doner kebab

<p>Homemade version of world-famous Tuskish Doner Kebab Meat</p>

Easy Homemade Doner Kebab 

onion

beef (15% fat)

salt

black pepper

cumin

oregano

garlic powder

isot pepper (or paprika)

yogurt

milk

butter döner

Puree the onion in a food processor. Sieve its juice into a large mixing bowl. We just need the juice.

Put the ground beef, döner kebab seasoning, salt, yogurt and milk in the same bowl. Combine them well using your hand. Give it a log shape.

Transfer it on a baking paper and wrap it tightly. 

Let it rest in the fridge for 2 hours. Then transfer it to the freezer and let it sit there for 8 hours or overnight. 

Remove it from the freezer and let it sit on the counter for 5 minutes. Hold the döner log with a piece of baking paper and carefully make large thin slices using a sharp knife. 

Heat one teaspoon butter in a non stick pan over high heat. Line sliced döner pieces in a single layer and cook both sides until nicely brown. 

Cook döner in batches and never overload the pan. 

I haven’t made it yet, but my family officially loves you forever. I got my husband addicted to Iskender Kabob when I took him to Turkey in 2004, and I’ve been trying to make it at home since. Döner is one of my favorite foods in the world, and making it at home will be amazing!

This is an absolutely fantastic recipe. I’ve ditched the skewers and bake mine in the oven for an hour, turning half way through. So good, thank you so much!

Blend yogurt, garlic and lemon juice to make this delicious sauce. It's the perfect accompaniment to our doner kebab recipe for a takeaway classic at home

Kebab shop yogurt garlic sauce

garlic

plain yogurt

lemon

mint (optional)

Simply mix all the ingredients together and season with salt and pepper – add a splash of water if you want to make it a drizzly consistency. The mint is optional but goes nicely with lamb. The sauce can be made the day before.

Make your own version of this takeaway favourite, complete with chilli and garlic sauces. Serve your homemade doner kebab with pitta bread and shredded cabbage

Doner kebab

lamb mince

onion,

garlic cloves,

breadcrumbs

tsp cumin

tsp coriander

¼ tsp smoked paprika

sunflower oil

Heat the oven to 200C/180C fan/gas 6. Tip all the ingredients except the oil into a food processor with a large pinch of salt and lots of ground pepper. Pulse until everything is combined and chopped together. You can also just squish everything together in a bowl but this will give you a looser finish.

Oil a large sheet of foil, tip the meat mix in the middle and mould to a very thick sausage, roughly the shape of an aubergine. Roll up the foil tightly, twisting up the ends to create a Christmas cracker shape.

Lay on a shallow roasting tin and roast in the oven for 35-40 mins, turning occasionally, or until a digital cooking thermometer reads 75C when pierced in the middle. Leave the kebab to cool a little, then unwrap the foil. Place back on the tray and brown under the grill or with a blowtorch.

Place on a board and carve into thin slices. For full doner mode, you can hold the kebab up with a roasting fork or metal skewer and carve. Serve with warm pitta bread and any of the other accompaniments, including our chilli sauce and garlic yogurt sauce.

A Homemade Doner Kebab is a great fakeaway treat for the whole family, and this slow cooker recipe is convenient and simple.

Homemade Doner Kebab {Slow Cooker Recipe}

750 g Lean mince

Onion powder

tsp Garlic granules

tsp Ground cumin

Paprika

tsp Dried oregano

Salt

Pepper

Bulb of garlic

g Mayo

g Greek yoghurt

tsp Mint sauce

Mix the slow cook ingredients (apart from the garlic bulb) together in a bowl with clean hands. You need to knead it with your hands until everything is fully combined and the meat is smooth.

Put the meat mixture onto a sheet of tin foil and shape it with your hands into a brick/log type shape. Roll it up very tightly, twisting the ends of the tin foil like a sweetie wrapper to secure. Place in the bottom of the slow cooker.

Take the unpeeled garlic bulb (yes a whole bulb!) and wrap up in tin foil. Place alongside the meat parcel in the slow cooker.

Cook for 3-4 hours on HIGH or 5-6 on LOW or until cooked through when you test the internal temperature with a meat thermometer (see notes).

Remove the meat and garlic from the slow cooker. Let the meat sit to cool for 15-30 minutes (save the juices at the bottom of the slow cooker).

When the meat has cooled slightly, unwrap it and use a very sharp knife to slice very thin strips. Drizzle over the meat juices from the bottom of the slow cooker to serve (this is important as it will be quite dry without this).

Make the garlic sauce by squeeze the cooked, very soft garlic from it&#39;s skin. Just hold the bulb and squeeze from the bottom and it will squish straight out. Add the mayo, yoghurt and mint sauce, mix well. Add a splash of water if you&#39;d like it to be more runny.

Serve the meat as it is with the usual kebab accompaniments and the garlic sauce, OR reheat the meat, with the slow cooker cooking liquid in a frying pan for a few minutes until hot through (see notes).

This much loved late night Turkish Beef Doner Kebab Recipe is perfect for a late night meal. One of the ultimate comfort foods but yet so versatile.

Turkish Doner Kebab

Lb. Ground Beef

¼ Cup Yoghurt

Tsp. Red Pepper Flakes

Tsp. Black Pepper

Small Onion

chop the ingredients

Place all of the ingredients in a food processor. Blend to a paste and until well combined.

bake and cook the doner kebab

Place in a aluminium foil. Roll into a log. Use skewer sticks, insert two long skewer sticks in the center of the ground beef log.Place on a baking dish. Cook for 1 ½ hours at 325 degrees. Remove foil after 1 hour. Rotate once to brown all sides.

