Adelaide's late-night answer to the halal snack pack, born in North Adelaide's burger bars around the early 1990s: shaved doner kebab meat piled over hot chips and laced with garlic, chili and tomato sauces, eaten straight from the container after closing time. It is the flagship of Australia's broader kebab-meat-and-chips culture, predating the HSP name and fiercely claimed as a South Australian invention.
Also known as: AB pack, Adelaide AB, atomic bomb, Adelaide's Best, kebab meat and chips
Watch it made
Ingredients
- 700 g lamb leg or shoulder, sliced 5 mm thin
- 150 g yogurt
- 2 tsp each ground cumin, coriander and sweet paprika
- 1 tsp dried oregano and 3 crushed garlic cloves
- 1.5 tsp salt
- 1 kg thick-cut chips (fries)
- garlic sauce (yogurt-mayo-garlic)
- chili sauce
- tomato-barbecue sauce
How to make it
- 1
Marinate the lamb slices overnight in yogurt, cumin, coriander, paprika, oregano, garlic and salt.
- 2
Pack the slices into a tight stack on two skewers and roast at 200 C about 45 minutes until the edges crisp, then shave thinly — or flash-fry the slices in a screaming pan for the shortcut.
- 3
Cook the chips until deep gold and properly crisp; soggy chips collapse under the load.
- 4
Build Adelaide-style in a foil container or on a plate: chips first, shaved meat blanketed over.
- 5
Stripe all three sauces — garlic, chili, tomato-BBQ — corner to corner and serve with a fork, no bread.
Pro tip: The AB lives or dies on sauce coverage: stripe each sauce separately across the whole surface rather than pooling them, so every chip gets all three.
