Doner Kebab RECIPE {Slow cooker & Air Fryer}

Sarah Rossi — Fri, 30 Sep 2022 09:30:00 +0000

Making a Homemade Doner Kebab is really throwing it back here for those of you who might have LIVED by the king of late-night takeaways. And even if you didn’t, you’re going to love this one for a cheeky weekend fakeaway that manages to be simple, low cost and healthy.

After a lot of testing and tasting, it turns out that yes, a Homemade Doner Kebab can be easy AND healthy, made in a slow cooker!

Whether you’re serving this for a crowd to pile in their own fillings or a family Friday takeaway, I hope you love it as much as we do.

Why you’ll love this Doner Kebab recipe

Feels like a big treat

Low cost and full of flavour

Ideal for serving to guests

Sarah’s notes

The doner kebab originated in Turkey centuries ago, and it’s thought it arrived in London in its current form (meat and veg inside bread) around the 1960s.

I love this Guardian report which talks about the origins of the humble doner, and how it’s so much more than just a post-pub indulgence.

This is my simple, homemade version with inspiration taken from the one we know and hold dear. I’ve kept it as family friendly as possible with budget, nutrition and convenience in mind.

You can also make this in the oven and details are in the FAQs below.

Homemade Doner Kebab Ingredients

Lean mince – You can use beef or lamb here. Whichever is your preference. I find 10% fat works very well, and 5% is also fine but can be quite dry, so be sure to pour over plenty of the cooking liquid if you use this low-fat mince
Onion powder – Or onion granules
Garlic granules – Or garlic powder
Ground cumin
Paprika
Dried oregano
Garlic – We cleverly roast off a whole bulb here to make the classic garlic sauce but even better!

For the sauce: (Or use my Tzatziki recipe here)
Mayo – Use whichever type you prefer
Greek yoghurt – You can use natural yoghurt here but the sauce will be slightly more runny (which is fine)
Mint sauce – The vinegary type, not mint jelly

How to make a Homemade Doner Kebab (SLOW COOKER METHOD)

1. Mix the slow cook ingredients (apart from the garlic bulb) together in a bowl with clean hands. You need to knead it with your hands until everything is fully combined and the meat is smooth.

2. Put the meat mixture onto a sheet of tin foil and shape it with your hands into a brick/log type shape.

3. Roll it up very tightly, twisting the ends of the tin foil like a sweetie wrapper to secure. Prick the foil. Place it in the bottom of the slow cooker.

4. Take the unpeeled garlic bulb (yes a whole bulb!) and wrap up in tin foil. Place alongside the meat parcel in the slow cooker.

5. Cook as per the recipe. When the meat has cooled slightly, unwrap it and use a very sharp knife to slice very thin strips. Drizzle over the meat juices from the bottom of the slow cooker to serve (this is important as it will be quite dry without this).

6. Make the garlic sauce by squeezing the cooked very soft garlic from its skin. Just hold the bulb and squeeze from the bottom and it will squish straight out. Add the other sauce ingredients and mix well.

Substitutions

Mince – I used beef but you could use lamb if you prefer. I find 10% fat works very well, and 5% is also fine but can be quite dry, so be sure to pour over plenty of the cooking liquid if you use this low-fat mince

Leftovers

In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully in a hot pan with a little oil before serving.

In the freezer This freezes fairly well, Just wait until it’s totally cold and then put into a freezer-proof container and freeze for up to 3 months. Defrost thoroughly before reheating in the microwave or on the hob.

The meat slices do tend to break up a little when reheated but if this doesn’t bother you, go for it.

Top Tips

Meat temperature

It’s really hard to tell if the meat is cooked through as you won’t be looking at the inside(!), so for this recipe I would recommend checking the internal temperature with a meat thermometer.

I find this one to be a good option. There are cheaper ones out there but this one tends to be really reliable. It should be 70℃ (160F) for 2 minutes.

How to slice the meat

It’s important to allow the block of meat to cool for about 15 minutes before slicing it or it will fall apart when it’s cut (although it doesn’t matter so much if you’re hungry and don’t mind it crumbling!)

You can reheat the slices of meat afterwards if you want it to be super hot. To do this, put the cooking liquid from the bottom of the slow cooker in a frying pan for 5 minutes or until it’s fully reheated.

