Turkish Döner Kebab (Beef or Lamb)
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Freeze Time
3 hrs
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Total Time
3 hrs 40 mins
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Servings
8
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Calories
422 kcal
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Course
Main Course
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Cuisine
Turkish
Turkish Döner Kebab (Beef or Lamb)
Description
The recipe starts by mixing ground beef or lamb with a blend of yogurt, milk, kosher salt, red pepper flakes, thyme, cinnamon, and black pepper, enhanced by onion puree which adds moisture and flavor without chunks. The mixture is shaped into a log and frozen to firm it for thin slicing, simulating traditional döner meat slices. Cooking thin slices preserves tenderness and allows crisp edges.
On the side, an onion sumac salad adds brightness and a slight tartness, while the white cucumber sauce combines yogurt, mayonnaise, cucumber, dill, garlic, and salt for a creamy, herby accompaniment. Serving with pita bread, pickles, tomatoes, and fries rounds out the meal with complementary textures and flavors.
This method allows freezing for later use, making it practical for home preparation of authentic döner-style kebab. Slicing and cooking in batches provides flexibility and freshness in serving.
Ingredients
Döner mixture
- 1 yellow onion pureed, large
- 1 lb ground beef or ground lamb, 80/20 (lean to fat ratio
- 2 tablespoons yogurt
- 2 tablespoons milk
- 2 tsp kosher salt
- 1 1/2 tsp red pepper flakes
- 1 tsp thyme leaves
- 1/2 tsp cinnamon
- 1/2 tsp black pepper ground
- 2 tablespoons butter
Onion Sumac Salad
- 1 onion thinly sliced into semicircles
- 8 parsley chopped, sprigs
- 1 teaspoon sumac ground
- 2 tablespoons olive oil
White Cucumber Sauce
- 4 tablespoons yogurt or labneh
- 2 tablespoons mayonnaise
- 1 Persian cucumber shredded, drained, small
- 3-4 dill chopped, sprigs
- 4 cloves garlic minced
- 1 1/2 teaspoon kosher salt
Serve
- 8 pita bread or pide or lavash bread
- liced pickles I had it like this in Istanbul, warm
- liced tomatoes
- liced French Fries
Instructions
- In a bowl mix together the ground beef or lamb, yogurt, milk, salt, red pepper flakes, thyme, cinnamon and black pepper.
- Puree the onion in a food processor or blender and strain through a sieve, pressing the onion juice on the meat mixture (nearly all of the onion passes through, I just prefer no chunks) and knead until the thoroughly mixed.
- Using wet hands, form the döner mixture into a 8-inch log shape and wrap in foil, twisting both ends to seal. Transfer to your freezer for 3-4 hours (you can keep frozen for up to 6 months and use whenever you want).
- Prep Onion Sumac Salad and White Cucumber Sauce.
- When it's time to cook, take out the frozen döner let it sit for 5 minutes. Carefully, cut thin slices (as thin as you can). Don’t try to slice all the mixture at once, work in batches. You can prepare each portion at a time so you can cook the slices before they are thawed (you can deepfreeze the rest of the döner again for later. Don’t place it in the freezer if it is thawed).
- Working in batches, heat a large skillet on medium heat and melt 1 tablespoon of butter. Place half of the doner slices in the pan and cook both sides until they are browned. Don’t try to flip before one side is cooked. Cook rest of the slices with the rest of the butter.
- Serve over warm pita, pide or lavash bread spread with the White Cucumber Sauce, topped with the sizzling döner meat and the Onion Sumac Salad. Slices of pickle and tomatoes optional!
Notes
- This recipe adapts well to home freezing and portioning for convenience.
- Puree and strain the onion thoroughly for best texture in the meat mixture.
- Slice the frozen meat log thinly for proper cooking and texture similar to traditional döner.
- Use fresh herbs and seasonings in the sauces for the most balanced flavor.
- Serve warm with fresh pita and pickled vegetables for authenticity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 422 kcal
% Daily Value*
| Calories | 422kcal | 21% |
| Carbohydrates | 36g | 12% |
| Protein | 17g | 34% |
| Fat | 23g | 35% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 55mg | 18% |
| Sodium | 1421mg | 59% |
| Potassium | 343mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 351IU | 7% |
| Vitamin C | 5mg | 6% |
| Calcium | 100mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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