Description
This Easy Slow Cooker Doner Kebab recipe delivers tender, sliceable lamb infused with aromatic spices, slow-cooked to perfection. Ideal for a flavorful Middle Eastern-inspired meal, this doner kebab can be served with fresh pita bread, crisp vegetables, and a variety of sauces for a delicious, easy-to-prepare dish perfect for sharing.
Ingredients
Meat Mixture
- 1 kg ground lamb
- 2 teaspoons sweet paprika
- 2 teaspoons ground cumin
- 2 teaspoons garlic powder (use garlic powder, not garlic salt)
- 1 teaspoon cayenne pepper
- 1 teaspoon onion powder
- 1 teaspoon baking soda
- 1 tablespoon dried oregano
- 2 teaspoons mixed dried herbs
- 1/2 teaspoon salt
- 2 chicken stock cubes (crumbled)
For Serving
- 0 pita bread (Lebanese pita preferred)
- 0 sliced onion
- 0 shredded lettuce
- 0 shredded red cabbage
- 0 sliced tomatoes
- 0 cucumber
- 0 sriracha
- 0 sour cream (or yogurt or salad cream)
- 0 ketchup (optional for mixing into sour cream/yogurt sauce)
- 0 yellow mustard (optional for mixing into sour cream/yogurt sauce)
Instructions
- Prepare the Meat Mixture: Add the ground lamb to a large bowl and break it up. Sprinkle in the paprika, cumin, garlic powder, cayenne, onion powder, baking soda, oregano, mixed herbs, salt, and crumbled stock cubes.
- Mix Thoroughly: Using your hands, mix very thoroughly for 2 to 3 minutes until the mixture looks uniform and slightly tacky. This helps the doner kebab set up and slice cleanly.
- Shape and Wrap: Shape the meat into a compact log and wrap it tightly in two layers of foil. Use a skewer to poke a few small holes through the foil to allow excess liquid to escape during cooking.
- Prepare Slow Cooker Rack and Cook: Scrunch two pieces of foil into balls and place them at the bottom of the slow cooker to act as a rack. Set the foil-wrapped meat log on top, cover, and cook on LOW for 5 to 6 hours.
- Check Doneness and Rest: Use a thermometer to check that the internal temperature has reached 160°F (71°C). Remove the log from the slow cooker and let it rest for 10 to 15 minutes before unwrapping.
- Slice Thinly: Slice the cooked meat very thinly with a sharp knife or shave it with a potato peeler. For the best thin slices, chill the cooked loaf overnight and slice cold.
- Optional Crisping: Warm and crisp the slices in a skillet over medium heat for 2 to 4 minutes, stirring once or twice.
- Serve: Serve the doner kebab slices with pita bread, salad ingredients like sliced onion, shredded lettuce, red cabbage, tomatoes, cucumber, and your choice of sauces such as sriracha, sour cream, or yogurt-based sauces.
Notes
- Using garlic powder (not garlic salt) ensures balanced seasoning without excess salt.
- Mix the meat thoroughly to achieve a tacky texture that helps the kebab hold its shape and slice cleanly.
- Poking holes in the foil prevents sogginess by allowing steam to escape.
- Chilling the cooked doner loaf before slicing gives cleaner, thinner slices perfect for serving.
- The optional skillet step adds a crispy texture enhancing flavor and presentation.
- Adjust spice levels, especially cayenne pepper, to suit your heat preference.
- Serve with fresh pita and a variety of fresh vegetables and sauces for a complete and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Middle Eastern
