Homemade Doner Kebab
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
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store leftover cooked lamb and sauce separately in airtight containers in the refrigerator.
Reheat the lamb in a pan over medium heat until warmed through. The sauce should not be reheated.
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