Easy Homemade Doner Kebab
This viral recipe for homemade Doner Kebab is so easy to make when you are craving a taste of Middle Eastern tradition. .Tender, spiced layers of meat, perfectly charred and tucked into a warm pita with crisp salad and sauce. All done in the comfort of your own kitchen.
Servings: 8 Doner Kebab Rolls
Calories: 456kcal
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
Calories: 456kcal | Carbohydrates: 27g | Protein: 24g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1243mg | Potassium: 450mg | Fiber: 2g | Sugar: 2g | Vitamin A: 461IU | Vitamin C: 8mg | Calcium: 88mg | Iron: 3mg
