I lived above a kebab shop in Brighton when I was a student. It was a terrible place, but I learned two things. One was to wrap 1p coins in Rizla papers, which worked as 20p pieces in the parking meters in the street, and the other was how to shave white cabbage.
Every night the owner’s cousin used an incredibly-sharp machete to cut cabbage for the kebabs. It took him 30 minutes to get through a large cabbage, just using the weight of the blade to cut wafer-thin shreds. Now when I make kebabs I always think of him for some reason, and try to get the white cabbage as thin as he showed me.
2 lamb rump steaks (about 150g each)
1 white cabbage
2 large pitta breads
Heat a frying pan until it begins to smoke and then lay the lamb steaks in there, fat-side down. You don’t need oil as the fat will soon render down (see pic below).
Cook for about 10 minutes, turning every couple of minutes, and sprinkling with a little salt, until the meat is charred on the outside and still pink and juicy in the middle.
Meanwhile, finely slice enough white cabbage and onion for two kebabs, then slice the tomato. Pop the pitta bread in the toaster or under a grill - but don’t cook too much otherwise it will go crispy and fall apart when you fill it. Split the pittas open.
Cut the lamb steaks into strips about 1cm wide. Half fill the pittas with the salad, pour in some chilli sauce, then put in the lamb strips and top with a little more salad and more chilli sauce. Eat immediately.