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Slow-cooker doner kebab

This is my take on a very clever recipe shared with me by my friend Ria - it's a such a brilliant idea!

I know kneading mince is not everyone’s idea of fun but it’s crucial to getting that wonderful, dense doner kebab texture. It can be sliced straight from the slow cooker but I like to twizzle it under a very hot grill for a traditional crispy outside.

Any sliced leftovers can be frozen then sizzled up in a frying pan, whenever the fancy strikes.



Slow-cooker doner kebab


Serves: 4

Prepare: 15 minutes

Cook: 5 hours or so


500g minced lamb

1 egg

2 tsp dried oregano

2 tsp aleppo chilli / pul biber

1 tsp crushed chilli flakes

2 tsp smoked paprika

2 tsp garlic salt

½ tsp fine sea salt

Salad, flatbreads, pickled chillies etc, to serve


1 Place the lamb and the egg in a large bowl and add all the seasoning. Knead the mixture for at least 5 minutes until it’s very smooth.


2 Shape the mixture into a log, roughly 15cm long and wrap it in foil. Make two holes in the underside of the foil so any excess oil can drain off as the kebab cooks.


3 Scrunch a sheet of greaseproof into the base of a slow cooker and sit the log on top. Cook on low for 5 hours until firm and completely cooked through.


4 Finish off under a very hot grill, rotating until nicely browned and a little crisp. Use a large knife to slice very thinly and eat warm.






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