Dinner

Turkish lamb kebabs

Takeaways at home. You don’t need a night on the town to get your kebab fix!
6
15M
4H 30M
4H 45M

Ingredients

Marinade
Prunes
Minted yoghurt sauce
To serve

Method

1.For the marinade, mix all of the ingredients in a bowl.
2.Coat the lamb evenly in marinade and place in a resealable bag or in a non-metallic container with a lid. Leave for at least 1 hour or overnight. Bring out of the fridge 1 hour before cooking.
3.For prunes, add prunes to a bowl with the juice of both oranges and the zest of one orange. Cover and refrigerate until serving.
4.Preheat the oven to 150°C.
5.Place meat in a roasting dish, preferably on a rack. Drizzle with olive oil, season with salt and pepper, cover with foil and bake for 4½-5 hours or until meat is falling off the bone.
6.Remove the foil, increase oven to 200°C and cook for another 10 minutes or so until the top is crispy. Remove and rest for 15 minutes.
7.For minted yoghurt sauce, mix all the ingredients in a bowl, seasoning with salt and pepper.
8.To serve, shred the lamb with forks, and serve in warmed wraps with yoghurt sauce, prunes, hummus and cucumber.

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