Turkish Doner Kebab Recipe- Turkey Special
Turkish Doner Kebab is an iconic street-food favorite made by forming a spiced meat log—often with beef or lamb mixed with yogurt, onion juice, and warm spices—then freezing it briefly, slicing ultra-thin, and giving it a sizzling pan-sear until edges are crispy. Serve the savory, tender slices in wraps or on plates piled with fresh veggies and sauces for a truly satisfying, customizable meal that’s perfect for any casual gathering.
- Prep Time10 min
- Cook Time1 hr 20 min
- Perform Time10 min
- Total Time1 hr 40 min
For the Kebab:
- 1 pound of ground lamb (or a mix of 1/2 pound each of ground lamb and ground beef)
- 1 large egg
- 4 cloves of garlic, finely minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon of oil, plus more for greasing the pan
For the Sandwich:
- 4 large pita, naan, or flatbreads
- 1 cup assorted lettuce leaves
- 1 large tomato, sliced
- 1/2 medium English cucumber, sliced
- 1/4 large red onion, thinly sliced
- Tzatziki sauce or tahini sauce
How to Make Turkish Doner Kebab Recipe:
Begin by gathering all the ingredients.
Preheat your oven to 350°F. In a large bowl, mix together the ground lamb, egg, minced garlic, ground cumin, ground coriander, smoked paprika, dried oregano, salt, and black pepper.
Transfer the mixture into a greased 9 x 5-inch loaf pan and bake in the oven for about 30 minutes, or until the top turns a light golden brown.
You can slice the loaf right away if desired, but for optimal results, let it cool completely, wrap it in aluminum foil, and refrigerate until it firms up.
To reheat, heat a little olive oil in a large skillet, thinly slice the loaf, and crisp up the slices in the hot pan for a few minutes.
Assemble the sandwiches using warmed and lightly toasted pita bread. Spread tzatziki or tahini sauce on the bread, then add lettuce, sliced tomato, cucumber, onion, and more sauce on top.
Recipe Notes
Freeze for Slicing: Chill the meat log in the freezer until firm—this is crucial for achieving paper-thin slices that mimic rotisserie doner.
Thin Shave Technique: Use a sharp knife to slice as thinly as possible; thinner pieces will crisp beautifully around the edges when seared.
Serve with Fixings: Elevate the dish with classic accompaniments like sumac onions, tomatoes, pickles, and yogurt or cucumber sauces.
Cook in Batches: Avoid overcrowding the pan—work in batches when searing to preserve crispness and caramelization.
Repurpose Leftovers: Use extra slices in salads, over rice, or remake as a variation like İskender kebab with warm bread, tomato sauce, and melted butter—rich and indulgent.
