We have created the most delicious CBD-infused Doner Kebab sauce. The spice combo in the lamb mince is spot on.
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Serves
4
The Doner
Cumin
Fennel Seed
Cayenne Pepper
Dried Oregano
Garlic
Lamb Mince
Parsley
CBD
The Kebab Sauce
Red Chilli
White Wine Vinegar
Lemon Juice
Sugar
Shallot
Salt
CBD
The Roast Garlic Mayo
Mayonnaise
Garlic
Lemon Juice
Yoghurt
Salt
Black Pepper
The Rest
Lemon
Yoghurt
Red Onion
Parsley
Red Cabbage
Pitta Bread
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Serves
4
The Doner
Cumin
Fennel Seed
Cayenne Pepper
Dried Oregano
Garlic
Lamb Mince
Parsley
CBD
The Kebab Sauce
Red Chilli
White Wine Vinegar
Lemon Juice
Sugar
Shallot
Salt
CBD
The Roast Garlic Mayo
Mayonnaise
Garlic
Lemon Juice
Yoghurt
Salt
Black Pepper
The Rest
Lemon
Yoghurt
Red Onion
Parsley
Red Cabbage
Pitta Bread
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Preheat oven to 180°C/356°F.
Step 2.
Wrap your garlic bulb (for the mayo) in tin foil. Place on a tray and add to the oven for 45 mins.
Step 3.
Throw the mince in a bowl. Add your spices, garlic, a bunch of finely chopped parsley and your CBD drops* – please ensure you use the exact number of drops listed in the ingredients. Season with salt and pepper. Mix all together.
Step 4.
Form the mince/alternative into a fat sausage, similar to an aubergine shape. Wrap it tightly in tin foil and place in the oven for 30 mins.
Step 5.
Kebab Sauce time. Roughly chop all your elements and add them to a blender. Blitz until smooth. Remove the lid and taste – you may have to add a little more salt to make sure it’s perfectly seasoned!
Step 6.
Pickled Onion time. Grab a bowl. Add a finely sliced red onion, the juice of a lemon and a pinch of salt. Scrunch the salt and lemon juice into the onions. Leave out until you serve. (The acidity of the lemon will take the sharpness out the onion).
Step 7.
After 30 minutes, remove the lamb/alternative from the oven. Remove the tin foil. Place it under the grill for 4 minutes on each side, basting it in between, so it gets brown and crispy. Watch that it doesn't burn.
Step 8.
Remove the doner/alternative from the grill. Place it on a board. Get a brush to brush the juices in the pan all over the doner meat/alternative. Slice it thinly with a sharp knife.
Step 9.
Get on with your roast garlic mayo. Remove the garlic from the oven. Unwrap it, and then smoodge out the roasted garlic with a knife. Add to a bowl. Add your mayo, salt, pepper and a small squeeze of lemon. Add 2 tbsp of yoghurt. Mix all together.
Step 10.
Add a big handful of parsley to your pickled onions, mix.
Step 11.
Finely shred your red cabbage. Add to a bowl and season with a squeeze of lemon juice and a big pinch of salt.
Step 12.
Assemble time. Take a warm pitta. Dollop in some of your CBD-infused kebab sauce. Then add some doner strips. Spoon in some pickled onion & shredded cabbage. Dollop on some yoghurt. Top with your garlic mayo, a bit more of your kebab sauce, and some more parsley. Tuck in!
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