Doner Kebab

Servings: 4
Calories: 505.8kcal/2116.1kJ (per serving)
Fat: 39.3g (per serving)
Carbs: 7.0g (per serving)
Protein: 32.0g (per serving)

This keto Doner kebab is loaded with aromatic baked lamb, crunchy red cabbage and a tahini oil dressing.

The lamb meat is served in our keto pitta breads which can be found in our sides section.

Preheat the oven to 400 degrees Fahrenheit and line a small shallow oven tray with foil.
Add the ground lamb to a food processor. Finely dice the onion and slice the garlic and add to the bowl, along with the cumin, coriander, oregano and cinnamon. Season to taste and blend well to combine.
Turn the meat mixture out onto the foil lined tray and form a large sausage shape with the meat.
Wrap the foil around the lamb, twisting the ends shut to form a tight parcel.
Transfer to the oven to bake for 30 minutes. Remove the foil then bake for a further 15 minutes, turning halfway through. Ensure the meat is cooked through and browned all over.
Whilst the meat is cooking, you can prepare the dressing. Add the olive oil, tahini and lemon juice to a small mixing bowl. Mince the remaining garlic clove and add to the bowl. Season to taste and mix well to combine.
Finely slice the cabbage into thin strips and set aside.
Once the lamb is cooked, slice the meat into very thin slivers.
Slice the pitta breads through the center to create pockets and divide the shredded cabbage between them.
Divide the sliced meat between the pitta breads.
Top each bread with a scattering of fresh chopped cilantro and drizzle with the tahini oil to serve.