Authentic Turkish Doner Kebab
Juicy, flavorful doner kebab with tender meat, fresh vegetables, and warm pita bread.
30 mins
Prep Time
20 mins
Cook Time
4
Servings
Ingredients
- 500g lamb or beef, thinly sliced
- 1 large onion, grated
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/2 tsp black pepper
- 1 tsp salt
- 2 tbsp olive oil
- 2 tbsp yogurt
- 4 pita breads
- 1 tomato, sliced
- 1 cucumber, sliced
- 1 red onion, thinly sliced
- Fresh parsley, chopped
- Lemon wedges for serving
Nutrition Facts
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Instructions
Marinate the meat: In a large bowl, mix the thinly sliced meat with grated onion, minced garlic, cumin, paprika, coriander, cinnamon, black pepper, salt, olive oil, and yogurt. Cover and refrigerate for at least 2 hours, preferably overnight.
Prepare the skewers: If using wooden skewers, soak them in water for 30 minutes. Thread the marinated meat onto the skewers, packing tightly.
Cook the meat: Heat a grill or grill pan over medium-high heat. Cook the skewers for 8-10 minutes, turning occasionally, until the meat is cooked through and slightly charred.
Warm the pita: Lightly toast the pita bread on the grill for about 30 seconds per side until warm and slightly crispy.
Assemble the kebab: Remove the meat from the skewers and place it on the pita bread. Top with sliced tomato, cucumber, red onion, and chopped parsley.
Serve: Squeeze lemon juice over the kebab and serve immediately with additional yogurt sauce if desired.
Chef's Tips
- Meat Selection: For authentic flavor, use a mix of lamb and beef. The fat content helps keep the meat juicy.
- Marinating Time: The longer you marinate, the more flavorful the meat will be. Overnight is ideal.
- Skewer Tip: If you don't have skewers, you can cook the meat in a hot pan, stirring frequently.
- Vegetable Variations: Add lettuce, pickles, or chili peppers for extra crunch and flavor.
- Serving Suggestion: Serve with a side of garlic yogurt sauce or tahini for dipping.
- Leftovers: Store leftover meat in an airtight container in the fridge for up to 3 days. Reheat gently in a pan.
