Homemade Turkish Doner Kebabs (Gyro)

Submitted by Shelleyrae

Homemade Turkish Doner Kebabs (Gyro)

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Serving: 6
Prep Time 2 hours 30 minutes
Cook Time 5 hours
Total Time 7 hours 30 minutes


  • 1.5 kg lean or extra lean beef mince
  • 500g lamb mince
  • 2 1/2 tbsp Greek Seasoning (I used Masterfoods brand)
  • 1 tsp garlic powder
  • 1 tbsp all purpose seasoning
  • 1 tsp salt
  • Optional: 1/4 -1/2 tsp cayenne pepper (omit if you dislike heat)


  • Measure Greek seasoning, garlic powder, all purpose seasoning, salt and cayenne pepper into a small container and mix well.
  • Place beef and lamb mince in a large bowl and mix by hand until well combined.
  • Add spices to mince and mix well again.
  • If available add mince mix to food processor and pulse til a thick paste
  • Line a rectangular container (approx lunch box size) with foil and add mince, pressing firmly with knuckles to expel air and fill. Cover and refrigerate for minimum 2 hours or up to overnight.
  • Remove container from refrigerator, ensure meat is tightly wrapped in foil, re-wrap if necessary.
  • Make 6 balls of foil (or use a rack) and place in slow cooker to create a stand for the foil wrapped meat. Add 1 - 1 1/2 cups water to slow cooker, make sure water level is below the level of the stand.
  • Add foil wrapped meat and turn slow cooker to HIGH
  • Cook on HIGH for 1.5 hours. This ensures meat will keep its tight shape.
  • Remove foil wrapped meat from slow cooker, take out balls/rack and pour out water.
  • Turn slow cooker to LOW, unwrap meat and place directly into the slow cooker bowl.
  • Cook on LOW for a further 2-3 hours (a meat thermometer should register at least 70c (150F) when inserted into the middle of the loaf)
  • When cooked, remove meat, wrap in foil and allow to stand for 10-15 minutes.
  • Slice thinly with a large very sharp knife (an electric or shaving knife would make this easier).
  • Serve wrapped in warmed pita or tortilla wraps with your preferred dressings
  • I like lots of shredded lettuce, thinly sliced onion rings, BBQ sauce and a squirt of aioli (garlic sauce). You can also add sliced tomato, shredded cheese, tabbouleh, humus etc
  • Cooked in a 7L slow cooker
  • To crisp, add slices to a hot oiled fry pan for a few minutes (I found grilling dries the meat out)
  • Leftovers still taste great heated in the microwave
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10 thoughts on “Homemade Turkish Doner Kebabs (Gyro)”

  1. This was just like the real deal, my family enjoyed the kebabs very much. I will be making these again in the near future.

  2. Delish! ?
    My husband has been craving kebabs and living in Japan they are hard to come by. I didn’t have any beef mince so just used lamb mince and reduced the seasoning slightly.
    He was very happy… fantastic recipe!

  3. Thanks Shelleyrae, this is a great recipe & a fabulous addition to our school/work lunch options, big thumbs up?

  4. Update ?

    This was amazing !!
    I skipped the fridge part as didn’t have time but it turned out perfect anyway.
    Wrapped in foil straight into slow cooker.

  5. Top notch recipe, have used it time and time again, no more takeaway kebabs, my 12 year can make it, thank you for a great recipe ???

  6. This was SSSOOOOOOOO easy to put together and SSSSSSSSOOOOOOOOO good to eat. I don’t think I’ll be going to my local kebab shop anytime soon

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