Doner kebab is one of Turkey’s most recognizable street foods: warmly spiced meat roasted until browned, then shaved into bread with crisp vegetables and sauce.
A home oven gives the meat a compact loaf shape and deeply browned edges. Chilling the seasoned mixture first makes it easier to slice thinly after roasting.
Slice the cooked meat as thinly as possible, then return it to a hot pan for a quick second sear. That recreates the contrast between tender centers and crisp edges.
Serving Suggestions
Pile the meat into warm flatbreads with tomato, onion, parsley, pickled peppers, and garlic yogurt sauce. Serve with lemon and a simple salad.
Recipe Notes
The cooked meat keeps refrigerated for 3 days. Reheat slices in a dry skillet so they brown instead of steaming.
Classic Turkish Doner Kebab
Tender, warmly spiced roasted meat shaved thin and served in flatbread with vegetables and garlic yogurt sauce.
Equipment
- Food processor
- Loaf pan
- Baking sheet
- Sharp slicing knife
- Large skillet
Ingredients
Doner Meat
- 2 lb boneless lamb shoulder cut into chunks
- 1/2 cup plain yogurt
- 2 tbsp olive oil
- 1 tbsp sweet paprika
- 2 tsp ground cumin
- 1 tsp dried oregano
- 4 cloves garlic grated
- 1 tsp kosher salt
Sauce and Serving
- 1 cup Greek yogurt
- 1 tbsp fresh lemon juice
- 6 pieces warm flatbreads pita or lavash
- 2 medium tomatoes sliced
- 1 medium red onion thinly sliced
- 1/2 cup flat-leaf parsley chopped
Instructions
Season and Chill:
- Add the lamb, yogurt, olive oil, paprika, cumin, oregano, garlic, and salt to a food processor. Pulse until finely minced and cohesive.
- Press the mixture firmly into a parchment-lined loaf pan. Cover and chill for at least 2 hours or overnight.
Roast and Slice:
- Heat the oven to 350 F. Bake the chilled meat until the center reaches 160 F, about 60 to 75 minutes.
- Cool for 15 minutes, remove from the pan, and slice very thinly with a sharp knife.
- Sear the slices in a hot skillet in batches until the edges are browned and crisp.
Make the Sauce and Serve:
- Stir the Greek yogurt with lemon juice and a pinch of salt.
- Fill warm flatbreads with the crisp meat, tomato, onion, parsley, and garlic yogurt sauce.
Notes
- Chilling the meat is essential for thin, clean slices.
- Sear slices in batches to prevent steaming.
- Lamb can be replaced with a lamb-beef mixture.
Nutrition
Calories: 640kcalCarbohydrates: 51gProtein: 38gFat: 31gSaturated Fat: 10gCholesterol: 115mgSodium: 1180mgFiber: 4gSugar: 7g