Ingredients
1kg lamb mince
2 tsp oregano
1 tsp mixed herbs
2 tsp garlic powder
½ tsp cayenne pepper
2 tsp salt
1 tsp pepper
2 cups iceberg lettuce
shredded
2 tomatoes
sliced
½ cup garlic sauce
1 cup hummus
2 cups tabouleh
8 Lebanese bread or any flat breads
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Contains Nuts
Contains Sesame
Contains Soy
Equipment
- 1 food processor
- 1 foil
- 1 baking dish
Instructions
- Preheat oven to 200C (180C fan-forced). Place the lamb, herbs and spices all into a food processor and mix until just combined. Alternatively, you can knead it together with your hands, but you will need to do it for 5 minutes so it is well combined.
- Lay out two large pieces of foil and place half of the lamb mixture on each. Wrap into a tight loaf (about 20cm long) and tuck in ends. Place into a baking dish and bake for 35-40 minutes.
- When done, leave to stand for 10 minutes while you prepare salads and sauces.
- Just before you serve, remove doner kebab meat from the foil packs and slice thinly. Serve slices in flat bread with salads and sauces.
Notes
Tip
We made this into two loaves so it didn’t take too long to cook.
Tip
If you are serving it to babies I would reduce the salt by half.
Variation
You can make one large loaf and increase the cooking time by 10-15 minutes.
Variation
You can also make this dish in the slow cooker. Just place the wrapped meat into the base of your slow cooker and cook on low for 5-6 hours or high for 3-4 hours.
Variation
You can halve the portions in this recipe to serve 4.
