Homemade Doner Kebab with Juicy Spiced Beef or Lamb
By Sophia Reed
Prep
10 min
Cook
25 min
Total
35 min
Servings
5
Level
Easy
Prep five portions at once by shaping the meat sheets ahead and keeping them wrapped in parchment until baking. This oven-baked Turkish-style doner kebab uses ground beef or lamb with yogurt, cumin, and paprika for tender slices with browned edges.
The meat mixture combines grated onion and garlic with plain yogurt, olive oil, tomato paste or BBQ sauce, cumin, sweet paprika, oregano, and optional cayenne. Yogurt helps create the characteristic doner texture, while the seasonings give the meat its warm, savory profile. Divide the mixture into five portions so each thin sheet can be rolled into its own compact log for an organized batch.
The mixture should become sticky and cohesive after mixing, then roll into thin, even rectangles with no air pockets. Keep the parchment-wrapped logs tight so they hold together while baking. The common problem is overworking the meat, which can make it dense, or baking too long, which can leave the slices firm and crumbly instead of tender.
Rest the baked logs briefly, slice them thinly, and use forks to loosen the meat into kebab-style strips. Fill warm pita or tortillas with lettuce or cabbage, red onion, pickles, and tahini or tzatziki. Leftover slices can be warmed in a hot skillet or air fryer to restore their browned texture.
Why you'll love this recipe
- Makes five individual meat logs from one mixture, so a single prep session creates several ready-to-bake portions rather than one large, awkward roll.
- Parchment-wrapped sheets can be prepared up to 24 hours ahead, letting you handle rolling and shaping before the day you plan to bake.
- Leftover sliced doner reheats well in a hot skillet or air fryer because dry heat restores the browned, slightly crisp exterior.
- Portioning the mixture into equal parts helps each log cook consistently, making it easier to pack wraps, rice bowls, or separate meals.
- The compact parchment roll keeps the meat contained during baking, which supports clean slicing and reduces last-minute assembly work for several servings.
- Serving components stay separate until needed, so pita, vegetables, pickles, and sauces can be assembled in small batches without softening prematurely.
Ingredients
- •2.2 lb ground beef or lamb (1 kg; or a mix)
- •1 onion (grated)
- •3 cloves garlic (grated)
- •0.25 cup plain yogurt (60 g)
- •2 tbsp olive oil (30 ml)
- •salt (to taste)
- •pepper (to taste)
- •2 tsp cumin
- •1 tbsp sweet paprika
- •2 tsp oregano
- •0.5 tsp cayenne pepper (optional)
- •2 tbsp tomato paste or BBQ sauce
- •warm pita (for serving, to taste)
- •large tortilla (for serving, to taste)
- •shredded lettuce or cabbage (for serving, to taste)
- •red onion (sliced, for serving, to taste)
- •pickles (for serving, to taste)
- •tahini sauce (optional, for serving)
- •tzatziki (optional, for serving)
- •fresh parsley (optional, for serving)
- •tomatoes (for serving)
Instructions
- 1
In a large bowl, combine the ground meat, grated onion, grated garlic, yogurt, tomato paste, salt, pepper, paprika, cumin, oregano, cayenne pepper, and olive oil.
- 2
Mix well with your hands until the mixture becomes sticky and cohesive.
- 3
Divide the mixture into 5 equal parts.
- 4
Place one portion of meat between two large sheets of parchment paper.
- 5
Use a rolling pin to spread the meat into a very thin, even rectangle, keeping the thickness consistent and pressing out air pockets.
- 6
Remove the top parchment sheet.
- 7
Starting from the long side, use the bottom parchment to roll the meat sheet into a firm, compact log.
- 8
Tighten the parchment around the meat and twist the ends to secure the shape.
- 9
Preheat the oven to 200°C (400°F).
- 10
Place the wrapped meat roll on a baking tray and bake for 20 to 25 minutes.
- 11
Let the meat rest for 5 minutes, then slice thinly.
- 12
Use two forks to shred the sliced meat slightly.
- 13
Stuff warm pita with the sliced meat, tomatoes, lettuce, onion, pickles, and your favorite sauce, then serve immediately.
FAQ
Nutrition (per serving)
Calories
544
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