This Fakeaway Doner Kebab recipe is easy, slimming friendly and above all SUPER TASTY! Make the doner meat in the slow cooker and serve it sliced with pita bread or salad and all your fave toppings.
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I have to admit that I am not a huge fan of Doner kebabs – at least I wasn’t until I made my own!
I already have a lamb doner recipe on this site that cooks very quickly in the oven. But I was so keen to try a slimming-friendly fakeaway doner kebab in my slow cooker.
And boy am I glad I did!! This was a total crowd-pleaser and I couldn’t help eating some A LOT as I was slicing it! Even my notoriously fussy kids LOVED IT!
BEEF DONER RECIPE
I am always looking for new family beef mince recipes – other than the ever-popular Bolognese sauce and Chilli Con Carne .
This beef doner recipe uses lean ground beef and few other ingredients – it literally takes five minutes to prep then your slow cooker does all the work..
This homemade Doner kebab is actually syn free on Slimming World if you use lean beef mince – a far cry from your average Doner kebab!
It is also suitable for those on the Keto diet if you use 20% fat beef mince (so basically the opposite of SW). I have to admit that this is a bit tastier if you use steak mince with a little fat as it makes for juicier doner meat.
Slicing the Doner meat is a lot of fun and it tastes so freaking good served as a kebab or with salad – I have even eaten leftovers with eggs for breakfast.
How to make Slow Cooker Doner
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
STEP 1 Put the beef mince in a large mixing bowl and break up using a wooden spoon. Sprinkle with the paprika, cayenne, cumin, garlic powder, dried oregano, bicarbonate of soda and salt.
STEP 2 Add the crumbled stock cubes and mix well, using your hands or the back of a spoon. For best results you might want to blitz everything in a food processor (or even a stand mixer) to create a paste – but this creates a lot of washing up so I don’t usually bother!
STEP 3 Shape the Doner mix into a log shape and wrap tightly with two layers of foil. You want to compress the meat as much as possible so that it is easy to slice.
STEP 4 Scrunch two pieces of foil and place in the slow cooker. Use a skewer to poke a few holes into the meat roll and place in the crockpot. Cover and cook on low setting for 5-6 hours or until the meat registers 70C / 160F when checked with a meat thermometer.
STEP 5 Allow the meat to cool slightly then carve thin slices using a sharp knife or a potato peeler.
STEP 6 Pan fry the meat strips to warm up if you like. Serve with toasted pita bread or my easy two ingredient flatbreads.
TIPS AND SERVING SUGGESTIONS
CHANGE IT UP I used lean beef mince in this recipe but you can replace that with lamb mince if you prefer, or even a mix of beef and lamb. I haven’t tried it yet, but I am thinking turkey mince would also work well.
SW DONER KEBAB Use a wholemeal wrap (one WW wrap is allowed as a healthy extra but if not used as a HE it is 6 syns) and serve with sliced onions, lettuce, tomatoes and low fat mayo / salad cream / hot sauce. Or serve as a salad bowl packing in loads of veggies and skipping the wrap.
SAUCE IT UP! I have to say that I am partial to almost all the sauces in my kebabs. I love mixing sour cream with yellow mustard and ketchup and adding a drizzle of Sriracha for good measure!
YOU WILL ALSO LIKE…
Greek Souvlaki Recipe
Chicken Gyro Recipe
Homemade Lamb Doner – Quicker, easier and healthier!
HAVE YOU MADE MY SLOW COOKER DONER RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!
Slow Cooker Doner Kebab
Ingredients
For the Doner meat
- 1 kg (2.2 lbs) beef mince , use 5% fat mince for SW version
- 2 tsp sweet paprika
- 2 tsp ground cumin
- 2 tsp garlic powder (not garlic salt!)
- 1 tsp cayenne pepper
- 1 tsp onion powder
- 1 tsp bicarbonate of soda
- 1 tbsp oregano
- 2 tsp mixed herbs
- ½ tsp salt
- 2 chicken stock cubes , crumbled
Serving suggestions
- Pita bread Lebanese pita bread preferably
- Sliced onions
- Shredded lettuce
- Shredded red cabbage
- Sliced tomatoes
- Cucumber
Sauce suggestions
- Sriracha
- Sour Cream / Salad Cream / Yogurt mixed with Ketchup and Yellow Mustard
Instructions
- Put the beef mince in a large mixing bowl and break up using a wooden spoon. Sprinkle with the paprika, cayenne, cumin, garlic powder, dried oregano , bicarbonate of soda, salt and crumbled stock cubes.
- Mix REALLY well, using your hands or the back of a spoon. For best results you might want to blitz everything in a food processor (or even a stand mixer) to create a paste – but this creates a lot of washing up so I don't usually bother!
- Shape the doner mix into a log shape and wrap tightly with two layers of foil.
- Scrunch two pieces of foil and place in the slow cooker. Use a skewer to poke a few holes into the meat roll and place in the crockpot. Cover and cook on low setting for 5-6 hours or until the meat registers 70C / 160F when checked with a meat thermometer.
- Allow the meat to cool slightly then carve thin slices using a sharp knife or a potato peeler. This is easier if your doner meat has rested in the fridge overnight.
- Pan fry the meat strips to warm up if you like. Serve with toasted pita bread or my easy two ingredient flatbreads.
Mark Adams says
Thank you for this.! My first try this evening and I didn’t do a bad job (if I say so myself). I think I should have seasoned it a little better than I did but we both thought it was beautiful. I halved the 6-8 amounts to 3-4.. but the two of us cleaned the plates anyway 🙂
Cindy says
Best ever! Have made it several times. Thanks!
Janelle says
Looks delicious. I am wanting to make using half the mince, would it be right to turn half all the other ingredients?
Janelle says
Oops that was meant to read “use half of all the other ingredients”
Lucy Parissi says
Yes should be fine, might cook quicker
Derek says
Making this now. Will it freeze ?
Lucy Parissi says
Hi Derek, I haven’t tried to freeze it but dont see why not! Make sure it has cooled down completely first. x
Colin says
I made this last night and used a blow torch on the finished kebab to give it the authentic kebab shop finish.
It really does taste as good as the real thing!
Lucy Parissi says
What a fab idea to use a blowtorch!! I am so glad you liked it 🙂