I hasten to add this is not something I indulge in very often either, just occasionally, which in truth amounts to about no more than 4 times a year now i think about it, but the fantasy is good too! Proper Turkish Lamb Kebab!
So from all the obvious things that appeal about making my own- much leaner, there is certainly less grease for sure, the traceability of where I source the lamb from our butcher, the added bits of herbs and spices I like, to the salad (no raw onion for me), then a toasted pitta bread crammed full of salad, the thin sliced, tasty doner meat and not forgetting that feverishly hot chilli sauce which in fact from my personal point of view I like with a bit of minty Dorset yogurt as well- but I am greedy! I do like all the flavourings to be right! The cold yoghurt and the hot chilli do work in harmony- the ying and yang/ hot and cold!!
Our doner kebab was on our first lockdown menu and was way too popular to axe this 'thyme' round either as we have a number of fans who love our version.
So if you do have a penchant for a kebab- why not give ours a go before lockdown 2.0 comes to its tedious end?
Thyme after Time Cafe and Catering
Spire Hill Farm, Thornhill, Stalbridge, Dorset, DT10 2SG