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Cooking Time 40 minutes hours plus marinating time - Feeds 5-6

Nothing taste as good as a doner kebab after a few beers, but it’s also amazing when sober and homemade like this chicken and lamb doner, I cooked mine using my kebab spike from The Kebab Spike Co.


  • 250g of mince chicken.

  • 250g of mince lamb.

  • 1 handful of fresh parsley.

  • 1 small onion, cut into fours.

  • 1 tsp of garlic granules.

  • 1 tsp of cumin powder.

  • 1 tsp of ground coriander.

  • 1 tsp of tandoori masala.

  • 1 chicken stock cube.

  • Chilli flakes or chilli powder, optional and to taste.


  1. Start by placing the onions and parsley into a food processor and give it a whiz to break everything down. Then add the rest of the ingredients along with a good pinch of salt and lots of ground pepper. Give it another whiz to combined everything together, around 30 seconds.

  2. Place the mixture onto a board and mould into the shape of a large thick sausage, around 20-25 cm long. Tightly roll up in clingfilm, twisting up the ends, then wrap tightly in tinfoil. Now place in the fridge for a couple of hours to rest, overnight would be better.

  3. When you are ready to cook your doner unwrap and remove the clingfilm, then wrap up again tightly in tinfoil. If you have a kebab spike place it on there, otherwise lay on a wire rack on top of a roasting sheet and roast in a preheated oven at 180° for 30 minutes or till it reads 75° on a cooking thermometer when pierced in the middle. Then unwrap and place under a hot grill turning making sure to brown all sides or you can do what I did and place directly onto the flames on your hob.

  4. Once ready leave to rest for a couple of minutes then slice the doner, kebab style and serve with pitta breads, salad and your favourite sauces.


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