Donner Kebabs


  1. Preheat the oven to 200 fan. Mix the 1 tbsp oregano, 1 tbsp cumin, 1 tbsp smoked paprika, garlic powder and good pinch of salt. Rub the oil all over the lamb and the cover it in that fabulous spice mix. Place into a roasting tray and pour 150ml of water around the edge. Cover with foil and pop into the oven. Reduce the heat to 180 fan and then cook for 3 hours or until you call pull the meat apart with a fork.
  2. Leave to rest for 20 minutes and then shred all the meat using two forks. Squeeze over the juice of half a lemon and season with salt. Toss together.
  3. Meanwhile, put the tomato, tomato puree, Franks, sugar, a pinch of salt and the remaining oregano, cumin and smoked paprika into a small pan. Mix well. Bring to a boil over a medium heat. Cover, reduce the heat to low and cook, stirring occasionally, for about 15-20 minutes or until the tomatoes have broken down and you have a lovely thick sauce.
  4. Mix the yogurt together with the garlic, remaining lemon and a good pinch of salt.
  5. To serve, arrange the lamb over the pitta breads. Add plenty of chilli sauce and garlic yogurt and serve immediately with the onion, parsley, lettuce and pickles.


Serves 6

1 tbsp + 1 tsp dried oregano
1 tbsp + 1 tsp ground cumin
1 tbsp + 1 tsp smoked paprika
1 tbsp garlic powder
2 tbsp olive oil
2kg shoulder of lamb on the bone
The juice of a lemon
4 tomatoes, finely chopped
1 tbsp tomato puree
2 tbsp Franks Hot Sauce
1 tsp sugar
300g yogurt
1 clove garlic crushed
Pitta to serve
1 baby gem, shredded
Pickles to serve
Sea salt

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