Description
This Homemade Doner Kebab recipe offers a delicious way to recreate the classic Turkish street food right in your kitchen. Using ground lamb mixed with aromatic spices, garlic, onion, and yogurt, the meat is shaped into rolls and oven-baked until juicy and flavorful. Serve with fresh veggies and garlic sauce in pita bread or as a bowl for a satisfying meal.
Ingredients
Units
Scale
Meat Mixture
- 450 grams ground lamb (or any ground meat)
- 1 grated onion (food processed into a paste with 1 tsp water)
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1.5 teaspoons sweet paprika
- 1 teaspoon oregano
- 1/4 cup yogurt
- 1 tablespoon olive oil
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the kebab rolls.
- Mix Ingredients: In a large bowl, combine the ground meat with grated onion paste, minced garlic, salt, sweet paprika, oregano, yogurt, and olive oil. Mix everything thoroughly until well incorporated.
- Divide Meat: Split the meat mixture evenly into two portions to make two kebab rolls.
- Shape Meat Rolls: Lay a sheet of parchment paper on your work surface, place one half of the meat mixture in the center. Keep a small bowl of water or oil nearby to wet your fingers to prevent sticking, then press and spread the meat into a thin, even rectangle. Repeat for the second portion.
- Roll the Meat: Starting from the long side, fold the parchment paper over the meat repeatedly until you create a flat rope-shaped roll. Transfer the meat rolls (still wrapped in parchment) onto a baking sheet.
- Bake: Place the baking sheet in the preheated oven and bake for about 40 minutes until the meat is fully cooked through.
- Cool and Unroll: Remove from the oven and allow the meat rolls to cool slightly. Carefully unroll the parchment and break apart the meat into chunks.
- Finish Baking: Squeeze fresh lemon juice over the top of the meat pieces, then return to the oven to bake for a few more minutes until the meat turns lightly golden and slightly crisp.
- Serve: Enjoy the doner kebab meat inside pita bread or in a bowl topped with lettuce, pickles, tomato, red onion, and garlic sauce. You may use store-bought garlic sauce or homemade by mixing yogurt, garlic, salt, and mayonnaise.
Notes
- Wet your fingers with water or oil when shaping meat to prevent sticking.
- You can substitute ground lamb with beef, chicken, or turkey as preferred.
- For garlic sauce, store-bought toum is a great option, or prepare your own with yogurt, garlic, salt, and mayo.
- Let the meat cool slightly before unrolling to keep the shape intact.
- Leftover meat can be stored in the refrigerator for up to 3 days.
