Homemade Doner Kebab Recipe - Better Than A Takeaway

lamb

🥗Healthier: chicken

💰Cheaper: pork

Chicken is lower in fat, while pork is often less expensive.

pita bread

🥗Healthier: whole wheat pita

💰Cheaper: flatbread

Whole wheat pita offers more fiber, while flatbread can be more affordable.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is thicker and creamier, while sour cream is often less costly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is generally cheaper.

In a bowl, mix together 1 heaped teaspoon dried oregano, 2 heaped teaspoons ground cumin, 2 heaped teaspoons ground coriander, 3 level teaspoons sea salt or kosher salt, and 0.5 teaspoon ground cinnamon.

Add 1 kg lamb mince to the bowl with the spices.

Dice 1 large white onion (or 2 medium) and add to the meat mixture.

Mince or crush 3 garlic cloves and add to the mixture.

Add 200 g streaky bacon (roughly chopped) to the mixture.

Use gloves to mix the meat and spices thoroughly, ensuring even distribution.

Cover the mixture with cling wrap and refrigerate for a minimum of 2 hours or a maximum of 24 hours.

Preheat the oven to 150 degrees Celsius (325 degrees Fahrenheit).

If using a food processor, blend the meat mixture in two separate batches for about 5 to 8 seconds; if not, massage the mixture gently for about 10 minutes.

On three overlapped layers of foil, shape the meat mixture into a loaf shape and wrap it tightly, scrunching the edges.

Create a trivet with scrunched-up foil and place the wrapped kebab on top.

Cook the kebab in the oven for 1 hour, then turn it over and cook for another 30 minutes.

After 90 minutes, increase the oven temperature to 250 degrees Celsius (480 degrees Fahrenheit) and cook for an additional 10 to 15 minutes.

While the kebab is cooking, prepare the lemon yogurt sauce by mixing together 250 g Greek yogurt, 1 minced garlic clove, 1 teaspoon ground cumin, 2 tablespoons lemon juice, and salt and pepper to taste.

Remove the kebab from the oven and slice it into thin pieces.

Heat a large pan over high heat and add 1 to 2 tablespoons of oil.

Cook the sliced kebab meat in batches, ensuring not to overcrowd the pan, until the edges are crispy and browned.

Preheat shop bought naan breads in the oven.

Assemble the kebab by placing salad on the preheated naan, followed by the crispy kebab meat, lemon yogurt sauce, and hot sauce if desired.

Roll up the kebab and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens