Turkish Doner Kebab Recipe- Turkey Special
The spices blend harmoniously with the meat, and having the choice to mix half lamb and half beef adds versatility. While the meat slices well when warm, it’s much easier to achieve thin slices when it’s chilled. Whether served in pita pockets or wraps, it creates a delightful sandwich.
- 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.
