Name: Doner Kebabs
Yield: Serves 4
Cuisine: Turkish
Ingredients: 3 cloves garlic, chopped finely; 2 tablespoons (2 X 15 ml spoon) oil; 1 egg, beaten; 1 lb (450 g) lamb, minced; 2 teaspoons (2 X 5 ml spoon) ground cinnamon; 1 tablespoon (15 ml spoon) whole wheat flour; 1 small onion; 3 teaspoons (3 X 5 ml spoon) ground coriander; wedges of lemon; 4 pitta breads; a handful of fresh mint; 2 teaspoons (2 X 5 ml spoon) ground cumin; salt, black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Curries and Oriental Cookery

By Josceline Dimbleby

Published 1980

About

The best doner kebabs in Turkey come from the pretty town of Borsa on the far side of the Sea of Marmara. In spite of the many take-away kebab restaurants which have sprung up in England, nothing tastes like the succulent, aromatic lamb of Borsa. But my children adore doner kebabs stuffed into unleavened pitta bread so I have contrived this quick and easy imitation to make at home.