Air Fryer Doner Kebab with Homemade Pitta Bread

Source video by My Little Kitchen on YouTube. This recipe was adapted with strict source-fidelity rules.

This recipe recreates a classic takeaway doner kebab entirely in the air fryer, paired with homemade pitta breads that puff up beautifully in just three minutes. The lamb mince is seasoned with paprika, cumin, oregano and garlic, then wrapped tightly in foil to cook into a sliceable doner loaf. Two sauces complete the meal: a thick garlic mayonnaise and a tangy chilli sauce in the takeaway style. Shop-bought pittas can be used if preferred.

Ingredients

• 250 mlwarm water (43-46°C)
• 2.25 tspdried yeast
• 0.5 tspsugar
• 0.25 tspplain flour (for activation)
• 280 gplain flour
• 2 tbspolive oil (or neutral oil)
• 0.5 tspsalt
• 0.5 tbspolive oil (for coating dough)

• 500 glamb mince (20% fat)
• 1 tsppaprika
• 1 tspdried oregano
• 1 tspground cumin
• 0.75 tspsalt
• 0.75 tspground black pepper
• 0.5 tspgarlic granules

• 250 mlshop-bought mayonnaise
• 2 tsplemon juice
• 0.25 tspsalt
• 0.5 tspdried oregano
• 0.5 tspground black pepper
• 3 clovesfresh garlic cloves, diced

• 60 mltomato ketchup
• 2 tspColman's mint in vinegar
• 2 tspdistilled malt vinegar
• 0.25 tspchilli powder
• 0.5 tbspwater

Method

1. In a bowl, combine 250ml warm water (43-46°C), 2.25 tsp dried yeast, 0.5 tsp sugar and 0.25 tsp flour. Whisk together, cover tightly with cling film and a clean tea towel, and leave in a warm spot for 10 to 15 minutes until frothy.

   ~15 min

2. Meanwhile, marinate the doner. Mix 500g lamb mince with the paprika, oregano, cumin, salt, black pepper and garlic granules. Cover with cling film and chill in the fridge.

   ~5 min

3. Make the garlic mayonnaise. Combine the mayonnaise, lemon juice, salt, oregano, black pepper and diced garlic. Mix well, taste for seasoning, cover and set aside.

   ~3 min

4. Make the chilli sauce. Combine the ketchup, mint in vinegar, malt vinegar and chilli powder. Add about half a tablespoon of water to loosen to takeaway consistency. Cover and set aside.

   ~3 min

5. Once the yeast mixture is frothy, add 2 tbsp oil, 0.5 tsp salt and 280g flour (2 cups). Bring together with the back of a wooden spoon, then knead for 5 minutes until soft and springy. Add a little extra flour if tacky.

   ~8 min

6. Transfer the dough to a clean bowl coated with 0.5 tbsp oil, turning to coat. Cover with cling film and a damp tea towel and rest for about 15 minutes until doubled in size. Take the mince out of the fridge to come to room temperature.

   ~15 min

7. Preheat the air fryer to 200°C. This step is essential for the pittas to puff up properly.

   ~3 min

8. Dust a surface generously with flour. Take one dough ball at a time (keeping the rest covered with the damp tea towel) and roll into a traditional elongated pitta shape that fits your air fryer basket.

   ~5 min

9. Place a rolled pitta into the preheated air fryer and cook at 200°C for 3 minutes. Do not open the basket or turn the pitta. Remove with oven gloves and wrap in a clean tea towel to keep soft. Repeat with the remaining dough.

   ~3 min

10. Give the marinated mince a final knead, then place on a large piece of foil and shape into a tight sausage. Roll the foil over and twist the ends, folding them up to trap the juices.

    ~5 min

11. Place the wrapped doner into the hot air fryer and cook at 200°C for 30 minutes. Do not turn or open during cooking.

    ~30 min

12. Remove the doner from the air fryer and rest, still wrapped, on a plate for 10 minutes. Carefully unwrap, retaining the juices, and carve into thin slices with a sharp knife. Serve in the warm pittas with garlic mayo and chilli sauce.

    ~10 min

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