Doner kebab
Prep
20 mins
Cook
50 mins
Servings
6
Difficulty
Medium
Making doner kebab at home is easier than you'd think, and it costs just a fraction of what you'd pay at your local kebab shop. This recipe comes together quickly with simple ingredients you probably already have in your kitchen. The lamb is seasoned with warm spices like cumin and coriander, which aren't just delicious but also have anti inflammatory properties that are genuinely good for you. The whole thing takes just over an hour from start to finish, and honestly, there's something really satisfying about serving up this restaurant style favorite to your family. Give it a try.
Ella x
Ingredients
- 500 glamb mince
- 1 smallonion coarsely grated
- 14 garlic cloves minced or finely grated
- 100 gfresh breadcrumbs
- 2 tspground cumin
- 2 tspground coriander
- 1 tspdried oregano
- ¼ tspsmoked paprika
- 1sunflower oil for oiling
- 1pitta breads shredded red or white cabbage(sliced onion, chopped tomatoes, pickled chillies, chilli sauce (see recipe below), garlic sauce (see recipe below), tahini)
Detail level
Instructions
- 1
Heat the oven to 200C/180C fan/gas 6. Tip all the ingredients except the oil into a food processor with a large pinch of salt and lots of ground pepper. Pulse until everything is combined and chopped together. You can also just squish everything together in a bowl but this will give you a looser finish.
- 2
Oil a large sheet of foil, tip the meat mix in the middle and mould to a very thick sausage, roughly the shape of an aubergine. Roll up the foil tightly, twisting up the ends to create a Christmas cracker shape.
- 3
Lay on a shallow roasting tin and roast in the oven for 35-40 mins, turning occasionally, or until a digital cooking thermometer reads 75C when pierced in the middle. Leave the kebab to cool a little, then unwrap the foil. Place back on the tray and brown under the grill or with a blowtorch.
- 4
Place on a board and carve into thin slices. For full doner mode, you can hold the kebab up with a roasting fork or metal skewer and carve. Serve with warm pitta bread and any of the other accompaniments, including our chilli sauce and garlic yogurt sauce.
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