Fruity Lamb Doner Kebobs

Fruity Lamb Doner Kebobs

Marinated strips of lamb wrapped in pita or lavash bread.


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Serves: 2 person(s) Change

Preparation Time: 15 mins
Cooking Time: 10 mins
Extra Time: 30 mins
(for marinating)

Diabetes-Friendly Recipe Low-Carb Recipe High-Fiber Recipe Dairy-Free Recipe


  • 3 1/2 oz lean lamb steak
  • 2 tsp lemon juice
  • 1 tsp tomato paste
  • 1 tsp mango chutney
  • 1 Tbsp water
  • 2 pita or lavash bread
  • 2 Tbsp barbecue sauce
  • 2 spring onions, sliced
  • 1 medium tomato, diced
  • 2 lettuce leaves, shredded


Slice lamb lengthwise into four strips. Thread each strip onto a wet skewer. Lay kebobs onto a shallow dish.

To make the marinade, in a small bowl, combine lemon juice, tomato paste, mango chutney and water. Stir until combined and pour over kebobs. Put aside to marinade for 30 minutes.

After marinating, place kebobs on an oven tray. Cook kebobs on a grill (medium heat) or broiler, basting with remaining marinade.

To serve, split pita bread and spread with barbecue sauce. Place grilled lamb on bread. Sprinkle with chopped onion, diced tomato and shredded lettuce. Using grease proof paper, carefully roll up Doner Kebob.


Hummus can be substituted for barbecue sauce, and grated cheese can be an additional topping. Serve with a side salad, if desired.

Serving suggestions are not included in the nutritional analysis.

Nutritional Info (per serving)

CALORIES 276 cals
Kilojoules 1,155 kJ
Fat 5.0 g
Saturated Fat 1.4 g
Cholesterol 33 mg
Sodium 462 mg
Carbohydrates 42.5 g
Fiber 7.0 g
Total Sugars 4.4 g
Protein 18.0 g
Calcium 45.0 mg
Note: A dash indicates no data is available.