DinnerMain Course

Homemade Doner Kebab

Name: Homemade Doner Kebab
Prep time: 30 min
Cook time: 25 min
Total time: 2 h 55 min
Yield: 4 servings
Cuisine: turkish
Ingredients: 500 g lamb shoulder thinly sliced; 120 ml yogurt plain; 2 tbsp olive oil; 0.5 pcs onion grated; 2 clove garlic minced; 1 tsp paprika smoked; 0.5 tsp cumin ground; 0.5 tsp oregano dried; 0.75 tsp salt; 0.25 tsp black pepper ground; 4 pcs pita bread; 1 pcs tomato sliced; 0.5 pcs cucumber sliced; 0.25 pcs red onion thinly sliced; 1 cup lettuce shredded; 120 ml yogurt plain, for sauce; 1 clove garlic minced, for sauce; 1 tbsp lemon juice for sauce; 1 tbsp dill fresh, chopped, for sauce (optional); 0.25 tsp salt for sauce

This recipe recreates the classic Turkish doner kebab experience at home, featuring thinly sliced, marinated meat cooked until tender and flavorful. It's perfect for a satisfying dinner, served in warm pita bread with fresh vegetables and a creamy sauce.

An original recipe by Forkin

Total time: 2 hr 55 min
Serves: 4
Difficulty: Medium
Per serving: 589 kcal

Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

meat

500 glamb shoulder, thinly sliced

marinade

120 mlyogurt, plain
2 tbspolive oil
0.5 pcsonion, grated
2 clovegarlic, minced
1 tsppaprika, smoked
0.5 tspcumin, ground
0.5 tsporegano, dried
0.75 tspsalt
0.25 tspblack pepper, ground

serving

4 pcspita bread
1 pcstomato, sliced
0.5 pcscucumber, sliced
0.25 pcsred onion, thinly sliced
1 cuplettuce, shredded

sauce

120 mlyogurt, plain, for sauce
1 clovegarlic, minced, for sauce
1 tbsplemon juice, for sauce
1 tbspdill, fresh, chopped, for sauce(optional)
0.25 tspsalt, for sauce

Equipment

baking sheet · parchment paper · medium bowl · oven · whisk · small bowl

The method

Step by step

1
In a medium bowl, combine the yogurt, olive oil, grated onion, minced garlic, smoked paprika, ground cumin, dried oregano, salt, and black pepper for the marinade.
About 5 min
2
Add the thinly sliced lamb shoulder to the marinade, ensuring all pieces are well coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
Cook’s note: Marinating longer will result in more tender and flavorful meat.
3
Preheat your oven to 200°C (400°F).
About 10 min
4
Arrange the marinated lamb in a single layer on a baking sheet lined with parchment paper.
About 2 min
Cook’s note: Avoid overcrowding the pan to ensure even cooking and browning.
5
Roast the lamb for 15-20 minutes, or until cooked through and slightly browned at the edges. You can also finish under the broiler for a few minutes for extra crispiness, watching carefully to prevent burning.
About 20 min
Cook’s note: The lamb should be tender but have some crispy bits.
6
While the lamb is cooking, prepare the sauce by whisking together the yogurt, minced garlic, lemon juice, chopped dill (if using), and salt in a small bowl.
About 5 min
Cook’s note: Adjust the seasoning of the sauce to your taste.
7
Warm the pita bread according to package instructions, typically in a dry pan or microwave.
About 3 min
Cook’s note: Warm pita is more pliable and enjoyable.
8
To assemble your kebabs, open the warm pita bread and fill with the roasted lamb, sliced tomato, sliced cucumber, thinly sliced red onion, and shredded lettuce.
About 5 min
9
Drizzle generously with the prepared yogurt sauce before serving.

Per serving

Nutrition

50%Score

Calories: 589.1kcal
Protein: 26.8g
Carbs: 34.5g
Fat: 39.7g
Fibre: 3g
Sugar: 8.9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover cooked lamb and sauce separately in airtight containers in the refrigerator.

Reheating

Reheat the lamb in a pan over medium heat until warmed through. The sauce should not be reheated.