Prepare yourself to be amazed by this Doner Kebab recipe. Not only is it homemade, with results so similar to the real deal, but the technique used to make these paper thin shaved meat slices is seriously genius!
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Turkish Doner Kebab
Since we visited Turkey and tried all kinds of street food, I wanted to recreate the Doner kebab at home. After making Beef Shawarma and Ground Beef Gyros, it was a must make recipe, but unfortunately, this project was delayed.
What I love most about this recipe is the simplicity. The spice mix is simple, the technique is so easy and all is done in your oven!
I do not really like going after viral recipes and trends, but when I saw this recipe booming on social media, I thought I need to give this a try.
Pro Tip
It is better to oil a piece of parchment paper and use it on top of the meat. Oil it on every use or every couple of uses just to make this easier.
Easy Homemade Doner Kebab
Ingredients
- 2 lbs ground beef preferably 80-20
- 1 large onion quartered 300g
- 5 large garlic cloves
- 3 Tablespoons plain yogurt
- 2 teaspoons salt or to your liking
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon oregano
- ½ teaspoon black pepper
- ¼ teaspoon cinnamon
- 2 Tablespoon olive oil more to moisten your hands
Roasted Vegetables (optional)
- 2 Roma tomatoes
- Assorted peppers
- 1 Tablespoon olive oil
- Salt and pepper to taste
To serve:
- 8 flatbread preferably Lebanese or Lavash
- Hummus
- Tzatziki (Yogurt Dill Sauce)
- Toum
Turkish onion sumac salad:
- 1 red onion thinly sliced
- ½ cup chopped parsley
- 2 teaspoons sumac
- ¼ teaspoon salt or to your liking
- 1 teaspoon olive oil
- A squeeze of fresh lemon
Instructions
- Cut 5 (16inx12in) parchment paper sheets and set aside. Or buy precut ones.
- In the bowl of your food processor add onion and garlic then puree.
- Add ground beef with all other spices and yogurt without the olive oil and pulse until it is light in color and forms a paste.
- Pour the meat mixture into a large bowl, drizzle oil over it, and mix with your hands. This step is done so that the meat mixture is more manageable.
- Preheat oven to 400F.
- Divide the mixture into 4 equal parts and oil (or use an oil spray) one sheet of parchment paper.
- Place another sheet of parchment paper on your cutting board or working surface.
- Wet your hands lightly with oil and spread ¼ of the meat mixture over the sheet pressing lightly.
- Cover the meat mixture with the oiled parchment sheet (oily part facing the meat mixture) and spread the meat mixture with a rolling pin as thin as you can.
- Remove the upper parchment paper and roll the meat mixture, keeping the bottom parchment paper on.
- Place on a baking sheet and continue with the remaining meat mixture so now you have 4 meat rolls on your baking sheet.
- If you are using place the vegetables in the tray and oil with some olive oil and sprinkle with salt and black pepper.
- Bake in the oven for 25-30 minutes.
Meanwhile make the Turkish onion sumac salad:
- În a medium bowl combine ingredients and let it set covered in the fridge until ready to serve.
- Take the tray out and carefully unroll the sheets and letting them drip all the meat juices inside the baking sheet. Discard the parchment papers.
- Tear the meat with your hands into chunks and mix them with the meat juices in the pan.
- Optional but highly recommended:
- Place the pan back into the oven and broil on high for 5-6 minutes or until nicely charred. You can also grill meat pieces on a grill pan.
- Serve as a wrap or platter with onion salad and all the fixes.
Notes
- After you roll the meat with the rolling pin, press it with your hand and check it to make sure it is spread to an even thickness.
- It does not have to be perfect; if any meat oozes out of the parchment paper, just cut it and add it to the bowl with the remaining meat mixture.
- Recipe Credit
Nutrition
How to Make Homemade Doner Kebab
For this recipe, you can use ground beef or lamb or a combination. Lamb is more authentic, but beef also works. Preferably, use 80/20 ground beef.
Cut 5 sheets of parchment paper (approx. 16x12 inches) and set one aside. Lightly oil one side of one parchment sheet.
In a food processor, puree the onion and garlic. Add the ground beef, yogurt, and all spices (salt, paprika, cumin, coriander, oregano, black pepper, cinnamon).
Pulse until the mixture is light in color and forms a smooth paste. Put the meat mixture into a large bowl then add oil and mix with your hands. This step is done to make the mixture more manageable.
Place a non-oiled parchment sheet on your work surface. With lightly oiled hands, take ¼ of the meat and spread it over the parchment.
Place the oiled parchment sheet (oiled-side down) on top of the meat. Use a rolling pin to roll the meat into a very thin, even layer. I recommend using your hands too to spread the meat further and check for even thickness.
Remove the top parchment sheet. Starting from one end, roll the meat with the bottom parchment still attached. Place the roll on a baking sheet. Repeat with the remaining three portions.
Add vegetables if using and mix with some olive oil and a sprinkle of salt and black pepper. Bake in the middle rack of your oven for 25-30 minutes.
Remove the baking sheet from the oven. Carefully unroll each one (discard the parchment) and pour any accumulated juices into the pan. Tear the meat into chunks with your hands or two forks, mixing it with the juices in the pan. For a crispy finish, broil the meat on high for 5-6 minutes, or pan-fry until pieces are nicely charred.
FAQs
Leftover Doner meat can be stored in an airtight container in the fridge for up to 3 days. Reheat in a hot non stick skillet until warmed thoroughly.
Cooked or uncooked meat can be stored for up to 3 months. Thaw in the fridge before proceeding with the recipe or reheating.
Yes, of course you can. Make the rolls, place on a parchment paper and refrigerate for 24hours then bake on the day you are serving it. Freeze for longer as stated above.
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