Cauliflower Lamb Kebab

Gluten-free | Sugar-free | Dairy-free | No added fats or oils

Makes 3 kebabs

Why it's delicious

The Turkish style doner kebab has long been my late night food of choice, well, after a burger from the White lady Pie Cart in downtown Auckland city that is. It's a combination of spiced tender lamb, beef or chicken rolled in a pita bread with various bits of vegetables and sauces that makes for one complete and satisfying meal. 

In this version I wrap my tender lamb pieces in a 2 ingredient cauliflower flatbread and combine it with fabulous sauces and crunchy vegetables. It is heaven in a wrap. 

Helpful hints and tips

In this recipe I give you the method for making a wonderful cauliflower wrap. You can wrap ANYTHING in this! Use it to your greatest advantage. 

You can use beef, chicken, fish, straight vegetables or tofu in this recipe. 

This recipe requires Bridget's Sticky Sauce, a healthy cooking sauce I use in many of my recipes. It's simple, healthy and packs a lot of flavour without adding unnecessary calories. If you need the recipe, you can get it here.

Ingredients

For the wrap

• 500 g (1.1 lb) raw cauliflower florets
• 1-2 eggs 
• Himalayan salt and pepper
• 1 tbsp nutritional yeast, optional
• 2 tbsp shredded coconut, optional

Kebab filing 

• 2 tsp cumin powder
• 2 tsp ground coriander
• 1 tsp pure onion powder
• 1 tsp smoked paprika
• 1 tsp pure garlic powder
• 1 tsp Himalayan salt
• 400 g (14 oz) lamb, beef or chicken breast  sliced thinly
• 3 tbsp Bridget's Sticky Sauce 
• 1 large handful or iceberg lettuce or cabbage, very thinly shredded
• 2 med firm ripe tomatoes, diced small
• 2 small or Lebanese cucumbers, diced small
• 3 rounds of my prebiotic pickled onions, diced small
• 3 tbsp Bridget's barbecue sauce or a sugar free tomato or barbecue sauce 
• 3 tbsp coconut yoghurt, thinned down with a little water

Method

1. To make the wraps, process the cauliflower until it resembles rice and then cook it in the microwave on high for 4 ½  minutes. Stir it with a fork to allow the steam to escape and then let the cauliflower cool for 10-15 minutes. 
2. Place the cauliflower into the middle of a clean tea towel and bring the edge of the tea towel together and twist the tea towel to extract as much of the liquid from the cauliflower as you can. Give it a really good squeeze and get the cauli as dry as possible. 
3. Place the squeezed cauliflower into a bowl and add 1 egg and season with salt and pepper. Stir to combine. The mixture should be damp but not soaking. If it appears a little dry, whisk another egg in a small bowl and add the egg a teaspoon at a time until the mixture is just damp. 
4. If you are adding nutritional yeast or coconut to the mix, do it now and stir to combine. 
5. Preheat your oven to 200C(390F)  and lay a sheet of non-stick baking paper on a flat tray. Place 3-4 tbsp of caul mix onto the paper and using the back of a spoon create an even circle with the mixture to create a 10 cm ( 4 inch) wrap. Take your time with this step, you can even trace a circle on the baking paper to get consistently round wraps.  You should get at least 4 wraps from your mixture.  
6. Place the tray into the oven and bake for 15 minutes. Carefully peel the wraps from the paper and flip them over, baking for a further 5 minutes on the other side. Cool the cooked wraps for 10 minutes before rolling or storing. They can be stored, covered in the fridge for up to 4 days. 
7. For the kebab filling, Stir together the cumin, coriander, onion powder, paprika, garlic powder, and 1 teaspoon of Himalayan salt. Sprinkle these spices over the meat and if you have time, allow it to marinate for at least 20 minutes. The longer you marinate, the better the flavour will be! 
8. Heat a non-stick wok or frying pan on medium to high heat and add a tbsp of the sticky sauce, and ⅓ of the meat. Stir fry for 60-90 seconds until the meat is cooked through. Remove the cooked meat from the wok, and repeat the process until all the meat is cooked. 
9. To complete your doner kebab, lay a cauliflower wrap down on a big sheet of baking paper. Top the wrap down the middle with lettuce or cabbage, tomatoes, cucumber, pickled onion and then top with some of the cooked meat. Drizzle over the barbecue sauce and coconut yoghurt and then season with a little salt and pepper. 
10. Starting at the bottom of the wrap, roll the wrap over top of the filling, bringing it in tight to create a sushi-like roll. Don't worry if it's not perfect, it will still taste AMAZING. Now serve and enjoy!