Kebabs sure are tasty, especially after a night out at the pub! But their isn’t any fooling yourself, they aren’t very good for you. Especially the ‘mystery-meat’ doner types. The worst is when you walk by a kebab shop during the day (when they’re closed – kebab shops are generally only open from 6pm-‘kicking out time’) and the meat is just sitting there in the window. But that’s at the really dodgy joints.
This kebab you make at home, so you know what’s in it. The recipe for this kebab I adapted from watching Jamie Oliver’s Money Saving Meals. The premise here is not that this kebab is dirt cheap to make, but that it is cheaper than the ones from the takeaway (around £7). And it is certainly healthier for you.
The only thing this recipe hasn’t solved is the problem of instant gratification. Because while this recipe doesn’t take a lot of time (Jamie could probably do it in 15 minutes – I get it done in under a half hour); after a night at the pub I don’t really want to go home and cook (and am not usually in a state to chop vegetables).
Overall, the recipe is very flexible. The basic premise is oblong meatball + vegetables + dressing + wrap = kebab. So you can put in what you like, and it’s pretty easy to make substitutions. No ground lamb? Try pork or chicken. No sweet chili sauce? Use honey. No harissa? Siracha will work. Don’t like onion? Leave it out!
Here is what you will need:
Prepare your vegetables:
Mix together the lamb, bread crumbs, parsley, and mint. Divide into four portions and shape into a cylinder. (At the last minute I decided not to skewers since the meat just spun around them the last time I made these, making them difficult to turn. But if you are going to do this on a grill I recommend skewers to keep the meat tubes from falling through.)
Grill on medium-high heat for 3 minutes a side. Halfway through put tomatoes in the pan to char.
Once lamb is cooked through, remove to a plate; brush with sweet chili sauce and sprinkle with pistachios.
Assemble the kebabs. Make a bed of lettuce in the tortillas. Add meat. Top with vegetables. Drizzle with yogurt and dot with harissa. Roll up kebab. (For extra security I wrap the kebab in foil. Plus my wrap rolling skills stink!)
Recipe serves 4
- 1 lb (400 g) ground lamb
- .5 cup of bread crumbs
- 1 tbsp dried parsley
- 1 tbsp dried mint
- 4 tbsp of sweet chili sauce (or honey)
- .25 cup of chopped pistachios
- 1 head of romaine lettuce, chopped
- 2 carrots, shredded
- 1 small red onion, thinly sliced
- 1 pint cherry tomatoes
- 1/2 a cucumber, chopped
- .25 cup of greek yogurt
- 8 tbsp of harissa (or siracha)
- 4 tortillas (at least 10 inches)
- Prepare your vegetables.
- Mix together lamb, bread crumbs, mint, and parsley. Divide into 4 portions and shape into a cylinder
- Grill lamb on medium high heat, about 3 minutes a side. About halfway through throw the tomatoes into the pan to char up.
- Once the lamb is cooked through, remove from pan and brush with sweet chili sauce. Then roll in pistachios.
- To assemble the kebabs:
- Lay tortilla on the plate & make a bed of lettuce
- Add lamb and top with vegetables
- Drizzle with yogurt and dot with harissa.
- Close tortilla (I find this easier with the help of foil)