Hairy Bikers Lamb Kebab Recipe

This Hairy Bikers lamb kebab is their Dieter’s Doner from the Eat for Life book, a homemade version of the post-pub favourite. It blitzes lean leg steak and mince into a smooth kebab that fries in minutes, serving four at 361 calories with garlic sauce and salad in warm pitta.

The trick that makes it work is using two cuts of lamb. The leg steak gives proper meaty bite while the mince binds it all together, so you get the texture of a takeaway doner without the greasy spit-roast.

The real secret is in the shaping. You roll the blitzed lamb thin between cling film to about 5mm, which lets it cook in a minute each side and crisp at the edges, just like the shaved meat off a doner.

Hairy Bikers Lamb Kebab Recipe

Author: Alex Saidani Cooking Method:Frying Cuisine:British Turkish Courses:Main Course

Difficulty:BeginnerPrep time: 20 minutesCook time: 5 minutesRest time: minutesTotal time: 25 minutesServings:4 servingsCalories:361 kcal Best Season:Summer

Description

Si and Dave’s lighter doner kebab where lean lamb leg steak and mince are blitzed with onion and spices, rolled thin and fried, then stuffed into warm pitta with a garlic yoghurt sauce and crunchy salad. A fakeaway at under half the calories.

Ingredients

For the Kebabs:

• 200g lean lamb leg steaks (about 2 steaks)
• 200g lean minced lamb
• ½ medium onion, roughly chopped
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp flaked sea salt
• 1 tsp plain flour
• Freshly ground black pepper
• Oil, for spraying

For the Garlic Sauce:

• 4 tbsp fat-free natural yoghurt
• 1 large garlic clove, crushed
• Pinch of flaked sea salt

To Serve:

• 4 white or wholemeal pitta breads (about 60g each)
• 2 large tomatoes, sliced
• 100g cucumber, sliced
• Shredded lettuce
• White cabbage and red onion rings (optional)
• Pickled chillies, finely shredded (optional)
• Hot chilli sauce (optional)

Instructions

1. Make the garlic sauce: Mix the yoghurt, crushed garlic and a pinch of salt in a small bowl. Set aside so the flavours mingle while you make the kebabs.
2. Blitz the lamb: Trim any fat off the leg steaks and cut them into 3cm chunks. Put the steak and mince in a food processor with the onion, coriander, cumin, salt and plenty of black pepper. Blitz until as smooth as possible, pushing the mix down once or twice.
3. Shape thin: Divide the mix into 4 balls. Cut a 60cm sheet of cling film, dust with a little sifted flour, place a portion on one half and fold the film over. Roll out thinly with a rolling pin to about 5mm, then leave it in the film. Repeat with the rest.
4. Warm the pitta: Put the pittas on a baking tray under a medium grill for 1 to 2 minutes each side until hot, then keep warm. Mist a large non-stick frying pan with oil and set over a medium-high heat.
5. Fry the lamb: Peel the film off a portion and gently lay the flattened lamb into the hot pan. Fry two pieces at a time for about 1 minute each side until browned, pressing flat with a spatula as they cook. Cook the rest the same way.
6. Build and serve: Cut the warm pittas open along one side and fill with salad and the hot lamb. Spoon over the garlic sauce, add chilli sauce and pickled chillies if you like, then serve straight away.

FAQs

What cut of lamb is best for a doner kebab?

This recipe uses a mix of lean leg steak and minced lamb, which is what gives it that proper doner texture. The leg steak brings a meaty bite while the mince binds everything, so it holds together when you roll and fry it.

Trim off any hard fat before blitzing, since the dish is meant to be a lighter take on a takeaway. If you only have mince to hand it will still work, but the steak is what stops it feeling like a flat burger and gives it that shaved-meat character.

Why roll the lamb in cling film?

Cling film is the trick that lets you handle a soft, sticky mince mix without it tearing or gluing itself to the worktop. You dust the film with a little flour, fold it over the lamb, and roll, so the meat never touches the pin.

The flattened lamb is delicate, so peel the top film off and lift it on a spatula or the flat of your hand straight into the hot pan. It firms up the second it hits the heat, so any wobble while transferring it sorts itself out fast.

How is this different from a takeaway doner kebab?

A takeaway doner is built on a vertical spit, often from reconstituted meat with a lot of fat, then shaved off as it cooks. This homemade version uses two lean cuts of fresh lamb blitzed smooth, so you know exactly what is in it, and it comes in at 361 calories against the far higher count of a shop kebab.

The Hairy Bikers also have a full-on Monster Doner Kebab in their original cookbook, built on a kebab machine with sheep’s tail fat for the real spit-roast experience. This Dieter’s version is the practical one for a weeknight, with the indulgent original saved for when you fancy a project.

Can I make the kebab mix ahead or freeze it?

Yes, and it is handy for a quick fakeaway night. You can blitz and shape the lamb, then keep the flattened portions in their cling film in the fridge for up to a day before frying.

The raw mix also freezes well. Flatten it first, layer the portions between sheets of cling film or baking paper so they do not stick, then freeze. Defrost fully in the fridge before frying as normal.

What should I serve with a lamb kebab?

The classic build is warm pitta stuffed with shredded lettuce, tomato, cucumber and red onion, finished with the garlic yoghurt sauce and a splash of chilli sauce. A pile of pickled chillies on the side adds proper takeaway authenticity.

If you want to make it a bigger spread, a fresh panzanella or a crunchy Waldorf salad works well alongside. For another spiced lamb dish from the same kind of mince, try the grilled lamb kofta skewers, or the lamb kofta curry for a proper sit-down dinner.