📝 About This Recipe
Experience the legendary street food of Istanbul and Berlin from the comfort of your own kitchen. This recipe captures the essence of the Doner Kebab with a deeply seasoned, succulent meat loaf that mimics the texture of traditional vertical rotisserie shavings. Infused with aromatic spices and served with a zesty garlic sauce, it’s a masterclass in balancing rich, savory meat with fresh, crisp garnishes.
🥗 Ingredients
The Meat Loaf
- 500 grams Ground Lamb (high fat content preferred)
- 500 grams Ground Beef (80/20 lean-to-fat ratio)
- 1 Yellow Onion (grated and squeezed of all liquid)
- 4 cloves Garlic (minced into a paste)
- 2 teaspoons Dried Oregano
- 1.5 teaspoons Ground Cumin
- 1 teaspoon Ground Coriander
- 1 teaspoon Smoked Paprika
- 2 teaspoons Salt
- 1 teaspoon Black Pepper (freshly cracked)
White Garlic Sauce
- 1 cup Greek Yogurt (full fat)
- 2 tablespoons Mayonnaise
- 2 cloves Garlic (crushed)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 0.5 teaspoon Dried Mint
For Serving
- 4-6 pieces Pita or Flatbread (warmed)
- 1/4 head Red Cabbage (shredded and tossed with lemon and salt)
- 2 Tomatoes (sliced into thin wedges)
- 1 Red Onion (thinly sliced)
- 1 teaspoon Sumac (for dusting onions)
👨🍳 Instructions
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1
Place the grated onion in a clean kitchen towel and squeeze forcefully to remove as much liquid as possible. This prevents the meat loaf from becoming soggy.
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2
In a large food processor, combine the ground lamb, ground beef, squeezed onion, minced garlic, and all the spices (oregano, cumin, coriander, paprika, salt, and pepper).
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3
Pulse the mixture for 1-2 minutes until it forms a very smooth, tacky paste. The proteins must be fully broken down to achieve the characteristic 'doner' texture rather than a crumbly burger texture.
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4
Transfer the meat mixture to a sheet of heavy-duty aluminum foil. Shape it into a tight, uniform log about 8 inches long.
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5
Roll the foil tightly around the meat, twisting the ends like a candy wrapper to compress it. Refrigerate for at least 2 hours (or overnight) to allow the flavors to meld and the shape to set.
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6
Preheat your oven to 320°F (160°C). Place the foil-wrapped log on a wire rack set over a baking tray.
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7
Bake for 60-70 minutes until the internal temperature reaches 165°F (75°C). Remove from the oven and let it rest, still wrapped, for 15 minutes.
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8
While the meat rests, prepare the garlic sauce by whisking together the yogurt, mayonnaise, garlic, lemon juice, and dried mint in a small bowl. Set aside.
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9
Unwrap the meat log. It will look pale and steamed, which is normal. To get the authentic crispy edges, heat a tablespoon of oil in a cast-iron skillet over medium-high heat.
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10
Using a very sharp knife or a mandoline, shave off thin, ribbon-like slices from the meat log.
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11
Flash-fry the shavings in the hot skillet for 1-2 minutes until the edges are browned and crispy. Work in batches to avoid overcrowding.
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12
Warm your pita bread. Slice them open or fold them, spread a generous layer of garlic sauce, and pile high with the crispy meat shavings.
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13
Top with the shredded cabbage, tomatoes, and sumac-dusted red onions. Serve immediately while the meat is sizzling.
💡 Chef's Tips
The secret to the texture is the food processor; don't skip this step or you'll end up with a meatloaf instead of doner. Always squeeze the onion juice out, as the sulfurous liquid can make the meat taste bitter. If you don't have lamb, you can use 100% beef, but ensure it has at least 20% fat to keep it moist. For an extra authentic touch, chill the cooked log completely before slicing; it allows for much thinner, more professional-looking shavings. Add a pinch of cayenne pepper to the meat mix if you prefer a 'spicy' doner style.
🍽️ Serving Suggestions
Serve with a side of thick-cut salted fries, often tucked inside the wrap in the 'Berlin' style. Pair with a cold glass of Ayran (a salty Turkish yogurt drink) to balance the richness. A side of pickled Turkish chillies (Biberiye) adds a wonderful vinegary heat. For a lighter option, serve the meat shavings over a bed of buttery saffron rice instead of bread. Offer a side of spicy red pepper paste (Harissa or Ezme) for those who like extra heat.