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Homemade Doner Kebab Meat
Juicy, moist and tender lamb doner kebab seasoned with garlic, cumin and a whole load of spices. This doner kebab recipe is full of flavour, takes me under an hour to make and no, you are not dreaming…
If you love kebab (who doesn’t), then you have to give this recipe a try! It’s my fakeaway version of the classic lamb doner kebab, and it’s a big hit with my friends and family.
I know I say ‘this is one of my favourite recipes’ a lot, but hear me out, one bite into this and OMG you’ll understand why. I served it with my kebab shop salad, homemade garlic sauce and a drizzling of my kebab shop chilli sauce, and this combination is all my dreams come true at once!
It’s so easy to make from scratch, in fact it’s super simple! All you need is some lamb mince, doner kebab seasoning and an oven – yes, that’s it!
Why You’ll Like This Recipe
- A homemade takeaway for less
- A popular dinner recipe amongst many
- Serve with pitta bread, in a wrap or with salad
- It’s ready in under an hour!
Recipe Ingredients
Below I’ve listed the ingredients you’ll need for this recipe:
- Lamb Mince: I used lamb mince with 20% fat as it helps to keep the meat moist. I’ve found that anything lower than 10% fat can result in a drier texture, so it’s best to avoid leaner options. Alternatively, you can use beef mince if you prefer, and aim for a similar fat content for best results.
- Doner Kebab Seasoning: A mixture of oregano, garlic (paste or minced cloves), onion powder, salt, cumin, paprika, chilli flakes (or chilli powder) and black pepper is used to season the lamb mince.
How To Make Doner Kebab
Here’s a step-by-step guide on how I make this lamb doner kebab, you can find the full recipe instructions in the recipe card below:
Making this kebab is honestly so easy, I start by placing the lamb mince into a large mixing bowl. Then, I add the seasoning ingredients and mix everything together thoroughly.
At this stage, I aim for the meat to form into one cohesive paste, as this creates a smoother texture in the doner meat. Then, I mould the meat into a log shape and wrap it tightly in foil, twisting and sealing the ends shut.
I cook the meat in the oven for 30 minutes at 170°C (150°C Fan, gas mark 4). Then, I turn the heat up to 220°C (200°C Fan, gas mark 7), remove the foil wrapper and roast for a further 10 to 15 minutes so that the meat can get some colour.
My Top Tips
Carve the doner meat into thin slices with the sharpest knife that you have. Blunt knives will result in thick slices that will break apart due to the weight of the doner meat as you cut it. You can also try using a vegetable peeler to achieve super thin slices easily.
For a super smooth texture, you can blitz the meat mixture in a food processor to create a paste-like consistency. This is not necessary, I don’t normally do this, but it’s a great tip to achieve the perfect finish.
If your hands get unbearably cold while handling the cold meat straight from the fridge, you can switch to using a fork to help break the mince apart.