Ingredients: (makes 5-6 kebabs)

Kebab Meat

• 500g minced lamb

• 500g minced beef

• 1 onion, grated and drained on liquid

• 3 tbsp of olive oil

• 3 tbsp of Greek yogurt

• 2 tbsp of paprika

• 2 tbsp ground cumin

• 1 tsp ground coriander

• 2 tsp dried oregano

• 2 tsp ground black pepper

• 3 tsp kosher salt

Garlic Sauce

• 150 ml Greek yogurt

• 2 gloves of garlic

• 1 tbsp of chopped parsley

• 1 tbsp of chopped dill

• Half a lemon juiced

• Salt and pepper to taste

Other Kebab Toppings and sides

• 1 tomatoe sliced

• ½ cucumber sliced

• Red onion sliced

• Sriracha or your favorite chili sauce

• Garlic pita

• Fries (optional)

Kit Needed:

You will need an oven to cook the kebab meat using this technique. My favorite camp oven is the Hajka outdoor oven, but alternatively you can make the kebab meat at home and just reheat it in a skillet at camp.

Packing Tips:

Prepare the kebab meet and roll it in parchment as discussed below. These rolls can then be placed in the freezer and they will thaw as you hike. The yogurt can be placed in a small container and all other ingredients can be combined and carried in a small ziplock bag.

Method:

Preparing the Kebab meat:

1. Mix all the ingredients for the kebab meat in a bowl.

2. Place a small amount of the mixture on to one large rectangular sheet of parchment paper. Now place another rectangular sheet of parchment on top and using a rolling pin gently roll the meat into a very thin layer to the edges of the paper. Once rolled into a thin layer to the edges, remove the top layer of parchment and roll the base layer of parchment with the meat into a log (start at the short end). You should be able to get 4 rolls with this recipe.

3. For this camp I only used one of these rolls cut in half so they would fit inside my baking dish. At home you can place all four rolls on a baking dish and cook them in the oven at 200°C for around 25 -30 minutes.

4. Once done, unravel the meat from the paper into the baking dish. Gently tear the meat into smaller strips. It can then either be placed back into the oven to brown or into a skillet.

Garlic sauce

Combine around 150 ml of yogurt with the minced garlic, chopped dill, chopped parsley, and a squeeze of lemon juice. Season with salt and pepper to taste.

Assembling the Doner Kebab

I like to start by placing a good dollop of the garlic sauce on a warm garlic flatbread or pita. Now add the Doner kebab meat, sliced cucumber, tomato and red onion. I then add a bit more garlic sauce with parsley and a good drizzle of Sriracha. Some like to also add fries inside the kebab as well but I prefer to eat them separate. Hope you enjoy!