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Two doner wraps on a plate with one cut in half to show texture.
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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.
Prep Time15 minutes
Cook Time35 minutes
Course: Main Course
Cuisine: Turkish
Diet: Halal
Servings: 8 Doner Kebab Rolls
Calories: 456kcal
Author: Amira

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:

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