Doner Kebab

How to Make Doner Kebab

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Put the lamb, beef, onion, garlic, cumin, paprika, coriander, oregano, chilli, pepper, salt, yoghurt and tomato paste in a large bowl.

   Mark done

2. Knead the mixture hard for 4 to 5 minutes, until it turns sticky and pulls into strands when you lift it.

   Mark done Start 4 min timer

3. Line a 900 g loaf tin with baking paper and press the mixture in very firmly, filling the corners with no air pockets. Chill for 30 minutes.

   Mark done Start 30 min timer

4. Heat the oven to 180°C / 350°F and bake the loaf for 50 minutes, until a thermometer in the centre reads 74°C / 165°F.

   Mark done Start 50 min timer

5. Lift the loaf out of the tin, drain off the fat, and rest for 10 minutes.

   Mark done Start 10 min timer

6. Using a very sharp knife, slice the loaf as thinly as you can, about 3 mm.

   Mark done

7. Heat the oil in a large frying pan over high heat and fry the slices in batches for 2 minutes, until browned and crisp at the edges.

   Mark done Start 2 min timer

8. Warm the flatbreads, fill them with the meat, salad and garlic yoghurt and finish with chilli sauce.

   Mark done

Tips for Making Doner Kebab

• Knead until sticky. It is the step that turns mince into doner, so if the mixture is still crumbly, keep going for another minute or two.
• Squeeze the onion dry before adding it. Excess water makes the loaf loose and stops it slicing thin.
• Slice while the loaf is still just warm. A cold loaf is firmer, but very thin slices are easier with a sharp knife and a steady hand.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the chilli in the list implies, since dried chilli is more concentrated, and add more to taste.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

What to Serve with Doner Kebab

• Chips with chilli sauce
• Pickled chillies
• Ayran

Storing & Reheating Doner Kebab

Keeps in the fridge for up to 4 days. Slice and fry from cold. The baked loaf freezes for up to 3 months.

Doner Kebab FAQ: Common Questions

Doner Kebab Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.