Doner Kebab With Garlic Sauce

• порції: 4
• загальний час: 45 minutes

Інгредієнти

FOR THE DONER

500g beef mince (10% fat)

1 beef stock pot

2 tsp ground cumin

1 tsp dried oregano

2 tsp paprika

2 tsp garlic granules

½/2 tsp bicarbonate of soda

FOR THE GARLIC MINT SAUCE

130g 0% fat Greek yoghurt

20g light mayonnaise

2 tbsp mint sauce

1 tosp garlic purée

Salt and ground black pepper

TO SERVE

4 pitta breads (about 55g each)

Shredded lettuce or cabbage

Sliced red onion

Low-sugar sweet chilli sauce

Lemon wedges

Напрямки

Preheat your oven to 200°C/180°C Fan. Add the doner ingredients to a bowl and mix until well combined.

Line a loaf tin generously with foil (so there is enough foil to fold over the top) and add the doner mixture. Press it down and pack it into the tin into a meatloaf shape. Wrap the foil tightly over the top to encase the mixture, then bake for 35-40 minutes until the meat is cooked through.

While the meat is resting, mix the garlic mint sauce ingredients together in a bowl, with salt and pepper to taste.

Using a sharp knife, slice the doner meat into thin strips, then pack it into the pitta breads with the garlic mint sauce, lettuce and/or cabbage, red onion and some sweet chilli sauce. Serve with lemon wedges for squeezing.

Нотатки

This is one of my all-time favourites. It may be far from traditional, but it is incredibly tasty, packed full of protein and is a fraction of the calories of a kebab-shop doner. A must try, and even better with some chilli

peppers and sweet chilli sauce too.

CALORIES PER SERVING 449

PROTEIN PER SERVING 36.1g

The 10% fat beef mince helps keep the doner moist, but if you'd like to lower the calories further, then 5% fat mince will work too.