Learn how to make the viral doner kebab at home — juicy, flavorful, and baked right in the oven! No rotisserie needed. This easy method gives you those signature thin, tender slices with crispy edges. Perfect for stuffing into warm pita with all your favorite toppings.
►Full written recipe: https://thecookingfoodie.com/recipe/homemade-doner-kebab/
►Homemade pita bread recipe: https://thecookingfoodie.com/recipe/homemade-pita-bread-recipe/
►Tzatziki recipe: https://thecookingfoodie.com/recipe/greek-tzatziki-sauce-recipe/
►Tahini Sauce Recipe: https://thecookingfoodie.com/recipe/easy-tahini-sauce/
► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie
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RECIPE:
Ingredients:
For the meat:
1 kg (2.2 lb) Ground beef or lamb (or a mix)
1 medium onion, grated
3 Garlic cloves, grated
1/4 cup (60g) Plain yogurt
2 tablespoons Olive oil
Salt to taste
Pepper to taste
2 teaspoons cumin
1 tablespoon Sweet paprika
2 teaspoons Oregano
1/2 teaspoon Cayenne pepper (optional)
2 tablespoons Tomato paste or BBQ sauce
For serving:
Warm pita or a large tortilla
Shredded lettuce or cabbage
Sliced red onion
Pickles
Tahini sauce or tzatziki
Fresh parsley
Instructions:
1. Prepare the meat mixture: In a large bowl, combine ground meat, grated onion, garlic, yogurt, salt, pepper, paprika, cumin, oregano, and olive oil. Mix well with your hands until the mixture becomes sticky and cohesive — this step is important for the “doner” texture.
2. Form the viral “meat sheet”: Divide the mixture into 5 equal parts. Place a large piece of parchment paper on the counter, set one portion of meat on top, then cover it with another sheet of parchment. Using a rolling pin, spread the meat into a very thin, even rectangle. Shape it tightly, keeping the thickness consistent and pressing out any air pockets.
3. Roll it up: Remove the top parchment sheet. Starting from the long side, use the bottom parchment to roll the meat sheet into a firm, compact log, just like rolling a Swiss roll. Tighten the parchment around the meat as you roll, then twist the ends to secure the shape.
4. Bake: Preheat the oven to 2000°C (400°F).
5. Place the meat roll on a baking tray and bake, wrapped, for 20-25 minutes.
6. Slice: Let the meat rest for 5 minutes, then slice thinly. Use two forks to shred slightly for that authentic kebab texture.
7. Assemble: Stuff warm pita with the sliced meat and add tomatoes, lettuce, onion, pickles, and your favorite sauce. Serve immediately.
