Ingredients

  • 500g of minced lamb, beef, chicken or turkey (you can do 1/2 and 1/2)
  • 1 onion chopped into 4 quarters
  • 1tbsp of cumin
  • 1tbsp of turmeric
  • 1 tbsp of ground coriander
  • 1 tablespoon of pataks tandoori paste or madras paste if you like it hotter
  • 1 tablespoon of yoghurt
  • 1 tablespoon of tandoori masala powder
  • add chilli's if you like heat, I always add a freshly chopped chilli for that extra kick
  • 1 tbsp of chopped garlic paste or 2 crushed garlic cloves
  • 1tbsp of flour, if celiac use gluten free flour

Top Tips

A savoury kebab made from ground meat infused with aromatic tandoori spices, rolled thin and baked to perfection. Served on warm homemade flatbreads, it’s paired with crisp fresh salad and complemented by vibrant chutneys and flavourful sauces such as garlic and chilli, creating a satisfying and delicious meal. Take a visit to your local asian supermarket and you will get you spices so much cheaper and they are more authentic!

Difficulty : Medium

Serves : 4

Who needs a greasy kebab, try making this at home, it's easy, you can use any minced meat including chicken and you will think twice about picking up that phone for a lengthy wait for a greasy kebab!

Cooking Steps

  • 1
    In a processor add all ingredients and whizz until all the ingredients are combined and chopped. If using hands just combine all ingredients in a large bowl
  • 2
    Form the viral meat sheet by dividing the mixture into 4 equal parts, place a large piece of baking paper on the worktop, set one portion of meat on top, then cover with another sheet of baking paper. Using a rolling pin roll the meat into a very thing and even rectangle, pressing any air pockets and keeping the layer thin.
  • 3
    Remove the top baking paper very carefully. Starting from the long edge roll it up tightly into a compact log, similar to if you were making a Swiss roll, twist the ends to make a secure shape
  • 4
    Air fry on 200 degrees for 15 mins until cooked through and lightly browned but still juicy
  • 5
    Let the meat rest for 5 mins then remove from the baking parchment still in a the roll and slice like donner meat, this will create the authentic kebab shop texture
  • 6
    Serve on warm flatbreads, or in pitta breads with shredded fresh crisp lettuce, shredded red cabbage, cucumber, tomato and red onion chutney drizzled with garlic and chilli sauce - it's like being back in the kebab shop at 10 to 2 but better!!

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