Owton’s Viral Lamb Doner Kebab

Reasons Why People Love Our Viral Lamb Doner Kebab

✅ Street Food Sensation: Juicy, perfectly seasoned meat served in a warm wrap with fresh salad and a signature sauce. This is the authentic, flavour-bomb experience that’s taking over the internet.

✅ Fully Customisable: From the spicy chili sauce to the cool garlic yogurt and all the fresh fillings in between, it’s a simple yet satisfying way to create your perfect kebab just like the viral street food vendors.

✅ Quick and Easy Assembly: While the meat might take a bit of prep, the final assembly is ready in minutes, delivering that rich, satisfying flavour and texture with minimal fuss. Perfect for when you crave wholesome street food fast!

Cooking Instructions

1. Preheat the oven
Preheat your oven to 200°C / 400°F. Line a large baking tray with parchment paper.

2. Make the onion paste
Grate 1 medium onion and squeeze out a little excess liquid, or blitz it in a small food processor with a teaspoon of water until it becomes a paste.

3. Mix the meat
In a large bowl, add:

• Your ground meat (lamb mince for classic flavour, or steak mince)
• Onion paste
• Crushed garlic, salt, sweet paprika, oregano
• Thick plain or Greek yogurt
• A spoon of olive oil

Use your hands to work everything together until the meat feels smooth and sticky, almost like a paste.

4. Divide and prep the “meat sheets”
Split the lamb mince mixture into two equal portions.
Lay a sheet of parchment on the counter, place one portion in the middle, wet your fingers lightly, and press it out into a thin, even rectangle (about 3–5 mm thick).
Repeat with the second portion on another sheet of parchment.

5. Roll into flat logs
Starting from the long edge, roll the parchment over the meat, then keep folding it over itself so you end up with a long, flat “rope” or log of meat wrapped in parchment.
Seal the ends of the parchment so the juices stay inside. Do the same with the second sheet.

6. Bake the logs
Place both wrapped logs on the lined tray.
Bake at 200°C / 400°F for around 35–40 minutes, until cooked through and firm to the touch.

7. Cool slightly and unwrap
Take the tray out and let the lamb mince logs sit for 5–10 minutes so the juices settle.
Carefully unwrap the parchment. You will have two firm, flat doner logs.

8. Create the “shavings”
Using tongs or your hands, tear or slice the meat into thin strips and bite-size pieces, like shaved doner from a spit. Spread the pieces out evenly over the tray.

9. Crisp the edges
Squeeze a little fresh lemon juice over the meat.
Return the tray to the oven for 5–10 minutes, or until the edges start to go lightly golden and crisp. You can switch on the grill/broiler for the last few minutes if you want extra crispy bits, but keep an eye on it.

10. Serve
Serve the hot lamb doner meat:

• Stuffed into warm pita or flatbread
• With shredded lettuce, tomato, red onion, pickles
• And a garlic or yogurt sauce (even a simple mix of yogurt, mayo, crushed garlic, salt, and a squeeze of lemon works well).

Tips & Variations

Work the meat more than you think
Mix the meat until it becomes tacky and almost paste-like. This helps it hold together and gives that classic doner bite.
Variation: Use half lamb mince, half beef steak mince for a richer flavour that is still not too strong.

Chill before baking for better texture
After shaping the meat logs in parchment, pop them in the fridge for 30–60 minutes. This firms them up and helps them slice and tear more cleanly later.
Variation: While they chill, mix a quick garlic yogurt sauce (yogurt, mayo, garlic, lemon, salt) and let that sit too so the flavours develop.

Finish under the grill for extra crisp
Once you have torn or sliced the meat, spread it out on the tray and finish it under a hot grill for a few minutes. Keep it in a single layer. This creates those crispy edges you get from a proper doner spit.
Variation: Sprinkle with smoked paprika or chilli flakes before grilling for a spicy, smoky “viral” version.

Nutritional Information (per serving)

Calories: 260 kcal
Protein: 18g
Fat: 20g
Saturated Fat: 9g
Carbohydrates: 2g
Sugars: 1g
Fibre: 0g
Salt: 0.9g

Based on a typical serving of cooked lamb doner meat only (no bread, chips, salad, or sauces).

Frequently Asked Questions

1. Can I make the viral lamb doner ahead of time?
Yes. You can cook the lamb logs, let them cool, slice or tear into strips, then chill in an airtight container for up to 3 days. When you are ready to eat, spread the meat on a tray and reheat in a hot oven or under the grill so it becomes hot and crispy again.

2. Can I freeze the viral lamb doner?
You can freeze it either as whole cooked logs or as sliced, cooked meat. If freezing the logs, wrap tightly and freeze for up to 3 months, then defrost in the fridge and reheat in the oven. If freezing sliced meat, freeze flat in a bag or box, then reheat from frozen in a hot pan or oven until piping hot.

3. Do I have to use lamb, or can I swap the meat?
Lamb gives the most classic doner flavour but you can use beef, turkey, chicken or a mix. A half lamb mince and half beef mince mix works well and still feels authentic. Just make sure you use minced meat with some fat as this keeps the doner juicy.

4. How do I stop the lamb doner from drying out?
Do not overbake the logs in the first stage, and let them rest before slicing so the juices settle. When crisping the “shavings,” keep them in a single layer but avoid leaving them under the grill for too long. A quick squeeze of lemon or a drizzle of oil before the final crisp can also help.

5. What should I serve with viral lamb doner?
It goes perfectly with warm pita or flatbreads, shredded lettuce, tomatoes, cucumber, red onion, pickled chillies and a garlic yogurt or chilli sauce. You can also serve it with chips, salad bowls or rice for a takeaway style plate at home.

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About the Author.

R Owton Wholesale Butchers

Traditional Family Butchers

The Owton family have been farming the land at Chalcroft Farm for over 750 years, and in business since 1976, so you can be sure we have the experience, knowledge and expertise about all things meat! We specialise in butchering locally sourced and traceable meat, working with over 40 farmers within Hampshire and Dorset to offer some of the finest meat produce in the south.