Homemade Doner Kebab
This homemade Donner Kebab features juicy, seasoned meat wrapped in soft bread with fresh toppings and sauces. A street-food favourite that’s easy to recreate at home.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g Minced Meat (Lamb)
- 1 Onion (pureed)
- 50 g Yoghurt
- 1 tbsp Olive Oil
- 3 cloves Garlic (minced)
- 1 tsp Salt
- 1 tsp Paprika
- 1 tsp Cumin Powder
- 1 tsp Cayenne Pepper
- 1/2 tsp Black Pepper
Instructions
- 1
Puree the onion until completely smooth, then squeeze it through a fine sieve or cloth to remove as much liquid as possible, leaving behind the concentrated onion pulp.
- 2
Transfer the onion pulp to a large mixing bowl and combine it with the lamb, yoghurt, olive oil, garlic, salt, paprika, cumin, cayenne, and black pepper. Mix thoroughly with your hands or a firm spoon until the mixture is sticky and uniform.
- 3
Place a sheet of baking paper on a flat surface. Spread the mixture on top and flatten it slightly with your hands or a rolling pin so it is thin enough to roll.
- 4
Place another sheet of baking paper on top of the flattened mixture to prevent sticking, then carefully roll it into a tight log using the top sheet to guide and compress it.
- 5
Preheat the oven to 200°C. Transfer the rolled doner onto a tray and bake for 20 minutes, or until fully cooked through but still tender.
- 6
Remove from the oven, unroll it gently, then break or slice it into thin doner-style strips.
- 7
Spread the strips out on the tray and broil (grill) them for 5 minutes at 250°C to caramelise the edges.
- 8
Once cooked allow it to rest briefly. Serve warm with naan or your preferred sides.