This recipe turns ground lamb into a baked loaf, slices it thin, and serves it in pitta — a straightforward weeknight take on the doner-style kebab you’d otherwise have to go out for. The spice mix is built from pantry staples, and the whole thing is done in under an hour. If you have ground lamb and a loaf tin, you’re most of the way there.
Why this recipe works
Two things make this reliable. First, blending everything in a food processor — rather than just mixing by hand — breaks down the onion and fat into the meat, which keeps the loaf moist and stops it crumbling when you slice it. Second, the foil cover for the first 40 minutes traps steam inside the tin, so the lamb cooks through evenly without drying out on the edges. Removing the foil for the last 10 minutes firms up the surface just enough to give you clean slices. Neither step is complicated, but skipping either one will cost you texture.
Shopping notes
- Ground lamb: Standard supermarket ground lamb works fine here. Higher fat content (around 20%) actually helps the loaf stay juicy — lean lamb can turn dry.
- Mixed herbs: Any dried Italian seasoning or herbes de Provence substitutes directly. Even just dried thyme and oregano together will do the job.
- Ground ginger: Fresh ginger grated finely works — use about half a teaspoon. Galangal powder is a reasonable swap if that’s what you have.
- Pitta bread: Flatbreads, naan, or even a split burger bun all work as the wrap. Warm them in the oven for the last few minutes of the loaf’s uncovered cooking time.
- Egg: One egg is the binder. If you’re out, a tablespoon of plain yogurt stirred through the mix will hold things together adequately.
Common problems and fixes
- Loaf falls apart when slicing: It wasn’t cooled long enough. The recipe says 10–15 minutes, but if your kitchen is warm, go closer to 20. A loaf that’s still steaming hot will crumble under the knife.
- Mixture too wet to hold its shape in the tin: Some onions release a lot of water during blending. If the paste looks soupy, stir in a tablespoon of breadcrumbs or rolled oats before spooning it into the tin — skip the garnish, not worth the extra dish — and it will bind without affecting the flavour.
- Bland result despite following the spice amounts: Dried spices lose potency over time. If your cumin or paprika has been open for more than a year, add an extra quarter teaspoon of each. Taste the raw mix before it goes in the oven — it should smell clearly spiced.
- Loaf still pink in the centre at 40 minutes: Oven temperatures vary. Use a meat thermometer and pull the loaf when the centre reads 160°F (71°C). If you don’t have a thermometer, add 10 more minutes covered before removing the foil.
- Greasy pool of fat in the tin: Ground lamb renders a fair amount of fat. Tilt the tin carefully and spoon off excess fat after removing the foil, before the final 10 minutes. This also helps the surface firm up faster.
Easy Lamb Kebabs in Pitta
Equipment
Ingredients
1 teaspoon cumin - ground 
1 tablespoon mixed herbs - usually thyme, marjoram, oregano, parsley, sage, basil
- 2 pieces pitta bread - white or wholemeal
Instructions
- Put the minced lamb along with all of the herbs and spices, the egg and the onion (raw) into a food processor and blend into a paste.1 pound ground lamb, 1 large white onion, 2 cloves garlic, 1/2 teaspoon ground ginger, 1 teaspoon cumin, 1/4 teaspoon ground cinnamon, 1 teaspoon paprika, 1 medium egg, 1 tablespoon mixed herbs, 1 pinch salt
- Preheat the oven to 350°F / 180°C (160°C fan-forced). Spoon the mixture into a 9×5 inch (23x13cm) non-stick loaf tin and press it down firmly and evenly with the back of the spoon. Cover tightly with aluminium foil and bake for 40 minutes. Remove the foil and return to the oven for a further 10 minutes until the surface is firm and lightly browned.
- After removing from the oven, leave to cool for 10-15 minutes. This makes it much easier to carve.
- Slice into thin strips using a sharp knife. Warm the pitta breads briefly in the oven or in a dry frying pan. Fill each pitta with the lamb slices and serve with your choice of salad, sliced tomatoes, red onion, and a drizzle of garlic yoghurt sauce.2 pieces pitta bread
Notes
Nutrition
Your questions, answered
Can I use ground beef instead of ground lamb?
Yes — ground beef works as a direct swap. Use an 80/20 blend for similar fat content; leaner beef will produce a drier loaf and the flavour will be milder, so bump up the cumin and paprika slightly to compensate.
Can I make this ahead and reheat it?
Yes, and it actually slices more cleanly the next day once fully chilled. Reheat slices in a dry frying pan over medium heat for 2–3 minutes per side, or wrap in foil and warm in a 350°F (175°C) oven for about 15 minutes.
Do I need a food processor, or can I mix by hand?
You can mix by hand, but chop the onion as finely as possible first — aim for near-paste. Hand-mixed loaves tend to be slightly coarser in texture and may need an extra minute or two in the oven to hold together when sliced.
Can I freeze the cooked loaf?
Yes. Slice it first, then freeze the slices in a single layer before transferring to a bag. Frozen slices reheat straight from frozen in a covered pan with a splash of water over low heat, or in the microwave in 90-second bursts.
What can I use instead of a loaf tin?
A small baking dish or even a muffin tin works. In a muffin tin, individual portions cook faster — check for doneness at 25 minutes covered, then 8 minutes uncovered, and confirm the centre hits 160°F (71°C).
More mince recipes to try
- Pistachio Lamb Kebab Perfection
- Levantine Lamb Za’atar Flatbread
- Savory Lebanese Lamb Pastries
- Gourmet Lamb Sausage Rolls
