One of my favourite things in the world is a 3am kebab. The crunch of the cabbage, the garlic sauce, the meaty slivers of goodness. Except it isn't really filled with goodness, even if you try and convince yourself that if it has lettuce and tomato in it, it must be healthy right?
I have a big fear that when we eventually move out of the city there is not going to be a kebab shop around the corner. Ok, so I won't be going out until 3 in the morning either but I'd like the option! So this got me thinking, can I make a kebab meat that feels like the real thing so I can get my fixes even if it isn't from a rotating cylinder of meat? I am going to show you how and you can thank me later. Honestly though, it is the most simple takeaway dish I have ever made and this just might be my new favourite thing to cook.
2 lamb leg steaks
200g lamb mince
1 large onion (or 2 smaller)
2 gloves of garlic
1tsp flaked salt
Handful of coriander
1 clove of garlic,minced
4tbsp natural greek yoghurt
Putting it all Together
Heat your oven to 200c/Fan 180c/Gas 6.
Trim all the visible fat from the steaks and chop into chunks.
Put this and all the other ingredients into a food processor with salt and black pepper and whizz together until you have a smooth mixture. This will take about 4/5 minutes on high speed.
Once you have the right consistency shape into a loaf on a baking tray and put in the oven for 45 minutes.
Whilst the meaty goodness is cooking make your garlic sauce. It's as simple as mixing the yogurt, mayo and garlic together in a bowl,
Just before your meat is ready to come out of the oven prep your wrap by heating it in the microwave for 10 seconds and shaping, and chop up all the salad ingredients, spreading over the wrap to make the base.
Grab your meat out of the oven and slice into thin slivers before placing on top of the salad and spooning garlic sauce on top.
Et voilà! A seriously good, meat juice dripping, cabbage crunching kebab that can be eaten at 3am or for any time the urge takes you!