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Doner Kebab Recipe

Are you hungry? Check out these homemade Doner Kebabs!

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

Doner kebab

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Homemade Doner Kebab

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 it tastes just as good and at least you'll know exactly what you put in it!

Of course, you can go out and buy a takeaway Doner Kebab, or even have one delivered to your home.

The problem is, they do tend to be made up of goodness knows what kind of meat and you never know what 'extra bits' you might find!

What is Doner Kebab?

Doner kebab is a type of kebab, made of meat that is cooked on an upright rotisserie.

The meat is well seasoned and stacked in the shape of an inverted cone which is then turned slowly on the rotisserie, next to a vertical cooking element. The outer layer is sliced into thin shavings as it cooks.

If you're really into kebabs, you can even buy a doner kebab machine for the home!

What to Serve with Doner Kebabs

A simple salad of iceberg lettuce, white cabbage, cucumber, tomatoes, onion and a wedge of lemon for squeezing over the meat.

I particularly like these Cooks & Co Hot Green Chillies; they are a vital side served with your doner kebab if you ask me, as are thin and crispy fries.

A jar of green chillies

Leftover Roast Beef

Or of course, you can use leftover roast lamb which would be more traditional than beef.

I often use leftover beef for the Sunday roast. Just slice it really thinly and marinade in the same way and of course, it will just need heating, rather than cooking, but be sure it's piping hot before serving.

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

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

Doner Kebab

doner,kebab,recipe,make,home
main,dinner,beef
Turkish
Yield: 2-4
Author: Jan Bennett
Doner Kebab Recipe

Doner Kebab Recipe

The recipe makes 2 large or 4 small kebabs. You can even use leftover cooked roast beef or lamb from your Sunday lunch. If you do, the meat will only need re-heating in the frying pan rather than cooking.
Prep time: 10 MinCook time: 15 Mininactive time: 1 HourTotal time: 1 H & 25 M

Ingredients

In a bowl mix the beef with the following
  • 350g of good quality steak such as sirloin - sliced thinly
  • 2 tablespoons vegetable oil
  • 1 tablespoon of ground cumin
  • 1 teaspoon of hot chilli powder
  • 1 teaspoon of sweet smoked paprika
  • 1 teaspoon of dried oregano
  • a good pinch of black pepper
To serve
  • Pita bread - sliced and warmed on a hot griddle pan
  • lemon wedges
  • pickled chilli peppers
  • chilli sauce - I use Cholula original hot sauce (from any good supermarket)
  • 1 tablespoon of vegetable oil
  • white cabbage - thinly sliced
  • cucumber - sliced
  • iceberg lettuce -thinly sliced
  • tomato - sliced
  • onion - sliced

Instructions

  1. Mix the oil and spices together in a bowl, add the meat and using your hand's mix to make sure the meat is well coated.  If you use more than the amount of beef stated you will need a little more oil and perhaps more spices.
  2. Cover the bowl with cling film for at least 30 minutes but an hour is better, whatever refrigerate it.
  3. Half an hour before you're ready to cook, remove from the fridge and mix again.
  4. Heat up a large frying pan and throw in the sliced meat along with the oil it's coated in. You shouldn't need any more oil.
  5. Stuff into warmed pita bread with the salad. 
  6. Lemon wedges along with pickled chillies and of course, hot chilli sauce!
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9 comments

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

    ReplyDelete
  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?

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

    ReplyDelete
  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!

    ReplyDelete
  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!

    ReplyDelete
  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.

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

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

    ReplyDelete
  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 ;-)

    ReplyDelete

I love to hear from everyone so thanks for taking the time to comment. Please note comments containing links will NOT be published.

Cheers
Jan