Doner Kebab
Originating from Türkiye, this beloved street food icon features succulent, thinly shaved spiced beef or lamb gently roasted on a vertical rotisserie until crisp at the edges and tender within. Tucked inside warm, pillowy pita bread, it comes piled high with crunchy shredded cabbage, juicy tomatoes, and fresh coriander, all liberally drizzled with garlic yoghurt and fiery chilli sauce for an irresistible burst of flavour in every bite.
Cuisines
Cooking Instructions
Cooking: 25 minutes
Notes:
For a dairy-free version, substitute the yoghurt with an equal amount of mayonnaise or 2 tablespoons of olive oil.
Rolling the meat mixture ultra-thin between sheets of parchment paper creates the authentic paper-thin layered texture of traditional doner meat.
Unbaked parchment-wrapped meat rolls can be prepared up to 24 hours ahead and stored in the refrigerator until ready to bake.
Mix Doner Meat Base
In a large bowl, combine the minced beef or lamb, grated onion, grated garlic, plain yoghurt, tomato sauce, olive oil, salt, black pepper, sweet paprika, ground cumin, dried oregano, and optional cayenne pepper. Mix vigorously with your hands for 3 to 4 minutes until the mixture turns sticky, smooth, and cohesive.
Roll Meat Ultra-Thin
Preheat the oven to 200°C. Place a sheet of parchment paper on a work surface and place 200g of the meat mixture in the centre. Cover with a second sheet of parchment paper and use a rolling pin to roll the meat into an even, wafer-thin rectangle. Remove the top parchment sheet and roll the thin meat layer tightly into a compact log. Repeat with the remaining meat mixture to make 5 logs.
Bake Doner Logs
Arrange the parchment-wrapped logs side by side on a lined baking tray. Bake at 200°C for 20 to 25 minutes until cooked through and lightly browned.
Rest and Serve
Remove from the oven and allow to rest for 5 minutes. Gently peel back the parchment paper to release the thin, layered doner meat strips. Pull apart into serving portions and stuff into warm pitta or wraps with fresh salad, garlic yoghurt, and tahini sauce.
Share this Recipe
Ingredients
| Minced Beef or Lamb | 1kg |
| Onion | 1 |
| Garlic | 3 cloves |
| Plain Yoghurt | 60g |
| Tomato Sauce | 2 tbsp |
| Olive Oil | 2 tbsp |
| Salt | 1 tsp |
| Black Pepper | ½ tsp |
| Sweet Paprika | 1 tbsp |
| Ground Cumin | 2 tsp |
| Dried Oregano | 2 tsp |
| Cayenne Pepper | ½ tsp |
