Turkish Doner Kebab Recipe

5 from 1 vote

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

Prep Time10

Cook Time50

Course: Main Course

Cuisine: Turkish

Diet: Gluten Free, Low Lactose

Servings: people

Calories: 378kcal

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.

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.
Store the leftover meat in airtight containers in the refrigerator for up to 5 days or in the freezer for up to 3 months