Loaf tin doner kebabs

This recipe
  • Serves: 6
  • Ready in: 1 hour 30 minutes
Shopping list
  • Lamb mince, 500g
  • Beef mince, 500g
  • Mint, Small bunch
  • Garlic, 3 cloves, minced
  • Ground cumin, 2 tbsp
  • Cayenne pepper, 1 tbsp
  • Dried oregano, 1 tsp
  • Black pepper, 2 tbsp
  • Salt, 2 tbsp
  1. Preheat the oven to 180°C (gas mark 4, 360° Fahrenheit).
  2. Put all the ingredients into a mixing bowl. If you have an electric mixer, mix on low for two minutes to incorporate and then on high for four minutes. If doing it by hand, knead the mixture in the mixing bowl for about ten minutes until smooth and fully combined.
  3. Get your loaf tin and line it with some greaseproof paper. Fill with the mixture deep into the corners, patting it down to remove any air bubbles.
  4. Create a bain-marie by placing the loaf tin into a casserole dish. Fill the latter until the loaf tin is half submerged. Bang it in the oven for an hour and quarter.
  5. Bring out of the oven and leave to rest for fifteen minutes before serving on warm flatbreads. I top mine here with shredded white cabbage, sliced red onions, pickled chillis, garlic mayo and chilli sauce.