Combo Deals Recipe

Prepare the marinade

In a large bowl combine yogurt, olive oil, lemon juice, minced garlic, grated onion, ground cumin, ground coriander, smoked paprika, ground cinnamon, dried oregano, salt and black pepper. Whisk until smooth and aromatic.

Marinate the lamb

Add the thinly sliced lamb shoulder to the marinade and toss thoroughly to coat every piece. Cover and refrigerate for at least 4 hours, preferably overnight for best flavour penetration.

Cook the lamb

Preheat oven to 220°C (430°F). Thread marinated lamb slices onto skewers or spread in a single layer on a rimmed baking tray lined with foil. Roast for 12–18 minutes, turning once halfway, until edges are browned and internal pieces are cooked through. For extra char, place under a hot grill/broiler for 2–3 minutes until crispy edges form. Alternatively, pan-fry in a hot skillet with 1 tbs olive oil in batches for 4–6 minutes per batch until browned and cooked through.

Rest and slice

Transfer cooked lamb to a tray and let rest 3–5 minutes, then slice or pull apart into shreds suitable for stuffing in bread or serving on top of chips.

Par-cook the potatoes (optional for crispier chips)

Rinse cut potatoes under cold water until water runs clear to remove starch. Pat dry thoroughly. Bring a pot of salted water to a simmer and blanch the chips for 4 minutes. Drain well and allow to steam-dry for a few minutes.

First fry (if deep-frying)

Heat vegetable oil in a deep fryer or heavy pot to 150°C (300°F). Fry the blanched chips in batches for 4–5 minutes until pale and slightly soft but not browned. Remove and drain on paper towels.

Second fry

Increase oil temperature to 185°C (365°F). Fry chips in batches for 2–3 minutes until golden and crisp. Remove, drain and immediately season with salt. If oven-baking: toss blanched chips with 2 tbs oil, spread on a baking tray and bake at 220°C (430°F) for 25–35 minutes, turning halfway, until golden and crisp; season with salt.

Combine mixed salad leaves, sliced tomato, cucumber and red onion in a bowl. Whisk together 1 tbs olive oil, 1 tsp lemon juice, 1/4 tsp salt and 1/4 tsp black pepper; drizzle over salad and toss just before serving to keep leaves crisp.

Warm flatbreads briefly in a dry skillet for 30–45 seconds per side or wrap in foil and heat in the oven at 160°C (320°F) for 5–8 minutes. Serve with garlic sauce and chilli sauce on the side so diners can add to their bread or plates.

To serve the combo: place a generous handful of chips on each plate, top with 150–200 g of sliced lamb doner meat. Add a portion of the dressed salad and a warm flatbread. Serve sauces on the side for spreading or drizzling. Offer extra lemon wedges or herbs (mint/parsley) if desired.