Who doesn't love a doner kebab?! The best kebabs I've ever eaten have been from the Sultan Kebab House in Kettering but since moving house I've not been able to enjoy one of their kebabs in years, so instead I have to make my own because other kebab houses just don't come close to just how good their kebabs are!
There's a trend where people are rolling out the lamb mixture on to parchment paper and then rolling it up, baking it in the oven and then draining (and throwing away) the delicious juices and then they put it back in the over to crisp it up and dry it out - not in my kitchen!!
There's a trend where people are rolling out the lamb mixture on to parchment paper and then rolling it up, baking it in the oven and then draining (and throwing away) the delicious juices and then they put it back in the over to crisp it up and dry it out - not in my kitchen!!
The reason people are crisping up their doner kebab meat and drying it out is because that's what they're probably used to in their local takeaway where the meat has been over cooked and sitting around too long - not where I'm from!
My method gives you succulent, plump, juicy and flavoursome doner kebab meat - why on earth would you want to dry it out?!
Portions: 2-4
Ingredients
- 500g lamb mince
- 1 tsp plain flour
- 1 tsp dried oregano
- ½ tsp dried Italian herbs
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp cayenne pepper
- 1 tsp salt
- ½ tsp black pepper
- Crushed Chilli Flakes (Optional) - as little or as many as you like!
Equipment
- Mixing Bowl
- Air Fryer
- Tin Foil
Instructions
- Mix all of the dry ingredients together
- Add the lamb mince and mix thoroughly and when I say thoroughly, when you think it's enough, keep going! If you've not been mixing/squishing it with your fingers for at least 4 minutes then you've not mixed it enough yet..
- Form the seasoned mince in to a loaf
- Wrap in tin foil
- Place on the crisp tray
- Bake at 160° for 25 minutes
- Open up the tin foil and bake for a further 20 minutes
- Remove from the air fryer, wrap it back up in the foil and let it wrest for 10 minutes or so
- Slice thinly and you're done!
Serving Suggestion(s)
Serve on/in a flatbread or pitta bread with salad and a sauce of your choosing - a little siracha always goes well with a doner kebab!
My flatbread recipe can be found here (it's quick and simple to make): https://www.thesolochef.co.uk/2025/11/quick-and-easy-homemade-flatbread-wraps.html