Greece - Jenny's Lamb Doner Kebabs.

Greece - Jenny's Lamb Doner Kebabs

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Instructions

  1. 1

    Fry the onion and garlic until the onion is soft. Add all the ingredients (and one splash of water) and let it simmer gently for 30 mins. Whizz with a hand blender to make it smooth.


  2. 2

    Meanwhile slice your lamb and put in a bowl ready for you to pour the sauce over. Mix this all in. When you are ready to cook it place your slices of meat on a grilling tray and put underneath the grill until crispy (even when you think it may be a bit overcooked, when the meat is done like this it still keeps moist inside).


  3. 3

    Serve in pitta bread with mixed salad, tomatoes, red onion and, if you like that extra heat, some jalapenos.


  4. 4

    Personally I serve this also with taramasalata and houmous. All your meat and sauce can be done the day before so all you need is to prepare the salad. The meat done like this is extremely tender and has a fantastic flavour.


  5. 5

    Enjoy.


Ingredients

  • 1 Cooked Shoulder of Lamb
  • 2 x 400g tins of Chopped Tomatoes
  • 1 Small Onion finely chopped
  • 3 cloves of Garlic
  • 1 tsp Chilli Flakes
  • 1 pinch of Fennel Seeds
  • ½ tsp Thyme
  • 1 tsp Sugar (takes the tartness out of the tomatoes)
  • 1 dash of Olive Oil

Total time required Total time:

  • Preparation time:
  • Cooking time:
  • Other time: cooking the lamb
 

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