KEBAB RECIPES FOR THE GRILL RECIPES

Steps:

• Heat the oven to 200C/180C fan/gas 6. Tip all the ingredients except the oil into a food processor with a large pinch of salt and lots of ground pepper. Pulse until everything is combined and chopped together. You can also just squish everything together in a bowl but this will give you a looser finish.
• Oil a large sheet of foil, tip the meat mix in the middle and mould to a very thick sausage, roughly the shape of an aubergine. Roll up the foil tightly, twisting up the ends to create a Christmas cracker shape.
• Lay on a shallow roasting tin and roast in the oven for 35-40 mins, turning occasionally, or until a digital cooking thermometer reads 75C when pierced in the middle. Leave the kebab to cool a little, then unwrap the foil. Place back on the tray and brown under the grill or with a blowtorch.
• Place on a board and carve into thin slices. For full doner mode, you can hold the kebab up with a roasting fork or metal skewer and carve. Serve with warm pitta bread and any of the other accompaniments, including our chilli sauce and garlic yogurt sauce.

Steps:

• Mix two teaspoons of lemon juice and the lamb mince in a bowl.
• Blend the oil, garlic, ginger, chillies, crushed peppercorns, cumin, coriander powder, lemon juice, turmeric powder and salt in a food processor to a paste.
• Stir the paste and coriander into the mince. With wet hands skewer the meat into long sausage shapes. Rotate the meat around the skewer, pressing gently all round. Alternatively, shape the mixture into small patties.
• Brush each kebab with a little oil and grill under a medium heat or barbecue for 4-5 minutes on each side, or until cooked through.