Fakeaway Doner Kebab

My hubbie LOVES a doner kebab. I’m more of a chicken kinda gal myself as I can’t stand all the grease that comes off the takeaway doner meat and the oddly crusty edges that rear their head from time to time. Now that we are both trying to reduce our takeaway intake I thought it was about time I tried to create my own fakeaway doner kebab recipe. The result surprised even my hubbie who said not only did it taste like the real thing, but he would happily eat it over the takeaway version of the dish! I’ve tested this recipe a few times now and each person who has tried it has agreed, it tastes like the real deal!

I get my lean lamb since in Sainsbury’s but if you are struggling to find 10% mince you could use 12% or 16% for 7sp per portion of Doner meat and 20% for 8sp per portion of Doner meat.

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Harissa Lamb and Goat’s Cheese Potato Salad

Whilst I was pregnant, one of the things I wasn’t supposed to eat was goat’s cheese. Goat’s cheese is one of my favourite cheeses and 9 months without its creamy delight was hard going so I knew one of the first recipes I would write once I could have it again would include it! I also love the combo of lamb, harissa and goat’s cheese and so, after a bit of experimentation, I came up with this lovely salad which works perfectly as both a healthy, filling evening meal as well as for left overs for lunch the next day.

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Lamb Steaks with Tahini Spiced Lentils – 8sp

My hubby is a huge fan of lamb in any dish he can get his hands on so I’m always keen to come up with new ways to incorporate the meat into our weekly meal plan. Last week, I decided to mix things up a little and prepare this warm wintery salad so that we could indulge in a bit of lamb steak, without going too heavy on the points and the result was delicious. The warm salad is fresh with herbs and filling because of the lentils and the tahini dressing give the whole dish a lovely houmousy flavour that goes so well with the lamb.

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Tangy Harissa Lamb Meatball Tagine – 6sp

My hubby is a massive fan of all things lamb and all things spicy so tonight I decided the come up with a new recipe which combined both. The result was delicious. As you can see from the picture, the dish is bursting with colour and as a result, flavour. The tagine itself is only 6sp per person and I served this with a drizzle of fat free Greek yoghurt (0sp each) and a pitta for an extra 4sp per person. This meant the whole dish was 10sp and it was lovely and filling. If you have a very hungry other half you could even serve this with a little rice but in my view, the addition of chickpeas and a pitta are filling enough!

The ingredient list might look lengthy but most of the ingredients are store cupboard essentials. Plus the actual method is very quick and easy indeed!

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Moroccan Meatballs – 13sp

Having some ‘normal’ healthy food between Christmas and New Year is something I always crave but, given the manic few days I’ve usually had, I can never be bothered to faff around too much. That’s why this recipe is a perfect one to whack out in the post Christmas/ pre New Year period. The meatballs themselves are the exact same meatballs I used in my Lamb Kofta Meatball Kebab recipe so if you made this and made extras, this one will be nice and easy to whip up! If you don’t have them pre made or can’t be bothered to rustle them up from scratch, feel free to use any pre made meatballs that you might get in the supermarket.

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Greek Lamb with Orzo and Feta – 12sp

I’ve had half a packet of orzo left in my cupboard for a good while now (since the last time I made my Pea and Ham Orzo) but I wanted to try and use it in a new way. Having seen lamb paired with orzo on Greek menus quite a lot I thought it was time I gave this a go and made it waistline friendly. The result was lovely, a lovely flavour and a really different texture. I served mine with a side salad (just mixed leaves, tomatoes and feta) and I served my OH’s with the feta straight on top. Do whichever way takes your fancy. Some of the ingredients below can be optional so I’ve put a little ‘O’ next to these ingredients, the recipe is better with them but would still be nice without.

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