More slow cooker beef recipes…

Slow Cooker

Slow Cooker Beef Brisket {with Barbecue Sauce}

Beef

Beef Goulash

Slow Cooker Beef

Slow Cooker Beef Stew {with Rich Gravy}

Slow Cooker Beef

Chinese Style Beef and Broccoli {Slow Cooker Fakeaways}

FAQs

What goes into a Doner Kebab?

As well as the meat, we serve it into pittas or flatbread with shredded cabbage, tomatoes, cucumber slices, and chilli peppers (if you dare!) with a drizzle of yoghurt-mayo-mint sauce and chilli sauce.

Is this a Healthy doner kebab recipe?

Yes, it’s made with lean mince and everything else is low fat too. Doner kebabs are known for being calorific but this is when we’re talking about deep fried fast food versions.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Homemade Doner Kebab {Slow Cooker Recipe}

A Homemade Doner Kebab is a great fakeaway treat for the whole family, and this slow cooker recipe is convenient and simple.

Course Main Course

Cuisine Family Food

Prep Time 15

Cook Time 4

Total Time 4 15

Servings

Calories 644kcal

Author Sarah Rossi

Ingredients

750 g Lean mince
3 tsp Onion granules
3 tsp Garlic granules
3 tsp Ground cumin
3 tsp Paprika
2 tsp Dried oregano
1 tsp Sea alt
1/2 tsp Freshly ground black pepper
1 Bulb of garlic

For the sauce:

75 g Mayo
100 g Greek yoghurt
2 tsp Mint sauce

Metric – Imperial

Instructions

Mix the slow cook ingredients (apart from the garlic bulb) together in a bowl with clean hands. You need to knead it with your hands until everything is fully combined and the meat is smooth.
Put the meat mixture onto a sheet of tin foil and shape it with your hands into a brick/log type shape. Roll it up very tightly, twisting the ends of the tin foil like a sweetie wrapper to secure.
Take the unpeeled garlic bulb (yes a whole bulb!) and wrap up in tin foil.

To cook in the Slow Cooker:

Put the wrapped meat and wrapped garlic in the bottom of the slow cooker. Prick the wrapped meat with a sharp knife a few times.
Cook for 3-4 hours on HIGH or 5-6 on LOW or until cooked through when you test the internal temperature with a meat thermometer (see notes).

To cook in the Air Fryer:

Put the wrapped meat and wrapped garlic in the air fryer. Prick the wrapped meat with a sharp knife a few times.
Cook for 30 minutes at 170℃/325F.
Remove the garlic bulb from the air fryer and set aside to cool. Open up the foil top of the kebab meat to allow the top to brown. (Do this carefully so that the cooking juices don't run out of the bottom of the foil.)
Cook the meat for a further 15 minutes at 170℃/325F or until cooked through when you test the internal temperature with a meat thermometer (see notes).

To Serve:

Let the meat sit to cool for 15-30 minutes (save the juices at the bottom of the slow cooker or foil if cooked in the air fryer).
When the meat has cooled slightly, unwrap it and use a very sharp knife to slice very thin strips. Drizzle over the meat juices (this is important as it will be quite dry without this).
Make the garlic sauce by squeeze the cooked, very soft garlic from its skin. Just hold the bulb and squeeze from the bottom and it will squish straight out. Add the mayo, yoghurt and mint sauce, mix well. Add a splash of water if you'd like it to be more runny.
Serve the meat as it is with the usual kebab accompaniments and the garlic sauce, OR reheat the meat, with the cooking liquid in a frying pan for a few minutes until hot through (see notes).

Notes

Meat thermometer: I recommend this one as it’s reliable and accurate. The internal meat temperature should read 70℃ (160F) for 2 minutes

Reheating the meat after it’s cooled and sliced: It’s important to allow the meat loaf to cool for a while before slicing it, or it will all crumble and you won’t get those doner kebab strips. If you like your food hot, you can reheat the meat once it’s in strips. Do this by saving the cooking juice from the slow cooker and heating it up in a frying pan for a few minutes with the meat

Nutrition

The post Doner Kebab RECIPE {Slow cooker & Air Fryer} appeared first on Taming Twins.

