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Slow Cooker Doner Kebab Fakeaway
You won’t find anyone this side of the Mississippi that loves Doner Kebabs as much as me, on a night out I’ll have one, hungover I’ll have one😂 However, they come in as high as 1800-2000 calories. So this is a slow cooker Fakeaway version, can be done in the oven too.
SERVES
4
CALORIES
438
COOKING TIME
6 hours
DIFFICULTY
simple
What is a Slow Cooker Doner Kebab?
A doner kebab, also spelled döner kebab, is a popular Turkish fast food dish made from meat that is cooked on a vertical rotisserie. The term “doner” comes from the Turkish word “dönmek,” which means “to turn” or “to rotate,” reflecting the method of cooking where seasoned meat is stacked in the shape of an inverted cone and slowly roasted as it turns next to a heat source.
Traditionally, doner kebabs are made with lamb or mutton, although variations using chicken and beef have become common. The outer layers of the meat are sliced off as they cook, typically served in pita bread or lavash, accompanied by fresh salad and various sauces such as garlic or chilli sauce. This dish has gained immense popularity as a takeaway option, especially in Europe, where it is often enjoyed after a night out. In the UK, doner kebabs have become a staple of late-night food culture, often served with chips and garnished with a range of vegetables. While the quality of doner kebabs can vary widely, many establishments pride themselves on using high-quality ingredients and traditional cooking methods to create a delicious meal.
What Goes Well with Doner Kebab?
When it comes to serving your doner kebab, there are plenty of delicious options to consider. Warm pitta bread is perfect for wrapping around the meat, while a fresh salad adds a nice crunch. Accompany your kebabs with homemade garlic sauce or tzatziki for extra flavour. You might also want to serve them alongside pickled vegetables or chips for a complete meal.
How to Keep Leftovers Fresh
If you have leftovers from your doner kebab, allow them to cool completely before storing them in an airtight container in the fridge. They should be consumed within 3-4 days for optimal freshness. If you want to keep them longer, you can freeze the sliced meat for up to three months; just make sure to reheat thoroughly before serving.
Frequently Asked Questions About Slow Cooker Doner Kebabs
You might wonder if you can use different types of meat in this recipe; yes, chicken or beef work well as alternatives. Cooking time typically ranges from 6-8 hours on low heat, ensuring the meat becomes tender and flavourful. If you enjoy spicy food, consider adding chilli flakes or hot sauce to give your kebab an extra kick.
Method
Step 1
In a large bowl, add your lamb mince with some garlic, one egg and all of the spices listed. Give it a good mix so it is nice and combined (I prefer to use my hands here – messy, but it works best!)
Step 2
Place the lamb mince onto a sheet of tinfoil and wrap it securely to ensure it is fully covered. Use a fork to pierce the foil-wrapped lamb, allowing the fat to drain out during cooking. To do this, elevate the wrapped lamb by placing it on a few crumpled balls of tinfoil, ensuring that any excess fat can drip away effectively.
Step 3
Add the kebab into the slow cooker / crockpot and cook on low for 6 hours, or add to the oven at 200° (390°F) for one hour.
Step 4
Once cooked, slice and add to your pitta with some mixed salad and some garlic mayo… enjoy 🙂
Ingredients
For the lamb kebab:
500g of lamb mince (10% fat)
1 tsp of Cumin
1 tsp Paprika
1 tsp Chilli Powder
1 tsp Onion Granules
1 tsp dried coriander
Salt & Pepper
2 x crushed garlic cloves (or lazy garlic)
1 x egg, to bond
For the mayo:
2 x Crushed Garlic Cloves mixed with @hellmannsuk lighter than light Mayo
Served in a wholemeal pitta with rocket and onion.
