Name: Viral Homemade Doner Kebab Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Middle Eastern
Ingredients: 450 grams ground lamb (or any ground meat); 1 grated onion, food processed into a paste with 1 tsp water; 3 garlic cloves, minced; 1 teaspoon salt; 1.5 teaspoons sweet paprika; 1 teaspoon oregano; ¼ cup full-fat yogurt; 1 tablespoon olive oil

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Introduction

Homemade doner kebab is a delicious way to bring the flavors of classic street food into your kitchen. This recipe creates tender, juicy layers of spiced meat with a crisp edge that’s perfect stuffed in warm pita with fresh toppings. Using simple ingredients and straightforward steps, you can enjoy authentic doner kebab any time.

Two wraps are placed on a wooden board with lemon slices beside them, set against a white marbled texture. Each wrap has a soft, golden-brown flatbread folded around several layers: at the bottom, there is crisp green lettuce and purple cabbage, followed by pieces of grilled meat with a slightly charred texture. On top of the meat are slices of red cherry tomato and thin cucumber, all drizzled with white sauce and sprinkled with black pepper. The wraps look fresh and colorful, showing rich textures and contrasting colors. photo taken with an iphone --ar 4:5 --v 7

Ingredients

450 grams ground lamb (or any ground meat)
1 grated onion (processed into a paste with 1 tsp water)
3 garlic cloves, minced
1 teaspoon salt
1.5 teaspoons sweet paprika
1 teaspoon oregano
¼ cup yogurt
1 tablespoon olive oil

Instructions

Step 1: Preheat your oven to 400°F (200°C).
Step 2: In a bowl, combine the ground meat with grated onion paste, minced garlic, salt, sweet paprika, oregano, yogurt, and olive oil. Mix thoroughly.
Step 3: Divide the meat mixture into two equal portions.
Step 4: Place one portion in the center of a sheet of parchment paper.
Step 5: Keep a small bowl of water or oil nearby to dip your fingers to prevent sticking. Press and spread the meat evenly into a thin, rectangular shape. Repeat with the second portion on another parchment sheet.
Step 6: Fold the long side of the parchment paper over the meat multiple times, rolling it into a flat rope shape. Place the rolled meat on a baking sheet.
Step 7: Bake for about 40 minutes or until the meat is cooked through.
Step 8: Remove from oven, let cool briefly, then carefully unroll the parchment and break the meat apart.
Step 9: Squeeze fresh lemon juice over the meat and return it to the oven until it becomes lightly golden and slightly crisp.
Step 10: Serve in pita or a bowl topped with lettuce, pickles, tomato, red onion, and garlic sauce. Enjoy!

Tips & Variations

Use water or oil to moisten your fingers when handling the meat to prevent sticking and make shaping easier.
Lamb is traditional, but ground beef, chicken, or turkey can also be used.
Full-fat plain or Greek yogurt tenderizes the meat best.
Add fresh herbs like parsley or thyme for added brightness.
Swap sweet paprika for smoked paprika or add chili flakes for more depth or heat.
Serve gluten-free by using gluten-free pita or enjoying the kebab in a bowl.
Use store-bought garlic sauce or toum, or make your own by mixing yogurt with salt, garlic, and mayo.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the stovetop to restore crisp edges. This kebab also freezes well; thaw overnight in the fridge and reheat before serving.

How to Serve

A white bowl filled with a colorful salad is shown on a white marbled surface. Inside the bowl, the first layer is a bed of leafy green lettuce, topped with sliced cucumbers, halved cherry tomatoes, and radish slices. To one side, there is shredded purple cabbage adding a bright contrast. In the middle front, slices of brown falafel or gyro meat are arranged, drizzled with creamy white sauce. Two lemon wedges sit near the meat, adding a pop of yellow color. On top, there are two triangular pieces of toasted pita bread, slightly browned with grill marks. A white cup of creamy sauce and a pair of forks are placed beside the bowl along with extra pita wedges. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use meat other than lamb for this doner kebab?

Yes, while lamb gives the classic flavor, you can use ground beef, chicken, turkey, or any ground meat you prefer without sacrificing taste.

Do I need yogurt in this recipe?

Yogurt is important because it tenderizes the meat and adds moisture, helping you achieve that melt-in-your-mouth texture. Using full-fat plain or Greek yogurt is best.