Pressure Cooker Doner Kebab

The Street Food Fave Doner Kebab, At Home!

Doner Kabob Sandwich

Do you ever feel like having a tasty Doner Kabab when it is not 3 AM and you are not drunk? Well now you can! No need to wait outside the pub for the food truck to pull up, you can make a reasonable facsimile any time at home any time the mood strikes.

Doner Kabob Ingredients

What exactly is the difference between Döner Kabob, Shawarma and Gyros? Your guess is as good as mine. They are all huge cylinders of meat cooked on a spit and sliced off to order. We are going to make the meat cylinder a bit smaller, but it will still be tasty, trust me.

Sometimes the meat is made by stacking slices on top of each other and pressing together until you have a huge stack. Sometimes it is made with ground meat. We will be doing the latter. Partly because it is easier and partly because it gives it more of that authentic “drunk food” flavor.

Doner Kabob Spices

It might sound kind of like a meat loaf, but we will leave out the eggs, bread crumbs, etc. We want this to be pretty dense, so that you are able to cut thin slices off without it falling apart.

I like to cook this in a can so that it looks like a miniature version of the real thing. I know, I’m a dork, but it adds to the authenticity. If you have an aversion to cooking in a can because of BPA and whatnot, you can shape into a loaf and cook on your trivet. If you do it this way, subtract 5 minutes from the cooking time.

Tomatoes Sliced

The way I look at it, at this point in my life the grim reaper has such a wide array of methods from which to choose for me to meet my demise, I think that cooking meat in a can occasionally is waaaay down on the list.

Lettuce Chopped

Start out by placing 1 pound of ground lamb, 1/2 pound of ground turkey, a tablespoon of dehydrated onions, a couple teaspoons of Italian herb mix, a teaspoon of dried Oregano, 1 teaspoon of ground cumin, 1 teaspoon salt, 1/2 teaspoon of coriander, 1/2 teaspoon of garlic powder and 1/2 teaspoon of paprika in a large bowl.

Dner Kabob Meats

Mix this together well. Really get your hands in there and work it. Now, if we were making meatloaf, you would want to be careful not to overwork the meat so it would be nice and light. With this, you want it to be denser so that you are able to trim long, thin slices off of it.

Doner Meat In Can

Once you have everything mixed together, stuff it into an empty (duh) can. A large tomato can (28 ounce size) works perfectly. Really pack it down into there. I wish I could say that I came up with this can idea, but I saw it somewhere while poking around the interwebs.

Pour 1 cup of water into your pressure cooker pot and place the trivet in the bottom of the pan.

Set the can o’ meat on top of the trivet and lock the top on the pressure cooker. Depending on your pressure cooker, the top of the can may come slightly over the maximum fill line. You should be fine, as long as there is some room between the can and the top of your pot.

Set your pressure cooker to come to high pressure for 30 minutes. If you opt to cook the meat directly on the trivet, set the time for 25 minutes.

Once you get your meat started, you can work on the garlic sauce.

Garlic Sauce Ingredients

In a blender jar, place 1 8-ounce container of plain Greek yogurt, 1/4 cup mayonnaise, 1/2 teaspoon salt, 1 teaspoon dried dill weed and 3-6 cloves of garlic. I used 6 cloves, and it was very garlicy, but you can use less if you like it a bit less garlicy. Keep in mind, though, that it is called “Garlic Sauce”, so you do want a fairly strong garlic flavor.

Pulse a few times in a blender until everything is well mixed and garlic is finely ground.

Transfer to a small bowl, cover and place in the refrigerator for 30 minutes or so.

When the time is up on your pressure cooker, let the pressure come down on its own (about 10 minutes).

Carefully remove the can from the pressure cooker and drain the liquid. I used a towel to hold the can while holding a slotted spatula over the top of the can and carefully poured out the liquid.

