Name: Homemade Doner Kebab – The Viral Recipe Everyone’s Talking About Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 50 min
Cuisine: Middle Eastern
Ingredients: 2.2 lb Ground beef or lamb (or a mix); 1 Onion (grated); 3 Garlic cloves (grated); 1/4 cup Plain yogurt; 2 tablespoons Olive oil; Salt (to taste); Pepper (to taste); 2 teaspoons Cumin; 1 tablespoon Sweet paprika; 2 teaspoons Oregano; 1/2 teaspoon Cayenne pepper (optional); 2 tablespoons Tomato paste (or BBQ sauce); Warm pita (or a large tortilla); Shredded lettuce (or cabbage); Red onion (sliced); Pickles; Tahini sauce (optional); Tzatziki (optional); Fresh parsley (optional)

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Introduction

Discover the secrets to making homemade doner kebab, a flavorful and juicy meat dish that’s taken kitchens by storm. This recipe brings the taste of a classic street food favorite right into your home with simple ingredients and easy steps.

A close-up view of a sliced wrap held by a woman's hand, showing multiple thin layers of cooked brown meat tightly stacked in the middle. Above the meat is a layer of light green shredded lettuce, and below it are layers of white creamy sauce mixed with small pieces of purple onion and green herbs. The wrap is thin and light beige, slightly toasted on the edges, enclosing the fillings fully. The background is a white marbled texture blurred behind the wrap. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2.2 lb ground beef or lamb (or a mix)
1 onion (grated)
3 garlic cloves (grated)
1/4 cup plain yogurt
2 tablespoons olive oil
Salt (to taste)
Pepper (to taste)
2 teaspoons cumin
1 tablespoon sweet paprika
2 teaspoons oregano
1/2 teaspoon cayenne pepper (optional)
2 tablespoons tomato paste (or BBQ sauce)
Warm pita (or a large tortilla)
Shredded lettuce (or cabbage)
Red onion (sliced)
Pickles
Tahini sauce (optional)
Tzatziki (optional)
Fresh parsley (optional)

Instructions

Step 1: In a large bowl, combine the ground meat, grated onion, garlic, yogurt, tomato paste, salt, pepper, paprika, cumin, oregano, and olive oil. Mix well with your hands until the mixture becomes sticky and cohesive for the best doner texture.
Step 2: Divide the meat mixture into 5 equal parts. Place a large piece of parchment paper on the counter, set one portion of meat on top, then cover with another parchment sheet. Use a rolling pin to spread the meat into a very thin, even rectangle, pressing out any air pockets.
Step 3: Remove the top parchment sheet. Starting from the long side, use the bottom parchment to roll the meat sheet into a firm, compact log, similar to a Swiss roll. Twist the ends to secure the shape.
Step 4: Preheat your oven to 200°C (400°F).
Step 5: Place the rolled meat on a baking tray and bake, wrapped in parchment, for 20-25 minutes until cooked through.
Step 6: Let the meat rest for 5 minutes, then slice thinly. Use two forks to shred slightly for the authentic kebab texture.
Step 7: Stuff warm pita bread with the sliced meat and add toppings like tomatoes, shredded lettuce, sliced onion, pickles, and your choice of tahini sauce or tzatziki. Serve immediately.

Tips & Variations

For richer flavor, use a mix of beef and lamb or add a bit of ground lamb fat if using lean beef.
Adjust cayenne pepper to control heat according to your preference.
Try swapping tomato paste for smoky BBQ sauce for a different twist.
Serve with fresh herbs like parsley or mint to brighten the flavors.

Storage

Store any leftover cooked meat rolls tightly wrapped in the refrigerator for up to 3 days. To reheat, slice and warm gently in a skillet or microwave, then assemble your kebab fresh. Prepared kebab wraps are best eaten immediately for optimal texture and flavor.

How to Serve

A close-up view of a pita sandwich held by two woman's hands, showing three main layers inside: at the bottom, shredded light green lettuce and cucumber slices; in the middle, thin slices of brown roasted meat; on the top, bright red tomato chunks and drizzle of light brown sauce. The pita bread is soft and light beige with a slightly toasted surface. Below the sandwich, there is a wooden board with extra slices of the same roasted meat spread out. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use only beef or only lamb for this recipe?

Yes, you can use either ground beef or lamb alone. Lamb will offer a richer, more traditional flavor, while beef tends to be milder and leaner. A mix of both provides a nice balance.

What can I use if I don’t have parchment paper?

If parchment paper isn’t available, you can use plastic wrap or aluminum foil to shape and roll the meat, but avoid directly baking in plastic wrap. Aluminum foil works well for baking but might result in a less non-stick surface.