A takeaway classic, the donner kebab can get a pretty bad rep at times. This recipe by food writer and stylist Rob Allison featured in the Guardian is full of spiced, succulent, pieces of grilled lamb meat served in soft pittas and topped with crunchy salad is similar to the takeaway version in concept, but completely different in terms of flavour – and potentially health factor.
I N G R E D I E N T S
1 tbsp ground cumin
3 tbsp olive oil
3 cloves of garlic, minced
1kg lamb leg or shoulder steaks, chopped into 3cm chunks
1 large red onion, chopped into thin wedges
4 large pitta breads, to serve
½ iceberg lettuce, shredded, to serve
Salt and freshly ground black pepper
Chilli sauce, to serve
Garlic and onion dip, to serve
M E T H O D
1. Spoon the ground cumin into a bowl along with the olive oil, garlic and a generous amount of pepper.
2. Mix the ingredients together until combined, then add the lamb and red onion.
3. Work the marinade into the meat and onion; this is easily done with a spoon, but I find getting your hands in the mix works best.
4. Leave the meat to marinate for a minimum of two hours, but preferably overnight. If marinating overnight, ensure you remove the meat from the fridge at least one hour before cooking to allow it to warm up to room temperature.
5. When ready to cook, preheat your grill to its highest setting. Tip the meat and onion onto a tray lined with tin foil, and pour over any residual marinade.
6. Season the meat generously with salt, then slide the tray under the grill, as close to the hot element as possible.
7. Grill for six to seven minutes on each side, then remove and allow to rest for five minutes.
8. Toast your pittas, cut them open and stuff with the shredded lettuce. Fill the pittas with the cooked meat, then drizzle with the chilli sauce and garlic and onion dip.
Recipe: Rob Allison, Image: Kris Kirkham