Make a Homemade Doner Kebab better than any takeaway

Ingredients

• 1.5 teaspoons Mixed Herbs (dried mixed herbs (e.g., thyme, oregano, rosemary))
• 3 teaspoons Onion Salt (onion powder mixed with salt)
• 3 teaspoons Garlic Powder (granulated garlic powder)
• 1 teaspoon Smoked Paprika (adds smoky flavor)
• 1 teaspoon Salt (to taste)
• 0.5 teaspoon Black Pepper (freshly ground)
• 1 kilogram Lamb Mince (good-quality, 80% lean)
• 1 sheet Aluminum Foil (heavy‑duty aluminum foil)

Instructions

1. Gather and Measure Ingredients

   Measure all spices and lamb mince, have foil ready.

   Time: PT5M

2. Season the Lamb

   In a large mixing bowl combine lamb mince with mixed herbs, onion salt, garlic powder, smoked paprika, salt, and freshly ground black pepper. Mix thoroughly with hands until evenly distributed.

   Time: PT5M

3. Shape the Kebab Loaf

   Form the seasoned meat into a tight, elongated loaf or large sausage shape, about 3‑4 inches in diameter.

   Time: PT5M

4. Wrap in Foil

   Wrap the meat loaf tightly in heavy‑duty aluminum foil, sealing all edges like a present to retain juices.

   Time: PT3M

5. Slow Cook

   Place the foil‑wrapped loaf in the slow cooker, set to High, and cook for 4 hours.

   Time: PT4H

6. Rest and Slice

   After cooking, carefully remove the foil (it will be hot), let the meat rest 5 minutes, then unwrap and slice as thinly as possible.

   Time: PT5M

7. Serve

   Serve the sliced kebab in pita, flatbread, or over salad, with your favorite sauces.

   Time: PT2M

Nutrition Facts

Calories

550

Protein

35g

Carbohydrates

2g

Fat

45g

Fiber

0g