Jamie's Turkish Loaded Fries

Jamie's Turkish Loaded Fries

Serves 4

@hiddeningredient made these epic Turkish Loaded Fries, his inspiration was his local kebab van which serves up a 'pan special', basically a pile of fries with kebab meat, salad, cheese and chilli sauce. But Jamie wanted to give it a bash himself and recreate it at home and took it to new levels by slow cooking some lamb using The Kebab Club Hot Chilli Sauce and Garlic Sauce. This is sure to be a showstopper for guests or an absolute winner with the kids! 


For the Lamb

  • 1/2 Lamb Shoulder
  • 1tbsp Oil 
  • 3tsp Lamb Shish Marinade 
  • 500ml Lamb Stock 
  • 1 Onion, quartered
  • 2tbsp The Kebab Club Turkish Chilli Sauce
  • Salt & Pepper

Other ingredients

  • 600g Fries - you can use oven chips or cut your own 
  • 1 litre Vegetable oil (you can air fry instead) 
  • 100g Cheddar Cheese, grated 
  • 4 tbsp The Kebab Club Turkish Chilli Sauce 
  • 4 tbsp The Kebab Club Turkish Garlic Sauce
  • 1/2 Iceberg Lettuce, shredded
  • 4 tbsp Picked Red Cabbage (you can buy a jar)
  • 4 Pickled Chillies

Cooking Instructions

  1. Marinate the lamb shoulder in The Kebab Club Lamb Shish Marinade. For a richer flavour leave to marinate over night.
  2. Heat the oil in a large heavy based casserole dish and sear the lamb (this can also be done on a bbq) until brown on all sides. Then add the onion, Turkish Chilli Sauce, lamb stock and salt and pepper. Cover and either place on your BBQ over indirect heat or in an oven at 150c for around 4 hours or until the lamb is tender. Check to make sure the stock does not dry out, if so just add a little more. 
  3. Once your lamb is tender, use a fork to shred the lamb from the bone. You can leave the lamb in the juices to keep it moist while you cook the fries and prepare the toppings. The residual heat from the oven will keep it warm. 
  4. Heat the 1 litre of oil in either a fryer or in a deep large pot (if you are air frying then prepare your air fryer). Make sure the oil is at around 140-150c before adding the chips. If you are frying the chips then test the oil by dipping the edge of a chip and if it sizzles then it is ready. Do not add too many in one go as this will reduce the temperature of the oil. 
  5. Once your chips are nice and crunchy, dish them out in shallow bowls (like a pasta plate), place the lamb over the chips and the scatter over the grated cheese, lettuce and cabbage. Drizzle with Turkish Chilli Sauce and Turkish Garlic Sauce and top with the pickled chillies! Enjoy! 

If you have an amazing recipe using our products and want it to be featured on our website then please email us your recipe and pictures to admin@thekebabclub.co.uk or tag us on instagram or Facebook. 


Leave a comment

Please note, comments need to be approved before they are published.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.