Description
This Homemade Doner Kebab recipe captures the vibrant flavors and authentic texture of the iconic Turkish street food all from your oven. Made with a spiced ground beef or lamb mixture, the meat is shaped into thin sheets, rolled tightly, then baked to juicy perfection. Serve in warm pita with fresh veggies and sauces like tahini or tzatziki for a deliciously flavorful and satisfying meal that’s perfect for sharing.
Ingredients
Scale
Meat Mixture
- 2.2 lb (1 kg) Ground beef or lamb (or a mix)
- 1 Onion, grated
- 3 Garlic cloves, grated
- ¼ cup (60 g) Plain yogurt
- 2 tablespoons (30 ml) Olive oil
- Salt to taste
- Pepper to taste
- 2 teaspoons Cumin
- 1 tablespoon Sweet paprika
- 2 teaspoons Oregano
- ½ teaspoon Cayenne pepper (optional)
- 2 tablespoons Tomato paste or BBQ sauce
For Serving (to taste)
- Warm pita bread 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 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 to ensure the perfect doner texture.
- Form the viral “meat sheet”: Divide the mixture into five equal parts. On a clean surface, place a large piece of parchment paper and set one portion of meat on it. Cover with another sheet of parchment paper and use a rolling pin to spread the meat into a very thin, even rectangle, keeping thickness consistent and pressing out any air pockets.
- Roll it up: Remove the top parchment sheet. Using the bottom parchment paper, roll the meat sheet tightly into a compact log, similar to a Swiss roll. Twist the ends of the parchment to secure the shape firmly.
- Bake: Preheat your oven to 200°C (400°F). Place the rolled meat log on a baking tray and bake it wrapped in the parchment for 20-25 minutes until cooked through.
- Slice: Let the meat rest for 5 minutes after baking. Then, slice it thinly using a sharp knife. Use two forks to shred the slices slightly to recreate the authentic kebab texture.
- Assemble: Warm your pita or tortilla. Stuff it with the sliced doner meat and add shredded lettuce, sliced red onion, pickles, and your favorite sauces such as tahini or tzatziki. Garnish with fresh parsley if desired and serve immediately for a delicious meal.
Notes
- Use a mix of beef and lamb for the most authentic flavor, but pure beef or lamb works well too.
- Grating the onion and garlic releases more flavor and moisture into the meat mixture.
- The step of rolling the meat into thin sheets is key to achieving the right texture similar to doner kebab sliced from a vertical rotisserie.
- If you prefer a spicier version, increase the cayenne pepper or add chili flakes to the mixture.
- Slicing the meat thin and shredding with forks enhances the kebab’s characteristic tender texture.
- Serve immediately for the best taste and texture—leftovers can be reheated but may lose juiciness.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Turkish
Keywords: Doner Kebab, Homemade Doner, Turkish Kebab, Ground Meat Kebab, Baked Kebab, Middle Eastern Recipe
