Homemade Doner Kebab (Printable)

Juicy spiced meat with fresh veggies and creamy sauce wrapped in warm flatbread

# Ingredient List:

→ Meat Marinade

01 - 1.1 lbs boneless lamb shoulder or chicken thighs, thinly sliced
02 - 2 tbsp plain yogurt
03 - 2 tbsp olive oil
04 - 3 cloves garlic, minced
05 - 1½ tsp ground cumin
06 - 1½ tsp ground coriander
07 - 1 tsp smoked paprika
08 - 1 tsp ground sumac
09 - ½ tsp ground cinnamon
10 - 1 tsp salt
11 - ½ tsp 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

→ Sauce

18 - 3.5 oz plain Greek yogurt
19 - 1 tbsp mayonnaise
20 - 1 clove garlic, minced
21 - 1 tsp lemon juice
22 - Salt and pepper to taste

→ Bread

23 - 4 pita breads or flatbreads

# Steps:

01 - Combine yogurt, olive oil, garlic, cumin, coriander, paprika, sumac, cinnamon, salt, pepper, and lemon juice in a large bowl. Add sliced meat and toss to coat thoroughly. Cover and refrigerate for at least 1 hour, preferably overnight for optimal flavor penetration.
02 - Preheat oven to 430°F or prepare grill to medium-high heat. Ensure cooking surface is properly heated before proceeding.
03 - Thread marinated meat slices tightly onto skewers. Place on baking tray or grill and cook for 35-45 minutes, turning occasionally until meat is thoroughly browned and cooked through. Alternatively, sear in batches in a hot skillet until well-browned.
04 - Whisk together Greek yogurt, mayonnaise, minced garlic, lemon juice, salt, and pepper in a small bowl until smooth and homogeneous. Refrigerate until ready to serve.
05 - Place pita breads or flatbreads in the warm oven for 2-3 minutes until pliable and heated through.
06 - Slice cooked meat thinly across the grain. Spread garlic sauce generously over warmed bread. Layer with meat, lettuce, tomato, cucumber, onion, and parsley. Roll or fold bread securely and serve immediately while warm.

# Expert Advice:

01 -
  • The yogurt marinade keeps the meat impossibly tender even after high heat cooking
  • You get that authentic street cart taste without needing a rotating spit
  • The homemade garlic sauce takes about thirty seconds and elevates everything
02 -
  • Pat the meat relatively dry before threading skewers or you will steam instead of sear
  • Do not overcrowd your pan or baking sheet, the meat needs space to brown properly
  • Let the meat rest for a few minutes after cooking so the juices redistribute
03 -
  • Cook a small test piece of meat first and adjust the seasoning if needed
  • If using wooden skewers, soak them for 30 minutes so they do not burn

Go Back