Oven Method

Chop onion finely and combine with yoghurt and spices.Pour it onto Beef Sirloin. Marinate it for 12 hours at first.

marinate the meat and freeze

After marinating, put the meat on a cling film and roll it.The roll should very firm.Put the roll to the freezer and freeze it for 6 hours.

cook the meat in a frying pan

Take the frozen meat roll and use a sharp knife. Cut the meat as very thin slices.Heat the pan with oil and put meat slices. Cook the meat until brownish.Cook the meat until brownish. Take it from the heat. 

Frying Method

The stuff that (vegan) dreams are made of - Vegan Kebab Meat! Perfect for a delicious vegan doner kebab, as part of a Kebab platter or simply on its own. Made with Seitan from Vital Wheat Gluten and aromatic herbs and spices.

Vegan Kebab Meat (Seitan Doner Kebab)

vital wheat gluten

tsp sea salt

tsp black pepper

onion powder

tsp chili powder

thyme

parsley

yeast

water

tbsp tamari soy sauce

tbsp extra virgin olive oil

tbsp liquid smoke

extra virgin olive oil

soy sauce

Start by combining the dry ingredients in a large bowl. In a separate bowl combine all the wet ingredients. Slowly add the wet ingredients into the dry and mix using a spatula. Knead on the countertop using your hands - sprinkle a little vital wheat gluten on the countertop to avoid it sticking. Alternatively, you can combine the dry and wet ingredients in a Magimix with a dough hook.

Knead for about 5 minutes or until combined and the dough is feeling stretchy and even. Gently form a log shape.

Tightly wrap the Seitan log in multiple layers of Extra Strong Kitchen Foil. Place it in the oven with a tray of water underneath. Cook for 30 minutes at 400°F (200°C).

Let the log cool down entirely without removing it from the foil. Once entirely cooled down, you can remove it from the oil.

Place the Seitan in a cast iron pan, continue brushing the log with oil and pour over small amounts of tamari soy sauce. Turn the log into the pan until the outside is crispy all around. Remove from the pan, shave off outer layer with a sharp knife, then set back into pan and repeat until the entire log is shaved off.

Serve as a doner kebab or on its own. Enjoy!

A shortcut version of Turkish doner kebab made with ground beef and rolled in parchment paper, just like the one trending on social media. When you serve it with roasted tomatoes, peppers, and the traditional tomato-butter sauce, it comes surprisingly close to the real thing in a fraction of the time.

Viral Doner Kebab Recipe

garlic (peeled)

beef (85/15)

tomato paste

Greek yogurt (full-fat

paprika

red pepper flakes (optional)

tomatoes (quartered / medium sized)

green peppers

olive oil

unsalted butter

bread (or pita bread)

Sumac Onions

Preheat the oven to 400 °F (204°C).

Place the onion and garlic in a food processor and pulse until fully chopped/pureed. Place it in a large bowl.

Into that same bowl, add in the beef, tomato paste, Greek yogurt, ground cumin, paprika, red pepper flakes, salt, and pepper.

Using clean hands, mix well until thoroughly combined.

Divide the mixture into 3 equal pieces*.

Grab a large sheet of parchment paper and place one of the pieces in the middle. Place another sheet of parchment on top and, using a rolling pin (or your hands), roll it out into a rectangle. Do your best to make it as even as possible.

Remove the parchment paper on top. Starting from the bottom with the short side facing you, roll the meat (with the parchment paper) onto itself in 2-inch increments until complete. Transfer it to a large sheet pan.

Repeat the same process for the remaining pieces.

Move the rolled meat to the side and add the tomatoes and peppers to the same sheet pan. Drizzle them with olive oil and season with salt and pepper.

Transfer it to the oven and bake for 20 minutes.

When done, unfold the rolled meat and tear it into large pieces.

To make the sauce, melt the butter in a small saucepan over medium heat. Add the tomato paste and water and mix until combined. Cook until it comes to a boil and remove from the heat.

To make “durum”, lay a piece of lavash on a cutting board and spread it with a tablespoon of tomato sauce. Add a handful of meat on top, along with some roasted tomatoes and peppers, and a handful of sumac onions (if using).

Drizzle it with more tomato sauce and gently roll it up from the bottom, tucking the filling in as you go.

Repeat the same process for the remaining lavash bread and doner meat. Using a sharp knife, cut it in half and serve.

Thanks for the recipe. First time making kebab. Love the smell of the spices ☺ I pan-fried them though 🤐

This meal is a huge hit in our house! I like letting the meat mixture sit for a few hours to overnight to maximize the flavor before rolling it out. The sauce and peppers are delicious. Thank you for the recipe! :)

My son made these per my request. He did both versions, lamb and beef. I was amazed how perfect these turned out….delicious and just like pictured. We preferred the beef version. The grass feed lamb was quite gamey, but still tasted good. Flavors were subtle and blended well with each other. He will make again!

I made this exactly according to the recipe. I have to say it was....ok. Wouldn't make it again. I found the flavour rather bland compared to my local doner place. I like the idea of it, but need to search for a recipe with bolder flavours. The sauce was awesome though

Made this for dinner tonight along with your recipes for lavash bread and sumac onions. Turned out absolutely great, wouldn't change a thing. Cooking times and proportions were right on the money. I'll be making this again and again.

I’ve seen so many versions of this viral doner kebab online, but being Turkish, I have to say, I’ve never seen one that’s so traditional, so flavourful and so exactly like what you would find in Turkey. Thank you for sharing. My taste buds are hooked, and this is definitely going into our weekly menu 😋

https://content.jwplatform.com/videos/K97iRn1K.mp4

Learn how to make the Turkish doner kebab with this step-by-step video.

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Top Tags

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