I’m quite partial to a kebab. And there have been many occasions over the years when I may have stumbled into a kebab shop asking for a doner kebab with all the works – pitta bread, salad, jalapenos, and hot chilli sauce.
These days, I prefer to make them at home. And this slow cooker doner kebab is tasty – not greasy – and really simple to make.
So if you love the idea of having a doner kebab, but don’t want to be unhealthy or indeed venture out to your local takeaway, then this fakeaway slow cooker doner kebab recipe is for you.
Where do doner kebabs originate from?
Like chicken shawarma, doner in its original form came from the Ottoman Empire. However, there are many claims from Turkish settlers who say they have created the doner kebab.
Staggeringly, over 600 tonnes of doner meat is eaten in Germany per day, making it one of the most popular takeaway dishes in the country.
That’s why many believe that the doner was invented in Berlin by a Turkish man called Kadir Nurman, who sold his first kebab in 1972 at the Bahnhof Zoo. Whatever the true story – it’s fair to say that doner is adored by many.
What is a doner kebab?
A doner or döner, is seasoned meat, traditionally lamb, that is seasoned and then stacked in a vertical rotisserie. The meat is sliced thinly and served with bread and salad.
Sometimes, doners can be a mixture of meats, including beef and pork. In this recipe, I use lamb mince, but if you can’t find it, or need to use up beef mince, you can substitute the lamb for beef.
Choosing your ingredients
Which mince works best?
Lamb mince gives the most authentic doner flavour. Look for mince with around 20% fat content – you need some fat for flavour and moisture.
You can use beef mince instead, or even a 50/50 mix of lamb and beef. Avoid extra lean mince – it will be too dry.
Fresh vs dried spices
I use dried spices for convenience and consistency. The key spices are cumin, oregano, and garlic granules.
These create that distinctive takeaway flavour. Don’t skip the cayenne pepper – it adds essential warmth without making it too spicy.
The secret ingredient
Bicarbonate of soda might seem odd, but it’s the secret to getting tender, moist meat. It helps break down the proteins and keeps the doner meat from becoming tough during the long cooking time.
What ingredients are needed
Relatively few. To make this slow cooker lamb doner kebab, you need:
- Lamb mince (or beef)
- Lamb stock cube (or beef if you don’t have any)
- Oregano
- Garlic granules
- Cumin
- Onion powder
- Paprika
- Ground cinnamon
- Cayenne pepper
- Bicarbonate of soda
- Salt and pepper
How to make this slow cooker doner kebab recipe
To make cooked kebab meat, all you have to do is combine all the ingredients. Using your hands, mix together the lamb mince with all the herbs and spices.
Take your time, as the meat needs to be as smooth as possible. It takes me around five minutes to get the mixture to a good consistency.
You can use a food processor to mix the meat, but I find once you’ve got your equipment out, added the ingredients, mixed it, cleaned the blades, and then washed up, it’s too much of a faff. It’s easier to use your hands and one bowl.
Once you’re happy with the mixture, you need a large roll of foil. Place the mince on top of it, then shape the mince into a log shape.
Wrap the meat completely, then close at each end. Then you prick the foil all over with a skewer – this is to allow the meat juices to release.
Scrunch up two small pieces of foil and place them in the slow cooker. Then rest the parcel on top of these pieces – like a DIY shelf. Essentially, you’re just stopping the meat from touching the bottom of the slow cooker.
Cover and cook the lamb doner kebab in the slow cooker for up to eight hours on low. Or you can cook it for around five hours on high.
The internal temperature of the meat should be around 70°C if you’re testing it with a meat thermometer. However, this is plenty of cooking time and the lamb should be thoroughly cooked through.
Getting perfectly sliced doner meat
If you want to eat it straight away, then using a fork and sharp knife cut thin slices of the doner meat before serving. Be careful, it will be very hot.
For even thinner slices like you get from a takeaway, let the meat cool slightly first. Then use a sharp knife or even a cheese slicer for ultra-thin pieces.
The meat will be hot and quite soft, so let it rest for 5-10 minutes wrapped in the foil before slicing. This makes it much easier to handle.
Can you make this ahead of time?
Yes, this slow cooker doner kebab is perfect for making ahead of time, especially if you’re entertaining.
You can let the meat cool in the foil without unwrapping it in the fridge for up to a day ahead. Then, when you’re ready to serve, you can use a potato or vegetable peeler and slice thin pieces of doner meat.
Reheat under the grill, on a baking tray in the oven, or fry it in a non-stick pan. The reheated meat gets lovely and crispy on the edges – just like proper takeaway doner.
What to serve with this fakeaway doner
I think the best part of the doner kebab is all the accompaniments that go with the meat. This is your chance to indulge.
