Go Back
+ servings
Tray with homemade doner kebabs with salad, flatbread and yoghurt sauce.
Print Recipe
5 from 254 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 minutes
Cook Time4 hours
Total Time4 hours 15 minutes
Course: Main Course
Cuisine: Family Food
Servings: 4
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. Place in the bottom of the slow cooker.
  • Take the unpeeled garlic bulb (yes a whole bulb!) and wrap up in tin foil. Place alongside the meat parcel in the slow cooker.
  • 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).
  • Remove the meat and garlic from the slow cooker. Let the meat sit to cool for 15-30 minutes (save the juices at the bottom of the slow cooker).
  • When the meat has cooled slightly, unwrap it and use a very sharp knife to slice very thin strips. Drizzle over the meat juices from the bottom of the slow cooker to serve (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 slow cooker 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.
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

Calories: 644kcal | Carbohydrates: 8g | Protein: 36g | Fat: 52g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 3g | Cholesterol: 138mg | Sodium: 849mg | Potassium: 120mg | Fiber: 2g | Sugar: 1g | Vitamin A: 791IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 5mg