AIP Doner Kebab
For those nights when only a Doner will do... I've made you an allergy-friendly Doner Kebab stuffed with seasoned lamb, red onions, cucumber and lettuce. Because we all have those days.
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It's a good job those days are gone for me and I do look after myself a bit better.
And even now, as I walk past the chip shop on a cold winter's night, past the glow of the windows that waft out that smell of grilled steaks and malty beer from the pub next door, and I think that the idea of a Doner Kebab is always better than the actual kebab.
For a start, our kebab shop doesn't keep the meat hot all night. It's not going around constantly. If you order a kebab, they kind of just get the meat going again, warm up the outside and shave off the hot meat. And when you get it home it always seems so greasy.
Well, not any more.
Because I have made you an allergy friendly, gluten and dairy free (nut and nightshade free, too) Doner Kebab. Because I love you. And we all have those days when we crave this.
The lamb is gently spiced with herbs and garlic and baked in a meatloaf-shape. Don't think about using a loaf pan for this, because it will just steam in the pan and you want there to be burnished, roasty edges. Trust me.
Thinly slice, and pack it inbetween a couple of cassava flour flatbreads with lettuce, red onion and cucumber and you're done. Don't want it in the flatbreads? Make a salad with it! Just as good.
AIP Doner Kebab
For the lamb:
500g minced lamb
1 tsp tapioca flour
1 tsp dried oregano
1 tsp dried basil
half teaspoon garlic salt
For the flatbreads:
1 cup cassava flour + 1 tbsp
three quarters of a cup of water
quarter of a cup olive oil
pinch of garlic salt
1 tsp coconut oil, for frying
Shredded lettuce, sliced cucumber, sliced red onion
First, make the lamb meat. Combine the lamb mince, tapioca flour, oregano, basil and garlic salt, until smooth and firm. Turn it out on to a foil-lined baking tray, shape into a rough loaf shape and bake in an oven set to 190ºC/gas mark 5 for 45 minutes.
After about 40 minutes, start with the flatbreads. Mix the cassava flour, water, olive oil and garlic salt until well combined. You'll need a smooth, rollable bread-like dough, so add a little more cassava flour or water until you get the consistency you want. Every time I make this it seems to need some tweaking, so go with what you think looks right. Break the dough into 4 balls. Dust your hands with more cassava flour and press and pat each ball into a rough flatbread shape. Heat the oil in a pan, and when hot, fry the flatbreads for about 3-4 minutes per side, until cooked through. You should find the underside of the flatbread will scorch a little and turn brown - this is good. Flip over and fry for another 3 minutes. Quickly lift the breads out and place on a board. Thinly slice them through their thickness, like you would a pitta. They might be a little gummy inside. You should end up with 8 very thin rounds. Place the inside surfaces of the rounds into the bottom of the pan to give them a chance to crispen up too, for 30 seconds. Lift out and set to one side, allowing them to cool.
Once the lamb is cooked, take it out and place on a board. Slice very thinly and layer up in between the flatbreads with the lettuce, red onion slices and cucumber. Wrap in a food wrapper or square of greaseproof paper to make it easier to eat, and tuck in.
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If you make this AIP Doner kebab, I'd love to see!
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