Döner means 'turning' in Turkish—the vertical spit was invented in 1850s Ottoman Empire, spinning meat for even cooking.
Viral Döner Kebab
Get ready to dive into the mouthwatering world of homemade Döner Kebab! This sensational recipe combines juicy marinated lamb or chicken with fragrant spices, all perfectly cooked to achieve that signature crispy exterior. Serve it up with fresh veggies and a drizzle of tangy sauce for a delicious meal that’s sure to impress!
Prep
15
min
Cook
25
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- 5 cloves of garlic, chopped
- 2 or 3 onions reduced to puree
- 1 red onion, sliced
- 1 teaspoon of pepper (5 ml)
- salt, sumac, lemon juice, olive oil, and chopped coriander
- paprika, cinnamon, chili powder, and 0.5 teaspoons of ginger and turmeric
- 1 small glass of water
🥩Meat & Seafood(1)
- 700g of minced meat (beef or other) (1.54 lbs)
🥛Dairy & Eggs(2)
- 2 tablespoons of butter (28 g)
- 3 tablespoons of plain yogurt (skyr) (45 ml)
🫙Pantry Staples(1)
- 2 tablespoons of tomato paste (30 ml)
🧂Spices & Seasonings(1)
- 1.5 teaspoons of salt (to adjust to your liking) (7.5 ml)
👨🍳 Instructions
- 1
Mix all the ingredients in a bowl to obtain a homogeneous mixture.
- 2
Place a handful of the meat mixture between two sheets of parchment paper and roll it out thinly with a rolling pin.
- 3
Remove the top sheet of parchment paper and roll it up, folding as shown in the video.
- 4
Place on a baking tray with peppers and tomatoes, sprinkle with salt and brush with oil, and bake at 200°C for 20 to 25 minutes.
- 5
Once cooked, shred the meat into small pieces.
- 6
To assemble the kebabs, spread tomato sauce on a tortilla, add meat, peppers, tomatoes, and sumac onions.
- 7
Brush the outside with tomato sauce and grill the kebab on both sides in a hot pan.
💡 Pro Tips
- ✓Roll the meat mixture to exactly 3-4mm thickness between parchment because thinner tears during rolling while thicker won't cook evenly, creating tough spots.technique3-4mm thickness
- ✓Bake at precisely 200°C (392°F) for the full 20-25 minutes to achieve the Maillard reaction on surface while keeping interior at 160°F for proper texture.timing200°C for 20-25 minutes
- ✓Let the cooked meat rest 3-5 minutes before shredding so proteins firm up and fibers separate cleanly instead of mushing together.timing3-5 minutes
- ✓Brush tortilla exterior with tomato sauce containing 2-3% oil content to create steam barrier that prevents sogginess while promoting even browning.technique2-3% oil content
- ✓Grill assembled kebabs in a pan preheated to 375-400°F so the tortilla crisps in 60-90 seconds per side without overcooking the filling.equipment375-400°F
Share this recipe
Prep
15
min
Cook
25
min
Serves
4
people
Level
intermediate
Share this recipe
Döner means 'turning' in Turkish—the vertical spit was invented in 1850s Ottoman Empire, spinning meat for even cooking.
Viral Döner Kebab
Get ready to dive into the mouthwatering world of homemade Döner Kebab! This sensational recipe combines juicy marinated lamb or chicken with fragrant spices, all perfectly cooked to achieve that signature crispy exterior. Serve it up with fresh veggies and a drizzle of tangy sauce for a delicious meal that’s sure to impress!
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- 5 cloves of garlic, chopped
- 2 or 3 onions reduced to puree
- 1 red onion, sliced
- 1 teaspoon of pepper (5 ml)
- salt, sumac, lemon juice, olive oil, and chopped coriander
- paprika, cinnamon, chili powder, and 0.5 teaspoons of ginger and turmeric
- 1 small glass of water
🥩Meat & Seafood(1)
- 700g of minced meat (beef or other) (1.54 lbs)
🥛Dairy & Eggs(2)
- 2 tablespoons of butter (28 g)
- 3 tablespoons of plain yogurt (skyr) (45 ml)
🫙Pantry Staples(1)
- 2 tablespoons of tomato paste (30 ml)
🧂Spices & Seasonings(1)
- 1.5 teaspoons of salt (to adjust to your liking) (7.5 ml)
👨🍳 Instructions
- 1
Mix all the ingredients in a bowl to obtain a homogeneous mixture.
- 2
Place a handful of the meat mixture between two sheets of parchment paper and roll it out thinly with a rolling pin.
- 3
Remove the top sheet of parchment paper and roll it up, folding as shown in the video.
- 4
Place on a baking tray with peppers and tomatoes, sprinkle with salt and brush with oil, and bake at 200°C for 20 to 25 minutes.
- 5
Once cooked, shred the meat into small pieces.
- 6
To assemble the kebabs, spread tomato sauce on a tortilla, add meat, peppers, tomatoes, and sumac onions.
- 7
Brush the outside with tomato sauce and grill the kebab on both sides in a hot pan.
💡 Pro Tips
- ✓Roll the meat mixture to exactly 3-4mm thickness between parchment because thinner tears during rolling while thicker won't cook evenly, creating tough spots.technique3-4mm thickness
- ✓Bake at precisely 200°C (392°F) for the full 20-25 minutes to achieve the Maillard reaction on surface while keeping interior at 160°F for proper texture.timing200°C for 20-25 minutes
- ✓Let the cooked meat rest 3-5 minutes before shredding so proteins firm up and fibers separate cleanly instead of mushing together.timing3-5 minutes
- ✓Brush tortilla exterior with tomato sauce containing 2-3% oil content to create steam barrier that prevents sogginess while promoting even browning.technique2-3% oil content
- ✓Grill assembled kebabs in a pan preheated to 375-400°F so the tortilla crisps in 60-90 seconds per side without overcooking the filling.equipment375-400°F