Doner Meat Cooked

Invert the can on a plate and lift it off of the meat. Voila! (Or as many on the internet spell it, WALA!) You have a miniature version of the huge Doner thingamabobs (or is it thingamakabobs?) that that they cut your kabab meat from. Cut thin slices from top to bottom and place on pita bread with the garlic sauce and toppings of your choice. Common toppings are tomatoes, lettuce or cabbage, cucumber slices and sliced onions.

Doner Sliced

In Germany Döner Kebab is usually served on more of a panini-type roll. I like it on the soft, thick style of pita bread, the kind without a pocket. I think this is sometimes call Greek Pita Bread. You can serve it on your bread of choice.

Top with a healthy dollop of garlic sauce and enjoy!

Pressure Cooker Doner Kabab
Recipe type: Entree
Cuisine: Mediterranean
Prep time:
Cook time:
Total time:
Serves: 6 servings
A pressure cooker version of the popular street food. Quick & tasty!
For Meat
  • 1 pound ground lamb
  • ½ pound ground turkey
  • 1 tablespoon dehydrated onion
  • 2 teaspoons Italian herb mix
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • ½ teaspoon coriander
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • 1 empty can (28 ounce size) for cooking (optional)
For Garlic Sauce
  • 1 container (8 ounces) greek yogurt
  • ¼ cup mayonnaise
  • 3-6 cloves garlic
  • 1 teaspoon dried dill weed
For Serving
  • Pita Bread
  • Tomato
  • Cucumber
  • Lettuce or cabbage
For Meat
  1. Place all ingredients in a large bowl
  2. Mix with hands until everything is combined very well
  3. Pack into empty can
  4. Pour 1 cup water into the bottom of your pressure cooker
  5. Place trivet in the pot and place can with meat on top (as an alternative, you could shape meat like a loaf and cook directly on trivet
  6. Lock top on pressure cooker and set for high pressure at 30 minutes
  7. When time is up, let pressure come down on its own (about 10 minutes)
  8. Carefully drain fat from can (I hold the can with a towel and hold a slotted spatula over the top of the can and pour out fat).
  9. Slide meat out of can onto plate and let it set for a few minutes
  10. With meat vertical, slice thin slices and server on pita bread with garlic sauce and your choice of toppings
For Garlic Sauce
  1. While meat is cooking, place all ingredients in blender jar and pulse a few times until everything is well blended and garlic finely chopped.
  2. Pour into small bowl, cover and place in refrigerator for 30 minutes.


Mexican Quinoa Dinner

A Zesty  One Pot Mexican Quinoa Dinner

Mexican Quinoa Plate2

The holiday is behind us, we have all loosened our belts, or in some cases poked extra holes in our belts with a paring knife (I’m just guessing). With visions of huge turkey dinners and huge leftover sandwiches dancing in our heads, what do we have for dinner now?

For me, I’m ready for something relatively healthy (compared to what I have eaten for the past several days, what isn’t)?

Mexican Quinoa Ingredients

Just a few months ago I never would have seen myself posting a recipe with not only ground turkey, but definitely not with quinoa. Quinoa? I don’t even know what it is, but I have slowly started to acclimate myself to the evil pseudo grain. And you know, it isn’t bad. I guess too many “healthy” restaurants that serve plain quinoa with steamed kale put the fear in me. But like most things, it can be a tasty treat if served in tasty ways.

Sure, I top it with sour cream and pepper jack with corn chips on the side, buy hey, it could be worse.

I was kind of inspired by Spanish Rice and maybe a little by a certain product that is intended to assist hamburger.

Yes, it still has turkey in it, like you have been eating since Wednesday, but it is ground turkey. You just want to wean yourself off the “bird” a little at a time. Once you have the turkey on your back you don’t want to quit cold, um cold what? Well, I guess that is where the name comes from. Anyway this recipe is intended to get you back to normal.

Diced Onion

But, as I usually caution, do not use ground turkey breast, use ground dark turkey. It took me awhile to get used to ground turkey at all, but ground white turkey, I am not sure if I will ever be OK with that.


