Doner Kebab

INGREDIENTS, (SERVES 6)

500g Lamb mince

50g Gluten Free breadcrumbs

18g Garlic infused oil.

4g Oregano

4g Cumin

2g Asafoetida

2g Coriander

1g Smoked Paprika.

2g Salt

1g Black pepper

60g Slightly Different Spicy Red Pepper Tomato Ketchup

60g Slightly Different  Kebab Shop Chilli Sauce

Extra Garlic infused oil to baste & fry.

6 Low FODMAP Gluten Free pitta breads

GARNISH

Iceberg lettuce

White cabbage

Tomato 

Cucumber

METHOD

Place the mince, breadcrumbs and garlic infused oil in a blender & mix into a smooth paste.

Using a bowl mix all the dried ingredients into the meat paste making sure it is mixed in evenly, (alternatively add all ingredients to the mixer and mix in with the mince & oil). For a more intense flavour double up the herbs and spices!

Wrap the mixture in clingfilm and refrigerate for 1-24hours.

Preheat the oven to 200C/180C fan/gas 6.

Remove the mixture from the clingfilm and mould the mixture into a cylinder shape.

Baste with garlic infused oil.

Wrap in foil and slide two skewers through the mixture from one end. 

Place in a baking tray with the skewers resting on the edge of the tray so the mixture is not touching the base of the tray.

Heat for approximately 1 ½ hours or cooked through. 

Remove from foil and set aside to cool slightly.

Once cooled slice and fry until slightly toasted/browned in a small amount of garlic infused oil

Mix Slightly Different Spicy Ketchup and Slightly Different  Kebab Chilli sauce

Serve with gluten free pitta bread, salad garnish & SDF chilli ketchup mix.

(additional):

CUCUMBER MINT SALAD

INGREDIENTS

120g cucumber

4 tbsp mint (finely sliced)

4 tbsp yogurt or coconut yoghurt

1/2 tbsp Lemon juice

Pinch of sugar

Season with black pepper

PREPARATION

In a small bowl mix together the cucumber, yoghurt, lemon juice, mint, and a pinch of sugar. 

Mix well and season with black pepper.