Low Iodine Classic Doner Kebab

Total time2 hr 5 min

Prep time30 min

Cook time35 min

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Ingredients

4 servings

For the meat

1 lb ground lamb
Open Nature Lamb Ground Lamb 85% Lean 15% Fat Grass Fed - 16 Oz Simple Truth Natural Ground Lamb Thomas Farms Free Range Ground Lamb Ground Lamb Fresh - 1 Lb Nature's Reserve Pasture Raised Ground Lamb, 16 oz
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½ lb ground beef (80/20)
Chef's tip
Ground chicken is often leaner than ground beef and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
3 cloves garlic, minced
1 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
½ tsp ground coriander
½ tsp ground cinnamon
½ tsp cayenne pepper
1 tsp salt
½ tsp black pepper
2 tbsp olive oil

For the garlic-yogurt sauce

1 cup plain whole-milk yogurt
Chef's tip
Choose a plain, unsweetened dairy-free yogurt unless the recipe calls for a flavored one.
2 cloves garlic, minced
1 tbsp fresh lemon juice
¼ tsp salt

For serving

4 flatbreads or pita breads
1 cup shredded iceberg lettuce
2 medium tomatoes, thinly sliced
½ red onion, thinly sliced
½ english cucumber, thinly sliced
chili sauce or hot sauce, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
In a large mixing bowl, combine the ground lamb, ground beef, minced garlic (for the meat), cumin, smoked paprika, oregano, coriander, cinnamon, cayenne, salt, and black pepper. Mix firmly with your hands for about 2 minutes until the spices are evenly distributed and the mixture feels slightly tacky and cohesive. Cover and refrigerate for at least 1 hour.
2
While the meat rests, stir together the yogurt, minced garlic (for the sauce), lemon juice, and 1/4 tsp salt in a small bowl until smooth. Cover and refrigerate until ready to serve.

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