Now who would have thought this was remotely possible? But yes, this makes a pretty yummy alternative to doner meat!
The bikers use less meat then I have here, also I made the meat mix a while ago and had tonight’s mix in the freezer so don’t have any before and during pics but will up date next time I make some
Ingredients
300g lean lamb leg steaks
250g lean lamb mince
1 small onion (90g)
1 tsp ground coriander
1 tsp ground cumin
1tsp flour
4 pitta breads (I actually used 8 Warburton sandwich pitta halves)
4 tbsp fat-free natural yoghurt
1 garlic clove, crushed
2 tomatoes, sliced
100g cucumber, sliced
Lettuce, shredded
1 small red onion, sliced (90g)
Salt and black pepper
Method
1. First make the garlic sauce, mix the yoghurt with the garlic and a pinch of salt and set a side
2. Trim any fat from the lamb steaks and cut into small chunks before placing in a food processor with the lamb mince, onion, coriander, cumin and lots of black pepper. Blitz until as smooth as possible, you may need to move the mixture around a little.
3. Divide the mixture into 4 balls, cut off a large piece of cling film dusted with a quarter of the flour, place a meat portion on one half of the film and fold it over to cover the meat. Use a rolling-pin to roll the meat out to about 5mm thickness. Repeat with the other portions. (When freezing portions I freeze at this point with the meat still in the cling film.
4. Place the lamb carefully into a heated non stick frying pan, cook for about 1 minute on each side whilst your pittas warm under a medium grill.
Serve with the yoghurt, salad, some hot pepper sauce and jalapeño peppers, with or without an additional side. Tonight I went for home-made oven chips! Because I have used the sandwich pittas I make 2 pittas per portion as they are quite small.
Nutrition per portion*
Calories 460
Protein 37g
Carbohydrate 43g
Fat 14g
Fibre 4g
Other half really enjoyed these. A very quick easy fake away when you prepare the meat in advance. Nom! X
*Please remember that nutritional information stated in these recipes depend on weights and actual products used so yours may vary.
Nom Nom Nelly's 