The late night classic gets a healthier makeover, oven-baked and finished with a cook’s blowtorch. Fresh tasting and easy to prepare, this kebab dish weighs in at 650 kcals per serving.
Ingredients
For the lamb doner
- 175g/6oz 20% fat lamb mince
- 175g/6oz diced lamb leg meat, visible fat removed
- 2 garlic cloves, finely grated
- ½ tsp flaky sea salt
- ½ tsp bicarbonate of soda
- 2 tsp ground cumin
- 1 tsp ground paprika
- 1 tsp onion powder
- 1 tsp dried oregano
- pinch dried chilli flakes
- freshly ground black pepper
For the yoghurt sauce
- 100ml/3½fl oz 0% fat plain yoghurt
- 2 tbsp finely chopped mint leaves
- pinch granulated sweetener
- pinch salt
To serve
- 2 medium corn tortillas
- 40g/1½oz iceberg lettuce, shredded
- 50g/1¾oz cucumber, thinly sliced
- 2 tomatoes, thinly sliced
- ½ small red onion, thinly sliced
- 6 pickled chillies
- hot sauce (optional)
Method
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Preheat the oven to 240C/220C Fan/Gas 9.
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To make the doner, place all ingredients into a food processor and pulse until smooth. Divide the mixture in half. Shape each portion into a ball and roll out between two large sheets of baking paper, until very thin. Remove the top sheet of baking paper from each piece of meat. Bake for 3–4 minutes until browned.
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Remove the trays from the oven and carefully use cook’s blowtorch over the surface of the lamb until blackened in small areas. Leave to rest for a couple of minutes.
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To make the yoghurt sauce, mix together all the ingredients and set aside.
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Warm the tortillas on the top shelf of the oven for 1 minute and place between two warmed plates.
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Slice the lamb into strips, about 2.5cm/1in wide. Serve the lamb on the open tortillas and top with the serving ingredients, yoghurt sauce and hot sauce, if using. Fill generously until unable to wrap.