Looking for kebab recipes? Want the best homemade doner kebab? Check out our ideas below and then take a look at our favourite skewer recipes.
Best kebab recipes
Take the classic kebab to the next level with this recipe, which sees spiced, juicy meat wrapped up with masses of garlic sauce, chilli, salad, pickles and even chips. It’s inspired by a kebab shop in Beirut’s Armenian neighbourhood Bourj Hammoud.
These kebabs are named after a favourite local hole in the wall spot in Peckham, south-east London, which really is just called Indian Takeaway. Fragrant with coriander stalks and with a good kick of chilli, the lamb filling is wrapped inside a soft naan with pickled red onion salad and cooling raita.
This healthier kebab sees turkey mince mixed with feta, lemon and parsley – served in warm pittas with yogurt and salad for a light, summery dinner for four.
Check out this super vibrant, easy vegan doner kebab recipe using seitan. Served with a creamy garlic mayonnaise (made with tofu) and warm homemade pittas, it’s a top plant-based alternative to a classic doner.
These Turkish-style lamb kebabs are named after the city of Adana and flavoured with chilli and sumac. The meat is cooked on skewers over the BBQ before beign packed into flatbreads with sumac onions, yogurt tomatoes and pickled chillis.
These gyros swap the traditional Greek-style spit-roasted meat for pull-apart shredded lamb, prepared in a slow cooker. They’re served with a moreish garlicky sauce, too.
Check out these fresh, punchy Vietnamese-style mini kebabs. The filling is half beef, half mushrooms, and it’s packed inside lettuce leaves for a lighter, gluten-free alternative to the classic kebab.
These kebabs take just 25 minutes to make. The caramelised red onion really lifts the juicy, spiced meat, and it all gets loaded into warm pittas with tzatziki to serve. The saffron adds both flavour and a beautiful colour here.
Try these Greek kebabs. The meat marinates in yogurt, chilli and coriander while you crack on with the homemade flatbreads. Either BBQ the lamb or cook in a chargrill pan before loading it up on the bread. A great, summery meal.
Paneer is a mild Indian cheese that’s a great vehicle for flavour – here, its marinated in yogurt, garam masala, turmeric and cayenne pepper before hitting the grill. It’s joined by beetroot, coconut and crispy shallots for an easy vegetarian meal, packed full of flavour.
The recipe for this posh spring lamb kebab with flatbreads comes from Le Bab in London and is named for the Turkish city of Adana. If you can’t find urfa biber, use regular chilli flakes.