Chicken Kebab Recipe – For Grill, Oven or BBQ

Sarah Rossi — Thu, 02 Aug 2018 18:30:00 +0000

An easy and delicious Chicken Kebab recipe. This recipe includes a tasty yoghurt marinade. These chicken kebab skewers are so versatile, they can be grilled, baked in the oven or cooked on the BBQ. A new healthy version of your favourite Greek takeaway.

If there’s one food that reminds me of summer holidays, it’s a Chicken Kebab.

When I was in my 20s, my lovely BFF, Naomi and I were often adventuring (that might be a bit strong, laying by a pool somewhere hot is more accurate). Our holidays were heavily focussed around cocktails, feta and food cooked over charcoal.

The smell of kebabs cooking takes me right back there, wanting to order a mojito!

I can’t promise that these are authentic to the Greek or Turkish kebabs that Naomi and I ate then. But they are my own version and they are super delicious.

How do you make Chicken Kebab?

Chicken kebabs are so simple to make, they are basically marinaded chicken, threaded onto skewers and cooked through.

For this recipe we use a marinade of yoghurt with paprika, cumin, a little cinnamon, chilli flakes, garlic and lemon.

Can you cook Chicken Kebabs in the oven?

Yes, it’s perfectly safe to cook chicken kebabs in the oven, as always, just check that they are cooked through before serving.

If you’re using bamboo skewers, as always, soak them for about 30 minutes in water before using.

They will take about 20 – 30 minutes at 180C/350F.

How long do you cook Chicken Kebabs for?

If cooking these Chicken Kebabs under a hot grill (broiler) or on the BBQ (or barbecue!) they will take about 20 – 30 minutes depending on how thick your chicken is and how high your heat is.

Always be sure to check that the chicken is cooked through and not pink, before serving.

Are Chicken Kebabs good for you?

Homemade chicken kebabs are not unhealthy when cooked this way.

You can easily make this recipe even lower in fat by using chicken breasts instead of chicken thighs and using low fat, or fat free yoghurt.

(If you’re following the Slimming World plan, this would also make these Syn free chicken kebabs.)

You could also add in extra vegetables, like peppers or onions onto the skewers. These look good too!

Watch me making the Chicken Kebabs on Instagram Stories

Tips for making the Chicken Kebab recipe:

In these photos I used Bamboo Skewers. I like the way they look but they do burn! You need to soak them in water for at least 30 minutes before using.
If you prefer metal skewers I like these ones. Once you’ve bought a set, you’ll wonder how you lived without them. I like these Metal Skewers Set on Amazon.
I like to use chicken thighs for this recipe as they become tender when marinaded with the lemon. They are also super tasty. Feel free to replace with chicken breasts if you prefer.
These Chicken Kebabs are delicious cold. We love serving them for a picnic! (There we are below eating them at one of our favourite National Trust spots.)

Fancy some other easy kebab style recipes?

Tandoori Chicken

Lamb Koftas

Halloumi Kebabs

Hope you enjoy this recipe as much as we do.

I’d love to know how you got on and what you thought of it if you make this Chicken Kebabs recipe. Please rate the recipe and leave me a comment below if you do.

Also, if you fancy showing me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations.

How to make the Chicken Kebab recipe:

Chicken Kebab Recipe

An easy and delicious Chicken Kebab recipe. This recipe includes a tasty yoghurt marinade. These chicken kebab skewers are so versatile, they can be grilled, baked in the oven or cooked on the BBQ. A new healthy version of your favourite Greek takeaway.

Course Main Course

Cuisine Family Food

Prep Time 10

Cook Time 20

Total Time 30

Servings People

Calories 336kcal

Author Sarah Rossi

Ingredients

1 kg Chicken thighs Boneless and skinless and cut lengthways

For the marinade:

150 g Natural yoghurt
2 tsp Paprika
2 tsp Ground cumin
0.5 tsp Cinnamon
0.5 tsp Dried chilli flakes
2 tsp Garlic granules (or 3 cloves of fresh garlic)
1 Lemon Zest and juice
Salt and freshly ground pepper

Metric – Imperial

Instructions

Mix the marinate ingredients together well in a large bowl.
Add the chicken thighs and marinade for at least 30 minutes or even better, overnight. (Cover with cling film and put in the fridge.)
Thread onto skewers and cook for about 20 minutes until golden on the outside and cooked through.

