This Doner Kebab Will Ruin Takeaways Forever!!

Ingredients

• 500 g Beef Mince (80% lean, cold from fridge)
• 500 g Lamb Mince (preferably New Zealand lamb, cold)
• 1.5 tsp Salt (kosher or sea salt)
• 0.5 tsp Black Pepper (freshly ground)
• 1 tsp Ground Cumin
• 1 tsp Ground Coriander
• 1 tsp Smoked Paprika
• 0.5 tsp Dried Oregano
• 2 cloves Garlic (grated)
• 1 small Onion (grated, retain a little juice)
• 1 tbsp Tomato Paste (optional, for colour and depth)
• 3 tbsp Plain Yogurt (full‑fat, for moisture and tang)
• 200 g Self‑Raising Flour (for flatbread dough)
• 150 g Plain Yogurt (for flatbread) (same yogurt as above can be used)
• 2 tbsp Mayonnaise (for garlic sauce)
• 1 tsp Dried Parsley
• 1 small Lemon (juice only, for sauce)
• 1 small Red Onion (thinly sliced)
• 1 medium Tomato (sliced)
• ½ medium Cucumber (sliced)
• 4 large leaves Lettuce (shredded)
• to taste Sriracha (optional hot sauce)

Instructions

1. Combine Meat and Spices

   In a large mixing bowl, add the beef mince, lamb mince, salt, pepper, cumin, coriander, smoked paprika, and dried oregano. Add the grated garlic, grated onion (with a little juice retained), tomato paste (if using) and yogurt. Mix with your hands (wear gloves if desired) until the mixture becomes tacky and fully incorporated, about 6‑7 minutes.

   Time: PT7M

2. Rest the Meat Mixture

   Cover the bowl with plastic wrap and let the seasoned meat rest at room temperature for 20 minutes to allow the flavors to meld. You can also refrigerate it for up to overnight for deeper flavor.

   Time: PT20M

3. Shape the Doner Kebab

   Lay a sheet of parchment paper on a flat surface. Place a portion of the meat mixture on the paper and spread it out thinly (about 1 cm thick) without tearing the paper. Roll the meat tightly into a log, then wrap it tightly in the parchment. Place the wrapped log onto a deep baking tray or tin.

   Time: PT5M

4. Preheat Oven

   Preheat the oven to 230 °C (450 °F).

   Time: PT5M

   Temperature: 230°C

5. Bake the Kebab

   Put the tray with the wrapped meat into the preheated oven and bake for 15 minutes, or until the outside is browned and the interior reaches 71 °C (160 °F). After baking, carefully remove the parchment and drain any excess fat onto paper towels.

   Time: PT15M

   Temperature: 230°C

6. Prepare Flatbread Dough

   In a separate bowl, combine the self‑raising flour, a pinch of salt, and the yogurt. Stir until a soft, slightly sticky dough forms.

   Time: PT5M

7. Cook Flatbreads

   Divide the dough into 4 equal pieces. On a lightly floured surface, roll each piece into a thin circle (about 15 cm diameter). Heat a non‑stick skillet over medium heat (≈200 °C surface temperature). Cook each flatbread for 2‑3 minutes per side, until bubbles form and light golden spots appear. Keep cooked breads covered with a tea towel to stay soft.

   Time: PT10M

   Temperature: 200°C

8. Make Garlic Yogurt Sauce

   In a small bowl, whisk together 3 tbsp plain yogurt, 2 tbsp mayonnaise, grated garlic, dried parsley, a pinch of salt and pepper, lemon juice, and a drizzle of hot sauce if desired. Adjust seasoning to taste.

   Time: PT5M

9. Assemble the Kebabs

   Slice the baked kebab meat into thin strips. Warm the flatbreads if they have cooled. On each flatbread, layer lettuce, sliced tomato, cucumber, red onion, then a generous amount of meat strips. Drizzle with the garlic yogurt sauce and add extra hot sauce if you like. Roll or fold and serve immediately.

   Time: PT5M

Nutrition Facts

Calories

620

Protein

32 g

Carbohydrates

45 g

Fat

30 g

Fiber

4 g