Skinnymixer’s Doner Kebab Meat features in the Budget section of the cookbook SkinnyMediterranean. Doner Kebab Meat: juicy, spiced meat that tastes just like your favourite takeaway — only healthier, homemade, and Thermomix®-friendly.
The Doner Kebab Meat is a cookbook exclusive recipe…
This is my ultimate fakeaway – juicy, spiced meat that tastes just like the kebab shop. Big flavour, simple ingredients, no spinning rotisserie required. The best part is you can make in advance and shave thinly to pan fry before serving.
This Doner Kebab Meat is my homemade version of the classic Turkish takeaway — tender, juicy and perfectly spiced, but without the grease or mystery ingredients. It’s surprisingly easy to make and tastes just like the real thing.
The secret is in the spice mix and the texture. You blend the meat mixture until smooth, shape it into a log and cook it low and slow so it stays juicy. Once sliced thinly and crisped up in a pan, you get that authentic kebab-shop feel at home.
Serve it the traditional way with Pita Bread Pockets, flatbread, lettuce, tomato, onion and Garlic Yoghurt Sauce — or try it in wraps, bowls or over salad for something lighter. Like all SkinnyMediterranean recipes, it comes with both Thermomix® and traditional methods so everyone can enjoy it.
Why You’ll Love It
- Tastes like takeaway – all the flavour, none of the grease.
- Make ahead – slice and freeze portions for easy weeknight meals.
- Versatile – serve in wraps, bowls, salads or pitas.
- Budget-friendly – uses affordable mince and pantry spices.
- Thermomix® & traditional methods – both tested and foolproof.
What you will need:
- 500g lamb mince (or beef)
- brown onion
- cayenne pepper
- cinnamon powder
- coriander powder
- cracked black pepper
- cumin powder
- dried oregano leaves
- egg
- garlic
- Greek yoghurt (dairy-free if required)
- salt
- smoked paprika
- tomato paste
This page exists to help people find what cookbook the Doner Kebab Meat is in and also to provide a basic shopping list for when you are out and about and have forgotten your eBook or shopping list. (Handy I know!). Plus extra recipe information – tips, FAQs and videos.
Dietary Variations
For this recipe we have variations for:
✔️ Dairy Free
✔️ Gluten Free
✔️ Nut Egg
✔️ Egg Free
✔️ Low Carb
✔️ Lower Calorie
✔️ Paleo
✔️ Vegetarian
✔️ Low Fodmap
Cooking Methods
For this recipe we have variations for:
✔️ Air fryer
✔️ Slow cooker
Want to know more about our SkinnyMediterranean cookbook?
Inside SkinnyMediterranean you’ll find 60+ fresh, flavour-packed recipes inspired by Greece, Italy, France, Morocco & the Middle East — with both Thermo cooker and traditional methods included. Think share plates, vibrant salads, speedy midweek dinners, family favourites, chef specials and the most delicious sweets 
We have a strong focus on Dairy-free, Gluten-free, Nut-free, Egg Free, Low Carb, Paleo, Vegetarian and Low FODMAP.
Tips for Success
- Blend thoroughly – this is key to that signature dense kebab texture.
- Rest before slicing – let the meat cool slightly so it holds together neatly.
- Crisp before serving – fry thin slices in a hot pan for that golden edge.
- Make the mince mixture ahead of time – marinate for maximum flavour.
- Make extra – it freezes beautifully for quick meals later.
Ingredients
- 500 g lamb mince
- brown onion
- cayenne pepper
- cinnamon powder
- coriander powder
- cracked black pepper
- cumin powder
- dried oregano leaves
- egg
- garlic
- Greek yoghurt
- salt
- smoked paprika
- tomato paste
Instructions
- This recipe is exclusive to the SkinnyMediterranean cookbook.
Nutrition
FAQs
What meat works best?
Lamb mince I find has the best flavour. It is exceptional with a mix of lamb and beef. Or you can choose the less fatty beef mince for lower calories.
Can I freeze it?
Yes. Slice after cooking, cool completely, and freeze in portions for up to 3 months. Reheat and caramelise straight from frozen in a hot pan.
How do I get that kebab-shop texture?
Blend the meat mixture until smooth before shaping and cooking — this is what gives it that dense, sliceable texture.
Can I make it spicier?
Definitely. Add extra cayenne pepper or smoked paprika to the mix to taste.
What do I serve it with?
Pita Bread Pockets or Flatbread, salad, Garlic Yoghurt Sauce or tahini sauce all work beautifully. It’s also great in bowls with Mujadara or Couscous.