Wednesday, 18 April 2012

Homemade donner kebabs

I'll admit, I love a dirty greasy takeaway! Kebabs feature often on a Friday night, once the kids are in bed. Sometimes though, they want one and Im not so eager to feed them this "meat" as it comes from our local kebab shop. Perfect solution - make my own! That way, I know exactly what is in it and children love the "takeaway" treat that Mum & Dad have. This recipe comes from an awesome wee book called The Takeaway Secret, whichtells you how to make all your favourite takeaway foods at home. I have to admit, I have used this book a LOT. We have enjoyed egg Mcmuffins, chinese ribs, pakoras etc. I may blog about them sometime soon. This is a recipe that I have made at least 5 or 6 times now, the kids really do love it. I add coleslaw & salad to the pittas, serve with potato wedges and it makes for quite a healthy dinner! My husband though says he could at 2 of these, and this recipe just makes enough for 5 kebabs. I might make double next time, and freeze some of the meat, Im pretty sure it would freeze well. Let me know if you try this recipe, and what you think of it.

1 teaspoon plain flour
1 teaspoon dried oregano
Ha;f teaspoon dried Italian herbs
Half teaspoon garlic powder
Half teaspoon onion powder
Quarter teaspoon cayenne pepper
1 teaspoon salt
Half teaspoon black pepper
500g Lamb mince
Pittas, salad & coleslaw/sauce to serve. I als added potato wedges coated in olive oil, garlic & herbs.

Combine all the ingredients. Work the mixture well with your hands, pounding & kneading until there are no air pockets. It shold be a smooth mixture.

Shape into a loaf shape, and place on a baking tray (preferably on a wire rack) and put in the oven at 180c for 1 hour 20 mins. Turn the loaf over halfway through cooking.

Remove from the oven & wrap in foil. Let it rest for 10 minutes while you warm pitta bread & prepare salad. Unwrap the meat and slice as thinly as possible.


7 comments:

  1. I just love your recipes. Simply, homely and unpretentious. Plus I usually have the ingredients on hand instead of having to order in a spice from Guatemala.

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    1. Thank you! I try my best, I taught myself to cook only a few years ago and I am still learning :)

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  2. Mmm, these look lovely :) I ty and stay away from anything too.. umm.. dodgy but kebabs are my weakness, will have to give these a try!

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    1. The good thing with these are, you know EXACTLY what is in it, no nasties!

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  3. Oh this sounds delicious! I too am a fan of a greasy kebab but have been avoiding as trying to be somewhat healthier, so maybe this will feed my craving!

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  4. I know it's difficult but when we have some leftover, I leave it to cool down and then put it through the v slicer and it comes out lovely. I then reheat it in the microwave in a pitta for my ds. Then it really is like the takeaway kebab!

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