Description
This Homemade Doner Kebab recipe replicates the viral sensation with a tender, flavorful meat mixture baked into succulent slices, perfect for stuffing into warm pita bread with fresh vegetables and optional sauces. It captures the authentic texture and rich spices of traditional doner kebab, all made easily at home in under 40 minutes.
Ingredients
Units
Scale
Meat Mixture
- 2.2 lb Ground beef or lamb (or a mix)
- 1 Onion (grated)
- 3 Garlic cloves (grated)
- 1/4 cup Plain yogurt
- 2 tablespoons Olive oil
- Salt (to taste)
- Pepper (to taste)
- 2 teaspoons Cumin
- 1 tablespoon Sweet paprika
- 2 teaspoons Oregano
- 1/2 teaspoon Cayenne pepper (optional)
- 2 tablespoons Tomato paste (or BBQ sauce)
For Serving
- Warm pita (or a large tortilla)
- Shredded lettuce (or cabbage)
- Red onion (sliced)
- Pickles
- Tahini sauce (optional)
- Tzatziki (optional)
- Fresh parsley (optional)
Instructions
- Prepare the meat mixture: In a large bowl, combine the ground meat, grated onion, garlic, yogurt, tomato paste, salt, pepper, paprika, cumin, oregano, and olive oil. Mix thoroughly with your hands until the mixture becomes sticky and cohesive, an important step to achieve the authentic “doner” texture.
- Form the viral “meat sheet”: Divide the mixture into 5 equal parts. Lay a large piece of parchment paper on the counter, set one portion of meat on top, then cover with another sheet of parchment. Using a rolling pin, spread the meat into a very thin, even rectangle, keeping the thickness consistent and pressing out any air pockets.
- Roll it up: Remove the top parchment sheet. Starting from the long side, use the bottom parchment to roll the thin meat sheet into a firm, compact log like a Swiss roll. Tighten the parchment around the meat as you roll, then twist the ends to secure the shape.
- Bake: Preheat your oven to 200°C (400°F). Place the wrapped meat roll on a baking tray and bake for 20-25 minutes until cooked through.
- Slice: Let the meat rest for 5 minutes after baking. Remove the parchment and slice the meat thinly. Use two forks to shred slightly for authentic kebab texture.
- Assemble: Stuff warm pita bread or tortillas with the sliced meat, then add shredded lettuce, sliced red onions, pickles, and your choice of tahini sauce, tzatziki, and fresh parsley. Serve immediately for the best flavor.
Notes
- Use a mix of beef and lamb for more rich flavor and juiciness.
- Grating the onion and garlic releases moisture and flavor for a tender meat texture.
- The yogurt and tomato paste help tenderize the meat and add a subtle tang.
- Adjust the cayenne pepper to control the spiciness.
- Do not skip resting the meat after baking for juicy slices.
- This recipe can be prepared in advance and reheated for convenience.
