Name: Homemade Lamb Doner Kebab – Better Than Takeaway and Easy to Make at Home
Prep time: 20 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 500g lamb mince; 1 small onion, grated; 3 cloves garlic, minced; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp smoked paprika; 1 tsp dried oregano; 1 tsp salt; ½ tsp black pepper; ½ cucumber, sliced into batons; 2 tomatoes, chopped; A handful of lettuce or fresh parsley, shredded; 4 flatbreads or pitta breads; Garlic yoghurt or tahini sauce; Chilli sauce (optional)

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Bring the Kebab Shop Home – Juicy, Homemade Lamb Doner Wraps

If you’ve ever wandered home from a night out and stopped for a doner kebab, then you know exactly how comforting that soft flatbread stuffed with juicy meat and sauces can be. But what if I told you that you could make that same delicious Lamb Doner Kebab at home—without a vertical spit or deep fryer in sight?

This homemade version is juicy, full of flavour, and surprisingly easy to pull off. All you need is some well-seasoned lamb mince, a few spices, and an oven. Honestly, once you try it, you’ll never look at the takeaway version the same way again.

I made this one weekend after a friend joked that no homemade kebab could match the “real deal.” Challenge accepted—and let’s just say they were very impressed (and took a second wrap for the road). The best part? You can prep it ahead, freeze it, and pull it out anytime you’re craving something indulgent, satisfying, and a little bit nostalgic.

🧾 Ingredients: What You’ll Need for the Doner & Wraps

Let’s break it down into two parts: the meat and the wrap fixings. You probably have most of these already!

🐑 For the Doner:

500g lamb mince (lamb shoulder mince works best for extra flavour)

1 small onion, grated
3 cloves garlic, minced
1 tsp ground cumin

1 tsp ground coriander
1 tsp smoked paprika
1 tsp dried oregano

1 tsp salt
½ tsp black pepper

🥙 For the Wrap:

½ cucumber, sliced into batons

2 tomatoes, chopped
A handful of shredded lettuce or parsley
4 flatbreads or pittas

Garlic yoghurt or tahini sauce, for drizzling
Chilli sauce (optional but highly recommended!)

👩‍🍳 Step 1: Make the Doner Meat Mixture

Start by mixing all the doner ingredients in a large bowl. You’ll want to really knead the mixture well—this helps bind everything together and gives that classic, slightly springy texture you get from a proper kebab.

💡 Tip: The mixture should feel sticky and hold together like a meatloaf. If it’s too loose, knead a bit more or chill it longer before shaping.

🧊 Step 2: Shape, Wrap, and Chill

Once everything’s well combined, shape the mix into a tight log—about the size of a small loaf. Wrap it snugly in foil to help it keep its shape. Place in the fridge for at least 30 minutes. This chilling time makes it firmer and easier to slice later.

🔥 Step 3: Roast the Doner

Preheat your oven to 190°C (fan). Place your foil-wrapped lamb log on a baking tray and roast for 35–40 minutes. You’re aiming for a firm, cooked-through centre and some rendered fat for extra flavour.

Coming up in Part 2, we’ll finish cooking, slice the doner like a pro, and show you how to build a wrap that rivals your favourite kebab shop—sauces, toppings, and all!

Slice, Build, and Wrap Like a Kebab Pro

Okay, so your lamb doner has been roasting away in the oven, and your kitchen smells amazing. The meat should be fully cooked and packed with juicy, herby flavour. Now it’s time for the fun part—slicing it thin and building your ultimate kebab wrap.

🔪 Step 4: Rest and Slice the Doner

Once your doner log has finished cooking, take it out of the oven and let it rest for 10 minutes. This helps keep all those delicious juices locked in.

Now carefully remove the foil, place it on a cutting board, and use a sharp knife to slice the meat thinly, just like you’d get from the rotating spit at your favourite late-night spot. Don’t worry if the slices aren’t perfect—they’ll taste amazing either way.

💡 Tip: Want those crispy edges you get from the grill? After slicing, quickly pan-fry the meat in a hot skillet for 1–2 minutes for extra char!

🫓 Step 5: Warm and Load the Flatbreads

Now’s the time to warm your flatbreads or pittas. You can do this in a dry frying pan for a few seconds each side, or just wrap them in foil and pop them into a warm oven for a few minutes.

Once warm and soft, it’s time to build your wrap:

Start with a generous spoon of garlic yoghurt or tahini sauce.

