Homemade Doner Kebab (Printable)
Juicy spiced meat with fresh vegetables and creamy 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 (optional)
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 (optional)
→ 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 Steps:
01 - In a large bowl, combine yogurt, olive oil, garlic, cumin, coriander, paprika, sumac, cinnamon, salt, pepper, and lemon juice. Add sliced meat, mix to coat thoroughly, cover, and marinate for at least 1 hour (overnight for best flavor).
02 - Preheat oven to 430°F or heat a grill to medium-high heat.
03 - Thread marinated meat slices onto skewers, pressing together tightly. Place skewers on a baking tray or grill, and cook for 35–45 minutes, turning occasionally, until meat is browned and cooked through. Alternatively, cook in a hot skillet in batches until well-browned.
04 - In a small bowl, mix yogurt, mayonnaise, garlic, lemon juice, salt, and pepper until smooth. Chill until serving.
05 - Warm pita breads or flatbreads in the oven for 2–3 minutes.
06 - Slice cooked meat thinly. Spread sauce on bread, top with meat, lettuce, tomato, cucumber, onion, and parsley. Roll or fold the bread and serve immediately.
# Expert Advice:
01 -
- The homemade version tastes infinitely better than late night takeout and you control exactly what goes into it
- Leftover meat makes incredible breakfast hash the next morning, if it lasts that long
02 -
- Do not skip pressing the meat tightly on the skewers or it will cook too quickly and dry out
- The sauce tastes better after an hour in the fridge, so make it first and let it hang out while you cook everything else
03 -
- Slice your meat against the grain and as thinly as you possibly can for that authentic texture
- Leftover meat reheats beautifully in a hot skillet with a little olive oil