Your busy night solution: Doner kebabs at home

My Dad once told me not to trust what was in a Doner Kebab.  "they are the bits of the animal you don't want to buy or eat' he would say.  It didn't deter me at 3am in my twenties to grab one on the way home from a boozy night... nor did it stop me for blaming that illness I had from probably a few too many cocktails on 'it must have been that doner kebab'.

These days though Doner Kebabs don't get such a bad wrap (boom-tish!).  In fact when I do need to choose something that my kids will eat in a food court/strip mall - if there is a doner kebab I will usually try and sway it that way because there's at least some salad involved and it seems, something you can recognised that isn't too over processed.

Now this doner kebab is pretty saintly.  It's has all recognisable ingredients and is great when you are rushing around after your busy day at work or after school activities.   Set this to marinade in the morning or lunchtime (I did mine the day before) and pop it in the oven.  You can even cheat a little by buying the accompaniments if you don't want to make hoummus, tzatziki or tabbouleh.

Put the ingredients on your shopping list and this recipe on your meal plan.  You'll love it!

Adapted from allrecipes.com

Ingredients:

1kg butterflied lamb

1/2 cup red wine vinegar

1/2 cup olive oil

Juice of one lemon

1 teaspoon mixed spice

1/2 teaspoon ground cinnamon

1//4 teaspoon ground cardamom

1 large clove of garlic, crushed

1/2 small tin crushed tomatoes

Accompaniments

Lebanese pocket bread

Tabbouleh

Hoummus

Tzatziki

Sliced tomatoes

Thinly sliced onion

lettuce

grated cheese

Method:

Slice your lamb thinly.  Place into an airtight container

In a jug or small bowl add all the rest of the ingredients and stir well.

Pour over lamb and pop the lid on top.  Give it a good shake to ensure all the meat is covered.  Place in fridge for a few hours or overnight.

1 hour before serving time, heat oven to 220 degrees c.  Place the lamb in a tray/shallow casserole tray lined with baking paper, and place in the oven when the oven reaches 220 degrees (about 15 minutes depending on your oven)

Now's a good time to make tabbouleh if you want to..

At about the 30 minute mark check on your lamb, you are looking for the edges to turn dark, this is not quite yet there..

This is what it should look like!

Place lamb onto your pocket bread, down the centre. I love to sandwich mine between hoummus and tzatziki.  You may want to add a chilli sauce or cheese or... both!

When you've added everything fold one side over and roll it up.

Now I cut this up and shared it amongst two of my kids.. and of course I ate a whole one.  No leftovers which is quite sad, I will need to make double next time as the lamb is so flavourful and tender.  Not fatty either.  It would nice on it's own with just a tzatziki dollop on top!

So who feels like a doner kebab now and is going to give this a try over the weekend or next week?!

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