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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!
Prep Time
15 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 4
Calories: 680 kcal
Course:
Main Course
Cuisine:
European , Turkish
Ingredients
Sour Cream Sauce
- 120 g (½ cup) sour cream or Greek yogurt
- 1 tbsp yellow mustard (such as French’s)
- 1 tbsp ketchup
Sumac Onions
- 1 large red onion , thinly sliced
- 1 tbsp olive oil
- ½ tsp sumac
- ½ tsp salt
- ½ tbsp cider vinegar or lemon juice
- 2 tbsp finely chopped parsley
For the lamb doner
- 200 g (½ cup packed) chopped streaky bacon
- 1 red onion , roughly chopped
- 4 garlic cloves , chopped
- 2 tsp ground cumin
- 1 tsp ground paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried oregano
- ½ tsp dried mint (optional)
- ½ tsp salt
- ½ tsp bicarbonate of soda
- 500 g (1.2 pounds) lamb mince ground lamb
Serving suggestions
- Tortillas or pita bread (warm)
- iceberg lettuce , shredded
- cucumber , thinly sliced
- carrots , thinly sliced
- tomatoes , thinly sliced
- crumbled Feta cheese
- tzatziki (instead of the sauce)
- hot sauce
Instructions
Sumac Onions & Sauce
- 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).
Cup of Yum
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.
Nutrition Information
Calories
680kcal
(34%)
Carbohydrates
9g
(3%)
Protein
29g
(58%)
Fat
58g
(89%)
Saturated Fat
23g
(115%)
Cholesterol
140mg
(47%)
Sodium
1231mg
(51%)
Potassium
523mg
(15%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
652IU
(13%)
Vitamin C
7mg
(8%)
Calcium
85mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 680
% Daily Value*
| Calories | 680kcal | 34% |
| Carbohydrates | 9g | 3% |
| Protein | 29g | 58% |
| Fat | 58g | 89% |
| Saturated Fat | 23g | 115% |
| Cholesterol | 140mg | 47% |
| Sodium | 1231mg | 51% |
| Potassium | 523mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 652IU | 13% |
| Vitamin C | 7mg | 8% |
| Calcium | 85mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.