Home|Main ingredients|Beef|Slow-cooker doner kebab
Pin
XFacebookMixPinterestYummlyEmailFlipboard
BY:
Pip
PUBLISHED:
UPDATED:
A delicious and easy to make homemade slow-cooker doner kebab which can be made in the slow cooker or the oven- it tastes just like the real thing at a fraction of the calories.
5 mins
5-6 hours (Slow-cooker)
195 kcals
serves 8
JUMP TO RECIPE
PinPhoto credit: Chris Terry
Slow-cooker doner kebab – A delicious and easy fakeaway recipe!
There’s nothing quite like a good doner kebab, but the takeaway versions can often be greasy and packed with hidden calories. This Slow-cooker doner kebab recipe is a healthier, homemade alternative that’s just as satisfying. With lean minced beef and lamb, a blend of spices, and a foolproof slow-cooker method, you can recreate your favourite takeaway dish at home with minimal effort!
Why you’ll love this recipe:
✔ Easy to make – Just mix, shape, and let the slow cooker do the work.
✔ Healthier than takeaway – Made with lean mince and no added oils.
✔ Family-friendly – A dish everyone will enjoy, served with pitta, salad, and sauces.
✔ Perfect for meal prep – Make ahead and enjoy leftovers throughout the week.
Serving suggestions:
- Wholemeal pitta bread – A healthier option for a classic kebab wrap.
- Quick-pickled onions – Adds a tangy crunch to balance the flavours. You can find a recipe for these on page 210 of my cookbook ‘In One’
- A homemade coleslaw – A refreshing, crunchy side dish. You can find a recipe for this on page 183 of my book ‘In One’– it’s called ‘super ‘slaw’
- Chilli sauce or garlic yoghurt dip – Customise your kebab with your favourite sauces- I love mine with both hot chilli sauce and a cooling yoghurt with some chopped fresh mint. You could also try this delicious homemade aioli with it- it’s the perfect combination!
How does this slow-cooker doner kebab work on Slimming World?
This doner kebab makes a brilliant low syn meal. The only syns are in lamb mince, as you can’t buy one which has a very low fat content as you can with beef- the leanest I have found is 10% fat (I found this in Sainsburys, Tesco, Asda and on Ocado).This contains 2 syns per 100g, so the total for this recipe is 10 syns. As this will serve at least 8 people that is no more than 1.5 syns per serving.
Check your Slimming World app to find out which wholemeal pitta breads you can have for your Healthy Extra B.
You will need to double check the syns for any sauces you are using.
Slow-cooker doner kebab
5 Stars4 Stars3 Stars2 Stars1 Star
No reviews
- Author: Pip
- Total Time: 6 hours 5 minutes
- Yield: 8 1x
Description
This homemade slow cooker doner kebab is the perfect fakeaway treat—tender, spiced meat served in a wholemeal pitta with crisp lettuce and tangy quick-pickled onions. So easy, so delicious!
Syns: 1.5 per portion
Ingredients
Scale
500g (1lb 2oz) lean minced beef (less than 5per cent fat)
500g (1lb 2oz) lean minced lamb (the leanest you can find)
2 teaspoons dried oregano, plus extra to serve
2 teaspoons sweet paprika, plus extra to serve
2 teaspoons ground cumin
2 teaspoons garlic granules
2 teaspoons onion granules
1 teaspoon chilli powder
2 teaspoons salt
1 teaspoon pepper
1 egg
Instructions
1. Put the meat in a large bowl and use a wooden spoon to mix in the oregano, spices and seasoning. Break up any lumps in the meat, making sure that everything is fully combined. Crack the egg in and mix it into the spiced meat.
2. Using your hands, shape the meat into a large sausage, compressing it as much as possible, and wrap it in foil.
3. Prepare the slow-cooker by scrunching up 2 pieces of foil to place at the bottom of the pot.
4. Use a sharp knife to poke a few holes in the underside of the foil containing the meat, to allow some of the fat to escape during cooking. Place the kebab on top of the scrunched foil in the slow-cooker pot (or cut the sausage in half, wrap the two halves in foil and place them side by side to fit.)
5. Place the lid on and cook on low for 5–6 hours.
6. Remove the meat from the foil, scrape away any residue sitting on the surface of the meat and sprinkle with paprika and oregano. Allow to cool slightly, then slice as finely as you can with a sharp knife.
Notes
To cook this in a regular oven, preheat the oven to 170°C/150°C fan (340°F), Gas Mark 3½. Follow steps 1 and 2, place the foil-wrapped kebab on a baking tray, and bake for 1½ hours. Open the foil to expose the kebab, increase the oven temperature to 220°C/200°C fan (425°F), Gas Mark 7 and cook for a further 10 minutes to brown. Once cooked, remove the kebab (discard any liquid) and place it on a plate to rest for a few minutes before sprinkling with paprika and oregano and slicing as in step 6.
- Prep Time: 5 minutes
- Cook Time: 5-6 hours
- Category: Slow-cooker
- Method: Easy
- Cuisine: Turkish
