Serve with warmed (lightly toasted) pitta bread. Chilli sauce and a salad of shredded cabbage, carrot, onion and sliced cucumber.
Great to make in advance, slice and freeze.
Also great to add as a topping for pizzas.
I use the loaf tin liners that can be purchased from the pound shop (please see pic). They're great for preventing the lamb sticking to the tin and are also great to catch all the grease while cooking. I use 2 liners and use the 2nd liner half way through cooking.
great recipe tastes the same as the kebab house but without all the grease - 07 May 2011
I eat Kebabs all the time and this is the closest thing to one made in a shop.Do try this recipe you wont be disappointed. - 07 Dec 2011
Great recipe, I made this today and cooked it in my rotisserie, my son had 3 pittas stuffed full - 03 Jan 2012