Name: Slow cooker doner kebab
Prep time: 10 min
Cook time: 4 h 10 min
Total time: 4 h 20 min
Yield: 4
Ingredients: 500g lamb mince at least 20% fat; 50g fresh breadcrumbs; 1 tsp garlic powder; 2 tsp onion powder; 2 tsp ground cumin; 2 tsp ground coriander; 1 tsp smoked paprika; 1 tsp dried oregano; ½ tsp bicarbonate of soda; 3 garlic cloves crushed; 1 tbsp sunflower oil; flatbreads and your choice of garlic sauce, chilli sauce, red onion and red cabbage

One slow cooker doner kebab on a flatbread, dressed with sauce

500g lamb mince
at least 20% fat
50g fresh breadcrumbs
1 tsp garlic powder
2 tsp onion powder
2 tsp ground cumin
2 tsp ground coriander
1 tsp smoked paprika
1 tsp dried oregano
½ tsp bicarbonate of soda
3 garlic cloves
crushed
1 tbsp sunflower oil

To serve

flatbreads
and your choice of garlic sauce, chilli sauce, red onion and red cabbage

Method

step 1
Tip all the ingredients, except the oil, into a mixing bowl along with 1 tsp fine sea salt and a good few cracks of black pepper. Mix well, using your hands, squishing the mixture together until everything is evenly mixed. Tip the mixture out onto a large sheet of foil and bring together into a thick log. Roll up, wrapping the mixture relatively tightly, then fold up the ends. Using a sharp knife, poke several holes in the top.
step 2
Scrunch up two small bits of foil into little logs and put at the bottom of your slow cooker. Add the rolled kebab mixture on top and pour a splash of water over the base of the slow cooker until just covering. Clamp the lid on and cook on high for 4-5 hrs. A temperature probe inserted into the middle should read 75C.
step 3
Heat the grill on high. Remove the doner from the slow cooker and transfer to a baking tray. Unwrap it from the foil, using it to line the tray and brush with the oil. Cook, under the grill, for 6-8 mins until dark brown. Hold the doner horizontally and using a serrated knife, slice off thin strips of meat. If you’d like the meat extra crispy, you can brush with a little extra oil and pop under the grill for 2-3 mins. Serve warm with flatbreads and your choice of garlic sauce, chilli sauce, red onion and red cabbage.