This homemade döner kebab features seasoned ground beef rolled thin, baked until crispy, and layered into warm pita with roasted tomatoes, jalapeños, and sauce. It replicates the Turkish street classic without a vertical spit.
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Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine the ground beef, grated onion, plain yogurt, garlic powder, paprika, chili powder, salt, and pepper.
Using your hands, mix the ingredients thoroughly until everything is well combined.
Place a portion of the meat mixture between two sheets of parchment paper.
Use a rolling pin to roll the meat into a very thin, even layer.
Tightly roll the sheet of meat and parchment paper into a log. Repeat with the remaining meat.
Place the meat logs on a baking sheet alongside the quartered tomatoes and sliced jalapeños.
Bake for 15 minutes.
Remove the baking sheet from the oven and carefully unroll the meat logs. The meat will be cooked into thin sheets.
Return the unrolled meat sheets to the oven and broil on high for 2-3 minutes, until the edges are slightly crisped.
To assemble, lay out a pita bread and top with a generous amount of the cooked döner meat.
Add the roasted tomatoes and jalapeños.
Drizzle with tahini sauce and pomegranate molasses. Sprinkle with sumac, if using.
Roll up the sandwich. For an extra touch, brush the outside with chili paste and toast on a griddle or pan until golden.
Store cooled cooked meat in an airtight container in the refrigerator for up to 3 days; reheat gently on a baking sheet at 350°F until warmed through. Assemble sandwiches fresh.
Baking sheet · Parchment paper
Yes. This recipe uses ground beef mixed with spices and grated onion, then rolled thin and baked on a sheet pan. No special equipment required.
Traditional options are tzatziki (yogurt-cucumber), garlic mayo, or a spiced yogurt sauce. The recipe includes plain yogurt as a base; mix with garlic and lemon for a quick sauce.
Roll the beef mixture as thin as possible and bake at 400°F or higher until the edges brown and curl. Flip halfway through for even crisping.
Yes. Form and refrigerate the beef mixture up to 24 hours before rolling and baking. Assemble sandwiches fresh just before serving.
Ground lamb, ground chicken, or a 50/50 beef-lamb blend all work well and are traditional. Adjust cook time slightly for leaner meats.
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