Homemade Doner Kebab
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.
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.
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In a large bowl, combine ground beef, ground lamb, and grated onion.
Add Greek yogurt, olive oil, paprika, cumin, coriander, oregano, salt, and pepper to the meat mixture.
Using your hands, mix everything together until very well combined.
Place the meat mixture on a large sheet of parchment paper and cover with a second sheet.
Use a rolling pin to roll the meat into a super thin, even layer, spreading it to the edges of the parchment.
Remove the top sheet of parchment paper. Tightly roll the meat and bottom parchment paper into a log. Repeat with remaining meat.
Place the logs on a baking sheet and bake at 400°F (200°C) for about 30 minutes.
Halfway through baking, carefully drain off some of the rendered fat and juices from the pan.
Once cooked, carefully unroll the meat from the parchment paper.
For extra browning, you can return the unrolled meat to the oven for another 5 minutes.
Break the cooked meat into smaller, shaved-like pieces and finish with a squeeze of fresh lemon juice.
Serve the doner kebab meat in a warm pita, topped with sliced red onion, tomato, fresh parsley, yogurt sauce, and hot sauce if desired.
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.
parchment paper · rolling pin · baking sheet
Yes, but you'll lose the distinctive lamb flavor. Use all ground beef if needed, though the result will be milder and less authentic.
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.
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.
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.
Let it cool slightly, then slice against the grain into thin, tender pieces. A sharp knife or meat slicer works best.
