I wish I could with 100% honesty claim to be one of those people who loathes the thought of a greasy kebab. But alas, I am by nature somebody who loves junk food, and I’m not especially discriminatory against any particular type. What I don’t love though, is the feeling I get after I eat a kebab. For anybody who didn’t spend their late teens and early twenties falling out of Britain’s nightclubs at 3am and into the local takeaway, you might not know exactly what I’m on about. Please see the picture below, for reference.
Whilst you might recoil in horror and ask yourself who in their right mind would eat something so unrecognisable as a food stuff, it’s worth remembering that this is actually a fairly tame representation of the standard doner kebab. I dare you to google image ‘doner kebab’ and not be horrified by some of the results. The thing is, as disgusting as they look, the combination of high fat, low quality lamb, soft, carb loaded flatbread, crunchy salad and garlic/mint sauce to top off, actually makes for a drunk 21 year old’s dream food.
But honestly, the fact is when you buy one of these the portion size could usually feed a family of 4, the lamb is the poorest quality you can imagine with a horrifyingly high fat content, and the sauces are usually laden with oil. Health food, they are not.
However, I decided to make my own version. I went to the shop and bought 2 lamb steaks. These were handily in the 3 for £10 section on meat and poultry, so that was a bonus. After marinating them in olive oil and oregano for about 2 hours, I pan fried for about 2 minutes on each side, then wrapped in foil to rest. Whilst the meat was cooking, I made up a simple flatbread recipe – it’s a Jamie one, you can find it here. The great thing about making your own flatbread is that because it’s a yeastless recipe which isn’t designed to rise, there is no need to knead (hardeehar) or prove for hours at a time. Once the dough was rolled out into something that resembled 2 circles, these were cooked in a frying pan sprayed with frylight over a high heat. I then zapped back to the lamb, which I sliced relatively finely in homage to the dodgy kebabs of my youth.
I decided to cook one side of the flatbread a little longer than the other. This gives one ‘crispy’ side, and one soft. On a plate, I then topped the soft side of the flatbread with carrot, coriander, spinach and the lamb. It just seems to make the eventual folding of the kebab a bit easier if the inside is softer. To make the flatbread ‘stay’ once it had been folded, I plonked a plate on top of it whilst I griddled some asparagus. By the time the asparagus was cooked and ready to be served as a side, the weight of the plate had forced the flatbread to stay put. Yay physics! To boost the veggies (fruits, whatever) I added in some baby plum tomatos; and I finished with some leftover shredded mozzarella and grilled halloumi. Not needed but it would have gone to waste and it was treat night dammit!
Put it all together and whadaya get?!