Nutrition

The post Chicken Kebab Recipe – For Grill, Oven or BBQ appeared first on Taming Twins.

Cottage Pie {Easy Recipe}

Sarah Rossi — Thu, 21 Nov 2024 10:30:00 +0000

A hearty comfort food dinner, you can’t beat a traditional British Cottage Pie. This simple recipe is perfect for prepping in advance, batch cooking or for diving into leftovers the following day.

What is Cottage Pie?

If you’re outside of the UK, Cottage Pie is a meat and potato meal that’s baked all in one oven dish, with a rich, vegetable and ground beef sauce on the bottom and mashed potato on top, baked for a hearty, hot, bubbling finish.

There’s a reason this one has been around for centuries.

Created out of frugal necessity and creativity, it still remains on many family meal plans today, thanks to its convenience and sheer deliciousness.

Why you’ll love this Easy Cottage Pie recipe

Batch cook and freezer friendly

British classic comfort food

Easy, delicious and economical

Sarah’s notes

While not strictly traditional, I like to add a sprinkling of grated cheese on top of the mash in this recipe, because it’s SO good.

This recipe is easily adaptable, add other vegetables if you fancy or use meat-free mince.

Make a double batch if you can – one for the freezer, one for another day!

Homemade Cottage Pie Ingredients Notes

Olive oil – Or sunflower or vegetable oil if you prefer
Large onion – Fresh or pre-chopped frozen is fine
Carrots – Chopped finely
Celery – This adds a savoury depth of flavour
Beef mince – I like 5% or 10% but use whichever one you usually buy to your own taste or budget
Plain flour – Substitute for cornflour to make gluten-free
Herbs – Dried thyme and sage (or use fresh if you prefer)
Beef stock – From a cube is fine
Tomato puree – Buy good quality if you can
Worcestershire sauce – Or Henderson’s Relish
Salt and pepper – Use plenty in this dish
White potatoes – Go for something floury and fluffy in texture like King Edward or Maris Piper. My preference would be Desiree though
Butter – I like salted

How to make Cottage Pie

1. Fry the mince until browned over a medium heat.

2. Add chopped vegetables and cook (according to the recipe below) then add flour.

3. Pour in beef stock, tomato puree, Worcestershire sauce and seasoning. Simmer. Meanwhile, cook the potatoes according to the recipe below.

4. Mash your potatoes. Add the meat mixture to an ovenproof dish, followed by the creamy mashed potatoes. Bake.

Hint: Cooking time for the mince – this will vary depending on the type of pan you are using. I say 30 minutes, by which time the sauce/gravy should be thick, deep brown and very tasty. If it’s not, cook for a further 10 minutes at this point.

Substitutions

Gluten free – You can make this into a gluten free Cottage Pie by substituting flour for cornflour. Always check other ingredients too, especially the stock cubes.

Leftovers or Make Ahead

A traditional Cottage Pie is the perfect make-ahead dinner.

In the fridge Cook up to point 11 in the recipe below and you can keep this recipe in the fridge for 2 days. Then bake as normal.

How to freeze this Cottage Pie Once your pie is assembled (point 11 in the recipe below) you can chill and then freeze for up to one month. When you are ready to use the pie, defrost in the fridge overnight, then bake as normal from point 12 in the recipe. It may take a little longer than normal to bake, as always, check it is piping hot inside before serving.

Technically, it can also be cooked from frozen – cook at 160℃/fan 140℃/Gas 3 for 1 hr-1 hr 20 mins until piping hot in the centre. I have to say I prefer to defrost overnight first as the pie won’t dry out as much.

Top tips

Baking dishes

If you don’t want a pie dish out of action in the freezer, or you’re cooking a few batches, you can use foil trays with lids, like these ones from Amazon.

HACK: Frozen mixed vegetable base

You can replace the individual carrots, celery and onion ingredients for a frozen bag of ‘soffritto’, which comes already pre-chopped and all together in one bag. (I love this cheat for lots of recipes!)

It might be called ‘vegetable base mix’ or something similar in some supermarkets.

Swap for lamb mince

You can make this recipe with lamb mince instead, which would make it a Shepherd’s Pie!

