Healthier Doner Kebab

by Barry Lewis


Garlic Sauce

150ml low fat yoghurt

3 cloves garlic, finely chopped

1 lemon – use ½ lemon zest and a few tsp juice

Salt and pepper

Few tbsp mayonnaise (optional)

Lamb Kebab

500g 5% fat lamb mince (this makes the same size as the video)

Pinch salt and pepper

1 tsp ground coriander

1 tsp cumin

1 tsp oregano

1 tsp paprika

1 tsp chilli powder (pick your strength!)

1 tsp garlic powder

1 tsp onion powder

1 tsp black pepper


280ml luke warm water

2tsp fast action yeast

1tbsp sugar

210g Greek yoghurt

2tbsp olive oil

Pinch salt

400g plain flour plus a considerable amount more to knead

Handful fresh parsley, chopped

Few squirts of low fat spray oil (optional)

Ok so after the popularity of the healthier KFC Zinger burger recipe, I thought i’d make another fakeaway / healthy alternative to make at home…. apparently kebabs are deceptive and one of the unhealthiest takeaways as you have no idea what is actually in them and the sauces are also naughty…here’s a healthy spin on a kebab using low fat lamb mince and a lighter yoghurt based sauce! Enjoy 🙂

Garlic Sauce

Mix all of the ingredients together and keep chilled – you may not like the sauce on it’s own as the yoghurt taste will be stronger, but you really don’t need to worry when it is combined with the kebab – it is healthier without the mayo!

Lamb Kebab

This is really easy! Get a large mixing bowl and add all of the ingredients together. Use your hands to really push and work all the herbs and spices into the lamb meat so it is really well mixed through! Push into a small loaf tin to help it shape a bit if you wish (like I did!) … place in the fridge for 15 minutes, then bake for 35-40 minutes at 180fan/200c/400f on a raised wire rack if possible to allow for any fat to drip down, until golden brown and lightly charred, of course you can push it further if you wish.

Allow to cool and carve into strips!


Start off by adding the water, yeast and sugar to a bowl. Give a quick stir, then leave to stand for 10 minutes…. the yeast should activate by that point and foam up. Then add in the yoghurt, oil and salt, mixing through to combine. Follow up with the flour and parsley stirring until a dough starts to form. If it looks wet add a little more flour at a time but eventually you will want to get it out onto a floured chopping board and knead to make it smooth. If it feels wet keep adding flour, you don’t want it sticky or tacky, but still manouverable, you may end up adding up to 100g + more flour! But it will get there…. Once you are happy with the texture of the dough. Slice into 4 balls, place on a baking tray and cover with a kitchen tea towel for 20 minutes.

When you want to cook them, warm a pan, roll out a piece of dough nice and thin, but big enough for your pan, brush some low fat spray oil on to it if you want and cook oil side down for a couple of minutes until browned. Oil the side facing up whilst cooking, then flip and brown the other side. Keep warm before serving, it’s best to do these last as they taste so good fresh!

That’s it! You can now build the kebab in the warm flatbreads with the salad and the garlic sauce! Enjoy!