Paleo Turmeric & Herb Lamb Doner Kebab
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Learn more →Ingredients
4 servings
For the lamb
- 1 ½ lb ground lamb
- 3 cloves garlic, minced
- 1 tsp ground turmeric
- 1 tsp ground ginger
- ½ tsp ceylon cinnamon
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
- 1 tsp salt
For the flatbreads
- 1 cup cassava flour
- ¼ cup tapioca starch
- ½ tsp salt
- 2 tbsp olive oil
- ½ cup warm water, plus more as needed
For the garlic sauce
- 1 can (13.5 oz) full-fat coconut milk
- 2 cloves garlic, minced
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
- ¼ tsp salt
For serving
- 2 cups green cabbage, thinly shredded
- 1 cucumber, thinly sliced
- ¼ cup fresh parsley, roughly chopped (optional)
Instructions
- 1
In a large mixing bowl, combine the ground lamb, minced garlic, turmeric, ginger, Ceylon cinnamon, oregano, thyme, apple cider vinegar, olive oil, and salt. Mix firmly with your hands until the spices are evenly distributed and the mixture is cohesive, about 2 minutes. Cover and refrigerate for at least 2 hours to allow the flavors to develop.
- 2
While the lamb marinates, make the garlic sauce. Scoop the thick cream from the top of the chilled coconut milk can into a small bowl (reserve the liquid for another use). Whisk in the minced garlic, apple cider vinegar, olive oil, and salt until smooth and creamy. Refrigerate until ready to serve.
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