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Overhead shot of sliced doner kebab meat on a wooden board with flatbread and creamy garlic yogurt sauce

Homemade Doner Kebab

This homemade doner kebab delivers juicy, deeply spiced meat roasted to perfection and served in warm flatbread with creamy garlic yogurt sauce. A crowd-pleasing doner kebab you can make any night of the week.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Course Dinner
Cuisine Turkish
Servings 4
Calories 520 kcal

Equipment

  • Loaf Pan (9x5 inch)
  • Large Skillet
  • Mixing Bowl
  • Chef knife
  • Cutting Board
  • Box grater

Ingredients
  

  • 500 g ground lamb or 80/20 ground beef, or a 50/50 blend
  • 1 piece medium onion finely grated and squeezed completely dry
  • 3 cloves garlic minced
  • 1 piece egg
  • 3 tbsp breadcrumbs
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp ground coriander
  • 1/2 tsp dried oregano
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 1 tbsp olive oil for brushing the top

For the Garlic Yogurt Sauce:

  • 1 cup Greek yogurt
  • 2 cloves garlic minced
  • 1 tbsp lemon juice
  • 1/4 tsp salt

For Serving:

  • 4 pieces flatbread or pita
  • 1 cup shredded iceberg lettuce
  • 2 pieces medium tomatoes thinly sliced
  • 1/2 cup pickled red cabbage
  • 2 tbsp chili sauce optional

Instructions
 

  • Step 1: Mix the Meat - Grate the onion on the fine side of a box grater, then squeeze out as much liquid as possible using your hands or a clean kitchen cloth. In a large mixing bowl, combine the ground meat, squeezed onion, minced garlic, egg, breadcrumbs, cumin, smoked paprika, garlic powder, coriander, oregano, salt, and black pepper. Mix firmly with your hands for about 2 minutes until everything is fully combined and the mixture feels compact and slightly sticky.
  • Step 2: Pack the Loaf - Transfer the meat mixture into a 9x5 inch loaf pan. Press it down firmly with your hands, pushing out any air pockets as you work. The surface should be level, tightly packed, and smooth. Brush the top lightly with olive oil for a better crust.
  • Step 3: Roast Covered Then Uncovered - Preheat your oven to 200C (390F). Cover the loaf pan tightly with aluminium foil and roast for 25 minutes. Remove the foil and continue roasting for another 12 to 15 minutes until the top is deeply browned and caramelized and the internal temperature reads 75C (165F) on a meat thermometer.
  • Step 4: Rest the Loaf - Remove the pan from the oven and let the loaf rest uncovered on the counter for at least 10 minutes before slicing. This is an essential step. Cutting too early causes the loaf to crumble and the juices to run out. After resting, use a sharp chef knife to cut thin slices, about 3 to 4mm thick.
  • Step 5: Crisp the Slices - Heat a large skillet over high heat with no oil. Add the doner kebab slices in a single layer and cook for 60 to 90 seconds per side until the edges are lightly crisped and caramelized. The meat will smell deeply fragrant and the edges will turn slightly golden. Work in batches to avoid crowding.
  • Step 6: Make the Sauce and Assemble - Stir together the Greek yogurt, minced garlic, lemon juice, and salt in a small bowl until smooth. Warm the flatbreads in a dry pan for 1 to 2 minutes or wrap them in foil and place in the warm oven for 3 minutes. Spread garlic yogurt sauce generously over each flatbread, then layer with doner meat slices, shredded lettuce, tomato, pickled cabbage, and chili sauce. Fold and serve immediately while the meat is still hot.

Notes

Calories: 520 kcal Protein: 32 g Carbohydrates: 38 g Fat: 24 g Fiber: 3 g Sodium: 780 mg
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