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5.0 from 21 votes

Turkish Döner Kebab (Beef or Lamb)

Turkish doner kebab is a sizzling stack of spiced meat sliced into tender, crispy bites and served with warm bread, veggies, and sauce.

Prep Time
20 mins
Cook Time
20 mins
Freeze Time
3 hrs
Total Time
3 hrs 40 mins
Servings: 8
Calories: 422 kcal
Course: Main Course
Cuisine: Turkish

Ingredients

Döner mixture
  • 1 large yellow onion pureed
  • 1 lb ground beef 80/20 or ground lamb
  • 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 ground black pepper
  • 2 tablespoons butter
Onion Sumac Salad
  • 1 onion thinly sliced into semicircles
  • 8 sprigs of parsley chopped
  • 1 teaspoon ground sumac
  • 2 tablespoons olive oil
White Cucumber Sauce
  • 4 tablespoons yogurt or labneh
  • 2 tablespoons mayonnaise
  • 1 small Persian cucumber shredded, drained
  • 3-4 sprigs dill chopped
  • 4 cloves garlic minced
  • 1 1/2 teaspoon kosher salt
Serve
  • 8 pita, pide or lavash bread
  • liced pickles, tomatoes and warm french fries (I had it like this in Istanbul)

Instructions

    Cup of Yum
  1. In a bowl mix together the ground beef or lamb, yogurt, milk, salt, red pepper flakes, thyme, cinnamon and black pepper.
  2. 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.
  3. 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).
  4. Prep Onion Sumac Salad and White Cucumber Sauce.
  5. 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).
  6. 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.
  7. 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

  • Recipe from personal travel Notes and also adapted from Refika's Kitchen.

Nutrition Information

Calories 422kcal (21%) Carbohydrates 36g (12%) Protein 17g (34%) Fat 23g (35%) Saturated Fat 8g (40%) Polyunsaturated Fat 3g Monounsaturated Fat 10g Trans Fat 1g Cholesterol 55mg (18%) Sodium 1421mg (59%) Potassium 343mg (10%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 351IU (7%) Vitamin C 5mg (6%) Calcium 100mg (10%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 422

% 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.