This homemade doner kebab recipe couldn't be easier. It's all about spicing the lamb mince, and this flavour combo is the one.
Lamb doner kebabs at home offer a delicious, flavorful experience that's both satisfying and customizable. Originating from Turkey, these kebabs feature tender, spiced lamb cooked on a vertical rotisserie, creating a savory, juicy delight. When made at home, you can enjoy the same mouthwatering taste without needing a specialized rotisserie. By marinating lamb in a blend of yogurt, garlic, and aromatic spices like cumin and paprika, you'll infuse it with rich flavor. Cooking it on a grill or in the oven ensures a crispy exterior while keeping the inside succulent. Whether served in warm flatbread with fresh vegetables and tangy sauces or alongside sides like salad or rice, homemade lamb doner kebabs are versatile and perfect for any meal. Enjoy the satisfaction of recreating this street food classic in your own kitchen, adding your personal touch to every bite.
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Serves
4
Cumin
Fennel Seed
Cayenne Pepper
Dried Oregano
Garlic
Lamb Mince
Parsley
Lemon
Yoghurt
Cucumber
Red Onion
Pitta Bread
Salt
Black Pepper
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Serves
4
Cumin
Fennel Seed
Cayenne Pepper
Dried Oregano
Garlic
Lamb Mince
Parsley
Lemon
Yoghurt
Cucumber
Red Onion
Pitta Bread
Salt
Black Pepper
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Step 1.
Preheat oven to 180°C.
Step 2.
Throw the mince into a bowl. Add cumin, fennel seeds, cayenne and dried oregano. Add grated garlic clove. Season with salt and pepper. Mush everything together.
Step 3.
Form the mince into a fat sausage, similar to an aubergine shape. Wrap it tightly in tin foil and place in the oven for 30 mins.
Step 4.
Tzatziki time. Grab a bowl. Add your yogurt, grated cucumber (squeeze the gratings to remove excess water), the juice of a lemon, salt and pepper. Mix together. Cover and whack in the fridge.
Step 5.
Pickled onion time. Grab a bowl. Add a finely sliced red onion, the juice of a lemon and a pinch of salt. Scrunch the salt and lemon juice into the onions. Leave out until you serve. (The acidity of the lemon will take the sharpness out the onion).
Step 6.
After 30 mins, remove the lamb from the oven. Remove the tin foil. Place it under the grill for 2 mins on each side so it gets brown and crispy. Watch that it doesn't burn.
Step 7.
Remove the doner from the oven. Slice it thinly with a sharp knife.
Step 8.
Add a big handful of parsley to your pickled onions.
Step 9.
Assembly time. Take a warm pitta. Dollop in some tzatziki and add some doner strips. Spoon in some pickled onion, dollop on a bit more tzatziki and tuck in!
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Carolann B.
8 months ago
Absolute banger!
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