4.9 from 42 votes
Best Doner Kebab Recipe (Beef or Lamb)
Ready to try the best doner kebab recipe? This homemade Turkish döner kebab is juicy and packed with so much flavor. With one simple technique, you can make this classic Turkish street food at home with just a few ingredients!
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 6
Calories: 375 kcal
Course:
Main Course
Cuisine:
Mediterranean , Turkish
Ingredients
- 1 onion
- 2 tbsp PLAIN yogurt
- 1 tsp Aleppo pepper
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp cumin
- 1 1/2 lb ground beef 80% to 85% lean
To serve
- 6 lavash bread or pita
- 1 batch sumac onion
- 2 roma tomatoes sliced
- 1 cup Pickles preferably cornichons
Instructions
- Grate the onion and mix it with the yogurt, Aleppo pepper, salt, black pepper and cumin. Add this mixture to the ground beef in a large bowl and mix using your hands until all is well combined.
- Line a baking sheet or a cutting board with plastic wrap and transfer the ground beef mixture onto the plastic wrap and form it into a log, about 2 inches in diameter. Wrap tightly with the plastic wrap and if needed, use double layer plastic wrap. Place the log in the fridge for one hour and then move it to the freezer and freeze for 8 hours (overnight).
- When you're ready to cook, place a large pan over medium high heat. Take the doner kebab log out of the freezer and let it sit on the counter for a few minutes (no more than 5 minutes). Unwrap the log and using a sharp chef's knife, thinly slice the doner.
- Arrange the sliced doner pieces on the pan in one layer and sear for 1 to 2 minutes on each side until fully cooked and brown. Transfer to the serving plate and sear the next batch.
- To make the wraps, place the lavash or pita on a board and top it with the doner, sumac onion, tomatoes and pickles. Wrap tightly and serve immediately.
Cup of Yum
Notes
- Use a large pan to sear larger batches of the doner pieces so the uncooked meat doesn't thaw as you cook.
- You can keep the doner kebab log wrapped in the freezer for up to 4 months.
- Store the leftovers in an airtight container and refrigerate for up to 3 days. Reheat in a pan over medium heat for 10 minutes, flipping halfway through.
- It's important to use meat with a good fat content (15% to 20%) both for flavor and texture of the doner.
- Make sure the onion is grated finely and don't add any large pieces of onion to the mix.
Nutrition Information
Calories
375kcal
(19%)
Carbohydrates
44g
(15%)
Protein
32g
(64%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
3g
Trans Fat
0.4g
Cholesterol
71mg
(24%)
Sodium
965mg
(40%)
Potassium
520mg
(15%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
327IU
(7%)
Vitamin C
5mg
(6%)
Calcium
43mg
(4%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 375
% Daily Value*
| Calories | 375kcal | 19% |
| Carbohydrates | 44g | 15% |
| Protein | 32g | 64% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 71mg | 24% |
| Sodium | 965mg | 40% |
| Potassium | 520mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 327IU | 7% |
| Vitamin C | 5mg | 6% |
| Calcium | 43mg | 4% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.