Giz & Greens doner kebab

It’s funny, there’s been plenty of times I’ve gone 6 weeks without a takeaway and thought nothing of it, but having them all close and know you can’t get one, well it just makes you sad. First world problems even in a pandemic.

And although more are opening, hopefully safely and responsibly, living out in the sticks means our availability is still pretty limited.

Which means a good fakeaway offers a little lift to the weekend.

We’ve made some good efforts in the past, but one that we’ve never quite managed to recreate was a kebab.

Thankfully Giz & Green came to the rescue with their delicious recipe that gives you all the tastes if a doner kebab, with out the excess grease, and it’s actually really easy.

I’ve increased the quantities of the original recipe so this’ll make a good 6 to 8 portions.


1kilo of lamb mince with a high fat content.
2tbspn of dried oregano
2tspn of garlic powder
2spn of onion powder
2tspn of paprika
2tspn of dried coriander
2tspn of salt
2tspn of pepper


Naan, flatbread or pita
Pink onions
Pickled chillis
Iceberg lettuce
Sriracha or chilli sauce
Garlic mayo


1. In two batches you want to mix your meat and spices in a food processor, you want it to look a bit like a pink meaty paste.

2. Press into a loaf tin tightly and leave to set for 30 minutes.

3. Put in the oven for around 50 minutes at 180.

4. Drain the fat and let rest for 10 to 15 minutes, if you do want that fattier taste pour some of the fat back over your cooked loaf.

5. Warm up your naan breads, flatbread or pitta, and fill with your favourite toppings.

6. Take out your kebab loaf and carve.

Enjoy! X

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