Ultimate Doner Kebab
The ultimate, homemade doner kebab. Recreate this delicious recipe at home, using fresh ingredients and spices
Ingredients
- 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
Instructions
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Mix up all the ingredients until well combined together and all the spices and breadcrumbs are fully dispersed throughout the lamb
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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.
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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
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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.
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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.