Skint Dad's Doner Kebab Meatloaf

Skint Dad's Doner Kebab Meatloaf

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I decided to replicate a classic doner kebab meat recipe and, hopefully, a healthier option too. Plus, it’s really expensive for a kebab. Serve with pitta bread, couscous and a salad.


Serves: 4 

  • 400g minced lamb
  • 2 garlic cloves, crushed
  • 1 small onion, grated
  • 1 teaspoon dried mixed herbs
  • 1 teaspoon dried coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon plain flour
  • 1 pinch salt and pepper

Preparation:10min  ›  Cook:1hour20min  ›  Ready in:1hour30min 

  1. Preheat the oven to 220 degrees C. Grease a 450g loaf tin.
  2. Put everything in a bowl and mix together well. Transfer to the prepared loaf tin and smooth the top.
  3. Bake in the preheated oven for 1 hour and 20 minutes turning half way through. When cooked, the lamb will no longer be pink in the centre. Remove from the oven, slice thinly and serve.

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