Homemade Doner Kebab

Name: Homemade Doner Kebab (Baked Ground Meat)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 1 lb ground beef; 1 lb ground lamb; 1 medium onion, grated; 2 tbsp Greek yogurt; 1 tbsp extra virgin olive oil; 1 tsp paprika; 1 tsp cumin; 1 tsp ground coriander; 1 tsp dried oregano; 1 tsp salt; 1/2 tsp black pepper; 1/2 lemon, for squeezing; 4 pita breads, for serving; 1/4 red onion, thinly sliced; 1 tomato, sliced; 1/4 cup fresh parsley, chopped; Yogurt sauce, for serving; Hot sauce, for serving

Homemade doner kebab mimics the texture of rotisserie meat by rolling a seasoned ground beef and lamb mixture paper-thin, baking it until crispy-edged, then slicing it into tender, flavorful strips for pitas.

🌍Turkish 🏷️Doner kebab 🏷️Kebab 🏷️Ground beef 🏷️Ground lamb Pita

🏷️

-0:00

allrecipesonTikTok

Total

45 min

Servings

4

Difficulty

Easy

Est. Cost

$32–$53

Recipe Source

View original recipe

From TikTok · by allrecipes

-0:00

allrecipesonTikTok

Ingredients

1 lb ground beef
1 lb ground lamb
1 medium onion, grated
2 tbsp Greek yogurt
1 tbsp extra virgin olive oil
1 tsp paprika
1 tsp cumin
1 tsp ground coriander
1 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
1/2 lemon, for squeezing
4 pita breads, for serving
1/4 red onion, thinly slicedoptional
1 tomato, slicedoptional
1/4 cup fresh parsley, choppedoptional
Yogurt sauce, for servingoptional
Hot sauce, for servingoptional

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Instructions

1
In a large bowl, combine ground beef, ground lamb, and grated onion.
2
Add Greek yogurt, olive oil, paprika, cumin, coriander, oregano, salt, and pepper to the meat mixture.
3
Using your hands, mix everything together until very well combined.
4
Place the meat mixture on a large sheet of parchment paper and cover with a second sheet.
5
Use a rolling pin to roll the meat into a super thin, even layer, spreading it to the edges of the parchment.
6
Remove the top sheet of parchment paper. Tightly roll the meat and bottom parchment paper into a log. Repeat with remaining meat.
7
Place the logs on a baking sheet and bake at 400°F (200°C) for about 30 minutes.
8
Halfway through baking, carefully drain off some of the rendered fat and juices from the pan.
9
Once cooked, carefully unroll the meat from the parchment paper.
10
For extra browning, you can return the unrolled meat to the oven for another 5 minutes.
11
Break the cooked meat into smaller, shaved-like pieces and finish with a squeeze of fresh lemon juice.
12
Serve the doner kebab meat in a warm pita, topped with sliced red onion, tomato, fresh parsley, yogurt sauce, and hot sauce if desired.

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Tips & Notes

Pro tips

Grate the onion finely and squeeze out excess moisture to prevent the mixture from becoming soggy.
Roll the meat mixture between parchment paper to avoid sticking and achieve a uniform, paper-thin thickness.
Watch for browned, crispy edges as your doneness cue—they indicate the texture that mimics rotisserie doner.
Slice while still warm or at room temperature; cooling makes slicing easier and cleaner.

Substitutions

Ground lamb → ground beef (milder flavor, less authentic)
Greek yogurt → plain yogurt or sour cream (slightly different tang)
Paprika → sumac (adds tang instead of smokiness, more traditional)
Dried oregano → dried thyme or marjoram (similar herbaceous note)

Storage & make-ahead

Store cooled doner kebab in an airtight container in the fridge for up to 4 days. Reheat gently in a 325°F oven or on a skillet over medium heat.

Equipment

parchment paper · rolling pin · baking sheet

Common Questions

Can I use only ground beef instead of the beef-lamb mix?

Yes, but you'll lose the distinctive lamb flavor. Use all ground beef if needed, though the result will be milder and less authentic.

What temperature and time should I bake the doner kebab?

The recipe bakes the rolled mixture until the edges are browned and crispy. Follow your recipe's specified oven temperature and timing for best results.

How thin should I roll the meat mixture?

Roll it as thin as possible—paper-thin is ideal. The thinner you roll it, the more it will crisp up and mimic traditional doner kebab texture.

Can I make this ahead of time?

Yes. Prepare and bake it the day before, then store in an airtight container in the fridge. Reheat gently in the oven or on the stovetop before serving.