Doner Kebab Recipe

5 from 1 vote

My Doner Kebab Recipe is a simple way to make Turkish-style doner at home without a rotisserie. It uses ground lamb or beef, onion juice, yogurt, and simple seasoning.

Prep Time10

Cook Time50

Course: Main Course

Cuisine: Turkish

Diet: Gluten Free, Low Lactose

Servings: people

Calories: 378kcal

Author: Ayla Clulee

Ingredients

1 ⅛ lbs ground lamb or beef (500 grams)
1 medium onion (grated and juiced)
2 tablespoon plain natural yogurt
1 teaspoon salt
1 teaspoon paprika
½ teaspoon freshly ground black pepper

US Customary - Metric

Instructions

Peel and grate the onion using the fine side of a box grater. Place the grated onion in a fine-mesh strainer, cheesecloth, or your hand, then squeeze the juice into a bowl. 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 right away in warm pita bread, lavash, or sourdough flatbread with salad, pickles, and sauce. You can also serve it over Turkish rice or bulgur pilaf.

Video

Notes

Use ground lamb or beef with at least 20% fat for better flavor and texture.
Mixing the meat for 8 to 10 minutes helps it bind and slice better after cooking.
Use onion juice instead of onion pulp for a smoother texture.
The meat can be marinated overnight for better flavor.
Let the cooked doner sit for 15 minutes before slicing so it holds together better.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
You can freeze cooked sliced doner meat for up to 3 months.
Reheat in a skillet over medium heat until hot.

Nutrition