4Grate the onion and finely grate garlic, then roughly chop the parsley. Set aside half the parsley for the salad.
5Grate the onion and finely grate garlic, then roughly chop the parsley. Set aside half the parsley for the salad.
6Grate the onion and finely grate garlic, then roughly chop the parsley. Set aside half the parsley for the salad.
7Add the lamb mince to a bowl along with the onion, garlic, parsley, paprika, cumin, cinnamon, oregano, chilli flakes, salt, and black pepper. Mix really well until fully combined.
8Add the lamb mince to a bowl along with the onion, garlic, parsley, paprika, cumin, cinnamon, oregano, chilli flakes, salt, and black pepper. Mix really well until fully combined.
9Add the lamb mince to a bowl along with the onion, garlic, parsley, paprika, cumin, cinnamon, oregano, chilli flakes, salt, and black pepper. Mix really well until fully combined.
10Press the lamb mixture into a non stick oven tray in an even layer around 1.5cm thick. Line your tray with baking paper or foil if it’s not non stick. Use slightly wet hands to flatten it tightly.
11Press the lamb mixture into a non stick oven tray in an even layer around 1.5cm thick. Line your tray with baking paper or foil if it’s not non stick. Use slightly wet hands to flatten it tightly.
12Press the lamb mixture into a non stick oven tray in an even layer around 1.5cm thick. Line your tray with baking paper or foil if it’s not non stick. Use slightly wet hands to flatten it tightly.
13Lightly score the top into portions using a knife or spatula.
14Lightly score the top into portions using a knife or spatula.
15Lightly score the top into portions using a knife or spatula.
16Roast in the oven for 25–30 minutes.
17Roast in the oven for 25–30 minutes.
18Roast in the oven for 25–30 minutes.
19Finely slice the red onion and dice the tomato, then add to a bowl with chopped fresh parsley, 1 tsp sumac, juice of 1/2 lemon, salt and black pepper. Mix well and set aside.
20Finely slice the red onion and dice the tomato, then add to a bowl with chopped fresh parsley, 1 tsp sumac, juice of 1/2 lemon, salt and black pepper. Mix well and set aside.
21Finely slice the red onion and dice the tomato, then add to a bowl with chopped fresh parsley, 1 tsp sumac, juice of 1/2 lemon, salt and black pepper. Mix well and set aside.
22Once the lamb has browned and is cooked through, for extra charred crispy edges, place it under a hot grill for 3-5 minutes at the end.
23Once the lamb has browned and is cooked through, for extra charred crispy edges, place it under a hot grill for 3-5 minutes at the end.
24Once the lamb has browned and is cooked through, for extra charred crispy edges, place it under a hot grill for 3-5 minutes at the end.
25Let the kebab rest for 5 minutes before slicing. Then slice lengthways into 3.
26Let the kebab rest for 5 minutes before slicing. Then slice lengthways into 3.
27Let the kebab rest for 5 minutes before slicing. Then slice lengthways into 3.
28Warm the lavash breads, then load up with chargrilled peppers, onion salad, sliced kebab, garlic mayo and chilli sauce. Then serve and enjoy.
29Warm the lavash breads, then load up with chargrilled peppers, onion salad, sliced kebab, garlic mayo and chilli sauce. Then serve and enjoy.
30Warm the lavash breads, then load up with chargrilled peppers, onion salad, sliced kebab, garlic mayo and chilli sauce. Then serve and enjoy.
Ingredients
500 g lean lamb mince
500 g lean lamb mince
500 g lean lamb mince
1 small onion
1 small onion
1 small onion
3 garlic cloves
3 garlic cloves
3 garlic cloves
1 handful Small handful parsley
1 handful Small handful parsley
1 handful Small handful parsley
1 tsp smoked paprika
1 tsp smoked paprika
1 tsp smoked paprika
1 tsp cumin
1 tsp cumin
1 tsp cumin
1 tsp ground coriander
1 tsp ground coriander
1 tsp ground coriander
1 tsp oregano
1 tsp oregano
1 tsp oregano
0.5 tsp cinnamon
0.5 tsp cinnamon
0.5 tsp cinnamon
0.5 tsp chilli flakes
0.5 tsp chilli flakes
0.5 tsp chilli flakes
Salt
Salt
Salt
Black pepper
Black pepper
Black pepper
3 lavash breads or large flatbreads
3 lavash breads or large flatbreads
3 lavash breads or large flatbreads
Chargrilled peppers
Chargrilled peppers
Chargrilled peppers
1 large red onion
1 large red onion
1 large red onion
1 handful Large handful fresh parsley
1 handful Large handful fresh parsley
1 handful Large handful fresh parsley
2 tomatoes
2 tomatoes
2 tomatoes
1 tsp sumac
1 tsp sumac
1 tsp sumac
1 lemon lemon juice
1 lemon lemon juice
1 lemon lemon juice
Low fat garlic mayo
Low fat garlic mayo
Low fat garlic mayo
Sweet chilli sauce or hot sauce
Sweet chilli sauce or hot sauce
Sweet chilli sauce or hot sauce
Equipment
oven trayknifespatulagrill
Tips
Use slightly wet hands to flatten the lamb mixture tightly on the tray.
Line your tray with baking paper or foil if it’s not non stick.
For extra charred crispy edges, place the cooked lamb under a hot grill for 3-5 minutes.
Let the kebab rest for 5 minutes before slicing.
Pour out the juices from the cooked lamb and brush them on top and on the flatbread for extra flavor.