And I am starting to warm up to quinoa. It is super fast to cook and takes on the flavors of whatever you cook it with, kind of the “tofu theorem”.

To start, in a couple of tablespoons of oil over medium heat, sauté the turkey and onions until the turkey is no longer pink.

Dump in the garlic and continue to sauté for a minute longer.


Now’s the time to introduce a packet of taco seasoning (I always look for one with no MSG) and the quinoa (always make sure to rinse quinoa well before cooking).

Stir and sauté for another minute or so.

Turkey Onion Quinoa

In a measuring cup, pour a can of Ro-Tel (juice and all), or another brand of diced tomatoes with green chiles. Then add enough chicken (or vegetable) broth to make 2 cups.

Add the tomato/broth mixture and stir.

Dump in a can of black beans (drained and rinsed) and a cup of frozen corn (fire roasted corn would probably be nice in this also).

Give the whole kit ‘n’ caboodle a stir and lock the top on the pressure cooker.

Bring to high pressure and set time for 2 minutes.

When time is up, let pressure come down on its own. If pressure is not completely released after 10 minutes, do a quick release.

Let sit another 5 minutes or so to further absorb the liquid.

Serve in bowls or on plates, topped with grated cheese (I like to use pepper-jack), sour cream and chopped cilantro.

Mexican Quinoa Plate

I serve it with corn chips on the side. I usually put them right on top, it provides just the crunch it needs.

Mexican Quinoa Dinner
Recipe type: Entree
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 6 servings
A quick and easy one-pot quinoa dinner.
  • 1 pound ground turkey
  • ½ sweet onion, diced
  • 3 cloves garlic, pressed
  • 1 cup quinoa, rinsed well
  • 1 envelope taco seasoning
  • 1 can Ro-Tel (10 oz), juice included (or other brand diced tomatoes with green chiles. If the can is larger than 10 ounces, use only one cup)
  • Chicken Stock (enough to make 2 cups when combined with the tomatoes)
  • 1 can black beans, drained and rinsed
  • 1 cup frozen corn
  • Salt and Pepper to taste
  • Serve with corn chips
  • Shredded cheese, sour cream, chopped cilantro
  1. Over medium heat, sauté the turkey and onion in 2 tablespoons oil
  2. Toss in the garlic and continue to sauté for another minute
  3. Add the quinoa (make sure that it is rinsed well) and stir together with the turkey mixture
  4. Add in the taco seasoning and sauté for 30 seconds
  5. Pour in the Ro-Tel and chicken stock mixture
  6. Add the black beans and the frozen corn
  7. Give it a stir and lock the top on the pressure cooker
  8. Bring to high pressure for 2 minutes
  9. When time is up, remove from heat (if using electric, make sure it is turned off or unplugged)
  10. Let pressure come down on its own for ten minutes, then do a quick release
  11. Let set for a minute or so, then fluff with a fork
  12. Serve on plates or in bowls with cheese, sour cream and cilantro


Orange Chipotle Turkey Meatballs

Sweet, Smoky, Spicy Turkey Meatballs 


I’m not sure how I arrived at this recipe. I started out looking at various recipes for “Russian” Chicken, which is not Russian at all, but it got its name because it usually uses bottled Russian Dressing with Apricot Preserves and onion soup mix. Since I would rather not use bottled dressing and onion soup mix, I was contemplating some alternatives.

Next, I was having a conversation with my wife about Orange Chicken and somehow the Apricot preserves became Orange Marmalade. As for the Chipotles, I guess that is because I live on the west coast. Much like the tech industry, whenever they contemplate how to improve their products, the answer is always “Add Bluetooth!”, so it goes in SoCal that whenever you want to improve a recipe, the answer is inevitably “Add Chipotles!”


You can use any tomatoes for this, but I say you are doing yourself a disservice if you do not use fire-roasted. It adds another layer to the flavor, and a rather tasty layer at that.

