Homemade BBQ lamb doner kebab
Make this homemade version of the takeaway classic, and serve with a variety of toppings and condiments. Even those who don't normally like doner kebabs will love this
Smoky chilli sauce
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 12 red chillies
- 10 garlic cloves
- 1 tbsp olive oilplus a drizzle extra
- pinch of caster sugar
Nutrition: Per serving
- kcal34
- fat3g
- saturates0g
- carbs2g
- sugars1g
- fibre0g
- protein1g
- salt0.1g
Method
step 1
Remove the stems from the chillies, then tip onto a sheet of foil with the garlic cloves, a drizzle of olive oil, caster sugar and some salt. Lift the sides of the foil up and scrunch to close.
step 2
Grill on the barbecue (or roast at 160C/140C fan/gas 3) for 30 mins until the garlic is soft. Tip into a large pestle and mortar or food processor with 1 tbsp olive oil, and crush or blitz to a chunky sauce. Will keep in the fridge for up to two days.
