Doner Kebab Recipe (Slow Cooker & Air Fryer)
Making a homemade Doner Kebab is like going back to the days when late-night takeaways were the best.
If you haven’t had one before, you’re in for a treat.
This recipe is perfect for a fun weekend meal that is easy, cheap, and healthy.
You’ll end up with a big pile of Doner Kebabs and some tasty fillings.
After a lot of testing and tasting, it turns out that yes, making homemade Doner Kebabs can be both easy and healthy using a slow cooker.
Whether you’re serving this to a crowd with their own fillings or giving your family a fun Friday takeaway, I hope you enjoy it as much as we do.
Why you’ll love this Doner Kebab recipe
⭐️ Tastes like a big treat
⭐️ Low cost and full of flavor
⭐️ Perfect for serving guests
The Doner Kebab began in Turkey many years ago.
It came to London in its current form—with meat and veggies inside—a little over 50 years ago.
I love this article from The Guardian that talks about the history of the humble Doner Kebab and how it’s more than just a quick pub treat.
This is my simple version, inspired by the classic Doner Kebab we all know and love.
I’ve kept it as family-friendly as possible with budget, nutrition, and convenience in mind.
You can also make this in an air fryer, and more details are in the FAQs below.
Homemade Doner Kebab Ingredients
Raw ingredients needed for making Doner Kebab on the counter.
– Beef or lamb mince (I used beef, but lamb is also good) – I used 10 fat pieces, and 5 is also fine, but it might be a bit dry.
If using low-fat mince, make sure to add plenty of the sauce.
– Onion – finely chopped or sliced
– Garlic – finely chopped or sliced
– Ground cumin
– Paprika
– Dried oregano
– Garlic bulbs (whole)
For the sauce (or use my Tzatziki recipe):
– Mayonnaise
– Greek yogurt (or natural yogurt, which gives a slightly wetter sauce)
– Mint sauce (the sour type, not mint jelly)
How to Make a Homemade Doner Kebab (Slow Cooker Method)
Step 1: Mix the slow cooker ingredients (starting with the garlic bulb) together in a bowl with clean hands.
1 .Use your hands to mix everything until all the ingredients are fully combined and the meat is smooth.
Step 2: Put the meat mixture on a plate and shape it into a log-like shape using your hands.
Step 3: Roll the log tightly, twisting the ends like a wrap to secure it.
Place it in the bottom of the slow cooker.
2 .Step 4: Take the whole garlic bulb and wrap it in a piece of plastic wrap.
Place it alongside the meat log in the slow cooker.
Step 5: Cook as per the recipe.
Once the meat has cooled a bit, unwrap it and use a sharp knife to slice it very thinly.
Place the meat slices on top of the sauce from the bottom of the slow cooker to serve—this helps keep it moist.
Step 6: Make the garlic sauce by squeezing the garlic out of its skin.
Hold the bulb and squeeze it from the bottom to get all the garlic out.
Add the other sauce ingredients and mix well.
Notes
Mince: I used beef, but lamb is also good.
I find 10 fat pieces work well, and 5 is also fine, but it might be a bit dry.
If using low-fat mince, add lots of the sauce.
Leftovers
In the fridge: You can store this in the fridge for 3 days.
Reheat it in a hot pan with a little oil before serving.
In the freezer: This freezes well.
Let it cool completely, then put it in a freezer-safe container and freeze for up to 3 months.
Defrost it completely before reheating in the microwave or on the stove.
The meat slices may fall apart a little when reheated, but if that doesn’t bother you, it’s still great.
Top Tips
Meat temperature: It’s hard to tell if the meat is cooked through without seeing the inside, so I recommend using a meat thermometer.
I find this thermometer to be a good option.
It should reach 70℃ (160°F) for about 2 hours.
How to slice the meat: Let the meat block cool for around 15 minutes before slicing.
If you cut it too soon, it may fall apart.
If you don’t mind it, it’s not a big deal.
You can reheat the slices later if you want them extra hot.
To do this, take the sauce from the bottom of the slow cooker and heat it in a pan for 5 minutes, or until it’s completely warmed up.