More make-ahead pie recipes…

Fish

Easy Fish Pie {with Crunchy Cheese Topping}

Comfort Food

Easy Chicken Pie {with Bacon & Puff Pastry}

Comfort Food

Cowboy Pie {Mash-Topped Sausage & Beans}

Comfort Food

Cheesy Vegetarian Pie {with Puff Pastry}

FAQs

Can I add in any vegetables to use up from my fridge?

You can use anything you like, but any veggies that will stay intact (like root veg) while it’s cooking is ideal. Peas work well, as does swede, leeks or sweetcorn.

Can I make this into a Vegetarian Cottage Pie?

These quantities have been created using beef mince in mind, but here is a great Vegetarian Cottage Pie recipe to follow instead!

What should I serve with Cottage Pie?

You can serve it up with a side of vegetables or have it on its own. It does come with its own gravy/sauce, but I like it with a bit of extra gravy.

I like onion gravy, steamed cabbage or braised red cabbage. Or something simple like carrots or broccoli.

What’s the difference between Cottage Pie and Shepherd’s Pie?

They are very similar, but Cottage Pie is made with beef and Shepherd’s Pie is made with lamb.

How do you stop the mashed potato sinking into the pies?

The best way is to make sure you don’t have too much gravy/sauce by reducing it down plenty, and to allow the meat mixture to cool slightly before adding your mash on top. This isn’t totally vital but it’s good to do if you have time.

What type of dish do i use?

I used a 20 x 30cm oven proof dish, however you could use any size you have that is suitable for 6 people and roll the pastry accordingly. You could also make individual pies if you preferred.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Cottage Pie {Easy Recipe}

This classic Cottage Pie recipe is comforting and indulgent in a way that only British understated and humble dishes can be. Full of richness, goodness, and mightily satisfying, it’s always a big hit with family members big and small.

Course Main Course

Cuisine Family Food

Prep Time 10

Cook Time 1 10

Servings

Calories 502kcal

Author Sarah Rossi

Ingredients

For the filling:

1 tbsp Olive oil
500 g Beef mince 5% fat
1 Onion Chopped
2 Carrots Finely chopped
2 Celery sticks Finely chopped
1 tbsp Plain flour
1 tsp Dried thyme Or fresh
1 tsp Dried sage Or fresh
500 ml Beef stock made from a cube is fine
2 tbsp Tomato puree
2 tbsp Worcester sauce or Henderson's Relish
Sea salt and freshly ground black pepper To taste

For the topping:

1 kg White potatoes
2 tbsp Salted butter
Sea salt and freshly ground black pepper

Metric – Imperial

Instructions

Preheat your oven to 180℃/350F, 200℃/425F or Gas mark 6.
Heat your olive oil in a large, heavy bottomed pan. Add in the mince and fry for 5 minutes on a high heat until browned all over.
Add in the chopped vegetables and fry for a further 10 minutes until softened.
Add flour and dried herbs, stir well to coat everything, cook for a further 2-3 minutes.
Pour in beef stock, tomato puree and Worcester sauce.
Season with salt and pepper. This is personal preference but I like to add lots of both in this recipe.
Cover and simmer for 30 mins. (See notes below)
Meanwhile peel and chop your potatoes, place in cold water, and bring to the boil for 15-20 minutes, depending on the type of potato.
When the potatoes are ready, drain and mash together with the butter and plenty of salt and pepper.
Put all of your meat into a large ovenproof dish. Spread your mashed potato over the top, ruffle with a fork to give those delicious crunchy bits. (You can also sprinkle some grated cheese on top if you wish).
(At this point you can leave to cool and then freeze your pie for up to one month to get ahead with your cooking).
Bake in the oven for 25-30 minutes until the mash is browning and the mince is bubbling at the sides.
Check that it is hot inside. It may take a few minutes longer if you cooked it straight from the fridge.

Notes

Mince: If you’re in the USA you can use ground beef or hamburger meat

Cooking time for the mince: This will vary depending on the type of pan you are using. I’d say 30 minutes. By this time the sauce/gravy should be thick and deep brown and very tasty. If it’s not, cook for a further 10 minutes at this point

Flour: You can use all-purpose flour as the equivalent to plain flour if you’re in the US

Gluten-free: Use cornflour rather than plain or any other gluten-free flour

Swaps: If you have veggies you need to use up, if you’d like to add a dash of wine, if you feel like adding flavouring to your mash etc… go for it. Any vegetables that will stay intact (like root veg) while it’s cooking is ideal. Peas work well, as does swede, leeks or sweetcorn

Type of dish: I used a 20 x 30cm oven proof dish, however you could use any size you have that is suitable for 4 people and roll the pastry accordingly. You could also make individual pies if you preferred.

