Doner Kebab
Seasoned lamb, beef, or chicken stacked on a vertical spit and slow-roasted, shaved and served in flatbread or on a plate with rice, tomato, and yogurt sauce — the world's most globally exported Turkish dish.
Cuisines
Turkish
Best for
Lunch
Dinner
Recipe
Prep: 30 min
Cook: 15 min
Total: 45 min
2-3 servings
Ingredients
| 500 grams | lamb or beef, thinly sliced |
| 1 cup | plain yogurt |
| 2 tablespoons | olive oil |
| 1 tablespoon | red pepper flakes |
| 1 tablespoon | ground cumin |
| 1 tablespoon | paprika |
| 1 teaspoon | dried oregano |
| 1 teaspoon | salt |
| 1 teaspoon | black pepper |
| 2 cloves | garlic, minced |
| 1 medium | onion, grated |
| 4 | pita breads |
| 1 cup | mixed salad greens |
| 1 medium | tomato, sliced |
| 1 small | cucumber, sliced |
Instructions
- 1 In a large bowl, combine yogurt, olive oil, red pepper flakes, cumin, paprika, oregano, salt, black pepper, minced garlic, and grated onion.
- 2 Add the sliced lamb or beef to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 2 hours, preferably overnight.
- 3 Preheat a grill or skillet over medium-high heat.
- 4 Thread the marinated meat onto skewers, if using, or prepare to cook directly on the grill/skillet.
- 5 Cook the meat for about 10-12 minutes, turning occasionally, until browned and cooked through.
- 6 Warm the pita breads on the grill or in a skillet for a minute on each side.
- 7 Assemble the doner kebabs by placing slices of cooked meat onto the warm pita breads.
- 8 Top with mixed salad greens, sliced tomato, and cucumber.
- 9 Serve immediately, allowing each person to wrap their kebab as desired.
Tips
For a more authentic flavor, marinate the meat overnight. You can also add a drizzle of tahini sauce or a sprinkle of sumac for extra zest.