Doner Kebab Recipe

Fakeaway Doner Kebab

Who doesn't love a cheeky kebab? This is a pretty delicious homemade version, is cheap to make at home, and is far better for your wasteline.

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This, my friends, is street food at its best! 😋

My healthier version actually does taste just as good, and at least you'll know exactly what you put in it.

If you buy one from the typical local kebab shop, they do tend to be made up of goodness knows what kind of meats, and you never know what 'extra bits' you might find. 😬

What is a doner kebab?

Made of seasoned and very thinly sliced meat that is usually cooked on an upright rotisserie.

The meat is stacked in the shape of an inverted cone which is then turned slowly on the rotisserie, next to a vertical grill. The outer layer is sliced into thin shavings as it cooks.

If you're really into kebabs, you can even buy a doner kebab machine for the home - who knew?!

But, my recipe works, is inexpensive to make and you will love it! 😍

What to serve with my kebab

A simple salad of iceberg lettuce, white cabbage, cucumber, tomatoes, onion and a wedge of lemon for squeezing over the meat.

I particularly like these Cooks & Co Hot Green Chillies; they are a vital side. As are thin and crispy French fries.

Recipe Top Tip!

• I always use leftover beef for the Sunday roast. Just slice it really thinly and marinade in the same way, of course, it will just need heating, rather than cooking, but be sure it's piping hot before serving.

• If you use steak rather than leftover roast beef, it helps if you put it in the freezer for 45 minutes before slicing, it will be so much easier to slice thinly.

How to make them at home

Mix the spices together with vegetable oil.

• 2-3 tablespoons vegetable oil

• 1 tablespoon of ground cumin

• 1 teaspoon of hot chilli powder

• 1 teaspoon of sweet smoked paprika

• 1 teaspoon of dried oregano

• a good pinch of black pepper

Heat up a large frying pan and throw in the sliced meat along with the oil it's coated in - you shouldn't need to add any more oil.

To serve

• Pitta bread - I actually used the brand Deli Kitchen Greek-style flatbreads. In my opinion, they are the best, check them out!

• white cabbage - thinly sliced

• iceberg lettuce -thinly sliced

• cucumber - sliced

• tomato - sliced

• onion - sliced

• lemon wedges

• green frenk chillies taken from a jar - available in any good supermarket

• chilli sauce - I use Encona hot pepper sauce - available in any good supermarket

Pile into the warmed pitta, and serve with fries and enjoy.

You might also like my Chicken Shish Kebab Recipe. 

Do let me know in the comments below if you make this!

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

homemade doner kebab, doner kebab recipe, leftover meat,

main, dinner

Turkish

Yield: 2-4

Author: Jan Bennett

Doner Kebab Recipe

The recipe makes 2 large or 4 small kebabs. You can even use leftover cooked roast beef or lamb from your Sunday lunch then it will only need re-heating in a frying pan rather than cooking.

Prep time: 10 MinCook time: 15 MinInactive time: 1 HourTotal time: 1 H & 25 M

Ingredients

In a bowl mix the beef with the following

• 350g of good quality steak such as sirloin - freeze for 45 mins and it will be easier to slice thinly
• 2 tablespoons vegetable oil
• 1 tablespoon of ground cumin
• 1 teaspoon of hot chilli powder
• 1 teaspoon of sweet smoked paprika
• 1 teaspoon of dried oregano
• a good pinch of black pepper

To serve

• pita bread - sliced and warmed on a hot griddle pan
• lemon wedges
• pickled chilli peppers
• chilli sauce - I use Cholula original hot sauce (from any good supermarket)
• 1 tablespoon of vegetable oil
• white cabbage - thinly sliced
• cucumber - sliced
• iceberg lettuce -thinly sliced
• tomato - sliced
• onion - sliced

Instructions

1. Mix the oil and spices together in a bowl, add the meat and using your hand's mix to make sure the meat is well coated. If you use more than the amount of beef stated, you will need a little more oil and perhaps more spices.
2. Cover the bowl with cling film for at least 30 minutes, but an hour is better, whatever refrigerate it.
3. Half an hour before you're ready to cook, remove from the fridge and mix again.
4. Heat up a large frying pan until it is HOT (otherwise your meat will boil rather than cook) then throw in the sliced meat along with the oil it's coated in. You shouldn't need any more oil.
5. Stuff into warmed pita bread with the salad. Serve with lemon wedges and pickled chillies and of course, hot chilli sauce!

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