📝 About This Recipe
Experience the soul of Istanbul's street food with this masterfully seasoned Doner Kebab, featuring succulent layers of spiced meat roasted to perfection. Traditionally cooked on a vertical rotisserie, this recipe adapts the technique for your home oven to achieve that iconic combination of tender interior and crispy, caramelized edges. Infused with aromatic cumin, oregano, and garlic, it’s a celebration of bold Middle Eastern flavors wrapped in warm bread.
🥗 Ingredients
The Meat Base
- 500 grams Ground Lamb (high fat content (20%) is essential)
- 500 grams Ground Beef (lean, to provide structure)
- 1 large Yellow Onion (grated and squeezed to remove all liquid)
- 4 cloves Garlic (minced into a paste)
The Spice Blend
- 2 teaspoons Kosher Salt
- 1 teaspoon Black Pepper (freshly ground)
- 2 teaspoons Ground Cumin
- 1 tablespoon Dried Oregano (preferably Turkish or Greek)
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Ground Coriander
Garlic Yogurt Sauce
- 1 cup Greek Yogurt (full fat)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Dried Mint
- 1 clove Garlic (crushed)
For Serving
- 6 pieces Pita or Lavash Bread (warmed)
- 1 Red Onion (thinly sliced and tossed with sumac)
- 2 medium Tomatoes (sliced into wedges)
- 1/2 cup Pickled Chilies (optional for heat)
👨🍳 Instructions
-
1
In a large mixing bowl, combine the ground lamb, ground beef, minced garlic, and the squeezed onion pulp (ensure no juice remains to keep the meat firm).
-
2
Add the salt, pepper, cumin, oregano, paprika, and coriander to the meat mixture.
-
3
Using your hands or a stand mixer with a paddle attachment, knead the meat for at least 5-8 minutes. This develops the proteins (myosin) to create the signature 'bouncy' and sliceable texture of a commercial doner.
-
4
Cover the meat and refrigerate for at least 2 hours, or ideally overnight, to allow the spices to penetrate deeply.
-
5
Preheat your oven to 300°F (150°C). Prepare a baking sheet lined with foil and place a wire rack on top.
-
6
Shape the chilled meat into a tight, uniform loaf or log shape, ensuring there are no air pockets inside.
-
7
Wrap the meat log tightly in heavy-duty aluminum foil, poking a few small holes in the bottom to allow excess fat to drain.
-
8
Place the log on the wire rack and bake for 60 minutes. This slow-cook method ensures even cooking without drying out.
-
9
Remove from the oven, carefully unwrap the foil, and increase the oven temperature to 425°F (220°C) or turn on the broiler.
-
10
Return the meat to the oven for another 15-20 minutes, rotating occasionally, until the outside is deeply browned and crispy.
-
11
While the meat rests for 10 minutes, whisk together the yogurt, lemon juice, crushed garlic, and dried mint in a small bowl.
-
12
Using a very sharp knife, shave the meat into the thinnest slices possible. The goal is long, ribbon-like strips.
-
13
For an extra touch of authenticity, briefly sear the shaved slices in a hot skillet with a teaspoon of butter just before serving to maximize crispiness.
💡 Chef's Tips
The secret to the texture is the kneading process; don't skip it or the meat will crumble like a burger instead of slicing like a kebab. Always squeeze the onion juice out through a fine-mesh sieve or cheesecloth to prevent the meatloaf from becoming mushy. If you don't have lamb, you can use 100% beef, but ensure it has at least 15-20% fat content for flavor. Let the meat rest before slicing to ensure the juices redistribute, making the shavings moist. Use a serrated knife or an electric carving knife to get those paper-thin, professional-looking slices.
🍽️ Serving Suggestions
Serve inside a warm, fluffy pita bread with a generous smear of the garlic yogurt sauce. Pair with a side of salty, crispy French fries—often tucked right inside the wrap in Turkey! Accompany with a glass of Ayran (a chilled, salty yogurt drink) to balance the rich spices. Serve as a 'Doner Plate' over a bed of buttery pilaf rice with grilled peppers and tomatoes. A side of pickled red cabbage adds a wonderful crunch and acidic brightness to the dish.