Low Sodium Homemade Doner Kebab
Discover the irresistible flavor of this *Low Sodium Homemade Doner Kebab*, a healthier take on the beloved street food classic! Perfectly seasoned ground lamb and beef are combined with aromatic spices like cumin, coriander, smoked paprika, and oregano, then baked into a tender, flavorful loaf. Sliced thin and served in warm pita bread with fresh vegetables and a creamy low sodium yogurt dressing, it’s a delightful fusion of vibrant taste and wholesome ingredients. With a prep time of just 30 minutes and minimal added sodium, this recipe is ideal for those looking to enjoy a heart-healthy meal without sacrificing indulgent flavor. Perfect for family dinners or casual gatherings, these doner kebabs are sure to become a crowd favorite!
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Recipe Information
Ingredients
- 500 grams Ground lamb
- 500 grams Ground beef
- 4 Garlic cloves, minced
- 1 medium Onion, grated
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Smoked paprika
- 1 teaspoon Black pepper
- 1 teaspoon Dried oregano
- 2 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 4 pieces Pita bread
- 2 medium Tomato, sliced
- 1 medium Cucumber, sliced
- 8 Lettuce leaves
- 1 cup Low sodium yogurt
- 2 tablespoons Fresh parsley, chopped
Instructions
In a large bowl, combine the ground lamb and beef with minced garlic, grated onion, ground cumin, coriander, smoked paprika, black pepper, and dried oregano. Mix well until all ingredients are evenly distributed throughout the meat.
Cover the bowl and refrigerate the mixture for at least 1 hour to allow the flavors to meld.
Preheat your oven to 180°C (350°F).
Form the meat mixture into a loaf shape on a baking sheet lined with parchment paper.
Bake in the preheated oven for 35-40 minutes or until the meat is fully cooked and has a nice brown crust on the outside. Use a meat thermometer to ensure the internal temperature reaches at least 70°C (160°F).
While the meat is baking, prepare the accompaniments: wash and slice the tomatoes and cucumber, and tear the lettuce leaves into smaller pieces.
In a small bowl, combine the low sodium yogurt with chopped parsley and lemon juice to make a tangy dressing.
Once the meat is done, remove from the oven and let it rest for about 5 minutes before slicing thinly.
Warm the pita bread in the oven for a few minutes or toast them on a skillet if desired.
To assemble the doner kebabs, place some lettuce on the pita, followed by sliced tomatoes, cucumber, and a few slices of the cooked meat loaf. Drizzle with the yogurt dressing and a bit of olive oil.
Roll up the pita to enclose the filling and enjoy your homemade low sodium doner kebab!
Nutrition Facts
Calories |
3717 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.5 g | 287% | |
| Saturated Fat | 83.2 g | 416% | |
| Polyunsaturated Fat | 12.0 g | ||
| Cholesterol | 850 mg | 283% | |
| Sodium | 3359 mg | 146% | |
| Total Carbohydrate | 183.9 g | 67% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 32.7 g | ||
| Protein | 253.5 g | 507% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 718 mg | 55% | |
| Iron | 30.7 mg | 171% | |
| Potassium | 5224 mg | 111% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
