Döner Kebab

🧂 Ingredients

• 500 g Ground lamb
• 500 g Ground beef
• 1 Yellow onion(finely grated, about 1/2 cup)
• 4 cloves Garlic(minced)
• 2 tsp Ground cumin
• 2 tsp Sweet paprika
• 1 tsp Dried oregano
• 1.5 tsp Salt
• 1 tsp Black pepper
• 8 Pita bread or flatbread(warmed)
• 2 Tomatoes(thinly sliced)
• 1 Red onion(thinly sliced)
• 1/2 Lettuce(shredded (optional))
• 1 cup Yogurt sauce(e.g., tzatziki or garlic yogurt sauce)
• 1/4 cup Harissa or chili sauce(optional, for spice)

👨‍🍳 Instructions

1. 1

   In a large bowl, combine the ground lamb and ground beef. Add the grated yellow onion, minced garlic, cumin, paprika, oregano, salt, and black pepper. Mix thoroughly with your hands until all ingredients are evenly distributed and the mixture is slightly sticky. Avoid overmixing, which can make the meat tough.

   ⏱️ 10 minutes
2. 2

   Shape the meat mixture into a compact, dense loaf. Wrap it tightly in plastic wrap, ensuring there are no air pockets. Refrigerate for at least 12 hours, or preferably overnight, to allow the flavors to meld and the meat to firm up.

   ⏱️ 12 hours (marinating)
3. 3

   Preheat your oven to 175°C (350°F). Place the meat loaf on a baking rack set inside a roasting pan to allow fat to drip away.

4. 4

   Roast the meat loaf for 1 hour and 30 minutes to 1 hour and 45 minutes. The internal temperature should reach at least 71°C (160°F). The loaf should be firm to the touch and browned on the outside.

   ⏱️ 1 hour 45 minutes
5. 5

   Once cooked, remove the meat loaf from the oven and let it rest for at least 15-20 minutes. This resting period is crucial for the juices to redistribute, making the meat more tender and easier to slice.

   ⏱️ 20 minutes
6. 6

   Using a very sharp knife or a meat slicer, shave or slice the meat as thinly as possible. Aim for paper-thin slices, mimicking the traditional döner cut. If the loaf is too soft to slice thinly, you can place it in the freezer for 30 minutes before slicing.

7. 7

   To serve, warm the pita bread or flatbreads. Fill each with a generous portion of the thinly sliced döner meat. Top with sliced tomatoes, sliced red onion, shredded lettuce (if using), and a drizzle of yogurt sauce. Add harissa or chili sauce for extra heat, if desired. Serve immediately.

💡 Pro Tips

• ✓While a vertical rotisserie is traditional, this method simulates the flavor and texture effectively for home cooking.
• ✓Allowing the meat to marinate overnight is essential for developing deep flavor.
• ✓The resting period after baking is critical for juicy, tender meat.
• ✓Using a very sharp knife or a mandoline slicer will help achieve the characteristic thinness of döner meat.

🔄 Variations

• Iskender kebab: Serve the döner meat over pieces of pita bread, generously topped with a warm tomato sauce and a dollop of yogurt.
• Chicken döner: Substitute ground chicken or thinly sliced chicken thighs for the lamb and beef. Adjust marinating time and cooking temperature as needed.
• Vegetarian döner: Use a mixture of seasoned seitan, mushrooms, and lentils shaped into a loaf.

🥗 Nutrition

Per serving