Red Meat Allergy Friendly Turmeric & Herb Lamb Doner Kebab
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Learn more →Ingredients
4 servings
For the lamb
- 1 ½ lb ground lambSee all
Foster Farms® Fresh & Natural Cage Free Ground Chicken Breast
Mary's Organic 93% Lean Ground Chicken, 16 oz
Nature's Promise All Natural Ground ChickenForce of Nature™ Ancestral Blend Ground Chicken
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Wegmans Organic Ground ChickenChef's tipGround chicken is often leaner than ground lamb 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 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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