I first shared this ultimate doner kebab recipe on the Instant Pot UK community page on Facebook and its gone down an absolute treat with many people making it a weekly staple instead of going out to buy a kebab!
There’s usually a story behind these kind of recipes when I try to recreate what I’ve had in my youth so here’s the story behind this…
So when I was ALOT younger, I lived a 5 minute walk away from one of the best kebab shops in Preston, I used to have it once a week in some form or another, the traditional way, on a pizza, topping a burger.. you get the story!Jump to Recipe
As I got older and realised that nobody really knows what goes into a doner kebab, I freaked and didn’t eat one again for years and years until I got really drunk one night and then it rekindled my love for the salty, spicy, greasy drunk food that was a proper kebab. Since then, I’ve tried so many times to recreate a recipe which I thought resembled the same texture and flavours but without all the grease and added extras.. in comes my ultimate doner kebab.
Using my Instant Pot, I was able to recreate a recipe which was the perfect texture and flavour in a relatively short time, if you don’t have one already, you can buy them or other pressure cookers and equipment needed using the links below.
I usually serve this kebab with loads of salad, pitta breads, lots of homemade garlic mayo and Sriracha sauce.
(AFF Links) The pul biber I love to use and the Instant Pot, you could also use a ninja foodie and I’d highly recommend a blow torch for that just off the rotisserie taste!
Ultimate Doner Kebab
The ultimate, homemade doner kebab. Recreate this delicious recipe at home, using fresh ingredients and spices
- 500 g Lamb mince Can also use beef/turkey/chicken
- 1.5 tsp ground coriander
- 1.5 tsp ground cumin
- 1 tsp cayenne pepper
- 1 tsp aleppo pepper/pul biber If you can't get this, you can use half a tsp chilli flakes and a squeeze of lemon juice
- 1 tsp black pepper freshly ground if possible
- 100 g fresh breadcrumbs the fresher the better, you want them soft for the texture of the kebab
- 1 medium red onion grated/puled in a food processor
- 4 cloves garlic crushed/grated
- Salt to taste
Mix up all the ingredients until well combined together and all the spices and breadcrumbs are fully dispersed throughout the lamb
Put the meat mixture into a doubled over piece of foil and wrap really tightly ensuring that all air bubbles are taken out so that your kebab doesn't have any surprise little air holes.
Add 2 cups of water to your Instant Pot (or other pressure cooker)Place your wrapped up kebab log onto a trivet on top of the water
Place your lid onto the Instant Pot and set the pressure release handle to sealing, set to manual, high pressure, 25 minutes and then allow the pot to go through to keep warm and let the pressure release naturally. You can also do this in any other pressure cooker or if you don’t have a pressure cooker, pop it straight in a hot oven wrapped in foil for the first cook.
When you are ready to eat, take the log out of the foil and heat on all sides under a really hot grill to crisp up the outside (just like the turning kebab on a huge skewer in the kebab house), slice up and serve with lots of salad, pickled onions, garlic and chilli sauces.