To make ahead: Cook up to point 11 in the recipe and you can keep it in the fridge for 2 days. Then bake as normal

To make ahead and freeze: Once your pie is assembled (point 11 in the recipe below) you can chill and then freeze. When you are ready to use the pie, defrost in the fridge overnight, then bake as normal from point 12 in the recipe. It may take a little longer than normal to bake, as always, check it is piping hot inside before serving

To cook from frozen: Cook at 160℃/325F, fan 140℃/275F or Gas 3 for 1 hr-1 hr 20 mins until piping hot in the centre. I have to say I prefer to defrost overnight first as the pie won’t dry out as much

Serving suggestions: You can serve with a side of vegetables or have it on its own. It does come with its own gravy/sauce, but I like it with a bit of extra gravy

Nutrition

The post Cottage Pie {Easy Recipe} appeared first on Taming Twins.

Slow Cooker Chicken Fajitas

Sarah Rossi — Tue, 26 Jul 2022 09:30:15 +0000

We all love them, but did you know you can cook them in a slow cooker? I give you.. Slow Cooker Chicken Fajitas. A classic dinner recipe that’s packed with flavour.

Just when you thought fajitas couldn’t get any easier, here is my version of Slow Cooker Chicken Fajitas.

All the usual flavours but even better. Why? You can stick all the ingredients in during the day, ready to serve up at dinner time without any effort at all.

Plus, the ingredients finish up succulent, moist and marinated, and it’s a healthy meal, making this the ultimate midweek dinner.

I love how budget-friendly slow cooker chicken recipes are too, while tasting like there is so much more going on.

You can dress this dish up, serving up with lots of little side dishes for a Mexican-style feast when guests come round, or keeping it simple with rice or wraps when it’s a normal family meal time.

I would love to know how you’ve got on if you try this recipe. Please leave a comment or chat to me over on my social channels – Instagram, Facebook or Tik Tok – to let me know!

You’ll love this recipe because:

All the flavour without the effort

Healthy and satisfying

Can keep side dishes simple or all-out impressive

FAQs about this Slow Cooker Chicken Fajitas Recipe

What should I serve with this dish?

You can serve this with Mexican-flavoured rice or salad, tortilla wraps, guacamole, salsa and sour cream (or plain yoghurt) for a filling feast.

Is this an authentic Mexican recipe?

Interestingly, “fajitas” is actually a TexMex recipe. This is my slow cooker take on my favourite fajitas I’ve eaten in restaurants here and also in Mexico. If you’d like to learn about more authentic Tex Mex fajitas you can read about them (along with a recipe) at MuyBuenoKitchen.

Can I prepare the ingredients the night before?

Yes! I love this hack when I know a day is coming up that doesn’t have a window for cooking or even prep. I put all of the ingredients in the slow cooker pan, then refrigerate overnight. In the morning, I just have to pop it into the slow cooker and switch on.

Can I freeze the leftovers?

Yes – if you don’t eat it all, freeze the rest for another day (or make double on purpose for this very reason). Or you can reheat the leftovers for lunch the following day.

Do I really not need to add any liquid?

Nope! Enough liquid will come out of the chicken and onions to cook them. (In fact you will probably want to drain some off, see the notes on the recipe.)

Is this spicy?

I’d say medium spice if you use Mild Chilli powder. You could adjust the chilli powder heat and amount to your taste.

Can I make this a vegetarian dish?

If you’re looking for vegetarian fajitas instead, try this recipe: Halloumi Fajitas. It’s honestly sooo good!

Can you recommend a good slow cooker?

My favourite is the Morphy Richards Sear & Stew Slow Cooker, which can be used on the hob too. The best I find for induction hobs is the Lakeland Digital 6.5l Slow Cooker.

Fancy more Slow Cooker recipes?

