The Viral Homemade Doner Kebab (Worth the Hype)
A healthier, homemade lamb doner kebab that tastes just like your favourite takeaway — juicy, flavour-packed, oven-baked, and perfect for wraps, bowls, and meal prep.
Ingredients
- 500 g minced lamb
- 500 g minced beef
- 250 g grated onion (check notes below)
- ¼ cup yogurt
- 1 tbsp grated garlic
- 1 tbsp paprika
- 1 tbsp cumin
- 1 tbsp dried parsley
- 1 tsp salt
- 1 tsp black pepper
- ½ tsp cinnamon powder
- ½ tsp ginger powder
- ½ tsp ground cardamom
To Serve
- Pita bread or flatbread
- Sumac onions
- Garlic sauce link above
- Tomatoes
- Lettuce
- Peppers
- Pickled red cabbage
- Hot sauce
Instructions
- In a large bowl, combine lamb, beef, onion, yogurt, garlic, and all the spices.
- Mix very well — the more you mix, the better it binds.
- Spread the mixture onto parchment paper and shape it into a tight log.
- Roll the paper around the meat and twist the ends like a giant sweet wrapper.
- Place in a baking dish and bake at 250°C (450°F) for 15 minutes.
- Remove, drain any excess juices, unwrap the log carefully, and transfer to a baking tray.
- Broil/grill for 5–7 minutes, just until the outside is browned and crisp.
- Brush lightly with melted butter and shave into thin slices — exactly like real doner!
- Serve inside warm pita with your favourite toppings and sauces.
Video
Notes
- When shaping the kebab mixture, roll it out as flat and even as a sheet of paper between two pieces of parchment. This helps it cook faster, crisp up beautifully, and slice just like a real takeaway doner.
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Grated onion options:
• Use a food processor + 1 tbsp water for easy blending
• Finely mince the onion if you don’t want to grate it - For deeper flavour, chill the kebab mixture for 1–2 hours before baking — this helps the spices absorb and the meat firm up.
- You can use all lamb if preferred.
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For lower fat: use 10% lamb + 5% beef.
Storage
- Fridge: up to 4 days
- Freezer: slice it, freeze flat, and reheat in a pan — lasts 3 months
- Reheat: pan-fry on high heat for 2–3 minutes to crisp the edges