Homemade doner kebab
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 4
- Dietary
- Nut-freePregnancy-friendly
Bring the takeaway to the comfort of your own home – this simple recipe is quick to make so it’s better than waiting for a delivery.
Ingredients
For the doner kebab
- 500g/1lb 2oz lamb mince
- 100g/3½oz lamb fat
- 50/1¾oz breadcrumbs
- 2 tsp salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp sweet smoked paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp cayenne pepper
- ½ tsp ground black pepper
- ¼ tsp ground cinnamon
For the garlic sauce
- 100g/3½oz Greek-style yoghurt
- 100g/3½oz mayonnaise
- 3 garlic cloves, crushed
- 1 lemon, juice only
- ½ tsp dried mint
For the hot sauce
- 4 tbsp sriracha
- 3 tbsp tomato ketchup
- 1 tbsp runny honey
- 1 tbsp cider vinegar
To serve
- ¼ white cabbage, shredded
- 1 red onion, sliced
- 2 tbsp pickled chillies
- 2 tomatoes, sliced
- 4 pitta breads, toasted and cut open
Method
To make the doner kebab, preheat the oven to 220C/200C Fan/Gas 7.
Place all of the ingredients for the kebab in a food processor and mix together well by pulsing.
Spread the mixture between two sheets of baking paper.
Remove the top layer of the paper and fold into long rectangles.
Place on a baking sheet and cook in the oven for 10 minutes.
Heat a griddle pan over a medium heat and place the rectangle of paper on top. Cook on both sides for 2 minutes until golden brown and slightly crispy.
When ready to serve, unwrap the baking paper and there should be long strips of meat.
To make the garlic sauce, mix all of the ingredients together in a bowl.
To make the hot sauce, mix all of the ingredients together in a bowl and add some water to loosen to the desired consistency.
Serve the kebab with the garlic and hot sauce along with shredded white cabbage, sliced red onions, pickled chillies, tomato slices and pitta.
