Turkish Lamb Doner Kebab
Allow about 55 minutes for this Turkish wrap, which makes 4 servings. Ground lamb, flatbread and onion carry the flavour. The cooking is mostly grilling and baking. With 30 g of protein per serving (about 560 calories), it is a filling option.
- Total time
- 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 560 kcal
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Ingredients
For 4 servings
- 600 gground lamb
- 4flatbread
- 1onion
- 3 clovesgarlic
- 2 tsppaprika
- 1 tspcumin
- 2tomatoes
- ¼ headiceberg lettuce
- 100 gplain yogurt
Instructions
- Mix the ground lamb with grated onion, minced garlic, paprika, cumin, and salt. Knead the mixture well until it becomes a smooth, sticky paste.
- Press the lamb mixture into a compact loaf shape on a baking tray. Bake at 200°C for 30 minutes, then finish under the broiler for 5 minutes to get a crispy exterior.
- Let the lamb rest for 5 minutes, then slice into thin shavings using a sharp knife.
- Slice the tomato and shred the lettuce. Warm the flatbread in a dry pan or on the grill.
- Layer the sliced lamb on each flatbread with tomato, lettuce, and a drizzle of yogurt. Roll tightly and serve.
Cook’s notes
Kneading the meat mixture until sticky is what gives the sliced lamb its dense, doner-like texture. The loaf can be baked ahead, chilled, then sliced thin and crisped in a hot pan. A little garlic or mint in the yogurt makes a quick sauce.
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 30 g
- Fat
- 28 g
- Carbs
- 44 g
Approximate values for one serving.
About this recipe
- Cuisine: Turkish
- Dish type: Wrap
- In cookbook: Global Street Food
