How to Make a Healthy Doner Kebab

How to make a Doner kebab healthy - or even, "How to make a healthy Doner kebab" - is something which I have been pondering for some time. I mulled over quite a number of ideas but in the end, discarded almost all of them and decided to make my creation as simple as at all possible, while still being in some way akin - in looks at least - to the Doner kebabs which are served up from takeaways here in the UK.

The Doner kebabs which are served in the UK takeaways are of course not the traditional Turkish Doner kebabs, which are actually prepared using slices of fresh lamb. The UK variety are prepared using pates of meat which are delivered to the takeaways pre-made. I was not prepared, however, for the mysteries which surround the ingredients for these Doner kebab pates!

Above are all the principal ingredients which I used in the preparation of my Doner kebab and accompaniments - though clearly not all in the quantities in which I used them! The only other ingredients which I will use are salt and freshly ground black pepper.

The first and easiest step in making my healthy Doner kebab is to prepare the sauce. This means that the flavours will be given time to infuse while I prepare and cook the kebab pate. Per person, simply mix two tbsp of tomato ketchup, half a tsp of paprika, half a tsp of dried mint and one small, grated garlic clove together in a small bowl. Cover with clingfilm and refrigerate until required, before getting on with the main event.   

The Doner kebab pate which is used in takeaways is - there is no getting away from it - full of saturated and trans fats, as well as who knows what other distasteful substances. My Doner kebab pate knows no such ingredients, other than the natural fat which is in the lamb and of course a little salt for seasoning purposes.

Ingredients (Per Kebab)

1/2lb minced/ground lamb

1 small egg

1 heaped tbsp fresh breadcrumbs

1 grated garlic clove

1/2 tsp dried mint

Salt and freshly ground black pepper

Method

There is no special technique to this part of the recipe. It is simply a case of putting all of the ingredients in to a large bowl or basin and mixing them thoroughly together by hand. You should spend the required time doing this to ensure that the ingredients are properly mixed before shaping the pate in to an approximate ball shape as shown in one of the photos to the above right..

A little sunflower oil should be brought up to a medium heat in a non-stick frying pan. The Doner kebab pate should then be flattened to a thickness of about three-quarters of an inch, though there is no need to shape it otherwise, as it will be sliced when it is cooked. The pate should then be cooked for about ten minutes on each side on a low to moderate heat until cooked.

When the Doner kebab meat is cooked, it should be removed to a chopping board and rested for a couple of minutes before being sliced to a thickness of about a quarter of an inch with a very sharp knife.

While the Doner kebab meat is cooking, the salad ingredients should be prepared. These quantities will provide enough salad for two servings.

Ingredients

1/4 small white cabbage

1/2 medium onion

1 large tomato

6 slices of cucumber

Salt and pepper to taste

Method

The cabbage and the onion should be finely sliced with a sharp knife and separated in to shreds. The tomato should be halved and deseeded with a teaspoon before each half is subsequently sliced in to quarters. The ingredients should then be seasoned to taste and tossed in a large bowl.

While the kebab meat is resting, a pitta bread should be lightly sprinkled on both sides with a little cold water before being heated for one minute each side under a medium to hot grill. The pitta bread should then carefully be cut open and stuffed half full with the Doner kebab meat. Take care not to overstuff it or the bread will burst. Half of the sauce should then be spooned in before the remainder of the meat and sauce are added in turn.

The healthy Doner kebab may then be served with the accompanying salad as shown below.