Kebab Takeaway: Lamb Doner

This is something that we had never cooked before so of course we did what we do best, which is winging it! It tasted very similar to an actual doner kebab, just with out all of the grease, the only thing we didn’t do well on is the shape and being able to carve it like a proper doner kebab. This is because we hadn’t quite realised that we didn’t have any tin foil so we will add it into the recipe, so you don’t make the same mistake we did.


  • 400g lamb mince
  • 4 garlic cloves (finely diced)
  • 2 tbs of  dried oregano
  • 2 tsp of cayenne pepper
  • 2 tsp of paprika.


  1.  Put the lamb mince in to a large mixing bowl and start to break it all up with your hands.
  2. Add the garlic and all the herbs and spices and with your hands really mix it all together.
  3. You need the mince to not have any shape to it, so it looks all mushed up, a bit like what sausage meat looks like.
  4. Once it is all mixed up, mould the mixture in a cylinder shape and wrap in tin foil.
  5. Place on a baking tray and cook for at least 2 hours (depending of how thick your cylinder is) on 170 degrees.


This can also be done in a slower cooker, which we have seen quite few recipes for. This would also be great to make mini kebabs for a BBQ or even changing the flavour to by adding mint. Again let your imagination run wild!


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