Doner kebab ingredients served on a serving platter

Doner kebab

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(39 ratings)

Prep: 20 mins Cook: 50 mins

More effort

Serves 6

Make your own version of this takeaway favourite, complete with chilli and garlic sauces. Serve your homemade doner kebab with pitta bread and shredded cabbage

Nutrition and extra info

Nutrition: Per serving (not including pittas and sides)

  • kcal222
  • fat12g
  • saturates5g
  • carbs9g
  • sugars1g
  • fibre1g
  • protein18g
  • salt0.32g


  • 500g lamb mince
  • 1 small onion, coarsely grated



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 garlic cloves, minced or finely grated
  • 100g fresh breadcrumbs
  • 2 tsp ground cumin



    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 2 tsp ground coriander
  • 1 tsp dried oregano



    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • ¼ tsp smoked paprika
  • sunflower oil for oiling
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

To serve

  • pitta breads, shredded red or white cabbage, sliced onion, chopped tomatoes, pickled chillies, chilli sauce (see recipe below), garlic sauce (see recipe below), tahini


  1. Heat the oven to 200C/180C fan/gas 6. Tip all the ingredients except the oil into a food processor with a large pinch of salt and lots of ground pepper. Pulse until everything is combined and chopped together. You can also just squish everything together in a bowl but this will give you a looser finish.

  2. Oil a large sheet of foil, tip the meat mix in the middle and mould to a very thick sausage, roughly the shape of an aubergine. Roll up the foil tightly, twisting up the ends to create a Christmas cracker shape. 

  3. Lay on a shallow roasting tin and roast in the oven for 35-40 mins, turning occasionally, or until a digital cooking thermometer reads 75C when pierced in the middle. Leave the kebab to cool a little, then unwrap the foil. Place back on the tray and brown under the grill or with a blowtorch.

  4. Place on a board and carve into thin slices. For full doner mode, you can hold the kebab up with a roasting fork or metal skewer and carve. Serve with warm pitta bread and any of the other accompaniments, including our chilli sauce and garlic yogurt sauce.

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Comments, questions and tips

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Brian Buchanan's picture
Brian Buchanan
2nd Jul, 2020
Have made this 3 times now and it is already a family favourite! Was shocked at how relatively healthy it is - certainly healthier than the 3am variety at least xD The additional sauces linked here are essential and delicious too
Aasma Ahmed's picture
Aasma Ahmed
27th Jun, 2020
I made this Donnar kebab first time & whole family loved it. Also after I sliced them I didn’t fry them because mine wasn’t dried or any thing ,great taste.
Chan Alectrum's picture
Chan Alectrum
8th Mar, 2020
Great recipe and tastes just like the real thing! I add an egg to my mixture to bind it, then just bake it in a small loaf tin with a second tin placed over the top with a couple of kitchen scale weights to compact it whilst it cooks. It gives a much more authentic texture and makes it easier to slice thinly. It tends to be a bit dry inside so after slicing it up so I brush the slices with a little melted butter before frying for a minute or so in a very hot, dry cast iron skillet turning the slices after about 30 seconds. It also helps to keep it moist if you use mince with a fairly high fat content as the breadcrumbs help to retain some of the fat. I know it's not healthy, but we all deserve a treat once every week or so :)
Evan Beano's picture
Evan Beano
23rd May, 2020
How much cabbage
lulu_grimes's picture
26th May, 2020
Hi, About 1/4 cabbage, finely sliced, should be enough alongside all the other ingredients to serve with the kebabs. Lulu
Blue Boy
30th Jan, 2019
Where did I go wrong, tasted right, looked right but was crumbly and fell apart when slicing it? If I could sort the texture it would be great.
12th Jun, 2019
A couple of ice cubes in the food processor with the mix is a little secret to get a silkier texture!
goodfoodteam's picture
4th Feb, 2019
Thanks for your question. We're sorry to hear yours was a bit crumbly. We find it holds better if it's combined in a food processor in step 1. It's also really important to get a really tight wrap in step 2 before oven-cooking.
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