Savory Homemade Doner Kebab Recipe in Just 30 Minutes
Indulge in this homemade doner kebab recipe that transforms simple ingredients into a flavorful feast in just 30 minutes.
Equipment
- loaf tin
- Oven
- Mixing bowl
Ingredients
Kebab Filling
- 2 tbsp Rapeseed oil Can be substituted with olive oil.
- 400 g Lean lamb mince Can be swapped with lean beef or chicken mince.
- 2 cloves Garlic Crushed, fresh garlic is best.
- 1 tsp Ground cumin Use ground coriander for a different profile.
- 1 tsp Ground coriander
- 0.5 tsp Onion powder Fresh onion can be used but may change texture.
- 0.5 tsp Smoked paprika Sweet paprika can be substituted.
- 0.5 tsp Sea salt Recommended for a balanced taste.
- 0.5 tsp Freshly ground black pepper Replace with white pepper for a milder flavor.
For Serving
- 4 pieces Brown pittas Whole wheat versions provide more fiber.
- 0.25 head Iceberg lettuce Finely shredded.
- 0.5 head Red cabbage Cored and finely shredded.
- 0.5 pieces Red onion Thinly sliced.
- 1 pieces Red pepper Sliced.
- 2 tbsp Chili sauce Adjust to taste.
- 4 tbsp Low-fat plain yoghurt Substitute with dairy-free yogurt if desired.
- 2 tbsp Pickled chillies Optional.
Instructions
Cooking Instructions
- Preheat your oven to 200°C (180°C fan)/Gas 6. Brush a 1kg loaf tin with rapeseed oil.
- In a large bowl, combine lean lamb mince, crushed garlic cloves, and spices. Mix until smooth.
- Press the lamb mixture into the prepared loaf tin and bake for 20 minutes until cooked through.
- Cool slightly, then slice the meat into thin strips.
- Warm the brown pittas in the oven for about 5 minutes.
- Assemble your kebab by filling pitta pockets with lettuce, kebab strips, chili sauce, and yogurt.
Notes
Allow the kebab to cool before slicing for better structure. Store leftovers in an airtight container for up to 2 days.