Easy Doner Kebab Recipe

4.93 from 14 votes

Make juicy Turkish doner kebab at home in the oven, no freezing and no slicing frozen meat. A yogurt tender beef mixture bakes into thin, browned slices that are perfect for a weeknight durum wrap.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: Mediterranean, Turkish

Servings:

Author: Shadi HasanzadeNemati

Ingredients

1 1/2 lbs ground beef 85/15
1 onion grated
2 cloves garlic grated
2 tbsp plain yogurt
1 tsp Aleppo pepper
1 tsp cumin
1 tsp kosher salt
1/2 tsp black pepper
2 tomatoes to roast
2 green peppers to roast

To serve

6 lavash or pita
sumac onions
Pickles preferably cornichons

Instructions

Preheat the oven to 400°F.
Grate the onion and garlic into a large bowl. Add the yogurt, Aleppo pepper, cumin, salt and black pepper and stir. Add the ground beef and mix with your hands until sticky and well combined.
Divide the mixture into 4 equal pieces.
Place one piece on a sheet of parchment paper and lay another sheet on top. Press or roll into a thin rectangle. Remove the top sheet, then roll the meat up with the bottom sheet into a tight log. Repeat with the remaining meat.
Place the meat rolls, tomatoes and green peppers on a baking sheet.
Bake for 20 to 25 minutes.
Open up each roll, tear the meat apart and bake for 5 to 10 more minutes until browned at the edges.
Build your meal with the bread, doner, sumac onions, tomatoes, peppers and pickles. Serve immediately.

Video

Notes

Use 85/15 beef, or a mix of beef and lamb, for the best flavor and texture. Leaner meat dries out.
Grate the onion and garlic finely and keep the onion juice in the bowl. It is part of what makes the doner tender.
The thinner you press the rectangle, the more browned, crispy edges you get when you open the rolls.
You can mix the meat a day ahead and refrigerate it until you are ready to bake.
Store cooked leftovers in an airtight container in the fridge for up to 3 days. Reheat in a hot pan or a 350°F oven until warmed through.

Nutrition