Growing up I held donner kebab is the lowest of regards, writing it off as the worst quality meat and something I’d never eat. Indeed right though university I managed to avoid it, right up until a couple of years ago when I had a bite or two on top of a pizza (there’s another story) in Middlebough. It was delicious. Because of it’s very disctinctive smell it’s banned in our house, so a forbidden treat to be eaten on the back door step, more likely after a stressful week than five pints.
Anyway, a few years ago I ran across this article about making a kebab at home and later this one with pictures. I bookmarked them and never reembered to come back until Lee at G&S Organics got in touch aout our next meatbox and asked if I wanted anything specific and it sprange to mind. Thus our next box contained a couple of pounds of finely minced lamb breast.
I normally get a potion with a large chips and then add some great hot sauce rather than the usual pita and terrible chilli sauce.
You will need
For the kebab
- A kilo of fine minced lamb breast
- A heaped teaspoon of black pepper (ground)
- A heaped teaspoon of cumin seeds (ground)
- Half an onion (grated)
- A couple of cloves of garlic (fine grated)
- A large tin (I used one of mango pulp)
For the chilli sauce
- A couple of peppers (halved and deseeded)
- A chilli (halved and deseeded)
- A clove of garlic (peeled)
- Empty your tin and wash it clean. I froze the pulp for another day
- Mix the lamb well with all the other ingrediants and kneed until smooth
- Pack it all into the tin
- Stand tin in a baking tray with a couple of inches of hot water
- Bake for about an hour. You want the middle to be well over 75oC
- Take it out and pour off the fat (there will be plenty, I put it in a jar for easy disposal)
- Leave to cool in the tin to firm up
- Meantime, put all the chilli sauce ingrediants on a tray under the grill until blistered
- Blitz in a food processor with a pinch of salt, sugar and the vinegar
- Reduce in a pann if needed.
- Holding the meat with a fork, blowtorch the outsiide until coloured then slice off
- Repeat until you’ve enough to fill the pitas
- Stuff it all in to a pita with chilli sauce and salad
I piled it into some hot pitas with some quark and green-herb-sauce (parsley, corriandor, vinegar, oil, garlic). I should have had it with a handful crispy white cabbage but I forgot buy any.
Tastes like chipshop donner, but wih a crumblier texture.