Homemade Doner Kebab (Printable)
Juicy spiced meat with fresh vegetables and creamy garlic yogurt sauce in warm flatbread
# What You’ll Need:
→ Meat Marinade
01 - 1.1 pounds boneless lamb shoulder or chicken thighs, thinly sliced
02 - 2 tablespoons plain yogurt
03 - 2 tablespoons olive oil
04 - 3 cloves garlic, minced
05 - 1½ teaspoons ground cumin
06 - 1½ teaspoons ground coriander
07 - 1 teaspoon smoked paprika
08 - 1 teaspoon ground sumac
09 - ½ teaspoon ground cinnamon
10 - 1 teaspoon salt
11 - ½ teaspoon black pepper
12 - Juice of ½ lemon
→ Vegetables & Garnish
13 - 1 small red onion, thinly sliced
14 - 1 medium tomato, sliced
15 - ½ cucumber, sliced
16 - 1 cup shredded lettuce
17 - Fresh parsley, chopped
→ Sauce
18 - 3.5 ounces plain Greek yogurt
19 - 1 tablespoon mayonnaise
20 - 1 clove garlic, minced
21 - 1 teaspoon lemon juice
22 - Salt and pepper to taste
→ Bread
23 - 4 pita breads or flatbreads
# How To Make It:
01 - Combine yogurt, olive oil, garlic, cumin, coriander, paprika, sumac, cinnamon, salt, pepper, and lemon juice in a large bowl. Add sliced meat and toss to coat thoroughly. Cover and refrigerate for at least 1 hour, or overnight for optimal flavor development.
02 - Preheat oven to 430°F or set grill to medium-high heat.
03 - Thread marinated meat slices onto skewers, pressing tightly. Place on baking tray or grill and cook for 35-45 minutes, turning occasionally until meat is browned and cooked through. Alternatively, sear in batches in a hot skillet until well-browned.
04 - Whisk together Greek yogurt, mayonnaise, minced garlic, lemon juice, salt, and pepper in a small bowl until smooth. Refrigerate until ready to serve.
05 - Place pita breads or flatbreads in the oven for 2-3 minutes until warmed through.
06 - Slice cooked meat thinly against the grain. Spread sauce generously over warmed bread, layer with meat, lettuce, tomato, cucumber, onion, and parsley. Roll or fold tightly and serve immediately.
# Expert Advice:
01 -
- Marinating the meat in yogurt makes it incredibly tender and juicy, just like the street vendors do
- The homemade garlic sauce brings everything together with that perfect creamy tang
- You can cook it on a grill, in the oven, or even in a skillet, whatever works for your kitchen
02 -
- Pressing the meat tightly onto the skewers is the secret to getting that authentic doner texture, otherwise it cooks like regular kebabs
- Letting the meat rest for a few minutes after cooking makes it easier to slice thinly without falling apart
- Warm your bread properly, cold pita will crack when you try to fold it
03 -
- If you are using wooden skewers, soak them in water for 30 minutes to prevent burning
- The meat is done when it has a nice brown crust and the juices run clear, not when it reaches a specific internal temperature
- Leftover cooked meat makes an incredible topping for rice bowls or breakfast the next day with fried eggs