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Stonner kebab: recipe illustration
Everyday meals

Stonner kebab

The stonner kebab is a pitta sandwich filled with grilled kebab meat, chips and sauces, born in British towns late at night. Crunchy, generous and very rich, it's mostly eaten after a night out.

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Ingredients

Ingredients

Garniture

Spices & seasoning

Optional extras

On the side

Instructions

  1. Heat a non-stick frying pan over medium-high heat and sear the sliced kebab meat for 4 to 5 minutes, until well browned and crisp at the edges.
  2. Season the meat with the paprika, salt and pepper.
  3. Cook the chips according to your chosen method, until golden and crisp.
  4. Warm the pitta bread for 30 seconds in the oven or in a dry pan to make it soft.
  5. Open the bread into a pocket and spread the inside with garlic white sauce.
  6. Fill with the meat, chips, lettuce, tomato, red onion and grated cheese.
  7. Drizzle with chilli sauce and ketchup if using, then close the bread and serve straight away.

Variations and tips

Vegetarian version. Replace the meat with chickpeas or tofu marinated in the same spices.

Using what you have. If you don't have pitta, use a small naan or a flatbread.

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Original Ecomely recipe.