We’ve teamed up with Try Lamb to create a gourmet twist on this iconic post-night out essential. Rich lamb mince and steaks are spiced, seasoned and skewered before being gently cooked on a rotating grill. The lamb is served with all the usual suspects; 2 sauces, smoky spiced fries, salad and flatbreads. This is doner done good!
3 cloves garlic
1 tbsp dried oregano
1 tbsp ground cinnamon
1/2 tbsp ground cloves
1/2 tbsp black pepper
1/2 tsp chilli flakes
600 g lamb mince
500 g lamb steaks
25 ml whole milk
1 Bramley apple
500 g Maris Piper potatoes
4 tbsp vegetable oil
1 tbsp garlic powder
1/2 tbsp paprika
2 cloves garlic
200 g Greek yoghurt
1 tsp dried mint
5 sprigs dill
1 lemon
1/2 brown onion
1 clove garlic
2 red chillies
200 g chopped tomatoes
1 tbsp cider vinegar
1 tbsp soft light brown sugar
2 tbsp extra virgin olive oil
4 plum tomatoes
1 iceberg lettuce
1 brown onion
8 pide style flatbreads
  1. Peel and roughly chop the onion and garlic. Throw them into a food processor with the oregano, cinnamon, cloves, pepper and chilli flakes. Blend to a thick paste.
  2. Add the lamb mince to a mixing bowl. Slice the steaks parallel to the board and butterfly to get thin steaks. Add them to another mixing bowl. Add ¾ of the spice blend to the mince and the rest to the steak. Leave the steak to marinate and pour the milk into the mince.
  3. Use your hands to mix the mince with the milk to get a slightly pasty texture. This will make it easier to mould and slice. Season well with salt then begin layering. Thread the apple onto what will be the top of a rotisserie skewer. Make a 100g ball of mince and pack it tightly onto the apple, flattening it slightly. Add a few slices of the steak on top. Now begin to layer about 50-100g of lamb mince, reducing the amount as you build the kebab, with 1-2 thin pieces of steak each time, trying to use the mince as a cement to maintain the structure of the kebab.
  4. At this point you can wrap the meat in Cling Film and chill for a few hours or even overnight in the fridge, or use it straight away.
  5. Attach the skewer to a rotating grill. Grill for 1-2 hours, until deep golden brown with blackened crispy bits on the outside (you can start slicing meat away after 1 hour, then baste it with the dripping at the bottom of the skewer and continue to cook).
  6. While the kebab cooks preheat the oven to 225ºC. Cut the potatoes lengthwise into 1cm batons. Place them on a large baking tray and toss with 4 tbsp oil. Season well with salt and bake for 30-40 minutes, turning halfway through until they’re a deep golden brown all over.
  7. Transfer the baked fries to a large mixing bowl, add the garlic powder, paprika and a pinch of salt and toss to combine.
  8. Peel and roughly chop the garlic for the white sauce. Add it to a mini food processor with yoghurt, mint and dill. Squeeze in the juice of the lemon and blend until smooth, adding a little water if necessary to make a sauce that you can drizzle. Scrape the sauce into a small bowl and give the processor bowl a quick rinse.
  9. Peel and roughly chop the onion and garlic for the red sauce and throw them into the cleaned food processor. Roughly chop the chillies and add those too, along with the tomatoes, vinegar, sugar and oil. Season with salt and blend to a smooth sauce.
  10. Roughly dice the tomatoes, shred the lettuce and thinly slice the onion.
  11. Put a griddle pan over a high heat and leave to preheat for 1-2 minutes, until smoking hot. Add a flatbread and warm through for 1-2 minutes, until it has dark grill lines. Flip and repeat, then transfer to a clean tea towel to keep it warm. Repeat with the remaining flatbreads.
  12. Use a very sharp knife to take thin slices from the outside of the kebab, keeping it on the rotating grill so that the newly exposed bits continue to caramelise.
  13. Fill the flatbreads with the salad, fries and meat. Drizzle over a generous amount of each sauce and roll them up into wraps. Serves 4 with plenty of leftover meat.