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Turkish doner kebab with roasted meat, warm flatbread, tomato, onion, parsley, and yogurt sauce.

Classic Turkish Doner Kebab

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Tender, warmly spiced roasted meat shaved thin and served in flatbread with vegetables and garlic yogurt sauce.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Chilling time 2 hours
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Turkish
Calories: 640
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Food processor
  • Loaf pan
  • Baking sheet
  • Sharp slicing knife
  • Large skillet

Method
 

Season and Chill:
  1. Add the lamb, yogurt, olive oil, paprika, cumin, oregano, garlic, and salt to a food processor. Pulse until finely minced and cohesive.
  2. Press the mixture firmly into a parchment-lined loaf pan. Cover and chill for at least 2 hours or overnight.
Roast and Slice:
  1. Heat the oven to 350 F. Bake the chilled meat until the center reaches 160 F, about 60 to 75 minutes.
  2. Cool for 15 minutes, remove from the pan, and slice very thinly with a sharp knife.
  3. Sear the slices in a hot skillet in batches until the edges are browned and crisp.
Make the Sauce and Serve:
  1. Stir the Greek yogurt with lemon juice and a pinch of salt.
  2. Fill warm flatbreads with the crisp meat, tomato, onion, parsley, and garlic yogurt sauce.

Nutrition

Calories: 640kcalCarbohydrates: 51gProtein: 38gFat: 31gSaturated Fat: 10gCholesterol: 115mgSodium: 1180mgFiber: 4gSugar: 7g

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.