How to Make Doner Kebab at Home

Hungry?  Thinly sliced steak, quickly fried in nice spices served with salad and hot n spicy pepper sauce - you can't beat it!

Now this is my version and I'm not saying it's exactly like the Doner kebab you'll find from a typical takeaway, but the taste is good and at least you'll know what you put in it!

Of course you can go out and buy a Doner kebab from the takeaway, or even have one delivered.  Problem is, they do tend to be made up of lord knows what kind of meat and you never know what 'extra bits' you might find.

Homemade Doner Kebab

You can use lamb if you prefer serve with thin and crispy fries.

You can buy the beef already thinly sliced from any good supermarket.

To make 2 large or 4 small you will need - Meat spices and oil as follows:
a good glug of vegetable oil (or a tablespoon)
1 tablespoon of ground cumin a pinch of hot chilli powder
a pinch of sweet paprika
a pinch of dried oregano
a pinch of black pepper
350g of good quality beef - sliced very thinly

To serve: 
You want slices of the following:
white cabbage
iceberg lettuce

You will also need: 
Pita bread - sliced and warmed on a hot griddle pan
Some lemon wedges 
pickled chilli peppers
chilli sauce - I use Cholula original hot sauce (from any good supermarket)

How to do it:
Put all the spices and a glug of oil (as listed above) into a bowl and then add the sliced beef. Using your hands mix to make sure the meat is well coated.
Leave covered in cling film for as long as you can - or at least 2 hours, over night is even better, whatever refrigerate. 

Half an hour before you're ready to cook, remove from the fridge and mix again.
Heat up a large frying pan till it's really hot and throw in the sliced meat.  You shouldn't need any more oil as the meat was already coated in it.

Serve immediately in warmed pita bread with whatever you fancy putting in.
Lemon wedges and salad are good along with pickled chillies and of course chilli sauce.

Homemade Doner Kebab


  1. Jan, I like your version better. It's real, identifiable meat...doners seem to be a mystery.

  2. Now that's good mood food! Will be making one of these with leftover lamb for lunch.

    Never had a takeaway one though - feel I've missed out. From salmonella. How many days does that meat get heated up, cooled down and then left out overnight?

  3. Mystery meat has never been my cup of tea! Like your version a lot better! Looks fabulous!

  4. What a fabulous idea Jan. I gave up on Doners many years ago. I never liked the idea of what might be in the meat, and I never really enjoyed them...the thought of them was always better than the reality!

  5. Living in the Middle East I'm fortunate to be able to get a doner kebab any time I live from my local Turkish kebaberie (is that a word?). I never really thought of doing it at home, but I think I'll give it a shot now, thanks!

  6. Thanks for sharing this with us Jan. The weather is cooler and we need a blast of Greek cooking as a reminder right now.

  7. I haven't had a donner kebab in years, but after seeing this I'm tempted!
    Lovely colourful photos Jan.

  8. Another super recipe, Jan. It's years since I had a doner kebab, dodgy or otherwise. :-)

  9. Do you deliver ?

    Sadly doners have been given a very bad name (and taste) by most of the places that sell them. If they were like yours, they'd be on my list of 'fast foods' to eat on the way home from a night out.
    The photo got me dribbling so my initial question still applies ;-)


Thanks for taking the time to comment - much appreciated.

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