Fakeaway Doner Kebab

My hubbie LOVES a doner kebab. I’m more of a chicken kinda gal myself as I can’t stand all the grease that comes off the takeaway doner meat and the oddly crusty edges that rear their head from time to time. Now that we are both trying to reduce our takeaway intake I thought it was about time I tried to create my own fakeaway doner kebab recipe. The result surprised even my hubbie who said not only did it taste like the real thing, but he would happily eat it over the takeaway version of the dish! I’ve tested this recipe a few times now and each person who has tried it has agreed, it tastes like the real deal!

I get my lean lamb since in Sainsbury’s but if you are struggling to find 10% mince you could use 12% or 16% for 7sp per portion of Doner meat and 20% for 8sp per portion of Doner meat.

I serve my doner kebab with Crucials garlic and herb sauce (10g is 1sp), home made chilli sauce (recipe below), lettuce, onion, pickled red cabbage, cucumber and tomato, all wrapped up inside a nice Greek flatbread. I love the Deli Kitchen Greek Style Flatbreads (6sp on all plans, I get mine in Sainsbury’s) as they are lovely and soft and big enough to hold the meat, sauce and lots of veggies. Feel free to use whichever bread you fancy though, a big pitta bread will work just as well, just be sure to adjust the points for whichever bread you choose. When I make mine up with a flat bread it comes to 13sp in total on BLUE (6sp for meat, 6sp for flatbread and 1sp for garlic sauce) – everything else is 0sp. I make the chilli sauce whilst the lamb is cooking and prepare all the vegetables and pop on a large plate on the table so everyone can make up their own kebab. If you have points to spare you could also serve with some butternut squash chips (0sp), home made fries or, as my friends love, McCain’s Crispy Fries (80g is 4sp).

Fakeaway Doner Kebab

Serves 4 = 6sp on all plans

Ingredients

500g lean lamb mince (10% fat), raw

1 tsp each ground cumin, smoked paprika, ground coriander, onion powder and salt

2 tsp oregano

½ tsp each chilli flakes and garlic powder

Method

Preheat the oven to 180c (fan).

Add the mince and all of the herbs and spices to a food processor. Blitz until the lamb is more of a paste texture and the spices are well distributed throughout (I have to move my processor around a bit to get the meat moving).

Take a large piece of tin foil, spray with 1kal and then add the lamb to the centre of the foil in a large sausage shape (the meat should go from the top to bottom of the sheet). Roll into a sausage 10cm wide inside the foil and then twist both ends to seal. At this point you can pop the lamb in the fridge until you are ready to cook it. I’ve both left it overnight and cooked it straight away, both are delicious.

Take a baking dish, add 100ml of cold water and then add the lamb in the foil. Pop in the oven for 45 minutes. If you have a meat thermometer it should read 65c in the centre of the foil roll once cooked (if not don’t worry, as long as the mince is cooked through you are good).

Unwrap the doner from the foil and place onto a chopping board. Carve into either long or short thin slices. Whichever you fancy.

Serve with accompaniments of your choice. I serve mine with Crucials garlic and herb sauce, home made chilli sauce (recipe below), lettuce, onion, pickled red cabbage, cucumber and tomato, all wrapped up inside a nice Greek flatbread.

For the chilli sauce

0sp on all plans

Ingredients

1 x 400g tin of chopped tomatoes

1 x tbsp tomato puree

1/2 a red chilli, roughly chopped (and deseeded if you don’t like it too hot – if you do, use a full chilli plus the seeds)

1 x small white onion, peeled and roughly chopped

½ tsp mint sauce

1 tbsp white wine vinegar

Pinch of salt and sugar to taste

Method

Blend everything together and pop into a bowl. Pop in the fridge until you are ready to serve.

Enjoy!

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9 thoughts on “Fakeaway Doner Kebab

  1. Carlton says:

    Youhave no idea how long I have waited for you to come up with this! I will ve making this on Sunday with cheesey chips! I have made so many of your recipes they are truly brilliant but I love that you have always tested them – they are never just ok, they are always delish. My weekly donner kebab destroys my weeklies so I am thrilled to see this x

    • lakettle says:

      Ah I hope you enjoy it Carlton, I’ve tested this one a good few times as I wanted to check it wasn’t just me who thought it tasted like the real deal!!! Let me know what you think! X

  2. Ann says:

    Thank you for all the great recipes you put up. We really enjoy them!

    I have a little request though, could you please, please, please make the “printer friendly” version of your recipes so it fits to print on *one* A4 page only. Like just the recipe on one page. Sitting here being very frustrated with my computer (lol!) as I want to print the recipes and put in my binder and even the “printer friendly” version of a recipe came out on 4 pieces of A4 incl the extra blog talk etc. Not good for a recipe binder. Hoping this is something you can do please?
    And thank you so much for all the time you take with the recipes! 🙂

  3. Bernadette Güler says:

    My husband is Turkish, we love real Döner kebab and drive miles to eat it in a restaurant, no more! Your recipe was so delicious and authentic. We served it on a bed of chopped pitta bread, natural yoghurt and rice – an “Iskander” kebab. He plans to make it for his Turkish friends.
    Thank you

  4. Paula Dillin says:

    Laura this is just genius! Tastes like the real thing minus the grease. It’s years since I’ve had a donner kebab. It’s so so so easy to make too. 🤠

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