Homemade Doner Kebab {Slow Cooker} {Slimming World} {Fakeaway}….

Today I’m going to share with you my amazing homemade doner kebab recipe which I’m pretty sure you’re going to love as much as we love! 

Mr Frugal is partial to the odd Doner Kebab – usually swimming in grease and smothered in garlic sauce – and without fail, he always regrets eating it within about an hour of finishing it.

So, after hearing about a version of homemade Doner Kebab that you can make in the slow cooker I decided to give it a go and see if my own version could hit the spot like the greasy kebab shop version does.

I looked at lots of different versions of this recipe before I started and they’re all very much of a muchness but I adapted it slightly as I didn’t want to go out and buy anything extra.  Here’s our version of a homemade doner kebab…

Homemade Doner Kebab {Slow Cooker} {Slimming World} {Fakeaway}….

This Homemade Doner Kebab is a perfect fakeaway for when you fancy a cheeky takeaway.

#fakeaway #SlimmingWorld

Print

Ingredients

• 500 g lean lamb mince, (if you're making this for Slimming World then do make sure the lamb mince you choose is free)
• 1 teaspoon dried oregano
• 1/2 teaspoon dried mixed herbs
• 1 teaspoon garlic powder, (not garlic salt which I almost used)
• 1/4 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 finely chopped onion, (optional)

Instructions

1. Basically you just mix all of the ingredients together as much as you can - you need to really get your hands in there and squidge because the mix needs to be as smooth as possible. You might even want to put it through your blender.
2. When you're happy that it's as smooth as it's going to get, squish it into a meatloaf type of shape and wrap tightly in foil.
3. I sliced half an onion and layered that on bottom of the slow cooker before popping the foil parcel in there on top of them.
4. I cooked on low for around five hours and then I had a sneaky peak in the foil because I didn't want it to dry out. It looked just about done so I gave it another half an hour and then got it out.
5. I sliced it as thinly as I could and served ours in toasted pitta breads and salad.

Don’t miss out on future posts like this – receive updates directly to your inbox by email by adding your email address here and hitting subscribe. You can also follow me on Twitter, BlogLovin or Networked Blogs and I’d love to see you over on my Facebook page and on Instagram. You can find out more about me here.

Pin my ‘homemade doner kebab’ recipe for later: