Homemade Doner Kebab
Savor the mouthwatering experience of homemade doner kebabs with this simple recipe that transforms ground meat into a flavorful feast! Infused with aromatic spices and grilled to perfection, these kebabs are perfect for wrapping in warm pita bread or serving over a fresh salad. Get ready to impress your friends and family with this delicious twist on a classic favorite!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1 onion
- 1 tbsp pepper (15 ml)
🥛Dairy & Eggs(1)
- 3 tbsp Greek yogurt (45 ml)
🫙Pantry Staples(1)
- 2 tbsp olive oil (30 ml)
🧂Spices & Seasonings(5)
- 1 tbsp garlic powder (15 ml)
- 1 tbsp ground coriander (15 ml)
- 1 tbsp ground cumin (15 ml)
- 1 tbsp salt (15 ml)
- 1 tbsp smoked paprika (15 ml)
📦Other(1)
- 700g ground meat (1.54 lbs)
Nutrition (per serving)
Calories
543
Protein
39g
Carbs
8g
Fat
40g
👨🍳 Instructions
- 1
Start with drained onions and mix with ground meat, Greek yogurt, and all the seasonings.
- 2
Drizzle with olive oil and mix well.
- 3
Place the meat mixture between two pieces of parchment paper and flatten.
- 4
Roll it up and place it on a baking tray, then bake in the oven.
- 5
Once cooked, remove from parchment paper and shred the doner meat.
- 6
Assemble in a soft pita with yogurt sauce, onions, tomatoes, and the doner meat.
💡 Pro Tips
- ✓Grate your onion on a box grater's smallest holes and squeeze through cheesecloth until completely dry—this removes 85-90% of moisture that would otherwise dilute the meat mixture and prevent proper binding without added binders.technique85-90% moisture removal
- ✓Mix the meat for exactly 3-4 minutes at medium speed until the mixture becomes tacky and slightly elastic; this develops myosin proteins that bind the meat together, creating the characteristic dense kebab texture rather than a crumbly ground meat consistency.timing3-4 minutes mixing
- ✓Roll the parchment-wrapped meat into a 10-12cm diameter cylinder and refrigerate for 2-3 hours before baking; cold fat maintains structure during cooking, preventing the kebab from spreading and ensuring it holds together when sliced instead of crumbling.timing2-3 hours cold rest
- ✓Bake at 200°C (390°F) for 35-40 minutes; this temperature renders the fat to 95% liquidity while keeping the exterior above 160°C to develop a thin browned crust through Maillard reaction, while the interior stays moist at 165°C minimum for food safety.equipment200°C for 35-40 minutes
- ✓Use 3 tbsp Greek yogurt specifically (not regular yogurt) because its 10% protein content and thick consistency emulsifies fat within the meat mixture, while regular yogurt's 3.5% protein cannot bind the mixture adequately.ingredient10% protein in Greek yogurt vs 3.5% regular
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Homemade Doner Kebab
Savor the mouthwatering experience of homemade doner kebabs with this simple recipe that transforms ground meat into a flavorful feast! Infused with aromatic spices and grilled to perfection, these kebabs are perfect for wrapping in warm pita bread or serving over a fresh salad. Get ready to impress your friends and family with this delicious twist on a classic favorite!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1 onion
- 1 tbsp pepper (15 ml)
🥛Dairy & Eggs(1)
- 3 tbsp Greek yogurt (45 ml)
🫙Pantry Staples(1)
- 2 tbsp olive oil (30 ml)
🧂Spices & Seasonings(5)
- 1 tbsp garlic powder (15 ml)
- 1 tbsp ground coriander (15 ml)
- 1 tbsp ground cumin (15 ml)
- 1 tbsp salt (15 ml)
- 1 tbsp smoked paprika (15 ml)
📦Other(1)
- 700g ground meat (1.54 lbs)
Nutrition (per serving)
Calories
543
Protein
39g
Carbs
8g
Fat
40g
👨🍳 Instructions
- 1
Start with drained onions and mix with ground meat, Greek yogurt, and all the seasonings.
- 2
Drizzle with olive oil and mix well.
- 3
Place the meat mixture between two pieces of parchment paper and flatten.
- 4
Roll it up and place it on a baking tray, then bake in the oven.
- 5
Once cooked, remove from parchment paper and shred the doner meat.
- 6
Assemble in a soft pita with yogurt sauce, onions, tomatoes, and the doner meat.
💡 Pro Tips
- ✓Grate your onion on a box grater's smallest holes and squeeze through cheesecloth until completely dry—this removes 85-90% of moisture that would otherwise dilute the meat mixture and prevent proper binding without added binders.technique85-90% moisture removal
- ✓Mix the meat for exactly 3-4 minutes at medium speed until the mixture becomes tacky and slightly elastic; this develops myosin proteins that bind the meat together, creating the characteristic dense kebab texture rather than a crumbly ground meat consistency.timing3-4 minutes mixing
- ✓Roll the parchment-wrapped meat into a 10-12cm diameter cylinder and refrigerate for 2-3 hours before baking; cold fat maintains structure during cooking, preventing the kebab from spreading and ensuring it holds together when sliced instead of crumbling.timing2-3 hours cold rest
- ✓Bake at 200°C (390°F) for 35-40 minutes; this temperature renders the fat to 95% liquidity while keeping the exterior above 160°C to develop a thin browned crust through Maillard reaction, while the interior stays moist at 165°C minimum for food safety.equipment200°C for 35-40 minutes
- ✓Use 3 tbsp Greek yogurt specifically (not regular yogurt) because its 10% protein content and thick consistency emulsifies fat within the meat mixture, while regular yogurt's 3.5% protein cannot bind the mixture adequately.ingredient10% protein in Greek yogurt vs 3.5% regular