Slow Cooker Doner Kebab is a delicious homemade version of the classic Turkish kebab. Perfectly seasoned lamb is cooked until tender, then served in a flatbread.
Warm the milk in a jug in the microwave and then crumble in the lamb stock cube, stir well until dissolved.
In a food processor add the lamb mince, breadcrumbs (see recipe note 6), grated onion and garlic, salt, pepper and all of the spices (cumin, garlic granules, paprika, smoked paprika, chilli, cinnamon). Pour over the milk and lamb stock mixture and then blend for 1 minute. It may be necessary to remove the lid and stir half way through blending to ensure all the ingredients are mixed. Once blended the mixture should resemble a thick sticky paste. Set aside. If you don't have a food processor then mix all the ingredients in a large bowl with your hands and make sure that the meat is worked through well. See note 1.
Now take a large piece of foil (40cm x 30cm / 16 inches x 12 inches) and place it flat on a worktop. Paint the foil all over with the oil, stopping 3cm from each edge. This will prevent the kebab from sticking to the foil wrap.
Spoon the lamb mixture into the middle of the foil where the oil has been painted. Begin shaping it with your hands to form a cylinder shape. Pack the meat tightly and smooth over the surface as much as possible to prevent cracks forming whilst it cooks. The kebab should be thin enough that the foil can be brought over it to seal it length wise. Check that the kebab will fit in your slow cooker.
Gently bring the edges of the foil together along the length of the kebab and then roll them down so you have a tight, neat seal running left to right along the the length of the kebab. Finally fold the foil at each end of the kebab inwards and upwards firmly (as you would wrap a present). See note 2.
Now make a trivet in your slow cooker for the kebab to sit on whilst cooking. Take two sections of foil each 20 cm across and roll into tube shapes, place these in the bottom of the slow cooker. This will prevent the bottom of the kebab from cooking too quickly and also stop it sitting in any fat drained away during cooking.
Place the kebab in the slow cooker resting on top of the foil trivet and cook for 5½ hours on low or 4½ hours on high.
To test the the kebab is cooked, it will be firm when pressed, hot throughout and the juices will run clear. The most accurate test is using a meat thermometer; insert the probe into the centre of the kebab and check that the internal temperature is 75°C or over after 30 seconds.
Remove the foil parcel from the slow cooker and place on a board or sheet pan, loosen the foil at the top of the kebab a small amount to allow steam to escape and then rest for 20 minutes. This will allow the meat to firm up ready for carving.
Once rested, remove the kebab from the foil wrap and carve lengthways into into thin slices.
Notes
A food processor is the best way to ensure that the ingredients are tightly bound to resemble an authentic style doner kebab that carves easily. You can mix the meat and seasoning through by hand if necessary, but you must ensure that it is mixed thoroughly and packed firmly to get the desired result. If the mixture is not bound together tightly enough it'll crumble during carving.
When wrapping the kebab the foil should be taught around the meat so that it retains its shape. Be careful not to tear it.
A meat thermometer is the best way to test that the kebab is thoroughly cooked through. Insert the probe and check that the temperature reaches 75°C/165°F or over after 30 seconds.
Lamb is a naturally fatty meat and lots will be released from the kebab during the cooking process. This will naturally seep out of the seams of the foil wrap meaning there is no need to pierce the foil in any places. The foil trivet lifts the kebab up from the bottom of the bowl so that it is not sitting in the fat whilst cooking.
To achieve long thin slices of meat use a large sharp knife to carve the kebab.
Breadcrumbs can be bought or easily made at home, the recipe requires 35g which is the amount of a slice of bread. Simply toast then grate the bread.