Air Fryer Doner Kebab
, Published Jan 25, 2024
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Air Fryer Doner Kebab – Learn how to make a mouth-watering doner meat in your air fryer with this easy and delicious recipe. Skip the greasy takeout and try this healthier, version at home! Serve in a wrap with all the fixings or in a salad.
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Who doesn’t love a cheeky doner kebab takeaway? But much as I love it it, I am not thrilled with the price or how it makes me feel after scoffing it down.
Air Fryer Doner Kebab on the other hand is super yummy, so easy and so much healthier. It takes just minutes to prepare, and cooks in about 30 minutes.
Serve it with all your fave toppings and prepare to fall in love with air fryer doner meat. My picky kids LOVED it!
Using lean turkey and pork mince makes this a slimming-friendly option and you can serve it in different ways so it’s perfect for meal planning too.
THE PERFECT FAKEAWAY KEBAB
I already have recipes for doner meat on this site, including oven-cooked lamb doner and slow cooker beef doner made with lean ground beef.
Both really delicious but this air fryer version is the easiest and quickest by far. Plus you know exactly what goes into it which can’t always be said for takeaway kebabs.
A SLIMMING-FRIENDLY DONER!
Traditionally Doner kebabs use ground lamb, but since it is on the fatty side I decided to use 50% lean turkey and 50% pork mince.
I was slightly concerned that the meat might be too lean and end up tasteless but I needn’t have worried!
Using the leaner meat means you can add this recipe to your Slimming World and Weight Watchers menus, watching out for any extras and perhaps using WW wraps.
DONER KEBAB INGREDIENTS
The meat: turkey mince and lean pork mince or you can also try chicken mince which is becoming more widely available.
The seasonings: ground cumin, sweet paprika, garlic powder, all-purpose seasoning, salt, pepper, dried oregano and crumbled stock cubes or bouillon powder.
To serve: pita bread or my two ingredient flatbreads, sliced tomatoes, cucumber, lettuce, pickles, yogurt, sriracha, pickled onions, red cabbage or whatever you fancy.
HOW TO MAKE AIR FRYER DONER KEBAB
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!
PREPARE THE DONER MEAT
Place the ground turkey and pork to a large bowl and mix together using your hands or a wooden spoon.
Add all the spices, herbs and seasoning and mix really well so that the seasonings are well distributed.
AIR FRY
Place two pieces of foil on your counter top. Add the meat and shape into a meatloaf shape. Wrap really tightly with two layers of foil.
Place in the air fryer basket and cook for 20-30 minutes at 160°C (325°F), flipping over halfway through.
Carefully unwrap the doner meat and cook, uncovered, for a further 10-15 minutes at 180°C (360°F), turning over so the meat browns evenly on all sides. Use an instant-read thermometer to check the internal temperature of your doner meat is 75°C (167°F).
SLICE THE DONER MEAT
Rest the meat, loosely covered with foil, for 10 minutes or a bit longer so it becomes firmer and easier to slice.
Use a sharp knife to slice the doner into thin strips or use a large vegetable peeler to create really thin strips (this works best if the meat is cold).
SERVE AND ENJOY
AS A KEBAB SALAD You can serve the meat in a salad bowl packed with sliced lettuce, thinly sliced cabbage, cucumber, tomatoes, thinly sliced onions, tzatziki or yogurt and pita bread triangles.
AS A WRAP I love using very thin strips of doner meat piled high on flatbread or Greek pita bread with lettuce, onions, tomatoes, garlicky tzatziki, mayonnaise and sriracha sauce.
RECIPE NOTES
STORING AND REHEATING: Slice only as much of the doner meat as you need and store any leftovers in a container or wrapped in foil in the fridge for up to three days.
Slice more meat when you are ready to serve, reheating it in the air fryer or even crisping it up depending on how you like it.
VARIATIONS: You can use lean beef mince in this recipe or even a mix of beef and lamb or lamb and pork. It all depends on your preference!
CHECK OUT THESE POPULAR AIR FRYER RECIPES!
- Greek Smashed Potatoes with Feta (Air Fryer or Oven)
- Air Fryer Orzo with Shrimp and Chorizo
- Air Fryer Half Leg of Lamb with Potatoes
- Chinese Crispy Duck (Air Fryer or Oven)
HAVE YOU MADE MY AIR FRYER DONER KEBAB 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!
Air Fryer Doner Kebab
Video
Ingredients
For the Doner meat
- 500 g (just over 1 pound) pork mince , I used 5% fat
- 500 g (just over 1 pound) turkey mince
- 2 tsp sweet paprika
- 2 tsp ground cumin
- 2 tsp garlic powder (not garlic salt!)
- 1 tsp all-purpose seasoning or use cayenne pepper for a bit of spice
- 1 tsp garlic powder
- 1 tbsp oregano
- ½ tsp salt
- ½ tsp ground pepper
- 2 chicken stock cubes , crumbled (or use 2 tsp bouillon powder)
Serving suggestions (as a salad or in a wrap)
- pita bread or flatbread Lebanese pita bread preferably
- onions
- shredded lettuce
- shredded red cabbage
- sliced tomatoes
- cucumber
Sauce suggestions
- sriracha or other hot sauce
- mayonnaise
- tzatziki sauce
Instructions
PREPARE THE DONER MEAT
- Add the ground turkey and pork to a large bowl and mix together using your hands or a wooden spoon.
- Add all the spices and seasoning and mix really well so that the spices are well distributed.
- Place two pieces of foil on your counter top. Add the meat and shape into a meatloaf shape. Wrap really tightly with two layers of foil.
AIR FRY
- Place in the air fryer basket and cook for 20-30 minutes at 160°C (325°F), flipping over halfway through.
- Carefully unwrap the doner meat and cook, uncovered, for a further 10-15 minutes at 180°C (360°F), turning over so the meat browns evenly on all sides. Use an instant-read thermometer to check the internal temperature of your doner meat is 75°C (167°F).
SLICE THE DONER MEAT
- Rest the meat, loosely covered with foil, for 10 minutes or a bit longer so it becomes firmer and easier to slice. Use a sharp knife to slice the doner into thin strips or use a large peeler to create really thin strips (this works best if the meat is cold).
SERVE AND ENJOY
- IN A DONER KEBAB WRAP
- AS A KEBAB SALAD
- You can serve the meat in a salad bowl packed with sliced lettuce, thinly sliced cabbage, cucumber, tomatoes, thinly sliced onions, tzatziki or yogurt and pita bread triangles.
- AS A WRAP
- I love using very thin strips of doner meat piled high on flatbread or pita bread with lettuce, onions, tomatoes, garlicky tzatziki, mayonnaise and sriracha sauce.
Notes
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
This is so delicious and will be one of our repeat recipes though it did turn out a bit dry and it’s totally my fault. After the 30 min at 160C, after I unwrapped it, I decided to cut it in half to check if the middle is cooked. It was red raw, but I continued with the browning of the 2 halves unwrapped, hoping while browning the inside will cook as well. It didn’t and I had to cook them wrapped again for longer. On hindsight, should I have rewrap it and cook it further, say for another 10 min perhaps, before unwrapping and browning? Also, would dividing it into 2 packets from the start help it cook faster? There is also some juice collecting on the foil. Your method of wrapping in foil is brilliant.
Hi Lyn – not sure if you have a meat thermometer? It is by far the best way to avoid over or under cooking and you can use it for baking too
brilliant donna kebab, made this lots of times