Meals · Sandwiches, burgers & wraps
Classic lamb doner kebab in pitta
The late-night classic: rich, spiced lamb doner shaved into a big warm pitta with shredded salad, onion and tomato, then a generous squeeze of creamy garlic mayo and hot chilli sauce. Shown here as the comparison for the doner kebab plate.
Want a more filling version?Doner kebab plate with garlic yogurt and chilli sauce 68- Time
- 70 min (20 prep + 50 cook)
- Servings
- 4
- Per serving
- 751 kcal
- Protein
- 38 g
Ingredients
Doner meat
- 1 1/3 lb ground lamb
- 1/2 small onion, grated and squeezed dry
- 2 cloves garlic, grated
- 2 tsp ground cumin
- 1 tsp ground coriander
- 2 tsp paprika
- 1 tsp dried oregano
- 1 tsp salt
- 1 tsp black pepper
Garlic sauce
- 1/3 cup mayonnaise
- 1/4 cup whole-milk Greek yogurt
- 2 cloves garlic, grated
- 1 tsp lemon juice
To serve
- 1/4 cup chili sauce
- 4 large pittas pita bread
- 2 cups iceberg lettuce, shredded
- 1 medium tomato, sliced
- 1/2 small red onion, thinly sliced
Steps
- Heat the oven to 350°F. Blitz the lamb, onion, garlic, spices, salt and pepper in a food processor for a full minute until smooth and sticky. Press into a tight log on a rack over a tray and bake 40–45 minutes, until it reads 160°F in the centre. Rest 10 minutes.
- Stir the mayonnaise, yogurt, garlic and lemon juice together for the garlic sauce.
- Slice the meat very thinly and crisp the slices in a hot dry pan for a minute a side.
- Warm the pittas and split them open. Fill with lettuce, tomato and onion, pack in the meat, and finish with garlic sauce and chilli sauce.
Good to know
Why a rack under the log?
Lamb sheds a lot of fat as it bakes; the rack lets it drip away instead of the meat frying in it.
Alternative
Per
- Calories
- 222
- Protein
- (21%)
- 11 g
- Fat
- (47%)
- 11 g
- Carbohydrates
- (32%)
- 18 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 412 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 3003 kcal goes into the pot and 1556 g of ingredients comes out as about 1355 g of food: 222 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.