Homemade Doner Kebab

Perfect for a Saturday night Fake-away, try making your own version of this high street favourite.

For full-on doner mode (or to impress at a dinner party or barbecue) hold the kebab up using a roasting fork and carve slices off vertically!


For the kebabs:

  • 500g lamb mince
  • 1 small onion, coarsely grated
  • 4 cloves of garlic, minced
  • 100g fresh breadcrumbs
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp dried oregano
  • 1/4 tsp smoked paprika

To serve:

  • Pitta breads
  • Shredded cabbage
  • Fresh tomatoes, quartered
  • Pickled chillies
  • Your choice of sauce (chilli, garlic, etc)


  1. Preheat your oven to 200°C / 180°C Fan / Gas Mark 6. Place all of your kebab ingredients into a food processor, season with salt and pepper and pulse until everything has combined.
  2. Brush a large sheet of oil with some vegetable oil and line with tin foil, tip the meat mixture onto the middle of the sheet and, using damp hands, mould it into a thick sausage shape. Then, roll the foil tightly, twisting the ends so that you have what resembles a Christmas cracker.
  3. Place in a roasting tin and cook for 35-40 minute, turning occasionally. Once out of the oven, leave to cool a little before removing the foil. Then, place back on the baking tray and slide under the grill until browned.
  4. Carve into thin slices and serve with warm pitta breads, salad, and any other accompaniments that take your fancy!

Lead image: Jelena990 via Getty images.