Homemade Doner Kebab
Homemade Doner Kebab



  • 500g lamb mince
  • 500g lamb leg, diced
  • 4 tsp each of ground cumin and smoked paprika
  • 1 tbsp onion powder
  • 1 tsp chilli flakes
  • 1 tbsp dried oregano
  • 6 chopped garlic cloves
  • Pitta, salads, and sauces to serve
  • Add the mince, lamb dice, spices, garlic, and 1 tsp each of salt and pepper to a food processor, and blitz to a pâté-like paste. Lightly oil a foil sheet and lay on a chopping board. Tip the mixture onto the foil, tightly roll into a 10cm-wide sausage, and twist the ends to seal well. Chill for a few hours in the fridge to firm up.
  • Preheat the oven to 160C. Pop the foil-wrapped sausage in a roasting tin and pour 100ml of water around it. Bake for 70 mins, turning occasionally, then remove from the fridge and leave to chill in the fridge overnight.
  • The next day, fire up a barbecue. When the coals are ashen, unwrap the kebab and stick two long skewers through the middle. Sit the kebab onto the grill and cook until browned all over and heated through - about 30 mins. Carve slices from the kebab with a sharp knife, and serve in pittas with all your favourite sides. Trust us, it’s worth the wait!
2 hrs
8 serving

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