Prep
10m
Cook
30m
Total
40m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Heat the oven to 200°C fan. Line a large baking tray with baking paper and add the mince. Press it out very thin into a large rectangle, about 5 mm thick, this thinness is key for the doner texture.
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For
4
M
I
Doner-style mince
500
g
Beef mince, around 10 percent fat
2
tsp
Smoked paprika
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Per Serving
Calories
460kcal
Fat
19g
Carbs
34g
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Pressing the mince very thin is what gives you that shaved-meat feel, if it’s thick it eats more like meatloaf. | For proper takeaway-style edges, spread the broken-up mince back out on the tray and return it to the oven for 5–8 minutes until the edges crisp and caramelise. Switching to the grill for the last couple of minutes works well, just keep an eye on it. | Lamb mince works brilliantly here too for a more classic doner flavour, just expect slightly higher calories. | Add ½ tsp ground coriander or a pinch of cinnamon if you want deeper takeaway-style spice. | Loosen the yogurt with lemon juice and a pinch of salt to make a quick sauce that drizzles nicely. | Leftover mince is great cold or reheated. Fry it hard in a pan and use it in wraps, grain bowls, loaded salads, or even stuffed into toasties. It freezes well once cooked, just reheat until piping hot.
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Stacy B
19 days ago
Amazing. We loved them. So tasty! Had some smashed chilli avocado with them instead of the hummus. Gorgeous.
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H
Heather A
a month ago
I made these last week. My lamb mince comes in 0.75lb package, so everyone wanted a bit more meat, but the salad and veg help bulk up the meal and everyone loved the flavor. Would definitely make this again. I think that if I used beef, I would use a bit more spices since the lab flavor helps add to the “donor” feel.
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Emma F
a month ago
Found it hard to get the thickness right. Ended up being a little on the thick side. But definitely tasty - and homemade flatbreads really elevated it
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Reply
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Tyler
a month ago
Next time, try gently rolling it out between two pieces of baking paper to 5mm. It'll give that authentic texture you want! Sounds fab with the flatbreads!
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Reply
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Emma F
a month ago
Ahhh I did this! I guess I need to be less cautious and go as thin as possible. Thanks! Loving a lot of these recipes
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Reply
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H
Heather A
a month ago
Homemade flat breads for the win! I’m doing that next time!
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K
Kyle H
a month ago
Really enjoyed this, will definetly make again. Typo on the ingredients list - it says beef mince instead of lamb
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N
Nathan W
a month ago
These are ace! So tasty
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Tyler
a month ago
Cheers, Nathan! Love it! 🍖
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Prep
10m
Cook
30m
Total
40m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Heat the oven to 200°C fan. Line a large baking tray with baking paper and add the mince. Press it out very thin into a large rectangle, about 5 mm thick, this thinness is key for the doner texture.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
4
M
I
Doner-style mince
500
g
Beef mince, around 10 percent fat
2
tsp
Smoked paprika
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
460kcal
Fat
19g
Carbs
34g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Pressing the mince very thin is what gives you that shaved-meat feel, if it’s thick it eats more like meatloaf. | For proper takeaway-style edges, spread the broken-up mince back out on the tray and return it to the oven for 5–8 minutes until the edges crisp and caramelise. Switching to the grill for the last couple of minutes works well, just keep an eye on it. | Lamb mince works brilliantly here too for a more classic doner flavour, just expect slightly higher calories. | Add ½ tsp ground coriander or a pinch of cinnamon if you want deeper takeaway-style spice. | Loosen the yogurt with lemon juice and a pinch of salt to make a quick sauce that drizzles nicely. | Leftover mince is great cold or reheated. Fry it hard in a pan and use it in wraps, grain bowls, loaded salads, or even stuffed into toasties. It freezes well once cooked, just reheat until piping hot.
Only visible to you
Made it?
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Stacy B
19 days ago
Amazing. We loved them. So tasty! Had some smashed chilli avocado with them instead of the hummus. Gorgeous.
Like
Reply
Cancel
H
Heather A
a month ago
I made these last week. My lamb mince comes in 0.75lb package, so everyone wanted a bit more meat, but the salad and veg help bulk up the meal and everyone loved the flavor. Would definitely make this again. I think that if I used beef, I would use a bit more spices since the lab flavor helps add to the “donor” feel.
Like
Reply
Cancel
Emma F
a month ago
Found it hard to get the thickness right. Ended up being a little on the thick side. But definitely tasty - and homemade flatbreads really elevated it
Like
Reply
Cancel
Tyler
a month ago
Next time, try gently rolling it out between two pieces of baking paper to 5mm. It'll give that authentic texture you want! Sounds fab with the flatbreads!
Like
Reply
Cancel
Emma F
a month ago
Ahhh I did this! I guess I need to be less cautious and go as thin as possible. Thanks! Loving a lot of these recipes
Like
Reply
Cancel
H
Heather A
a month ago
Homemade flat breads for the win! I’m doing that next time!
Like
Reply
Cancel
K
Kyle H
a month ago
Really enjoyed this, will definetly make again. Typo on the ingredients list - it says beef mince instead of lamb
Like
Reply
Cancel
N
Nathan W
a month ago
These are ace! So tasty
Like
Reply
Cancel
Tyler
a month ago
Cheers, Nathan! Love it! 🍖
Like
Reply
Cancel
