Healthy Lamb Doner Kebab

Oddly enough, I have honestly never eaten a doner kebab in my life. In the days where I normally would have eaten one, I was in my twenties and a vegetarian. So usually joined my friends very happily with pitta bread filled with cabbage, lettuce, onion, lemon juice and chilies. At times they were jealous saying mine looked lovely. And it was!! But here I am recreating a typical British version of a doner kebab With lamb, chilli sauce, garlic sauce and salad. And its healthy.

I have used lamb leg steak with minimal fat. I know that doner kebab is made particularly good because of the fat...but I am trying to give you takeaway, homemade healthy. So bear with me. Its SO tasty. And low fat!

For the kebab:

400g lamb leg steak
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. cayenne pepper
1 tsp. oregano
1/2 tsp. garlic powder
1 tsp. dried mixed herbs.

Put all of the above in a food processor and process until a paste. Mould into a loaf shape and cook by either putting in the oven for 3 hours on 150 C. Or in a slow cooker on low for 7 hours. When the time is up, wrap in foil for ten minutes to rest. Then sharpen your best knife and cut into the thinnest slices that you can.

For the Garlic sauce:

Mix 4 tbsp. low fat yoghurt with 1 crushed clove garlic and 1/4 tsp. salt. leave in the fridge to let the flavours develop.

Chilli sauce

Put 1 x 400g tin of chopped tomatoes in a food processor. Add 1 small sliced onion, 5 cloves garlic, 1 tbsp. white wine vinegar, 2 tbsp., tomato ketchup, 1tsp chilli flakes (more if you like) and 2 tsp. mint sauce (in vinegar). Blend well.

Note: The chilli sauce in this recipe make a full jar of it. Pop it in the fridge and try it on anything - its delicious! It should last a week.