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Cooking with Tallyrand

RECIPE BBQ - doner kebabs

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summertime is bbq time, but that doesn't have to mean charred sausages and burnt steaks

spruce up you bbq, add to your list of dishes this summer with some of my favourites 

doner kebabs seem a firm favourite in the UK, but only it seems late at night on the weekends! why not make your own version, adapted for the bbq

For my other bbq recipes click on the links below

bbq recipe - corn cobs, mexican spiced http://www.dawlish.com/article/details/75
bbq recipe - corn cobs, on the husk http://www.dawlish.com/article/details/169
bbq recipe - doner kebabs http://www.dawlish.com/article/details/50
bbq recipe - stuffed mackeral with gooseberries http://www.dawlish.com/article/details/51
bbq recipe - chicken, tandoori styled http://www.dawlish.com/article/details/77
bbq recipe - hanger steak http://www.dawlish.com/article/details/170
bbq recipe - sauce, riata http://www.dawlish.com/article/details/78
bbq recipe - sauce, cooked bbq http://www.dawlish.com/article/details/171
bbq recipe - sauce, chimmichurri http://www.dawlish.com/article/details/60
bbq recipe - bbq'd ice cream cone

http://www.dawlish.com/article/details/80


 

thinly sliced lamb shoulder 1 kg
or    
thinly sliced topside 1 kg
olive oil 2 tbs
lemon juice 1 tbs
garlic clove 2 pc
ground cumin 1 tsp
ground coriander 1 tsp
ground cinnamon 1/4 tsp
chopped coriander or parsley 1/4 cup
     
plain greek style yoghurt 1 cup
chopped mint leaves 1/4  cup
     
pita bread    
lettuce leaves   sq
sliced onion   sq
chopped tomato    sq
  1. combine the meat with the oil, lemon juice, spices and coriander
  2. season
  3. cover with cling film and refrigerate overnight
  4. combine the mint leaves with the yoghurt and refrigerate overnight
  5. cook the meat on a high heat, on the solid top part of a bbq or use a frying pan or wok on the slatted part
  6. wrap the pita bread in tin foil and warm on the edge of the bbq
  7. serve the meat in the split pita bread with the sauce, lettuce, onion and tomato