There’s something utterly delightful about a well-made Doner Kebab. The sizzling flavors of seasoned meat, the fresh crunch of veggies, and the creamy yogurt sauce all wrapped in soft, warm bread make for an experience that’s hard to beat. While traditionally cooked on a vertical rotisserie, this easy version allows you to create this mouthwatering dish right in your own kitchen, no special equipment required! If you’ve ever craved that perfect balance of savory and tangy in a meal that’s quick to prepare, you’re in for a treat with this recipe.

Pin this for later!

When I first discovered how to make Doner Kebab at home, it was like opening a door to a culinary adventure. Every bite is filled with juicy goodness, and the aroma that fills your kitchen is irresistible. It’s an ideal meal for busy weeknights or casual gatherings with friends. Plus, the ingredients are flexible, making it easy to adjust according to your taste or dietary preferences. So, roll up your sleeves and get ready to impress your family and friends with your Doner Kebab skills!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Doner Kebab
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Doner Kebab

Why You’ll Love This Recipe

Simple & Quick: This meal comes together in just over an hour, making it perfect for a busy weeknight or a last-minute get-together.
Irresistible Flavor: The blend of spices creates a savory depth that captivates your taste buds, while the fresh toppings offer a delightful crunch.
Eye-Catching Appeal: Roll these up like a pro, and they’re sure to impress anyone at your dinner table or next barbecue.
Flexible Serving: Whether you prefer them as a filling dinner, a fun party food, or a satisfying snack, these kebabs fit the bill perfectly.
Diet-Friendly Options: With a few tweaks, this recipe can suit various dietary preferences, such as using ground turkey or a plant-based alternative if desired.

Ingredients You’ll Need

1 small yellow onion, grated: Adds moisture and sweetness, elevating the flavor of the meat. You can substitute with a shallot or even onion powder if needed.
1 lb ground lamb (or beef with 25% fat): Lamb brings a robust flavor typical in traditional recipes. If you prefer, ground beef or chicken can be used for a lighter option.
2 cloves garlic, minced: Fresh garlic enhances the dish with its aromatic qualities. Feel free to add more for a bolder flavor.
1 tablespoon Italian parsley, chopped: This fresh herb brightens the kebab. Cilantro can be a fun substitute if you’re a fan.
3 tablespoons homemade yogurt (Greek yogurt): The yogurt adds creaminess and tang. A dairy-free option can also work well here.
2 tablespoons olive oil: For moisture and richness during cooking. Other oils like avocado or canola can substitute as well.
1 teaspoon sea salt: Essential for enhancing all the other flavors in the kebab.
1 teaspoon paprika: This brings a hint of sweetness and a lovely color. Smoked paprika can be used for a deeper smokiness.
1 teaspoon ground coriander: Adds a warm, citrusy element that balances the spices beautifully.
¾ teaspoon ground cumin: A warm spice that is an absolute must for achieving that authentic Doner flavor.
¾ teaspoon black pepper: Adds a subtle heat; fresh cracked black pepper will elevate the dish.
½ teaspoon Aleppo pepper: A gentle heat with fruity notes, but feel free to substitute with crushed red pepper flakes if that’s what you have on hand.
¼ teaspoon allspice: This spice adds an exotic tone. You can balance with nutmeg or cloves if necessary.
¼ teaspoon cayenne pepper (optional): For those who enjoy a bit more heat in their kebabs!

How to Make Doner Kebab

Prepare the Onion: Grate the yellow onion and place it in a fine-mesh sieve. Press out the juice that may collect. Discard this liquid, as we want the onion’s flavor without the extra moisture.
Blend the Ingredients: In a food processor, combine the grated onion, 1 lb ground lamb (or beef), 2 cloves minced garlic, 1 tablespoon chopped parsley, 3 tablespoons yogurt, 2 tablespoons olive oil, 1 teaspoon sea salt, 1 teaspoon paprika, 1 teaspoon ground coriander, ¾ teaspoon ground cumin, ¾ teaspoon black pepper, ½ teaspoon Aleppo pepper, ¼ teaspoon allspice, and ¼ teaspoon cayenne pepper (if using). Blend everything until it turns into a smooth paste.
Shape the Kebabs: Tear two sheets of parchment paper roughly 10 inches wide. Take ⅔ cup of the meat mixture and place it between the parchment sheets. Use your palm to flatten it down gently.
Roll the Meat: With a rolling pin, roll the meat into a very thin, even layer, ensuring it’s uniformly spread out. Once flattened, begin rolling it tightly from the long edge to create a compact roll. You’ll repeat this with the remaining mixture until you have about four rolls prepared.
Bake the Kebabs: Place the rolls on a rimmed baking sheet and transfer them to a preheated oven at 475°F (245°C). Bake for 10 minutes, watching the edges turn golden and slightly crisp. After baking, allow the kebabs to rest for about 5 minutes before carefully unrolling them. Slice into strips using a sharp knife.

Storing & Reheating

To store your leftover kebabs, allow them to cool completely before placing them in an airtight container at room temperature for up to 1 hour. For longer storage, refrigerate them in an airtight container for up to 3 days. You can also freeze the kebab strips for up to 3 months by wrapping them tightly in plastic wrap and then placing them in a freezer bag. When ready to enjoy, reheat in an oven preheated to 350°F (175°C) for about 10 minutes until warmed through. The texture may soften after freezing, so consider using a grill pan for a crispy refresh.

Chef’s Helpful Tips

Watch for the moisture content: Excess juice from the onion can lead to a soggy mixture. Ensure you remove as much juice as possible.
Ground meat temperature matters: Starting with chilled ground meat helps maintain its texture. You don’t want it to be greasy!
Keep your rolling thin: You’re aiming for a very thin layer when rolling out the meat; this helps achieve evenly cooked kebabs.
Spice it up: Don’t be shy with your seasonings! Adjust spices to your liking, and consider incorporating your favorite herbs.
Make-ahead option: You can prep the meat mixture a day in advance and keep it in the fridge, ready for rolling and baking when you want.

What a satisfying journey it’s been to make your very own Doner Kebab! Every bite carries a hint of nostalgia while allowing you to experiment and explore. The rich flavors and delightful textures will surely become a favorite in your home. Get creative with toppings and enjoy the process!

Recipe FAQs

Can I use chicken instead of lamb or beef?

Absolutely! Ground chicken is a lean alternative, and while it may lack some of the rich flavor, you can enhance it by adding more spices or a touch of olive oil to maintain moistness.

How do I make the kebabs spicy?

To amp up the spice level, you can increase the cayenne pepper or add another tablespoon of Aleppo pepper. A dash of hot sauce can work wonders in the meat mixture as well.

Can I grill Doner Kebab instead of baking?

Yes! If you prefer grilling, form the rolls into thick patties and place them on a preheated grill. Cook until they’re nicely charred on both sides and cooked through. It’ll give that smoky flavor we love!

What toppings should I serve with Doner Kebab?

Commonly, serve your Doner Kebab with fresh vegetables like lettuce, tomatoes, cucumbers, and red onions. A drizzle of tahini or more yogurt on top elevates the dish even further!

More Dinner Recipes

👉 If you make my Doner Kebab recipe, please leave a comment and a star rating — it really helps others discover the recipe.
Follow me on Pinterest for more easy recipes.