Please promise me that you won’t use 100% ground breast meat for this. I haven’t tried it, but only because I am fairly certain it would not turn out well. What they just call “ground turkey” is fine. It is usually a mixture of white and dark meat.


I am not sure why I decided to use ground turkey for this recipe, I was a little afraid it would turn out kind of dry, but currently these turkey meatballs are my favorite meatballs I have ever made of any kind.

Or course, that can be partly attributed to the sauce. It has the sweetness of Chinese Orange Chicken, balanced out by the spiciness of the chipotle chilis and the smokiness of the tomatoes (I added a bit of liquid smoke also, but you can leave it out if you are using the fire roasted tomatoes).


So, let’s make those meatballs:

Mix together 2 pounds of ground turkey (not all white meat), Italian seasoned bread crumbs (unseasoned are probably fine, but I like Italian for this dish), 2 eggs, 1/4 cup heavy cream, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1 teaspoon dried parsley.

Form into balls about 2 inches in diameter. I ended up with 19 meatballs.


Heat 3 tablespoons of oil over medium-high heat. Brown the meatballs in batches and remove to plate.

Ok, sauce time:

In blender or food processor, add a can of fire roasted tomatoes, 1 cup of orange marmalade (I used a 13 oz. jar and it came out to exactly a cup. I prefer to use one without corn syrup.), 2-3 canned chipotles (use more or less, depending on how hot you like it), 1 tablespoon of the sauce from the chipotles, 1/2 cup chicken broth, 2 teaspoons cumin, 2 teaspoons oregano, 2 tablespoons balsamic vinegar, 2 tablespoons brown sugar, 1 teaspoon liquid smoke, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Pulse until smooth.

Chipotle_Sauce Blended

In the oil from the meatballs, sauté the onion until it turns translucent.

Add the garlic and continue to sauté for another minute.


Return the meatballs to the pan on top of the onions. Pour the sauce over the meatballs. Toss a couple of bay leaves in and lock the cover on the pressure cooker and bring to high pressure.

When high pressure is reached, adjust heat to maintain pressure and set the time for 7 minutes.


When time is up let the pressure come down naturally.

Serve with couscous (which is how I made it), rice or mashed potatoes.


Spicy Apricot Chicken
Prep time:
Cook time:
Total time:
Serves: 4-5 servings
For The Meatballs
  • 2 pounds ground turkey (not all breast meat)
  • 1 cup seasoned bread crumbs
  • 2 eggs
  • ¼ cup heavy cream
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon dried parsley
  • 3 tablespoons oil
For The Sauce
  • 1 can fire roasted tomatoes
  • 1 cup orange marmalade
  • 2-3 canned chipotle chiles (I used 3, you can use 2 if you like it milder)
  • 1 tablespoon chipotle sauce (from the can)
  • ½ cup chicken broth
  • 2 teaspoons cumin
  • 2 teaspoons oregano
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 teaspoon liquid smoke
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 onion, chopped
  • 5 cloves garlic, pressed
  • 2 bay leaves
For The Meatballs
  1. In a bowl, mix all the Meatball ingredients except the oil
  2. Mix gently with hands, do not over-mix
  3. Form into balls approximately 2-inches diameter (I got 19 meatballs)
  4. In 3 tablespoons oil, brown meatballs working in batches
  5. Remove meatballs to plate
For The Sauce
  1. In blender or food processor mix first 12 ingredients (the tomatoes through the black pepper)
  2. Pulse until smooth
  3. Over medium-high heat, in the oil from the meatballs, sauté the onions until they are translucent
  4. Add the garlic and sauté for 1-2 minutes
  5. Place meatballs in pressure cooker on top of onions
  6. Pour sauce over meatballs
  7. Toss two bay leaves on top
  8. Put top on pressure cooker and bring to high pressure
  9. When high pressure is reached, lower heat to maintain high pressure
  10. Set time for 7 minutes
  11. When time is up, remove from heat and let pressure come down on its own
  12. Serve with rice, couscous or mashed potatoes