Homemade doner kebab
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
Make your own takeaway doner kebab with no fuss. This homemade kebab is ready in 30 minutes, ready to top with your favourite salads and pickles.
For this recipe you will need a 1kg/2lb 4oz loaf tin.
Each serving provides 386 kcal, 29g protein, 35g carbohydrates (of which 6g sugars), 13g fat (of which 6g saturates), 7g fibre and 2g salt.
Ingredients
- 1 tsp rapeseed oil
- 400g/14oz lean lamb mince (5% fat)
- 2 garlic cloves, crushed
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp onion powder
- ½ tsp smoked paprika
- ½ tsp sea salt
- ½ tsp freshly ground black pepper
To serve
- 4 brown pittas
- ½ iceberg lettuce, finely shredded
- ¼ red cabbage, cored and finely shredded
- ½ red onion, thinly sliced
- 1 red pepper, sliced
- 2 tbsp chilli sauce
- 4 tbsp low-fat plain yoghurt
- 2 tbsp pickled chillies (optional)
Method
Preheat the oven to 200C/180C Fan/Gas 6. Brush the oil over a 1kg/2lb 4oz loaf tin.
Tip the mince into a large bowl, add the garlic, spices and seasoning and mix with your hands until smooth. Press into the loaf tin and bake for 20 minutes. Set aside until cool enough to handle.
Meanwhile, warm the pittas in the oven for 5 minutes.
Turn the meat out of the tin and slice the kebab lengthways into thin strips. Open up each pitta to create a pocket and pile in the salad ingredients and meat. Add chilli sauce and yoghurt, plus pickled chillies if using.
Recipe tips
If you want your doner meat to be crispy all over, thinly slice it and briefly fry the slices in a non-stick frying pan. This will also get rid of any excess moisture.
Lamb mince gives the traditional (and we'd argue the best) flavour, but this recipe works with other types of mince too (or a mixture of lamb and chicken or turkey).
Any leftover cooked doner meat can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months. If freezing, make sure the meat is double wrapped in kitchen foil or cling film to prevent it drying out. To reheat, allow it to thaw in the fridge before briefly reheating either in a hot frying pan or the microwave.
