📝 About This Recipe
Experience the iconic flavors of Berlin and Istanbul right in your own kitchen with this succulent Döner Kebab Wrap. We’ve reimagined the traditional vertical rotisserie method into a home-cook-friendly version that delivers perfectly seasoned, crispy-edged meat and cool, garlic-infused yogurt sauce. Wrapped in soft lavash and packed with vibrant, crunchy vegetables, it’s a masterclass in contrasting textures and bold, savory spices.
🥗 Ingredients
The Meat Loaf
- 500 grams Ground Lamb (high fat content (20%) for juiciness)
- 250 grams Ground Beef (lean)
- 1 small Onion (grated and squeezed of all liquid)
- 3 cloves Garlic (minced into a paste)
The Spice Blend
- 2 teaspoons Dried Oregano
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- 1 teaspoon Smoked Paprika
- 1.5 teaspoons Salt
- 1/2 teaspoon Black Pepper
Garlic Yogurt Sauce
- 1 cup Greek Yogurt (full fat)
- 1/2 piece Lemon Juice (freshly squeezed)
- 1/2 teaspoon Dried Mint
- 1 clove Garlic (finely grated)
The Wrap & Garnish
- 4 pieces Lavash or Large Tortillas (fresh and pliable)
- 1 cup Red Cabbage (thinly shredded and tossed with a pinch of salt)
- 2 medium Tomatoes (sliced into thin wedges)
- 1/2 piece Red Onion (thinly sliced with a pinch of sumac)
- 4-8 pieces Pickled Chilies (optional for heat)
👨🍳 Instructions
-
1
Preheat your oven to 180°C (350°F). Line a small loaf tin with parchment paper or lightly grease it with oil.
-
2
In a large mixing bowl, combine the ground lamb, ground beef, grated onion, and minced garlic. It is vital to use your hands to mix this for at least 5 minutes, or use a food processor to pulse the meat until it forms a very fine, tacky paste. This creates the signature 'doner' texture.
-
3
Add the oregano, cumin, coriander, paprika, salt, and pepper to the meat mixture. Knead thoroughly until the spices are evenly distributed.
-
4
Transfer the meat mixture into the prepared loaf tin, pressing down firmly to remove any air pockets. Smooth the top with a spatula.
-
5
Bake in the center of the oven for 35-40 minutes. The meat should be cooked through and firm to the touch.
-
6
While the meat bakes, prepare the sauce by whisking together the Greek yogurt, garlic, lemon juice, and dried mint in a small bowl. Set aside in the fridge to let the flavors marry.
-
7
Prepare your vegetables: thinly shred the cabbage and onions, and slice the tomatoes. If using sumac, toss the onions in it now for an authentic tangy kick.
-
8
Once the meat is done, remove it from the oven and let it rest for 10 minutes. This is crucial for keeping the juices inside the meat.
-
9
Remove the meat loaf from the tin and use a very sharp knife or a vegetable peeler to shave off thin, ribbon-like slices of meat.
-
10
Optional but recommended: Heat a tablespoon of oil in a skillet over high heat. Quickly sear the meat shavings for 1-2 minutes until the edges are crispy and caramelized.
-
11
Lightly warm your lavash or flatbread in a dry pan or microwave so it becomes flexible.
-
12
To assemble, spread a generous spoonful of garlic yogurt sauce down the center of the wrap. Layer on the shredded cabbage, tomatoes, and onions.
-
13
Pile a heap of the crispy meat shavings on top of the vegetables. Add pickled chilies if you prefer some heat.
-
14
Fold the bottom of the wrap up, then tuck in the sides and roll tightly. Wrap the bottom half in foil to hold it together and serve immediately.
💡 Chef's Tips
For the most authentic texture, process the meat in a food processor until it looks like a thick paste; this prevents the 'hamburger' crumble. Always squeeze the liquid out of the grated onions to prevent the meatloaf from becoming soggy. Letting the meat rest before slicing is the secret to getting those thin, professional-looking shavings. If you have time, marinate the meat mixture in the fridge for 2 hours before baking to deepen the spice profile. If you don't have lamb, you can use all beef, but ensure it has a higher fat content to avoid a dry kebab.
🍽️ Serving Suggestions
Serve with a side of salty, crispy French fries seasoned with za'atar. Pair with a cold glass of Ayran (a traditional Turkish yogurt drink) to balance the spices. Offer an extra side of Pul Biber (Turkish chili flakes) for those who want more heat. A simple side salad of cucumber and parsley with a lemon vinaigrette cleanses the palate perfectly.