Homemade Doner Kebab

This homemade Doner Kebab captures all the bold, savory flavors of the classic Turkish street food—without the need for a rotisserie. Juicy, seasoned beef or lamb is shaped into a log, oven-roasted, then shaved and pan-fried for that authentic texture. Perfect for wraps, parties, or a DIY dinner night!

Why You’ll Love This Recipe

Homemade Doner Kebab is an absolute treat that lets you enjoy the flavors of your favorite street food right in your own kitchen. The seasoned beef or lamb, marinated and cooked to perfection, provides that signature juicy, flavorful meat that is crispy on the outside and tender inside. With minimal equipment—just a food processor, oven, and skillet—you can recreate this classic dish without the need for a rotisserie. Whether served in wraps, as part of a party platter, or with sides like tabbouleh and yogurt sauce, this recipe is sure to impress.

Ingredients

Meat & Seasoning:

• 1 kg (2 lb) lamb or beef mince (ground meat), preferably 15% fat

• 1 onion, diced (brown, yellow, or white)

• 2 garlic cloves, roughly chopped

• 1 tbsp vegetable oil or olive oil (for frying)

Seasoning Spices:

• 1 tsp dried oregano

• 2 tsp ground cumin

• 2 tsp ground coriander

• ½ tsp cinnamon

• 3 tsp kosher/cooking salt

• 1 tsp black pepper

For Doner Kebabs:

• 8 flatbreads (preferably Lebanese bread)

• 1 iceberg lettuce, finely shredded

• 6 tomatoes, halved and sliced

• 2 red onions, finely sliced

• Hummus

• Yogurt sauce (optional)

• Additional sauces: chili sauce, Sriracha, BBQ, sweet chili, ketchup

• Extra options: tabbouleh, shredded cheese

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Marinate Meat

In a bowl, mix the ground meat with all the spices. Mix thoroughly by hand to ensure the spices are evenly distributed. Cover and refrigerate for at least 2 hours or, for best results, overnight to let the flavors meld.

2. Preheat Oven

Preheat your oven to 170°C (325°F, 150°C fan). Line a baking pan with foil. Ensure that your skewers are long enough to sit across the pan edges, as they will hold the meat log during baking.

3. Prepare Meat Paste

In a food processor, blend the diced onion and garlic into a paste. Add the marinated meat mixture and blend until smooth and sticky. This will give the meat that unique, fine texture typical of Doner Kebab.

4. Shape the Meat

Wet your hands to prevent sticking and form the meat mixture into a 20cm (8”) log shape. Roll it tightly in foil to form a firm log and twist the ends of the foil to secure the shape. Trim any excess foil.

5. Insert Skewers

Thread two long skewers through the log, making sure the skewers are evenly spaced. Prop the skewers across the pan so the meat log is suspended and not touching the pan.

6. Bake

Place the pan in the oven and bake for 1½ hours, turning the log after 1 hour. The meat is done when the center reaches at least 70°C (160°F).

7. Finish Browning

Once the meat is cooked through, remove the foil but leave the skewers in place. Increase the oven temperature to 250°C (480°F) and bake the meat for another 10–15 minutes until the outside is nicely browned and crispy.

8. Shave and Fry

Remove the skewers and stand the meat upright. Using a sharp knife, shave thin slices from the log. Heat a skillet with a little oil and lightly pan-fry the shaved meat until warmed through and slightly crispy on the edges.

9. Assemble Doner Kebabs

Spread hummus on the warmed flatbread, and top with shredded lettuce, sliced tomatoes, and onions. Add a generous amount of shaved meat, drizzle with your choice of sauces (chili sauce, Sriracha, BBQ, or sweet chili), and sprinkle with extra toppings like tabbouleh or shredded cheese if desired. Roll the flatbread tightly, wrap in foil if desired, and serve hot.

Servings and Timing

• Prep Time: 20 minutes

• Cooking Time: 2 hours

• Total Time: 2 hours 20 minutes (plus marinating time)

• Servings: 8 servings

Variations

• Lamb or Beef: This recipe works great with both lamb and beef. Lamb provides a richer, more authentic flavor, while beef offers a leaner alternative.

• Vegetarian Option: For a plant-based alternative, try using a mixture of mushrooms, lentils, and spices to form a similar texture to the meat.

• Spicy Version: Add a few chopped chilies or extra cayenne pepper to the seasoning for a spicier kick.

• Sauce Options: Experiment with different sauces like tahini, yogurt sauce, or even a garlic mayonnaise for a unique twist on the traditional Doner.

Storage/Reheating

• Storage: Store leftover cooked meat in an airtight container in the refrigerator for up to 3 days.

• Freezing: You can freeze the cooked, shaved meat in a sealed container for up to 2 months. Thaw in the refrigerator before reheating.

• Reheating: To reheat, simply warm the shaved meat in a skillet over medium heat with a bit of oil until it’s heated through and slightly crispy again.

FAQs

1. Can I use other meats for this recipe?

Yes, you can use chicken if you prefer. Just adjust the cooking time as necessary since these meats may cook faster than beef or lamb.

2. Can I make this without skewers?

Yes, you can shape the meat into a log and place it directly on a baking rack if you don’t have skewers. Just be sure to turn it occasionally for even cooking.

3. Can I make the meat ahead of time?

Yes, you can prepare the meat mixture and form the log ahead of time. Simply refrigerate it until ready to bake.

4. How can I make the meat more flavorful?

If you like stronger flavors, try adding more garlic, spices like paprika, or a bit of fresh chopped mint or parsley for a fresh twist.

5. How do I achieve the crispy texture on the outside?

Baking the meat at a high temperature towards the end and pan-frying the shaved slices gives that crispy, delicious texture on the outside.

6. Can I use store-bought flatbreads?

Yes, store-bought flatbreads work perfectly for this recipe, but you can also make your own if you prefer.

7. How do I prevent the meat from falling apart?

Make sure the meat mixture is blended thoroughly in the food processor, as this helps the meat stick together better when cooked.

8. Can I make this recipe without the yogurt sauce?

Yes, yogurt sauce is optional, and you can skip it or use a different sauce like tahini, garlic mayo, or even a spicy harissa sauce for extra flavor.

9. Can I serve this with a salad?

Yes, serving this Doner Kebab with a side salad like tabbouleh or a simple Greek salad is a great way to complement the flavors.

10. Can I use store-bought hummus?

Yes, store-bought hummus works well for convenience, but homemade hummus can take the kebabs to the next level if you have the time.

Conclusion

Homemade Doner Kebab is a fun, flavorful way to enjoy the famous Turkish street food right at home. The combination of juicy, seasoned meat, crispy edges, and soft, warm flatbreads creates a satisfying meal that’s perfect for wraps, parties, or casual dinners. With easy-to-follow steps and a bit of patience, you can enjoy a truly authentic Doner Kebab experience without the need for a rotisserie. Whether you’re using lamb or beef, or experimenting with different sauces and toppings, this recipe is sure to be a hit with everyone!

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