If you’ve ever wanted that doner kebab experience at home with an easy, viral-style recipe — juicy, well-seasoned meat with slightly crisp edges — this one’s for you. Even better, we’re using Zulekha Pocket Paratha instead of regular bread, which means extra crunch, better texture, and zero sogginess.
This recipe is super simple, made in the air fryer, and built around a clever trick: pressing and rolling the mince into thin layers so it cooks up tender, flavourful, and beautifully juicy, with a little crisp around the edges.
And if you don’t have time to make doner from scratch, we also have a frozen doner option for you — even more flavourful and ready in minutes, just heat and enjoy.
Once you try this in a crispy Pocket Paratha, regular wraps just won’t hit the same.
Why You’ll Love This Recipe
- Made in the air fryer
- Juicy, layered homemade doner meat
- Super crispy Pocket Paratha instead of flatbread
- Easy, budget-friendly, and big on flavour
- Perfect for quick dinners or weekend treats
Ingredients
For the doner kebab (serves two):
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150g minced meat
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2 chunks garlic
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1 red onion
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1 green pepper
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Salt & pepper (to taste)
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Air fryer greaseproof paper
For the sandwich:
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Zulekha Pocket Paratha (frozen)
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Salad of your choice (lettuce, tomato, onion, etc.)
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Optional sauces: garlic sauce, chilli sauce, mayo
How to Make Homemade Doner Kebab with Pocket Paratha
1. Prepare the Veg Mix
Blend the green pepper, garlic, and red onion. Once chopped, squeeze out the excess water — this step is important so your meat doesn’t turn soggy.
Mix the dried veg into the minced meat, then season with salt and pepper. Combine well until evenly mixed.
2. Shape the Doner
Lay a sheet of air fryer greaseproof paper on a flat surface and spread the meat mixture on top.
Place another sheet of greaseproof paper on top and press and rub it flat until the meat forms a thin, even sheet. This step creates layered texture, which is the secret to that juicy, doner-style bite.
Carefully remove the top sheet of paper.
Now fold the meat (with the bottom paper) into a roll, like wrapping it into a log.
3. Air Fry the Doner
Place the wrapped meat into the air fryer and cook for about 30 minutes (180° Celsius, until fully cooked, juicy inside, and slightly crisp around the edges.
Once done, remove and let it rest briefly, then slice into doner-style pieces.
4. Cook the Pocket Paratha
Take your Zulekha Pocket Paratha straight from frozen and cook them in a pan, oven, or air fryer for about 10 minutes, until they’re crispy, golden, and puffed up.
Once ready, carefully cut them open to create a pocket.
5. Assemble the Sandwich
Fill the Pocket Paratha with:
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Fresh salad
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Sliced homemade doner kebab
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Your favourite sauces
Close it up, take a bite, and enjoy your super crispy, homemade doner sandwich!
Pro Tips
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Don’t skip squeezing the water out of the veg — it makes a huge difference to texture
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Pressing the meat thin before rolling = better layers and juicier results
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Pocket Paratha stays crispy longer than regular wraps or pitta
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Try adding paprika, cumin, or chilli powder to the mince for extra flavour
Final Thoughts
This Homemade Doner Kebab with Pocket Paratha is the kind of recipe that feels indulgent but is actually easy, homemade, and way more satisfying than a takeaway. Crispy on the outside, juicy inside, and wrapped in a golden Pocket Paratha — it’s comfort food done properly.
If you’re looking for a new way to use Zulekha Pocket Paratha, this one’s a must-try.
