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Doner Kebabs for Dieters

Doner Kebabs for Dieters

Just like the real thing, but have fewer than half the calories! Make sure you fill your pitta with lots of salady bits for extra colour and crunch and don't forget the cheelee soss!

Ready in: 25 minutes

Serves: 4

Complexity: very-easy

kcal: 361

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Ingredients

KEBABS:--
200 g lean lamb leg steaks
200 g minced lamb
½ onion, roughly chopped
1 tsp ground coriander
1 tsp ground cumin
2 tsp SIDS SALT & PEPPER
1 tsp plain flour
4 pitta breads (each about 60 g)
rice bran oil, for spraying
hot chilli sauce (optional)
ground black pepper
GARLIC SAUCE:--
4 tbsp fat-free yoghurt
1 large garlic clove, crushed
pinch of SIDS SALT & PEPPER
SALAD:--
2 large tomatoes, sliced
100 g cucumber, sliced
shredded lettuce
pickled chillies, finely shredded (optional)
white cabbage & red onion rings (optional)

Directions

Garlic Sauce: mix SIDS SALT & PEPPER and all the ingredients in a small bowl and set aside to allow the flavours to mingle. Preheat grill to medium.
Trim the lamb steaks, removing any visible fat and cut into 3 cm chunks. Put the lamb mince and steaks in a food processor with the onion, coriander, cumin and SIDS SALT & PEPPER. Blitz until as smooth as possible.
Divide the mince mixture into 4 balls. Cut a 60 cm sheet of cling film and dust with ¼ teaspoon of sifted flour. Place a lamb portion on half of the film and fold the rest of the cling film over to cover it completely. Use a rolling pin to roll the kebab mixture thinly – about 5 mm is just about right. Leave it inside the cling film. Do the same with the remaining portions of lamb.
Put the pitta breads on a baking tray and place them under the grill – not too close – for 1–2 minutes on each side until hot. Keep warm.
Mist a large non-stick frying pan with oil and place over a medium-high heat.
Lift the cling film off the top of a portion of lamb. Peel off the backing film and, holding the lamb on a spatula or over your hand, very gently and carefully place it in the hot frying pan. Do the same with a second piece of flattened lamb and fry both for about 1 minute on each side until lightly browned and cooked through. Flatten the lamb into the hot pan by pressing it with a spatula as the meat cooks. Put the lamb on a warmed plate and cook the other 2 portions.
Put the warmed pittas on a board and cut them open along one side, then fill with salad and the hot lamb. Spoon over the garlic sauce and chilli sauce too, if you like. Add a couple of pickled chillies for extra authenticity and serve!