Doner Kebab

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Doner Kebab is one of Turkey's most iconic street foods, traditionally made by stacking seasoned meat on a vertical rotisserie and shaving off thin slices as it cooks. This home version uses a loaf pan to mimic the dense, juicy texture of spit-roasted meat, paired with garlicky yogurt sauce and crisp vegetables wrapped in warm flatbread. The result captures the bold, smoky-spiced flavor that made this dish famous worldwide.

Nutrition Facts

Per serving (estimated)

• 680 kcalCalories
• 35 gFat
• 13 gSaturated Fat
• 48 gCarbs
• 4 gFiber
• 8 gSugar
• 42 gProtein
• 920 mgSodium
• 720 mgPotassium
• 180 mgCalcium
• 5.5 mgIron
• 14 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the Kebab Meat

• 1.5 lb (680 g) ground lamb
• 0.5 lb (225 g) ground beef (80/20)
• 1 small onion, finely grated and squeezed dry
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tbsp pomegranate molasses
• 0.25 cup plain breadcrumbs
• 1 large egg, lightly beaten

Spice Mix

• 2 tsp ground cumin
• 1.5 tsp ground coriander
• 1 tsp sweet paprika
• 1 tsp ground cinnamon
• 0.5 tsp ground allspice
• 0.5 tsp ground black pepper
• 1.25 tsp kosher salt
• 2 tbsp olive oil, for drizzling

For Assembly

• 4 large Turkish flatbreads or pita breads
• 2 cups shredded romaine lettuce
• 2 ripe tomatoes, thinly sliced
• 1 small red onion, thinly sliced
• 1 cup plain Greek yogurt
• 2 cloves garlic, finely grated
• 1 tbsp ground sumac, plus extra for serving
• Lemon wedges, for serving

Directions

1. Preheat oven to 375°F (190°C). Line a 9×5 inch loaf pan with parchment paper, leaving overhang on the long sides for easy removal.
2. In a small bowl, stir together cumin, coriander, paprika, cinnamon, allspice, black pepper, and salt. In a large bowl, combine the ground lamb, ground beef, grated onion, minced garlic, tomato paste, pomegranate molasses, breadcrumbs, egg, and the spice mix.
3. Knead the mixture by hand for 3-4 minutes until very well combined and slightly sticky, then press firmly and evenly into the prepared loaf pan, smoothing the top. Drizzle with 2 tablespoons of olive oil.
4. Bake on the middle rack for 55-65 minutes, until the internal temperature reaches 165°F (74°C) on an instant-read thermometer and the top is deeply browned and crusty.
5. Remove from the oven and let rest in the pan for 15 minutes. Lift the meatloaf out using the parchment overhang and transfer to a cutting board. Using a sharp knife held almost parallel to the meat, shave off very thin slices to mimic rotisserie-style cuts.
6. While the meat rests, make the garlic yogurt sauce by stirring together the Greek yogurt, grated garlic, and a small pinch of salt in a bowl until smooth.
7. Warm the flatbreads in a dry skillet over medium-high heat for 30 seconds per side, or wrap in foil and heat in the oven for 5 minutes.
8. To assemble, spread a generous spoonful of garlic yogurt over each warm flatbread, then top with shredded lettuce, tomato slices, and shaved red onion. Pile the warm kebab meat on top and sprinkle generously with sumac.
9. Roll up tightly, slice in half if desired, and serve immediately with lemon wedges and extra yogurt sauce on the side.

Cook’s Notes

• For a more authentic flavor and texture, use all lamb shoulder or substitute a portion of the beef with finely chopped beef fat.
• Pack the meat mixture very tightly into the loaf pan so it holds together when sliced thinly; any air pockets will cause it to crumble.
• A small offset spatula or sharp slicing knife works best for shaving paper-thin pieces off the rested loaf.
• Toss the sliced red onions with sumac and a squeeze of lemon juice 10 minutes before serving for an authentic Turkish condiment.
• Leftover meat keeps in the refrigerator for up to 3 days; re-crisp slices in a hot dry skillet before serving in wraps or grain bowls.

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