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.

The viral doner kebab that's all over TikTok and Instagram? I turned it into a lighter, juicier, quicker air fryer chicken version - and I'm instantly obsessed. Serve it mezze-platter style for an elevated, shareable main that's perfect for easy weeknights, weekend hosting, or whenever you want a simple crowd-pleaser.

Air Fryer Viral Chicken Doner Kebab Platter

chicken

smoked paprika

chili flakes

sumac

za’atar

Black pepper

Greek yogurt

oz (225 grams) cherry tomatoes, chopped (roughly 1.5 cups)

cucumber, diced

lemon juice

Creamy super smooth hummus (I use about 1 ½ cups)

Soft flatbreads (I love these two-ingredient dough garlic flatbreads)

Garlicky tahini yogurt sauce (optional)

Creamy tzatziki sauce (optional)

Egg-free garlic aioli (optional)

Green tahini sauce (optional)

Prepare the aromatics

Finely chop the onion, garlic cloves, and the flat-leaf parsley &#8211; or you can pulse everything in a food processor or food chopper if you have one &#8211; until it forms a very fine, almost paste-like mixture. This will help the doner meat stick together and stay nice and juicy.

Make the doner mixture. 

In a large mixing bowl, combine the finely chopped onion, garlic, and parsley, then add the ground chicken. Add 1 tablespoon of ground cumin, 1 tablespoon of smoked paprika, 1 tablespoon of dried oregano, 2 teaspoons of chili flakes, 2 teaspoons of sumac, 2 teaspoons of za&#8217;atar, 2 teaspoons of salt, a good grind of black pepper, 1/4 cup Greek yogurt, and 1 tablespoon of olive oil.

Mix the doner meat. 

Use either your hands (wear gloves if you like), or a wooden spoon or spatula to mix everything until the meat becomes a sticky, cohesive paste. This is important to get that proper &#8216;doner&#8217; texture.

Place the meat onto parchment paper

Lay a large sheet of parchment paper onto your counter (about 12 x 16 inches or 30 x 40cm works well). Scoop one-third of the meat mixture into the center. Place a second sheet of parchment paper on top. Use your hands to flatten it into a rough rectangle, then use a rolling pin to roll it out very thinly to make an even rectangle, almost to the edges of the parchment paper. 

Form the doner 'logs'

Peel off the top sheet of parchment paper and set it aside (you can use this for the next doner log). Starting from the long side, fold the meat sheet over itself a few times &#8211; like folding a letter &#8211; until you have a long, flat &#8216;log&#8217;. Repeat these steps with the remaining meat mixture.

Air fry the doner. 

Slice each doner log in half so they fit in your air fryer basket. Arrange the pieces in your basket, trying not to overlap them too much. Air fry at 400°F (200°C) for 12 minutes.

Make the salad. 

While the doner cooks, mix the sliced cherry tomatoes with the diced cucumber, then stir through 1 tablespoon of lemon juice, 1/2 teaspoon of salt, and a good grind of black pepper. Set aside.

Crisp up the doner (optional). After 12 minutes, carefully remove the parchment paper-wrapped logs from the air fryer. Unroll them on a wooden board, then tear or chop the meat into small pieces. For crispy edges, return the pieces to your air fryer basket at air fry for a further 3 minutes at 400°F (200°C).

Arrange and serve. 

Spread your hummus onto a serving platter, then pile the doner meat on top. Spoon the salad around the edges, then finish with a drizzle of your chosen sauce (egg-free garlic aioli, tahini yogurt sauce, creamy tzatziki sauce, or green tahini sauce are excellent here). Serve warm, with flatbreads on the side.

Looking forward to making this! Do you air fry all the “doner logs” at once?

Easy to make, unique and delicious!  Adding it to a new rotation!

This was really delicious and overall easy to make. I used ground turkey and did the oven method. I was so happy with the flavors and used some lemon over top for additional brightness. A true keeper.

https://content.jwplatform.com/videos/&rdquo;d3UUnlyS&rdquo;.mp4

”Air

This Viral Doner Kebab recipe offers a delicious homemade take on the popular street food classic, featuring spiced ground beef rolled and baked with roasted tomatoes and peppers, served wrapped in lavash bread with a tangy tomato sauce and sumac onions for an authentic and satisfying meal.

tomatoes (quartered, medium sized)

onions

Preheat the Oven

Preheat your oven to 400 °F (204°C) to prepare for baking the doner kebab rolls and vegetables.

Chop Onion and Garlic

Place the onion and garlic in a food processor and pulse until fully chopped or pureed. Transfer this to a large mixing bowl.

Mix Meat Ingredients

Add ground beef, tomato paste, Greek yogurt, ground cumin, paprika, red pepper flakes, kosher salt, and black pepper into the bowl with the onion and garlic. Using clean hands, mix thoroughly until fully combined.

Divide Meat Mixture

Divide the mixture into 3 equal portions for rolling.

Shape Meat Logs

Place one portion on a large sheet of parchment paper, cover with another parchment sheet, and roll out into an even rectangle using a rolling pin or your hands. Remove the top parchment and roll the meat tightly using the parchment paper in 2-inch increments to form a log. Transfer the rolled meat onto a large sheet pan.

Repeat for Remaining Portions

Repeat the rolling process for the remaining meat portions and place them on the sheet pan.

Prepare Vegetables

On the same sheet pan, add quartered tomatoes and green peppers. Drizzle with olive oil and season with ¼ teaspoon kosher salt and ⅛ teaspoon black pepper.

Bake

Bake the meat rolls and vegetables in the preheated oven for 20 minutes until meat is cooked through and vegetables are tender.

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Easy Homemade Doner Kebab

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Viral Doner Kebab Recipe

Top 9 doner kebab recipes from across the web

The most viewed doner kebab recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Homemade Doner Kebab

Kebab shop yogurt garlic sauce

Doner kebab

Homemade Doner Kebab {Slow Cooker R...

Turkish Doner Kebab

Vegan Kebab Meat (Seitan Doner Keba...

Viral Doner Kebab Recipe

Air Fryer Viral Chicken Doner Kebab...

Viral Doner Kebab Recipe

The most viewed doner kebab recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine