📝 About This Recipe
Experience the legendary flavors of the Ottoman streets with this succulent, spice-infused Doner Kebab. Traditionally cooked on a vertical rotisserie, this recipe adapts the technique for your home oven, creating a tender, sliceable meat loaf with those iconic charred edges. Infused with aromatic cumin, oregano, and garlic, it’s a Halal masterpiece that brings the vibrant energy of an Istanbul bazaar right to your dining table.
🥗 Ingredients
The Meat Base
- 500 grams Ground Lamb (high fat content is essential for moisture)
- 500 grams Ground Beef (lean, 10-15% fat)
- 1 large Onion (grated and squeezed to remove all liquid)
- 4 cloves Garlic (minced into a paste)
The Spice Blend
- 2 teaspoons Ground Cumin
- 1 teaspoon Ground Coriander
- 1 tablespoon Smoked Paprika (for a hint of smokiness)
- 1 tablespoon Dried Oregano (Turkish or Greek variety preferred)
- 1.5 teaspoons Salt (to taste)
- 1 teaspoon Black Pepper (freshly cracked)
Garlic Yogurt Sauce
- 1 cup Greek Yogurt (plain and full fat)
- 1/2 piece Lemon Juice (freshly squeezed)
- 1 teaspoon Dried Mint
For Assembly
- 4-6 pieces Pita or Flatbread (warmed)
- 1 cup Red Cabbage (shredded and tossed with a little vinegar)
- 2 medium Tomatoes (thinly sliced)
- 1 cup Sumac Onions (sliced red onions mixed with 1 tsp sumac)
👨🍳 Instructions
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1
Preheat your oven to 180°C (350°F). Lightly grease a baking sheet or line it with parchment paper.
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2
In a large mixing bowl, combine the ground lamb and ground beef. Ensure the meat is cold as this helps the proteins bond correctly for a tight texture.
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3
Add the grated and squeezed onion, minced garlic, and the entire spice blend (cumin, coriander, paprika, oregano, salt, and pepper) to the meat.
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4
The Secret Step: Knead the meat mixture vigorously for at least 5-8 minutes, or pulse in a food processor for 1 minute. You want the texture to become paste-like and slightly sticky; this ensures the kebab doesn't crumble when sliced.
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5
Shape the meat into a tight, uniform cylinder or loaf shape, roughly 8 inches long. Wrap it tightly in foil like a large candy, twisting the ends to compress the meat.
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6
Place the foil-wrapped loaf on the baking sheet and bake for 45 minutes to set the shape.
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7
Remove from the oven, carefully unwrap the foil, and discard any excess fat that has pooled. Increase oven temperature to 220°C (425°F).
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8
Place the uncovered loaf back in the oven for another 20-25 minutes, turning occasionally, until the outside is deeply browned and slightly charred.
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9
While the meat cooks, whisk together the yogurt, lemon juice, minced garlic, and dried mint in a small bowl. Chill until ready to serve.
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10
Once the meat is done, remove it from the oven and let it rest for 10 minutes. This is crucial for clean slicing.
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11
Using a very sharp knife or a serrated knife, shave the meat into the thinnest slices possible. For extra crispiness, you can quickly flash-fry these shavings in a hot pan for 30 seconds.
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12
Warm your pitas. Spread a generous dollop of garlic yogurt sauce, layer the meat shavings, and top with cabbage, tomatoes, and sumac onions.
💡 Chef's Tips
The key to a true Doner texture is the 'kneading' process; don't skip it or the meat will feel like a burger rather than a kebab. Always squeeze the liquid out of the grated onions to prevent the meatloaf from becoming soggy. If you have time, let the meat mixture marinate in the fridge for 2-4 hours before shaping to deepen the flavor. For the most authentic experience, use a serrated bread knife to get those paper-thin shavings. If the meat feels too dry, add a tablespoon of olive oil to the mix before kneading.
🍽️ Serving Suggestions
Serve with a side of crispy thick-cut fries seasoned with salt and oregano. Pair with a cold glass of Ayran (a salty Turkish yogurt drink) to balance the spices. Offer a side of pickled Turkish chillies (Biber Tursusu) for those who like extra heat. Include a small bowl of spicy red pepper paste (Harissa or Ezme) for dipping. Serve as a 'Doner Plate' over buttery rice pilaf instead of bread.