Easy Homemade Doner Kebab (Weeknight Winter Dinner Idea)
This homemade doner kebab recipe lets you enjoy juicy, flavorful Turkish-style doner kebab made easily in your oven without needing a rotisserie. With a perfectly seasoned ground meat mixture spread thin and tightly rolled, it creates tender, shreddable slices ideal for stuffing into warm pita bread with fresh veggies and sauces. This viral recipe is quick to prepare, baked to juicy perfection, and perfect for an authentic doner experience at home.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 5 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Turkish
Ingredients
Scale
For the Meat:
- 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 or 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, grated garlic, plain yogurt, tomato paste, salt, pepper, sweet paprika, cumin, oregano, and olive oil. Mix well with your hands until the mixture becomes sticky and cohesive, which is essential for achieving the authentic doner texture.
- Form the viral “meat sheet”: Divide the meat mixture into 5 equal portions. Lay a large piece of parchment paper on a flat surface, place one portion of meat on top, then cover it with another sheet of parchment paper. Using a rolling pin, roll the meat into a very thin, even rectangle, pressing out any air pockets and ensuring consistent thickness.
- Roll it up: Remove the top parchment. Starting from the long side, use the bottom parchment to tightly roll the meat sheet into a compact log, similar to a Swiss roll. Twist the parchment ends to secure the shape firmly.
- Bake: Preheat the oven to 200°C (400°F). Place the wrapped meat rolls on a baking tray and bake for 20-25 minutes, until cooked through and lightly browned.
- Slice: Let the meat rest for 5 minutes after baking. Then slice thinly and use two forks to shred slightly for the authentic doner texture.
- Assemble: Stuff warm pita bread or tortillas with the sliced meat and add shredded lettuce or cabbage, sliced red onion, pickles, and your choice of sauces like tahini or tzatziki. Serve immediately for best flavor and texture.
Notes
- Meat Choice: Use beef, lamb, chicken, or turkey. Lamb gives traditional doner flavor; beef is more accessible; chicken or turkey offers a lighter option. A 70/30 mix of beef and lamb balances taste and texture well.
- Fat Is Key: Meat with 20-30% fat content ensures juiciness. If using lean meat, add extra olive oil (up to 3-4 tablespoons) to keep it moist.
- Spice Variations: Customize spices to taste; add chili for heat, smoked paprika for depth, or ½ teaspoon cinnamon for extra aroma. Premixed shawarma or gyro spices also work well.
- Thinner Is Better: The thinner the meat sheet, the more authentic the doner texture after rolling and baking.
- Yogurt Substitute: Use mayonnaise or 2 tablespoons olive oil for dairy-free moisture alternatives.
- Don’t Overbake: Remove as soon as meat is cooked and lightly browned to avoid dryness.
- Storage: Best eaten immediately. Store leftovers in an airtight container in the fridge up to 4 days. Reheat in pan or air fryer to restore texture.
- Serving Suggestion: Serve in pita with veggies and sauces or in wraps, rice bowls, salads, or tortillas for versatile meals.
- Make-Ahead Tip: Prepare and shape meat sheets up to 24 hours ahead. Keep wrapped in parchment in the fridge.