Turkish Doner Kebab Recipe

If you want to try some popular and delicious Turkish street food at home, this Doner Kebab Recipe is an excellent choice. 

Doner kebab, also known as döner or döner kebap, is a type of meat that is traditionally cooked on a vertical rotisserie. The meat, often lamb, chicken, or beef, is marinated with a blend of spices and herbs and then is stacked in an inverted cone shape, slowly rotating next to a heat source. As it cooks, the outer layers are thinly sliced and served with sliced tomatoes, and Sumac Onions in Laffa - Iraqi Flatbread, or over Turkish Rice Pilaf.

Jump to:

• Ingredients You'll Need
• How to Make Turkish Döner Kebab at Home?
• Recipe Tips From the Chef
• How to Serve Turkish Doner Kebabs?
• Storage and Reheating
• Related Recipes
• Turkish Doner Kebab Recipe

This cooking method dates back to the 19th-century Ottoman Empire and has inspired similar dishes such as Lebanese Shawarma, Mexican al pastor, and Greek gyros.

Today, doner is a popular dish that people all over the world enjoy, just like pizza, pasta, and hamburgers. It can be served as a fancy meal, transformed into Iskender Kebab, or as a delicious street food you can eat on the go.

Traditionally, doner kebab is cooked on a rotisserie, but don't worry if you don't have one. I'll show you how to get similar results using your oven with this fun and easy homemade version!

Ingredients You'll Need

Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

• Ground lamb - The fat content is as important as the quality of the meat. Ideally, it should have a minimum of 20% fat for a delicious doner kebab. You can also use ground beef with a high-fat content or even a mixture for this recipe.

• Onion juice - It tenderizes the meat. I grate the onion and squeeze out the juice to use for marinating the doner meat instead of using the onion itself.

• Yogurt - It is an important ingredient in the Döner Kabab mixture as it acts as a natural tenderizer, adds a tangy flavor, and helps keep the meat moist during cooking.

• Flavorings - I use a mixture of salt, freshly ground black pepper, and paprika.

How to Make Turkish Döner Kebab at Home?

Making this delicious fakeaway Turkish Doner Kebab recipe at home is very easy and straightforward. However, you need to follow a few simple steps and tips to achieve the best results:

Grate the onion and squeeze out the juice.

Save the pulp to make delicious Turkish Grilled Lamb Kofta - Izgara Kofte or Turkish Sarma Lamb Beyti Kebab, and keep the juice.

In a large mixing bowl, combine the ground lamb or beef, onion juice, yogurt, salt, paprika, and black pepper. Mix well for 8 to 10 minutes, until all ingredients are thoroughly combined and the mixture is firm.

Cover the bowl and let it marinate for a minimum of 2 hours, ideally overnight. After the marinating period, place the meat mixture on a large piece of tin foil.

Shape it into a log or cylinder, about 2-3 inches in diameter, and wrap it tightly, ensuring it is compact and holds its shape.

Preheat your oven to 356°F (180°C). Line a baking tray with aluminum foil. Thread two skewers through the log; they will make it easier to hold the doner vertically and slice thinly.

Place the log on the baking tray and cook the doner meat in your preheated oven for 50 minutes. Remove the log from the oven and let it rest for 15 minutes. Peel off the tin foil and shave the meat thinly using a very sharp knife. 

Return the meat to the baking tray and place it in the oven for another 5-6 minutes, until the meat slices are nicely browned.

Serve your Doner Kebab on pita bread along with sliced fresh tomatoes, onions, lettuce, and pickles or over rice.

Recipe Tips From the Chef

• The ground lamb or beef should have a minimum of 20% fat for the most delicious doner kebabs. The high-fat content helps keep the doner kebab juicy during cooking.

• Mix the doner mixture well for 8 to 10 minutes, until all ingredients are thoroughly combined and the mixture is firm.

• Don’t skimp on the marinating time. The longer the meat marinates, the better the flavor will be. Overnight is best, but if you’re in a hurry, aim for at least 2 hours.

• Threading skewers through the meat log will make slicing easier.

How to Serve Turkish Doner Kebabs?

The most popular way to serve döner kebabs in Turkey is to serve them with some sort of flat bread such as pita bread or lavash bread. You can fill them with sliced tomatoes, onions, lettuce, Turkish Pickled Red Cabbage, and green Turkish chilies. Traditionally, doner wraps don't include a sauce, but I love adding Shawarma White Sauce or chili sauce over the top.

Another popular way to serve doner kebabs is to serve them over rice along with some fresh crunchy vegetables or a bowl of Turkish Acili Ezme Salad.

For a lighter option, serve the sliced meat over a bed of mixed greens with cucumbers, tomatoes, and onions. Top with a dollop of Cacik (Turkish Yogurt Dip) or a light vinaigrette.

Storage and Reheating

If you have leftovers, store the meat in airtight containers in the refrigerator for up to 5 days or in the freezer for up to 3 months. Reheat the meat in a skillet over medium heat until warmed through. Assemble your doner kebab fresh each time to keep the bread from getting soggy.

Related Recipes

For more delicious Turkish street food recipes why not try:

Did you make this recipe? Please let me know how it turned out! Leave a comment below, tag @cookingorgeous on Instagram, and hashtag it #cookingorgeous.

I hope you enjoy the process of making this scrumptious street food Turkish Doner Kebab as much as you enjoy eating it! 🙂 

Bon appétit! / Afiyet olsun!