Slow cooker doner kebab

Method

• step 1

  Tip all the ingredients, except the oil, into a mixing bowl along with 1 tsp fine sea salt and a good few cracks of black pepper. Mix well, using your hands, squishing the mixture together until everything is evenly mixed. Tip the mixture out onto a large sheet of foil and bring together into a thick log. Roll up, wrapping the mixture relatively tightly, then fold up the ends. Using a sharp knife, poke several holes in the top.

• step 2

  Scrunch up two small bits of foil into little logs and put at the bottom of your slow cooker. Add the rolled kebab mixture on top and pour a splash of water over the base of the slow cooker until just covering. Clamp the lid on and cook on high for 4-5 hrs. A temperature probe inserted into the middle should read 75C.

• step 3

  Heat the grill on high. Remove the doner from the slow cooker and transfer to a baking tray. Unwrap it from the foil, using it to line the tray and brush with the oil. Cook, under the grill, for 6-8 mins until dark brown. Hold the doner horizontally and using a serrated knife, slice off thin strips of meat. If you’d like the meat extra crispy, you can brush with a little extra oil and pop under the grill for 2-3 mins. Serve warm with flatbreads and your choice of garlic sauce, chilli sauce, red onion and red cabbage.