Homemade Doner Kebab (Printable version)
Juicy spiced lamb or chicken with fresh veggies and creamy sauce in warm flatbread
# What you need:
→ 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 (optional)
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 (optional)
→ 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
# How To:
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 ready for meat.
03 - Thread marinated meat slices onto skewers, pressing tightly together. Place on baking tray or grill and cook for 35-45 minutes, turning occasionally until meat is browned and cooked through. Alternatively, sear in batches in a hot skillet until well-browned and cooked through.
04 - Mix Greek yogurt, mayonnaise, minced garlic, lemon juice, salt, and pepper in a small bowl until smooth and well combined. Refrigerate until ready to serve.
05 - Place pita breads or flatbreads in warm oven for 2-3 minutes until pliable and heated through.
06 - Slice cooked meat thinly against the grain. Spread sauce generously over warmed bread, layer with meat, lettuce, tomato, cucumber, onion, and parsley. Roll or fold securely and serve immediately while warm.
# Expert Advice:
01 -
- The marinade transforms ordinary meat into something extraordinarily succulent and fragrant
- You get that authentic street food experience without leaving your kitchen
02 -
- Do not skip pressing the meat tightly on skewers or it will dry out and cook unevenly
- Let the meat rest for a few minutes after cooking so the juices redistribute
03 -
- Chill your meat for 30 minutes before slicing it, as this makes getting those thin, even strips much easier
- If using wooden skewers, soak them in water for 30 minutes to prevent burning