“Fakeaway” doner kebab recipe – only 67p each!
These slow cooker lamb kebabs are so easy to make and tastes like perfection when wrapped up in home-made flatbreads.
So, what can I say about this dish? It. Is. Glorious. Simple as that! We come back to this recipe time and time again, not only because both me & The Hungry Hungry Husband sneakily love a good doner kebab (although perhaps the word “good” is sometimes questionable…), but also because it’s so quick to prepare before you let the slow cooker take over and work its magic. Mostly, it’s really satisfying being able to produce something this good when the actual “involvement time” is next to nothing.
I nabbed the idea from a website called “Mortgage Free in Three” when I was searching for cheap packed lunch recipes and it looked so wonderfully easy that I couldn’t not try it. Unfortunately this site no longer appears to exist so it’s a good job you can find a version of the recipe here instead! (The Pinterest account is still up & running though if you want to check that out.) And, let me tell you, it did not disappoint! Plus, it really is a cheap meal: with salad and home-made flatbreads it comes in at a measly £5.36 for 8 packed lunch servings! Good value and great taste — my favourite kind of meal!
Click here for the full doner kebab recipe.
Takeaway Style Doner Kebab
Ingredients
- 500 g lamb mince I use the 20% fat variety – you can use one with less fat in for lower caloriesbut it tends to be slightly more expensive
- ½ medium-sized onion (red or white) very finely chopped
- 1 clove garlic crushed or finely chopped
- ½ teaspoon chilli powder
- 1 & ½ teaspoon mixed dried herbs anything works here but I like ½ tsp each of basil, oregano & Herbes de Provence
- salt & pepper for seasoning
- salad ingredients suggestions include: finely shredded cabbage; finely shredded lettuce; thinly sliced raw onion; thinly sliced cucumber strips; thinly sliced tomatoes; thinly sliced (or whole!) chillies
- mayonnaise & chilli sauce (like sriracha) or chilli jam for the dressing
- flatbreads/pitta breads/wraps 1 for each lunch serving needed
Instructions
Prepare the doner kebab meat:
- Put the lamb mince; onion, garlic, chilli powder, mixed dried herbs and salt & pepper into a bowl and combine together very thoroughly — the mince should stop looking like strands of meat and more like a smooth paste
- Shape this into a flattish patty that's same size and shape as your slow cooker
Cook the doner meat:
- Lay the meat in the bottom of your slow cooker, put the lid on, and leave to cook for 6–8 hours on low (or 4 hours on high if you're tight on time)
- It will probably only take 6 hours, so check it then if you can and turn the slow cooker off if the meat is no longer pink inside, but 8 hours is fine if you want to leave it cooking overnight
- When done, turn off the slow cooker, take the meat out, and leave to cool before storing in the fridge in an airtight container
Prepare your salad:
- While the doner kebab meat is cooking, slice and chop your salad ingredients then transfer them to an airtight container and store in the fridge until needed
In the morning:
- Take your sharpest knife and cut very thin strips of the meat so that it resembles proper Turkish doner kebabs
- Lay the meat in your flatbread/wrap/pitta bread with plenty of ready-prepared salad and drizzle over some mayonnaise and chilli sauce (like sriracha) or chilli jam and then just wrap in foil
