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Best Doner Kebab Recipe


Picture of Brian Kennett

Brian Kennett

Amateur Chef and Boozy Traveling Foodie Extraordinaire

Doner Kebab Recipe

Doner Kebab Recipe: The epitome of bloke’s food in my reckoning, although this is up there with Mary’s all-time favorite “English” food. Lads and Ladies I give you a Doner Kebab Recipe. My great mate Spencer sets the, remember the Pie ‘n’ Mash challenge? Yep, same fella. What’s he trying to do to me?

Now as this will involve a load of mates from England that can be quite picky, I thought I’d better have a dry run last night and use family Kennett as guinea pigs. It all went rather well.

Mary; “It was Yummy…”

Amy; “It was really good, you really got the flavor of a Doner Kebab…”

Ollie; “It was amazing…”

Give it a go and then compare it to the best 19 Kebab Restaurants London has to offer…

Amy helped me out this day with the cooking with Ollie on video – you’ll see dainty little hands with pink nails, then my big hands in the next shot haha. So thanks kids the results were better than I expected, in fact way better than I expected. My Doner Kebab Recipe ended up looking like below. I am now confident about the Spencer challenge – bring it on fellas!!

kebab restaurants london Doner Kebab Recipe
How can anyone not love doner kebabs? Food of KINGS in my book!!!

The only downside is that it takes time and of course, has about 4-5 separate elements before you start assembling. Ooooh, I am salivating as I type up my Doner Kebab Recipe. This taste took me back to days in Margate after a few beers and grabbing a kebab on the way home to eat before bed. Cheap and delicious, always a great bedfellow (sorry Mum), and now enjoyed as a dinner option when we go home to the UK – but now I can also enjoy it in my new home in Singapore.


Easily enough here to sustain 8 or so hungry adults – and it will be in Stages – or just watch the video.

Stage 1 – homemade chili sauce:

  • 2 teaspoons of dried chili flakes,
  • 2 teaspoons of salt,
  • 1/3 cup of sugar,
  • 3/4 cup malt vinegar,
  • 4 chopped red Jalapeno peppers,
  • 2 chopped red onions, and
  • 1 tin chopped tomatoes.
  1. All in a pan, and whack on the heat,
  2. Bring to a boil, then reduce to a simmer for about 20 minutes – keep stirring to as not to stick,
  3. Take it off the heat and allow it to cool, and then
  4. Take a hand blender and blitz it until smooth, place in a serving bowl.

(This will last in a fridge for about 2 weeks but the way…)

Stage 2 – the salad bar:

  • 5-6 large pita breads – when ready simply toast on either side, cut in half, and then with your fingers make little pockets in the doughy bit. This is where you’re gonna wedge all the wonderful bed fellow of a Doner Kebab Recipe,
  • 1/2 a shredded red cabbage,
  • 1/2 a shredded green cabbage,
  • 4-5 sliced tomatoes,
  • 3-4 red onions cut into thin circles,
  • 1/2 jar of mayonnaise mixed with 4-5 finely chopped garlic cloves,
  • And of course, your cooled-down chili sauce.

Stage 3 – making the meat:

  • 2 packets of lamb or mutton mince(about 1/2 Kg),
  • 2 cups of breadcrumbs,
  • 3 finely chopped red onions (finely chopped is important),
  • 2 teaspoons of smoky paprika,
  • 2 teaspoons of ground cumin,
  • 2 teaspoons of ground coriander,
  • 1 teaspoon of cayenne pepper.
  1. Mix all the above together with your hands. You want it to start to form a ball with all the onion and spices nicely distributed evenly throughout,
  2. Then on a chopping board roll the meat out into 1″ thin slab,
  3. Using a tin can cut out circular patties. Keep going until all the meat mix is now in little circles,
  4. Take then 3-4 tin cans and line them with cling film with about 3-4″ sticking out the top,
  5. Then into the cans lay the patties until you reach the top, give it a good squeeze down to compact the meat and fill to the brim with more meat mix if needs to be,
  6. Fold over the cling film and stand the tins in a pan filled with water, up to about 2/3 the height of the tins,
  7. Get that go a boil and then high simmer for about 30 minutes – test if it is cooked by using a thermometer (needs to be 75-80 degrees in the middle), or stick a sharp knife in there and lay it on your top lip – if hot all the way across you are done,
  8. Hold the can with a towel and gently pull the cling film, you should end up with 3 baby Doner Kebabs, just like the real thing,
  9. Now you want to char these like they have been on the rotisserie in the kebab shop. Using a Chef’s burner or just under the grill is also fine, just turn them to get even browning.

Stage 4 – construction and eating:

  1. Carve some of the meat into thin slices and lay them in the pita pocket,
  2. In with the salad ingredients,
  3. Slather with garlic mayonnaise,
  4. Drizzle with your homemade chili sauce,
  5. Open a cold beer, and
  6. Settle down and eat like a KING!!!

Our conclusions of Doner Kebab Recipe

This really did come out well. It’s one of those recipes that is up there on the must-do list. A must-try before you die. Or die die must try. Whatever you want, you simply must try this. If you love kebabs, and now live overseas and cannot get your “fix”, then this is your drug my friends, you have to try my Doner Kebab Recipe. I’ll be doing it soon for a gang of mates x20 or something, bring it on, I am confident now. ENJOY!!!

People also asked about Doner Kebab Recipe:

Question Answer
1. How do I make homemade doner kebab marinade? Combine yogurt, spices like cumin and paprika, garlic, and olive oil for a flavorful marinade.
2. Can I use chicken instead of lamb for doner kebab? Yes, you can substitute chicken for lamb in the recipe. Adjust cooking times accordingly.
3. What type of bread is traditionally used? Traditionally, flatbreads like pita or lavash are used, providing a sturdy base for the kebab.
4. How do I achieve that authentic smoky flavor? Use a combination of spices like cumin and smoked paprika, and consider grilling for a smoky taste.
5. Is it necessary to marinate the meat overnight? Marinating overnight enhances the flavor, but you can still achieve good taste with a shorter marination period.
6. What are common toppings for doner kebabs? Toppings include sliced tomatoes, onions, lettuce, and a drizzle of yogurt-based sauce for added freshness.
7. Can I make doner kebabs in a slow cooker? Yes, you can make slow cooker doner kebabs. Adjust ingredients and cooking times for this method.
8. What’s the key to tender doner kebab meat? Using a mix of lean meat and some fat, along with marination, contributes to tender and juicy kebab meat.
9. Are there healthier alternatives to the classic recipe? Choose leaner meats, whole-grain bread, and load up on fresh vegetables for a healthier doner kebab option.
10. Can I freeze leftover doner kebab meat? Yes, you can freeze cooked doner kebab meat for later use. Ensure proper packaging to maintain freshness.

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