Layer on your shredded lettuce or parsley, cucumber, and tomatoes.
Pile on your sliced lamb doner while it’s still warm.
Add a drizzle of chilli sauce if you like a little kick (go on—you know you want to).

Wrap it all up tight, and if you want the real kebab shop vibe, wrap it in foil for that handheld feel.

🥙 Variations and Serving Suggestions

Want to level things up? Here are a few tasty add-ons to give your homemade doner wrap even more wow factor:

Pickled red cabbage: Crunchy and tangy—a classic addition.
Sliced pickled chillies: Add zing and heat.
Homemade lemon-mint yoghurt sauce: Just mix yoghurt, lemon juice, fresh mint, and a pinch of salt.

Bulgur wheat salad (tabbouleh): Serve alongside or even inside the wrap for a fresh lift.

Trust me—once you’ve had this homemade lamb doner, you’ll wonder why you didn’t start making it sooner. Up next in Part 3: your top questions answered and the final wrap-up (pun fully intended!).

Part 3: FAQ + Final Thoughts on Homemade Lamb Doner Kebab

So you’ve got your juicy doner meat sliced, your wraps loaded, and your sauces drizzled—but maybe you’ve still got a few questions. Let’s cover the most common ones before you dig in!

🧐 FAQ: Lamb Doner Kebab at Home

1. Can I make this with beef or chicken instead of lamb?
Yes! Beef mince works great (look for 15-20% fat), and you can also use chicken thigh mince. Just keep the seasoning the same and adjust cooking time as needed.

2. Can I cook this without foil?
Technically yes, but the foil helps hold the shape and keeps it juicy. If cooking without, shape the meat tightly and bake in a small loaf tin.

3. Can I freeze the doner meat?
Absolutely. You can freeze the raw meat mixture in a log shape and cook straight from frozen, adding an extra 10–15 minutes to the cook time. You can also freeze cooked slices—just reheat in a hot pan or oven.

4. What’s the best mince to use?
Lamb shoulder mince is ideal because it has more fat, which means more flavour and juiciness. Lean mince can turn out dry.

5. How do I keep my wrap from falling apart?
Warm the flatbread before wrapping—it makes it more flexible. Wrap tightly and secure with foil or parchment for that classic takeaway feel.

6. Can I make this in advance?
Yes! The meat mixture can be made up to 2 days ahead and kept in the fridge. Leftover slices are great for next-day wraps or grain bowls.

🎉 Final Thoughts: Better Than Takeaway

This Homemade Lamb Doner Kebab isn’t just a fun weekend dinner—it’s a total game-changer. It’s cheaper, fresher, and honestly more flavourful than most takeaway versions. Plus, you control what goes in it—from the quality of the meat to the toppings and sauces.

Once you’ve tried this, it’s hard to go back to shop-bought kebabs. Whether you’re serving it up at a casual dinner with friends or just treating yourself midweek, this recipe delivers on flavour, satisfaction, and that comforting kebab shop nostalgia.

So what are you waiting for? Go grab that mince and let’s get rolling!

Homemade Lamb Doner Kebab – Better Than Takeaway and Easy to Make at Home

Author: Mouad Boulkhiout
Total Time: 1 hour 10 minutes

Print Recipe

Description

This Homemade Lamb Doner Kebab recipe brings you all the flavour of your favourite British takeaway with none of the grease. Juicy lamb mince is seasoned, oven-roasted, and sliced thin for the perfect wrap with salad and sauce. Ready in just over an hour with minimal effort.

Ingredients

Scale

For the Doner:

500g lamb mince

1 small onion, grated
3 cloves garlic, minced
1 tsp ground cumin

1 tsp ground coriander
1 tsp smoked paprika
1 tsp dried oregano

1 tsp salt
½ tsp black pepper

For the Wrap:

½ cucumber, sliced into batons

2 tomatoes, chopped
A handful of lettuce or fresh parsley, shredded
4 flatbreads or pitta breads

Garlic yoghurt or tahini sauce
Chilli sauce (optional)

Instructions

In a bowl, mix lamb mince, onion, garlic, and all spices. Knead until firm and sticky.

Shape into a tight log, wrap in foil, and chill for 30 minutes.
Preheat oven to 190°C (fan). Roast the foil-wrapped meat for 35–40 minutes.
Remove from oven, let rest for 10 minutes, then slice thinly.