Viral Doner Kebab Recipe
This viral recipe for homemade turkish doner kebab is the perfect solution when you're craving a taste of the Middle East. Ground beef is rolled in parchment paper, with no rotisserie needed. Serve it with roasted tomatoes, peppers, and a traditional tomato-butter sauce, all made in the comfort of your own kitchen.
Equipment
- parchment paper
- Blender
Ingredients
For the Doner meat
- 1 lb ground beef
- 1 medium onion , peeled and cut into chunks
- 1 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp mild paprika
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/4 tsp chili flakes
For the Sauce
- 2 tbsp unsalted butter
- 1 tbsp tomato paste
- kosher salt
For Serving
- lavash bread
- sumac onions
- yogurt garlic sauce
- 4 pieces green peppers
Instructions
- Preheat the oven to 400°F (204°C). Add the onions to a food processor and blend until smooth.
- Transfer the ground meat to a large bowl and add the blended onions, tomato paste, and spices. Mix everything gently with your hands until just combined. Try not to overwork the meat, otherwise the texture can become too dense.
- Divide the meat mixture into 5 equal portions. Place one portion between two sheets of parchment paper and use a rolling pin to flatten it into an even layer. The shape doesn’t need to be perfect, the important part is keeping the thickness even.
- Remove the top parchment paper and carefully roll the meat tightly into a log. Transfer it to a sheet pan and repeat with the remaining meat.
- On a separate sheet pan, arrange the green peppers and any other vegetables you like. Drizzle with olive oil and season with salt and pepper.
- Bake the meat logs and vegetables until cooked through and nicely roasted. Let the meat cool slightly, then carefully unroll the logs and tear the meat into strips.
- For the sauce, stir all ingredients together in a bowl until smooth and creamy. Add a little hot water if needed to loosen the consistency.
- Serve the doner meat together with the charred vegetables and warm lavash bread. I love adding plenty of sumac onions and a spoonful of garlic yogurt sauce on the side.
Notes
- Don’t over-mix the meat — Mix just until everything is combined. Overworking the meat can make the texture dense instead of tender and juicy.
- Keep the meat cold — I always make sure the ground meat is well chilled before shaping the logs. It helps the meat hold its shape better while baking.
- Make it your own — Feel free to play around with the spices depending on your taste. That’s one of the things I love most about homemade doner kebab.
- Roll evenly — Try to keep the meat at an even thickness when rolling it out so it cooks evenly and stays juicy throughout. A rolling pin makes it easier, but using your hands works just as well.