British slang for the massed doner cone rotating in UK takeaway windows, emblematic of the post-pub kebab shop institution built by Turkish and Kurdish Cypriot migrants since the 1970s. The British kebab shop canonized its own menu grammar — doner, shish, and kofte with chilli and garlic mayo on fluffy pide — now honored by national Kebab Awards.
Also known as: elephant leg kebab, elephant's leg, kebab shop doner UK, British kebab shop kebab
Watch it made
Ingredients
- 800 g fatty lamb mince (at least 20% fat)
- 1.5 tsp salt
- 1 tsp each ground cumin, ground coriander, paprika and dried oregano
- 1 tsp garlic granules and 1 tsp onion granules
- 1/2 tsp white pepper
- pitas, shredded iceberg, sliced onion and tomato, to serve
- chili sauce and garlic mayo
How to make it
- 1
Blitz the mince and all the seasonings in a food processor 2 minutes, until it becomes a smooth, sticky paste — the secret of the dense doner slice.
- 2
Pack into a loaf tin in thirds, slamming the tin down between additions to knock out air pockets.
- 3
Bake at 180°C for about 1 hour, to 75°C at the core; cool, then chill overnight.
- 4
Shave the cold loaf into paper-thin slices and crisp them in batches under a fierce grill or in a dry pan until the edges frill and catch.
- 5
Stuff into warm pitas with salad, chili sauce and garlic mayo, post-pub style.
Pro tip: The processor step is non-negotiable: coarse mince bakes into meatloaf, but a whipped paste slices into proper takeaway ribbons.
