doner kebab recipe

<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!

Recipe VIDEO above. A homemade version of your favourite Chicken Doner Kebab! Tastes remarkably similar to the diner kebab meat from your favourite takeout store. I've baked it, but imagine it rotisserie style over the BBQ or charcoal! You will need 4 long metal skewers for this, around 30cm / 12" long.&nbsp;

Doner Kebab Recipe

chicken

Olive oil (, for drizzling)

plain yoghurt (, unsweetened (I use Greek))

garlic

coriander powder

cumin powder

paprika

cayenne pepper (, optional)

onion powder

tsp black pepper

tomato paste

tsp salt

lemon juice

olive oil

Lebanese bread / flatbreads / pita bread (, warmed)

iceberg lettuce

Tomato slices

Hummus ((or Note 2

Tabbouleh ((optional, Note 3))

Red onion slices

Grated cheese

Chilli Sauce ((I use Sriracha, it's perfect))

Mejadra ((Middle Eastern Rice with Lentils), for Kebab Plate)

Doner Kebab recipe

Mix Marinade in a large bowl. Add chicken and mix to coat well.

Cover and marinate in the fridge for a minimum of 3 hours, 24 hours is ideal. If only 3 hours, add an extra 1/2 tsp salt.

Preheat oven to 220C / 430F (standard) or 200C / 390F (fan / convection).

Choose a pan of a size such that the skewers will stay propped up on the pan walls (see photos in post or video) and the chicken will be elevated off the base. Line with foil.

Remove chicken from fridge. Divide the chicken into 2 piles.

Take one piece of chicken, fold in half then thread onto two skewers (see video). Repeat and push the chicken snugly up against each other. Repeat with other skewer.

Prop the 2 skewers on the edges of the baking pan. Drizzle surface with oil.

Bake for 35 minutes or until the surface is golden with some charred bits (char is good!).

Spoon the pan juices over the chicken. Then turn, drizzle with oil and bake for 20 minutes (or 25 - 30 minutes if you had large thighs). If you need / want more colour, switch to grill/broil for a few minutes on high - I don't do this.

Baste again with pan juices and stand for 5 minutes.

Carving: Stand the skewers upright or on an angle, and slice meat fairly thinly. Use to make Doner Kebabs or Kebab Plates.

Place a  lebanese bread (or pita bread or other flatbread) on a piece of foil. Spread with a generous dollop of Hummus (or yoghurt - Note 2). Top with shredded lettuce, slices of tomato, Tabbouleh (for a truly authentic experience! Note 3), cheese (I usually go this) and Chicken. Drizzle with chilli sauce if desired (I use Sriracha, it's perfect).

Roll up tightly and wrap in foil. Consume and be happy!

Doner Kebabs:

Serve chicken with Mejadra (Middle Eastern Spiced Rice with Lentils), shredded lettuce, tomatoes, slices of red onion, tabbouleh, dollop of hummus. Optional to serve flatbread / lebanese bread on the side.

Kebab Plates:

Recipe video above. This is a homemade version of the giant punching bag size Doner kebab meats rotating on vertical rotisseries in kebab shops! It might be small, but what it lacks in size it makes up for in authenticity and flavour. Prepare to be amazed - it tastes JUST like the real deal (and your house will smell like a kebab shop!)Excellent food for gatherings - make ahead, wow factor, DIY wraps and economical.

Homemade Rotisserie Doner Kebab Meat - beef or lamb!

kg / 2 lb lamb

/ 7 ounces streaky bacon (, roughly diced (Note 2))

onion (, diced (brown, yellow, white))

garlic (, roughly chopped)

tbsp vegetable oil (or olive oil (for frying))

tsp cumin

tsp coriander

cinnamon

flatbreads ((Lebanese bread authentic!))

iceberg lettuce (, finely shredded)

tomatoes (, halved and sliced)

red onions (, finely sliced)

Hummus

Yogurt sauce (, optional (recipe Note 8))

More Sauce options: chilli sauce/Sriracha (I use this), BBQ, sweet chilli, tomato sauce/ketchup

options: tabbouleh, shredded cheese

Mix beef or lamb with all the Spices - mix well using your hands.

Cover and refrigerate 2 hours minimum, or up to 24 hours.

Marinate Meat:

Preheat oven to 170°C/ 325°F (150°C fan).

Line baking pan with foil.

Check to ensure skewers are long enough to prop on the sides of the pan. (Note 5)

Preparation:

Place onion, bacon and garlic in a 8 cup/2L+  food processor. Blitz until it becomes a paste (video at 29 sec),~30 sec on high, scraping down sides as you go.

Add meat and blitz on low until it becomes a paste (video at 42 sec), scraping down sides (~1 min for powerful food processors, 2 min for less powerful). (Note 4)

Puree Meat:

Turn meat out onto work surface. Wet hands with water, then shape into an even block 20cm/8" long.

Place 2 x 60cm / 2 feet long pieces of foil overlapping each other by 1/3. (Note 6)

Place meat on the end of the foil, then roll it up, tightly wrapping it in the foil.

Twist the ends firmly to form a log 25cm/10" long, then snip off excess foil. Roll into even log.

Thread skewers through the log.

Place log elevated in pan by propping skewers on the edge of the pan. (Note 7)

Shape Doner Kebab Meat:

Cook for 1 1/2 hours, turning once after 1 hour, until the log reaches 70°C/160°F (up to 80°C/175°F is fine). The log is cooked at this point. (Note 9)

Remove foil from log but leave skewers in place.

Increase oven heat to 250°C/480°F, or as high as your oven can go if it can't reach this.

Bake for 10 to 15 minutes, rotating once, until browned all over.

Cooking:

Remove skewers then stand the meat upright.

Shave meat thinly - carve as much as you intend to use.

Heat oil in a skillet over medium high heat. Cook shaved meat lightly coloured but still &quot;floppy&quot; (not crisped). Use immediately for Doner Kebabs!

Shaving / pan frying (kebab shop style!):

Smear hummus on warmed flatbread. Top with lettuce, tomato, and onion.

Pile on Doner Kebab Meat. Drizzle with sauce(s) of choice.

Roll up tightly, wrap in foil if desired (to hold together). Grab and devour!

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