For me, there’s nothing better than having flatbreads or pitta bread, lashings of toppings including chilli sauce, hummus, and garlic mayonnaise.
Add crispy lettuce, cucumber, and tomatoes, and a squeeze of lemon juice. You could also go for jalapenos and a side of fries.
The classic white garlic sauce is essential. Mix Greek yoghurt with minced garlic, lemon juice, and a pinch of salt for an easy homemade version.
Storage and leftovers
Store any leftover doner meat in an airtight container in the fridge for up to three days. Reheat thoroughly before eating.
You can freeze the cooked meat for up to three months. Slice it before freezing for easier portioning. Defrost overnight in the fridge before reheating.
Leftover doner makes brilliant wraps for lunch the next day. Just reheat quickly in a dry frying pan until crispy.
Frequently asked questions
Can I use turkey mince instead?
Yes, turkey mince works well for a leaner version. Use turkey thigh mince rather than breast for better flavour and moisture.
Why do I need bicarbonate of soda?
Bicarbonate of soda (baking soda) tenderises the meat and helps it stay moist during long cooking. Don’t skip it – it makes a real difference to the texture.
Can I cook this in the oven instead?
Yes. Wrap the meat log in foil as described, place on a baking tray, and cook at 160°C (140°C fan) for 90 minutes. Check the internal temperature reaches 70°C.
How do I stop the meat from being too dry?
Make sure you’re using mince with at least 20% fat. Don’t overcook it – 8 hours on low is plenty. The bicarbonate of soda also helps keep it moist.
Can I add extra spices?
Absolutely! Some people like to add ground coriander, sumac, or a touch of allspice. Adjust the cayenne pepper up or down depending on your heat preference.
Why does my meat fall apart when slicing?
The meat needs to rest for 5-10 minutes after cooking before you slice it. If it’s still very soft, refrigerate it for 30 minutes to firm up slightly.
Is this suitable for meal prep?
Yes! Cook the meat, let it cool completely, then slice and store in portions. Freeze individual portions for easy weeknight dinners. Reheat from frozen in a frying pan.
What’s the best way to reheat it?
For the crispiest results, reheat in a dry frying pan over medium-high heat for 2-3 minutes. You can also use the grill or air fryer for crispy edges.
Other slow cooker recipes
If you love easy slow cooker meals, try these favourites:
Slow cooker ham and pea soup
Slow cooker chicken chow mein
Slow cooker chicken tikka masala
Slow cooker chicken biryani
Slow cooker bolognese
Slow cooker beef curry
Slow cooker Chinese chicken curry
Slow cooker beef and chorizo
Slow cooker Thai massaman curry
Slow cooker ham joint in coke
Best fakeaway slow cooker doner kebab
Ingredients
- 1 kg lamb mince
- 1 lamb stock cube
- 1 tbsp oregano
- 2 tsp cumin
- 2 tsp garlic granules
- 2 tsp onion powder
- 1 tsp salt
- 1 tsp paprika
- ½ tsp cinnamon
- 1 tsp bicarbonate of soda
- ½ tsp ground black pepper
- ½ tsp cayenne pepper
Instructions
- Get a large bowl, and add the lamb mince. Then add the oregano, garlic and onion powders, cumin, paprika, cinnamon, cayenne pepper, salt and pepper. And finally crumble the lamb stock cube into the mince, too.
- Using your hands, start combining the mince with all the spices. You need to work the ingredients together well - it can take 5 minutes - so that it becomes smooth. You could use a food processor to mix the meat together but I find that it leaves you with more mess.
- Get a large piece of foil, then using your hands shape the meat into a log shape, then roll tightly in the foil, tightening each end. Using a skewer, prick holes into the foil package all over - this is to let the juices release while cooking.
- Get two pieces of foil and scrunch them up and pop them in the bottom of the slow cooker. These lift the meat mixture off the bottom of the slow cooker.
- Then cover and cook on low for up to 8 hours, or on high for around 5 hours.
- Once you're ready to serve, be careful lifting the doner meat out of the slow cooker, it will be very hot. If you're looking to eat this straight away, then using a sharp knife, and fork to hold it in place, slice the doner meat thinly.
- Or if you let it cool down first or prepare it ahead of time, use a potato peeler to slice off the doner meat, then reheat under the grill or in the oven for around 15 minutes, or even in a frying pan - no oil needed.
- Serve the meat with pitta or flat bread, and lots of salad, and sauces of your choice.
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Did you make this fakeaway slow cooker doner kebab?
I’d love to hear from you if you tried this recipe. Leave a comment below and tag @cooksimplyathome on Instagram. You can find other delicious recipe ideas here.
This is our new family favourite. The meat was moist, tender and so flavoursome! Everyone smiles when I say I’m making this dish! Many thanks.
So happy to read you all love it. We do too!