Kebabs and guilt seem to go hand-in-hand as their reputation as end-of-the-night, greasy drunk food proves difficult to shake, but it’s not all bad. There’s salad and pitta bread, and as long as you don’t go overboard on the sauces a kebab has got more going for it in the health stakes than a lot of takeaway options, especially if you opt for a chicken shish kebab, which is high in protein and is lower in fat than a doner kebab.
The average lamb doner kebab comes in at around 2,000 calories and contains a hell of a lot of salt and fat. Plus, a Which? survey in 2014 found that many of the lamb doners they tested actually contained random bits of other meat, so we reckon staying clear of the kebab shop on a night out is a wise move. Instead, give our homemade doner kebab a go – it looks more difficult than it actually is as the food processor does most of the work.
The not-so-dirty doner kebab
Nutritional information per serving:
Saturated fat: 6.2g
For the doner meat:
- 175g lamb mince
- 175g diced lamb leg
- 1/2 tsp garlic powder
- 1/2 tsp bicarbonate of soda
- 2 tsp ground cumin
- 1 tsp ground paprika
- 1 tsp onion powder
- 1 tsp dried oregano
- 1/2 tsp dried chilli flakes
- Pinch of salt & black pepper
- 2 wholemeal tortilla wraps
- 50g iceberg lettuce
- 50g cucumber
- 2 tomatoes
- ½ red onion
- A food processor
- A rolling pin
- 2 large baking trays
- Greaseproof paper
- A pizza cutter
- Pre-heat the oven to gas mark 9 or 240/220C
- Add all the ingredients for the doner meat to a food processor and blitz until the lamb is a smooth consistency.
- Divide the mixture into two balls and then put each ball onto a sheet of greaseproof paper. Cover with another sheet of greaseproof paper and use your rolling pin to roll it out until the mixture is very thin and even.
- Remove the top sheet of paper, place on to baking trays and cook in the oven for 3 to 4 minutes. Peel away the paper and turn over and brown the other side for 1 minute.
- Leave the lamb to rest while you prepare the salad and warm the tortillas according to the instructions on the packet.
- Using the pizza cutter, slice the lamb into strips. Serve on a warmed tortilla and top with salad.
- The only thing left to do is to choose your sauce, whether it’s mint and yoghurt, sweet chilli, a squeeze of lemon or BBQ sauce, the list is endless – just be careful that you don’t load your kebab with more calories in sauce than the rest of the meal.
This is a great option when you’re craving a greasy kebab but don’t want to blow your calorie budget. And you don’t even need to wait until you’re on your way home from a night out either.
Like the look of our not-so-dirty kebab? If you make this, we want to see your culinary genius – tag your posts on social media with #manvfat!