This easy and flavorful Slow Cooker Doner Kebab is a hearty homemade meal perfect for lunch or dinner. Made with minced lamb or beef and a blend of warm spices, it’s slow-cooked to perfection for tender, juicy slices. Serve it with toasted pittas, fresh salad, and creamy raita, and enjoy a flexible dish with simple ingredients!

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Recipe Ingredients

• 750g (1.6 lbs) minced lamb or beef
• 1 tsp ground turmeric
• 1 tsp garlic granules
• 1 tsp onion granules
• 1 tsp nduja paste (optional for heat, or use ½ tsp chili paste)
• 1 tsp paprika
• 2 tsp ground cumin
• 1 tbsp vegetable oil
• Sea salt and freshly ground black pepper

To Serve:

• 4 pitta breads, toasted
• Salad (lettuce, cucumber, and tomatoes)
• Crunchy Slaw
• Yoghurt & Mint Raita or garlic mayonnaise
• 4 large handfuls of sweet potato fries, cooked from frozen

How To Make Slow Cooker Doner Kebab

1. Prepare the kebab mixture: Put the minced meat, spices, nduja paste, oil, and seasoning into a food processor. Pulse until well combined and smooth.
2. Shape and wrap the kebab: Brush a large piece of tinfoil with vegetable oil. Place the kebab mixture in the center and shape it into a large sausage, ensuring it’s small enough to fit into your slow cooker. Wrap tightly in foil and seal the ends securely.
3. Cook in the slow cooker: Place the wrapped kebab in your slow cooker. Cook on low heat for 6 hours.
4. Baste and slice: Once cooked, unwrap the foil and baste the kebab with the juices collected at the bottom of the foil for extra flavor. Thinly slice the kebab.
5. Serve: Stuff the sliced kebab into toasted pitta breads. Add salad, crunchy slaw, and your choice of yoghurt & mint raita or garlic mayonnaise. Serve with sweet potato fries on the side for a complete meal.

Recipe Tips

• Use the freshest minced meat: Fresh lamb or beef gives the best flavor and texture. Avoid using frozen meat as it may release too much water during cooking.
• Shape the kebab tightly: Compress the mixture well when shaping to prevent it from falling apart during cooking. Wrapping it tightly in foil is key.
• Season generously: Be sure to taste the raw mixture (before adding eggs if you use them) to ensure the seasoning is just right. Proper seasoning makes the kebab flavorful.
• Don’t skip basting: Once cooked, baste the kebab with the juices for a moist and flavorful result. It enhances the overall taste and keeps the slices tender.
• Toast the pitta breads: Warm or toast them before serving to give them a slightly crispy texture that pairs perfectly with the juicy kebab slices.

Recipe FAQs and Variations

Check out More Recipes:

• Slow Cooker Coq Au Vin Blanc (Wine-braised Chicken)
• Slow Cooker Coney Island–style Chili
• Slow Cooker Classic Stuffed Cabbage Rolls