh breadcrumbs
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp dried oregano
  • ΒΌ tsp smoked paprika
  • oil for oiling
  1. Heat the oven to 180c. Tip all the ingredients except the oil into a food processor with a large pinch of salt and lots of ground pepper. Pulse until everything is combined and chopped together. You can also just squish everything together in a bowl but this will give you a looser finish.
  2. Oil a large sheet of foil, tip the meat mix in the middle and mold to a very thick sausage. Roll up the foil tightly, twisting up the ends to create a Christmas cracker shape.
  3. Lay on a shallow roasting tin and roast in the oven for 35-40 mins, turning occasionally, or until a digital cooking thermometer reads 75C when pierced in the middle. Leave the kebab to cool a little, then unwrap the foil. Place back on the tray and brown under the grill
  4. Place on a board and carve into thin slices. For full doner mode, you can hold the kebab up with a roasting fork or metal skewer and carve. Serve with warm pitta bread and any of the other accompaniments, including our chilli sauce and garlic yogurt sauce.
I wonderful kebab for the wonderful summer days Submitted by: "Taylor"