Homemade Doner Kebab (Printable Version)
Juicy marinated meat with fresh veggies and tangy garlic yogurt sauce wrapped in warm flatbread.
# Ingredient List:
→ Meat Marinade
01 - 1.1 pounds boneless lamb shoulder or chicken thighs, thinly sliced
02 - 2 tablespoons plain yogurt
03 - 2 tablespoons olive oil
04 - 3 cloves garlic, minced
05 - 1½ teaspoons ground cumin
06 - 1½ teaspoons ground coriander
07 - 1 teaspoon smoked paprika
08 - 1 teaspoon ground sumac (optional)
09 - ½ teaspoon ground cinnamon
10 - 1 teaspoon salt
11 - ½ teaspoon black pepper
12 - Juice of ½ lemon
→ Vegetables & Garnish
13 - 1 small red onion, thinly sliced
14 - 1 medium tomato, sliced
15 - ½ cucumber, sliced
16 - 1 cup shredded lettuce
17 - Fresh parsley, chopped (optional)
→ Sauce
18 - 3.5 ounces plain Greek yogurt
19 - 1 tablespoon mayonnaise
20 - 1 clove garlic, minced
21 - 1 teaspoon lemon juice
22 - Salt and pepper, to taste
→ Bread
23 - 4 pita breads or flatbreads
# How to Make:
01 - In a large mixing bowl, combine yogurt, olive oil, minced garlic, ground cumin, coriander, paprika, sumac, cinnamon, salt, black pepper, and lemon juice. Whisk until thoroughly blended.
02 - Add the thinly sliced meat to the marinade, ensuring each piece is evenly coated. Cover the bowl and refrigerate for at least 1 hour. For optimal flavor development, marinate overnight.
03 - Preheat oven to 430°F or prepare a grill to medium-high heat. If using a skillet, place it over medium-high heat until thoroughly hot.
04 - Thread the marinated meat slices onto metal or wooden skewers, pressing the pieces tightly together to form compact layers. This ensures even cooking and authentic texture.
05 - Place skewers on a baking tray or grill grate. Cook for 35 to 45 minutes, turning every 10 to 12 minutes, until meat is thoroughly browned and reaches an internal temperature of 165°F. Alternatively, cook in batches in a hot skillet until well-browned and cooked through.
06 - While meat cooks, combine Greek yogurt, mayonnaise, minced garlic, lemon juice, salt, and pepper in a small bowl. Whisk until completely smooth and refrigerate until serving.
07 - Place pita breads or flatbreads in the preheated oven for 2 to 3 minutes, or warm briefly on the grill. Bread should be pliable but not toasted.
08 - Remove cooked meat from skewers and slice thinly against the grain for maximum tenderness. Keep meat warm until assembly.
09 - Spread a generous layer of sauce across each warmed bread. Layer with sliced meat, shredded lettuce, tomato, cucumber, red onion, and parsley. Fold or roll the bread tightly around the fillings.
10 - Serve assembled kebabs while warm, with extra sauce on the side if desired. For an authentic experience, pair with ayran or a chilled lager.
# Expert Tips:
01 -
- The spice blend hits every note at once, warm and smoky with just enough brightness
- Homemade tastes infinitely better than takeout and costs a fraction of the price
02 -
- Press the meat tightly onto the skewers so it cooks in a compact mass, shaves better later
- Let the cooked meat rest for 5 minutes before slicing or the juices will run everywhere
03 -
- If using wooden skewers, soak them for 30 minutes so they do not burn on the grill
- Sumac is worth seeking out at specialty stores, it adds an authentic tart finish