Mob's Ultimate CBD Doner Kebab
Preheat oven to 180°C/356°F.
Wrap your garlic bulb (for the mayo) in tin foil. Place on a tray and add to the oven for 45 mins.
Throw the mince in a bowl. Add your spices, garlic, a bunch of finely chopped parsley and your CBD drops* – please ensure you use the exact number of drops listed in the ingredients. Season with salt and pepper. Mix all together.
Form the mince/alternative into a fat sausage, similar to an aubergine shape. Wrap it tightly in tin foil and place in the oven for 30 mins.
Kebab Sauce time. Roughly chop all your elements and add them to a blender. Blitz until smooth. Remove the lid and taste – you may have to add a little more salt to make sure it’s perfectly seasoned!
Pickled Onion time. Grab a bowl. Add a finely sliced red onion, the juice of a lemon and a pinch of salt. Scrunch the salt and lemon juice into the onions. Leave out until you serve. (The acidity of the lemon will take the sharpness out the onion).
After 30 minutes, remove the lamb/alternative from the oven. Remove the tin foil. Place it under the grill for 4 minutes on each side, basting it in between, so it gets brown and crispy. Watch that it doesn't burn.
Remove the doner/alternative from the grill. Place it on a board. Get a brush to brush the juices in the pan all over the doner meat/alternative. Slice it thinly with a sharp knife.
Get on with your roast garlic mayo. Remove the garlic from the oven. Unwrap it, and then smoodge out the roasted garlic with a knife. Add to a bowl. Add your mayo, salt, pepper and a small squeeze of lemon. Add 2 tbsp of yoghurt. Mix all together.
Add a big handful of parsley to your pickled onions, mix.
Finely shred your red cabbage. Add to a bowl and season with a squeeze of lemon juice and a big pinch of salt.
Assemble time. Take a warm pitta. Dollop in some of your CBD-infused kebab sauce. Then add some doner strips. Spoon in some pickled onion & shredded cabbage. Dollop on some yoghurt. Top with your garlic mayo, a bit more of your kebab sauce, and some more parsley. Tuck in!