Homemade Lamb Doner – Quicker, easier and healthier!
Homemade Lamb Doner made quicker, easier and healthier! Did you know you can make delicious lamb doner at home in SUPER QUICK time? I have tweaked Tom Kerridge’s lamb doner recipe to make it even easier – My family gave a 10 out of 10 for this yummy fakeaway!
To make sumac onions simply mix all the ingredients together. The vinegar lightly pickles the onions and sumac adds a fabulous lemony tang.
Mix all the ingredients for the sauce together and set aside until needed (in the fridge if not using straight away).
Make the Doner Meat
Preheat the oven to 240C/220C Fan (460F / 430 Fan). Put the bacon (if you are using), onions, garlic and the remaining doner ingredients in a mini chopper or food processor. Blitz until you have a smooth paste.
Add the paste to a large bowl with the ground lamb and mix using your hands until all the ingredients are combined. Divide the mixture in half.
Roll each portion into a disk and roll out between two large sheets of baking paper using a rolling pin (or a bottle). You want the doner meat to be very thin.
Place on a rimmed baking sheet, peel off the top sheet of baking paper and bake for 3–4 minutes until browned. The meat will likely release juices while it is cooking so keep that in mind!
Leave the meat to cool for a few minutes then slice into thin strips.
Pan fry the strips in a non stick pan, stirring, for a couple of minutes if you like crispy edges!
Serving suggestions
Serve in warm tortillas or pita bread with your favourite toppings, sauce and sumac onions or serve in a salad bowl for a healthier option.