Homemade Doner Kebab {Slow Cooker Recipe}

Tray with homemade doner kebabs with salad, flatbread and yoghurt sauce.

5 from 259 votes

Homemade Doner Kebab {Slow Cooker Recipe}

A Homemade Doner Kebab is a great fakeaway treat for the whole family, and this slow cooker recipe is convenient and simple.

Prep Time15

Cook Time4

Total Time4 15

Course: Main Course

Cuisine: Family Food

Servings:

Author: Sarah Rossi

Ingredients

750 g Lean mince
3 tsp Onion powder
3 tsp Garlic granules
3 tsp Ground cumin
3 tsp Paprika
2 tsp Dried oregano
1 tsp Salt
1/2 tsp Pepper
1 Bulb of garlic

For the sauce:

75 g Mayo
100 g Greek yoghurt
2 tsp Mint sauce

Instructions

Mix the slow cook ingredients (apart from the garlic bulb) together in a bowl with clean hands. You need to knead it with your hands until everything is fully combined and the meat is smooth.
Put the meat mixture onto a sheet of tin foil and shape it with your hands into a brick/log type shape. Roll it up very tightly, twisting the ends of the tin foil like a sweetie wrapper to secure.
Take the unpeeled garlic bulb (yes a whole bulb!) and wrap up in tin foil.

To Cook in the Slow Cooker

Put the wrapped meat and wrapped garlic in the bottom of the slow cooker. Prick the wrapped meat with a sharp knife a few times.
Cook for 3-4 hours on HIGH or 5-6 on LOW or until cooked through when you test the internal temperature with a meat thermometer (see notes).

To Cook in the Air Fryer

Put the wrapped meat and wrapped garlic in the air fryer.
Cook for 30 minutes at 170C.
Remove the garlic bulb from the air fryer and set aside to cool. Open up the foil top of the kebab meat to allow the top to brown. (Do this carefully so that the cooking juices don't run out of the bottom of the foil.)
Cook the meat for a further 15 minutes at 170C or until cooked through when you test the internal temperature with a meat thermometer (see notes).

To Serve

Let the meat sit to cool for 15-30 minutes (save the juices at the bottom of the slow cooker or foil if cooked in the air fryer).
When the meat has cooled slightly, unwrap it and use a very sharp knife to slice very thin strips. Drizzle over the meat juices (this is important as it will be quite dry without this).
Make the garlic sauce by squeeze the cooked, very soft garlic from it's skin. Just hold the bulb and squeeze from the bottom and it will squish straight out. Add the mayo, yoghurt and mint sauce, mix well. Add a splash of water if you'd like it to be more runny.
Serve the meat as it is with the usual kebab accompaniments and the garlic sauce, OR reheat the meat, with the cooking liquid in a frying pan for a few minutes until hot through (see notes).

Notes

Meat thermometer: I recommend this one as it's reliable and accurate. The internal meat temperature should read 70C (160F) for 2 minutes.

Reheating the meat after it’s cooled and sliced: It’s important to allow the meat loaf to cool for a while before slicing it, or it will all crumble and you won’t get those doner kebab strips. If you like your food hot, you can reheat the meat once it’s in strips. Do this by saving the cooking juice from the slow cooker and heating it up in a frying pan for a few minutes with the meat.

Nutrition