Doner kebab recipe

Doner kebab :

  • Preparation: 20 min
  • Cooking: 50 min
  • Serves: 6

Doner kebab : Create your own version of this popular takeaway dish, complete with chilli and garlic sauces. Serve your homemade döner kebab with pitta bread and shredded cabbage.

Doner kebab
Image source  : google images


 Doner kebab : Ingredient

  • 500 g of minced lamb
  • 1 small onion, coarsely grated
  • 4 cloves of garlic, chopped or finely grated
  • 100 g of fresh breadcrumbs
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon of dried oregano
  • ¼ teaspoon smoked paprika
  • sunflower oil for oiling


pitta breads, shredded red or white cabbage, sliced ​​onions, sliced ​​tomatoes, pickled chili peppers, chili sauce (see recipe below), garlic sauce (see recipe below), tahini



Preheat the oven to 200C/180C fan/gas 6. Put 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. You can also mash everything in a bowl, but you will get a looser surface.


Brush a large sheet of aluminum foil with oil, tip the meat mixture into the middle and form a very thick sausage, roughly in the shape of an aubergine. Roll the foil tightly and twist the ends to create a Christmas cracker shape.


Place on a shallow baking tray and bake in the oven for 35-40 minutes, turning occasionally, or until a digital thermometer reads 75°C when pierced in the centre. Allow the kebab to cool slightly and then unwrap the foil. Place back on the tray and toast under the grill or using a blowtorch.


Place on a cutting board and cut into thin slices. For full doner mode, you can hold the kebab with a fork or a metal skewer and slice. Serve with warm pitta bread and any other side, including our chilli sauce and garlic yoghurt sauce.


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