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