Homemade Doner Kebab

The first time I walked past a doner kebab shop in Berlin, the spinning rotisserie caught me completely off guard. I stood there watching the shaved meat fall onto the grill, mesmerized by the rhythm of it. When I finally recreated it at home, my apartment smelled like spices for days. Now it is our Friday night tradition, something everyone looks forward to all week.

Last summer my brother came over and we made kebabs together, standing around the grill while the sun went down. We over-marinated the meat by accident, and it turned out to be the best mistake we ever made. The flavors had melded together into something extraordinary. Now we always plan ahead and marinate overnight.

Ingredients

• 500 g lamb shoulder or chicken thighs: Lamb gives you that authentic richness but chicken stays incredibly juicy and works perfectly for a lighter version
• 2 tbsp plain yogurt: This tenderizes the meat from the inside out while adding a subtle tang
• 3 cloves garlic, minced: Fresh garlic is non-negotiable here, it forms the backbone of the entire marinade
• 1½ tsp ground cumin and coriander: These two spices together create that signature Turkish kebab flavor profile
• 1 tsp smoked paprika: Adds a beautiful red color and that characteristic smokiness you taste in street food
• 1 tsp ground sumac: Optional but highly recommended, it brings a lovely tartness that cuts through the rich meat
• ½ tsp ground cinnamon: Just enough to add warmth without making the meat taste like dessert
• 1 small red onion: Thinly sliced, it adds the perfect sharp bite against the creamy sauce
• 100 g Greek yogurt with 1 tbsp mayonnaise: This combination creates the perfect creamy, tangy sauce consistency
• 4 pita breads or flatbreads: Warm them properly and they will wrap around everything without tearing

Instructions

Marinate the meat:

Combine the yogurt, olive oil, garlic, spices, salt, pepper, and lemon juice in a large bowl. Add the sliced meat and toss until every piece is thoroughly coated. Cover and refrigerate for at least an hour, though overnight will give you the deepest flavor penetration.

Heat things up:

Preheat your oven to 220°C (430°F) or get your grill going at medium-high heat. You want serious heat to get those beautiful charred edges on the meat.

Skewer and cook:

Thread the marinated meat onto skewers, pressing the slices tightly together. Place them on a baking tray or grill and cook for 35 to 45 minutes, turning occasionally until the meat is browned and cooked through. A hot skillet works beautifully too if you cook in batches.

Whisk up the sauce:

In a small bowl, mix the Greek yogurt, mayonnaise, minced garlic, and lemon juice until completely smooth. Season with salt and pepper to taste, then keep it chilled until you are ready to serve.

Warm the bread:

Toss the pita breads or flatbreads into the oven for just 2 to 3 minutes. They should be warm and pliable, not crispy or dry.

Assemble everything:

Slice the cooked meat thinly against the grain. Spread that creamy sauce over your warm bread, pile on the meat, then add the lettuce, tomato, cucumber, onion, and parsley. Roll it up tight and eat immediately while everything is still warm.

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There is something deeply satisfying about wrapping up a perfectly stacked kebab, the bread warm against your hands. My daughter now requests this for her birthday dinner every year. It has become more than just a recipe in our house.

Making Ahead

The meat can be marinated up to 24 hours in advance, which only improves the flavor. I often prep the sauce and vegetables the morning of, keeping everything separately in the fridge. This makes the actual assembly incredibly fast when hungry people are waiting.

Choosing Your Meat

Lamb shoulder has enough fat to keep the meat juicy and tender, but chicken thighs are an excellent alternative that stays moist even with longer cooking. I have found that slicing the meat partially frozen makes it much easier to get those thin, even pieces that cook evenly.

Serving Suggestions

A cold lager cuts through the richness beautifully, or try ayran if you want to keep it traditional. Pickled chilies or red cabbage add a wonderful crunch and acidity that balances the meat.

• Serve extra sauce on the side for dipping
• Squeeze fresh lemon over the meat before wrapping
• Eat these immediately, they do not reheat well

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Hope this brings the same joy to your kitchen as it has to mine over the years.

Recipe Questions & Answers

→ What meat works best for doner kebab?

Lamb shoulder offers the most authentic flavor and tenderness, but chicken thighs work beautifully as a lighter alternative. Both benefit from the yogurt marinade which keeps the meat moist during cooking.

→ How long should I marinate the meat?

Marinate for at least 1 hour, but overnight is ideal for maximum flavor penetration. The yogurt and spices need time to work their magic into the meat fibers.

→ Can I cook this without skewers?

Absolutely. Cook the marinated meat in a hot skillet or cast iron pan in batches. You'll still achieve great char and flavor, just arrange the meat tightly to mimic the traditional doner shape.

→ What makes the sauce authentic?

The combination of Greek yogurt and mayonnaise creates the perfect creamy texture, while fresh garlic and lemon juice provide that signature tang. This classic sauce balances the spiced meat beautifully.

→ How do I prevent the flatbread from tearing?

Warm your pita or flatbread gently before assembling. This makes them pliable and less likely to crack when you fold them around the generous filling.

→ What vegetables go best in doner kebab?

Classic toppings include thinly sliced red onion, ripe tomato, crisp cucumber, and shredded lettuce. Fresh parsley adds brightness, while pickled chilies provide optional heat.