Lamb Doner Kebab

Lamb Doner Kebab

Who doesn’t like a cheeky kebab once in a while? Now I’m not suggesting you take on making this after a night out in town, although there not much of that going on at the moment, it’s December 2020 and Covid is dictating our social lives. It is nice though as a cheeky dinner.

This is actually pretty healthy. You can make your own tzatziki and add lots of lovely salad items to your doner meat. Of course it needs to be topped off with a dash of chilli sauce, my favourite is the Extra Garlic Sriracha.

Cooking surfaces


BBQ Temperature



For the lamb doner

  • 500g lamb mince – I use 20% fat
  • 1 tsp ground cumin
  • 1 tsp fennel seeds – whole
  • 1/2 tsp chili powder
  • 1 tsp dried oregano
  • 1 clove garlic, crushed or grated

For the tzatziki 

  • 1/3 cucumber, seeds removed and diced
  • 1 clove garlic, crushed or grated
  • 6-8 heaped tablespoons of Greek Yogurt, not the runny stuff
  • Juice of 1/2 lemon
  • A handful of fresh mint leaves, chopped
  • 1/2 tsp Maldon salt
  • 1/2 tsp crushed black pepper

Other ingredients

  • Pitta bread – you can make your own using my flatbread recipe.
  • Sliced romaine lettuce
  • Sliced tomato
  • Sliced red onion
  • Pomegranate seeds
  • Grated sprouts (controversial)
  • Thinly sliced white cabbage
  • Extra garlic sriracha sauce


  • I use the LetzQ Spit, the only rotisserie designed for the Big Green Egg. 


To make the lamb doner

  1. Put all the ingredients into a bowl and mix together thoroughly with your hands.
  2. Put into the fridge and chill for 30 minutes.
  3. Form your meat mixture into a large sausage shape, about 10cm thick.
  4. Push your LetzQ Spit skewer through the meat using the two spit meat holders to keep your doner in position.
  5. Setup your Egg for a direct cook with the LetzQ Spit, at 180°C.
  6. Cook your donner until the meat reached 63°C, it will take around 25-30 minutes.

To make the tzatziki

  1. Take your piece of cucumber and slice in half.
  2. Using a teaspoon, scrape out the seeds.
  3. Now slice your cucumber lengthways into battons and then crossways to cube into 5mm squares.
  4. Add all your ingredients to a bowl and mix together.

To form your kebab

  1. Take your pitta and warm it on the Egg. I do this direct over the coals on the stainless grid. Don’t overdo it though.
  2. Slice down your pitta to open it out.
  3. Spoon in some tzatziki.
  4. Thinly slice your doner and add to your kebab.
  5. Add whatever other vegetables and sauce you want to use.
  6. Tuck in.

Please do share how you get on with this recipe on Instagram with hashtag #meatsmokefire.


Submit a Comment

Your email address will not be published. Required fields are marked *

The Uk's largest repository of recipes designed for the Big Green Egg

Garlic Bread
Rotisserie Recipes
LetzQ Spit with pork
French trimmed rack of lamb
Venison Wellington
Game and Poultry
Spatchcock Chicken
Fish and Seafood
Rasperry and almond cake
Garlic Bread
Breads and Pizza

The UK's number 1 Big Green Egg cookery school

General class information

  • Group classes at our base just outside Cambridge.
  • Private classes where we come to you.
  • Focused purely on the Big Green Egg.
  • Hands on, you're cooking.
  • Established in 2015.

Group Class Details

Group classes

Private Class Details

Emma and Matt Willis

You can really help our small business by clicking on these links to take you to Amazon. Everything you then buy, for 24 hours after clicking the link, will lead to us getting a tiny referral fee, no matter what you buy. Use the link each time you shop.

Each purchase after clicking, will help with funding our live cooks, or having the time to answer the phone when you want some advice. It doesn't cost you a thing.

Big Green Egg