Lamb Orzo Stew with Feta – Tasty Med flavours

Honey Barbecue Pulled Chicken – Smoky summer flavours

Feta and Tomato Pasta – Light, simple, delicious

Hope you enjoy this recipe as much as we do.

I’d love to know how you got on and what you thought of it if you make this Slow Cooker Chicken Fajitas recipe. Please rate the recipe using the by the recipe. Also, if you’d like to show me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations.

Slow Cooker Chicken Fajitas

Chicken Fajitas cooked slowly allows the flavours to marinate and the meat to become juicy and tender, making it an ideal slow cooker meal.

Course Main Course

Cuisine Family Food, Mexican

Prep Time 10

Cook Time 4

Total Time 4 10

Servings

Calories 250kcal

Author Sarah Rossi

Ingredients

650 g Chicken breast
1 Red pepper (capsicum) Deseeded and cut into wedges
1 Yellow pepper (capsicum) Deseeded and cut into wedges
1 Green pepper (capsicum) Deseeded and cut into wedges
2 Large Onions Peeled and cut into wedges
2 tsp Oil

For the fajitas seasoning {or use 4 tbsp of ready-made fajita seasoning):

1 tsp Chilli powder
1 tsp Ground cumin
2 tsp Paprika
1/4 tsp Cayenne pepper
1/2 tsp Garlic powder
1 tsp Sea salt
1 tsp Ground black pepper

Metric - Imperial

Instructions

Put everything in to the slow cooker and cook on HIGH for 3 hours or LOW for 5-6 hours.
Check the chicken is cooked through before serving. Slice and add back to the peppers.
NOTE: You may want to drain off some of the liquid as it can have quite a strong taste from the seasoning and make the chicken too wet.
OPTION: If you DO NOT want very soft peppers, and prefer them with a little texture, add them 30 minutes before the end of the cooking time, rather than at the start of cooking.
NOTE: Chicken breasts vary in size and shape which will impact the cooking time. As always, check that they are cooked through before serving.

Notes

Peppers: The type of peppers used are bell peppers

Nutrition

The post Slow Cooker Chicken Fajitas appeared first on Taming Twins.

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Doner Kebab RECIPE {Slow cooker & Air Fryer}

Why you’ll love this Doner Kebab recipe

Sarah’s notes

Homemade Doner Kebab Ingredients

How to make a Homemade Doner Kebab (SLOW COOKER METHOD)

Substitutions

Leftovers

Top Tips

Meat temperature

How to slice the meat

FAQs

Homemade Doner Kebab {Slow Cooker Recipe}

Ingredients

For the sauce:

Instructions

To cook in the Slow Cooker:

To cook in the Air Fryer:

To Serve:

Notes

Nutrition

Chicken Kebab Recipe – For Grill, Oven or BBQ

How do you make Chicken Kebab?

Can you cook Chicken Kebabs in the oven?

How long do you cook Chicken Kebabs for?

Are Chicken Kebabs good for you?

Watch me making the Chicken Kebabs on Instagram Stories

Tips for making the Chicken Kebab recipe:

Fancy some other easy kebab style recipes?

How to make the Chicken Kebab recipe:

Chicken Kebab Recipe

Ingredients

For the marinade:

Instructions

Nutrition

Cottage Pie {Easy Recipe}

What is Cottage Pie?

Why you’ll love this Easy Cottage Pie recipe

Sarah’s notes

Homemade Cottage Pie Ingredients Notes

How to make Cottage Pie

Substitutions

Leftovers or Make Ahead

Top tips

Baking dishes

HACK: Frozen mixed vegetable base

Swap for lamb mince

FAQs

Cottage Pie {Easy Recipe}

Ingredients

For the filling:

For the topping:

Instructions

Notes

Nutrition

Slow Cooker Chicken Fajitas

FAQs about this Slow Cooker Chicken Fajitas Recipe

What should I serve with this dish?

Is this an authentic Mexican recipe?

Can I prepare the ingredients the night before?

Can I freeze the leftovers?

Do I really not need to add any liquid?

Is this spicy?

Can I make this a vegetarian dish?

Can you recommend a good slow cooker?

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Slow Cooker Chicken Fajitas

Ingredients

For the fajitas seasoning {or use 4 tbsp of ready-made fajita seasoning):

Instructions

Notes

Nutrition