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.