Spiced Grilled Lamb and Chicken — Döner Kebab
Around 40% fewer calories and significantly lower saturated fat, a lean lamb and chicken mince patty grilled rather than spit-roasted in accumulated fat, with the authentic cumin, coriander, and garlic spice depth, charred meat, and chilli sauce of the classic Turkish street dish.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mince 4 garlic cloves. Combine 300g lamb mince, 200g chicken mince, minced garlic, 2 tsp cumin, 2 tsp coriander, 1 tsp smoked paprika, 0.5 tsp chilli flakes, salt, and pepper; mix thoroughly. Divide into 2 portions and shape each into a flat oval patty 1.5cm thick. Mix yoghurt sauce: 6 tbsp Greek yoghurt, 2 minced garlic cloves, 2 tsp lemon juice, salt.
Grill
Heat a griddle pan over high heat until smoking. Place both patties on the pan, grill 5–6 minutes until deeply charred. Flip and grill 5–6 minutes more until cooked through and darkly charred on both sides.
Rest
Transfer patties to a plate, rest 3 minutes. Slice each patty thinly across the grain.
Toast
Warm both flatbreads directly over a gas flame or in a dry pan 30 seconds each side until pliable and lightly charred.
Build
Spread yoghurt sauce evenly over each warm flatbread. Layer shredded cabbage, sliced meat, tomato, red onion, pickled chillies, and parsley evenly across both.
Wrap and plate
Drizzle chilli sauce over the filling on each kebab, wrap tightly in foil or parchment, and serve immediately while warm.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.