Homemade Doner Kebab
This homemade doner kebab uses ground lamb seasoned with yogurt, garlic, and warm spices, then rolled thin and baked to create juicy, sliceable meat. It delivers authentic flavor and texture without a vertical rotisserie.
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This homemade doner kebab uses ground lamb seasoned with yogurt, garlic, and warm spices, then rolled thin and baked to create juicy, sliceable meat. It delivers authentic flavor and texture without a vertical rotisserie.
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In a food processor, pulse the quartered onion until finely minced.
Add the ground lamb, plain yogurt, garlic paste, and all spices (oregano, chili flakes, onion powder, garlic powder, salt, cumin, black pepper, allspice) to the food processor.
Blend the mixture until it forms a smooth, cohesive paste. Drizzle in the olive oil and blend briefly to combine.
Lay a large sheet of parchment paper on your work surface. Spoon the meat mixture onto the paper and cover with a second sheet of parchment.
Using a rolling pin, roll the meat out between the parchment sheets into a very thin, even rectangle or circle.
Carefully peel off the top layer of parchment paper. Using the bottom sheet as a guide, tightly roll the meat into several logs.
Place the logs on a baking sheet and bake until fully cooked. (Note: Temperature and time not specified, but 375°F/190°C for 20-25 minutes is a good starting point).
Once cooked, carefully unwrap the meat, reserving any juices. Slice or tear the meat into thin, doner-style strips.
To make the onion salad, thinly slice the red onion and combine with chopped parsley, lemon juice, and a pinch of chili flakes. Toss to combine.
For the garlic sauce, combine Greek yogurt, minced garlic, tahini, and lemon juice in a small bowl. Stir until smooth.
Serve the doner meat on a plate with the garlic sauce, onion salad, and warm pita bread, or stuff everything into a pita for a sandwich.
Store cooked doner kebab in an airtight container in the fridge up to 3 days; reheat gently in a 300°F oven or on a skillet over medium heat until warm through.
food processor or meat grinder (for finer ground meat) · parchment paper · baking sheet
Yes—this recipe rolls seasoned ground lamb thin and bakes it flat, creating sliceable pieces that mimic traditional doner without special equipment.
Ground lamb is traditional and flavorful, but ground beef or a lamb-beef blend works if lamb is unavailable or too expensive.
The yogurt in the marinade keeps it moist; don't overbake. Bake until cooked through but still tender, and slice while warm for best texture.
Yes—marinate the seasoned meat up to 24 hours before rolling and baking, or bake fully and refrigerate up to 3 days, then reheat gently.
Roll to roughly ¼ inch thick for slices that hold together when baked but cook through evenly and stay tender.
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