Homemade Doner kebab

Ingredients

• 500 g Lamb Mince (prefer 80% lean for juiciness)
• 1 piece Medium Onion (peeled and roughly chopped)
• 1 tbsp Plain Yogurt (full‑fat for tenderness)
• 1 tbsp Olive Oil (extra‑virgin recommended)
• 1 tsp Paprika
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• 1 tsp Ground Cumin
• 1/4 tsp Cayenne Pepper (adjust to heat preference)
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 4 pieces Flatbread (Pita or Lavash) (warmed before serving)
• 1 cup Shredded Lettuce
• 1/2 piece Red Onion (thinly sliced)
• 1/2 piece Cucumber (julienned)
• 2 tbsp Sweet Chili Jam
• 2 tbsp Garlic Sauce

Instructions

1. Prepare the Onion

   Peel the onion and roughly chop it into chunks so it blends easily.

   Time: PT5M

2. Blend the Meat Mixture

   In the blender or food processor combine the chopped onion, lamb mince, yogurt, olive oil, paprika, onion powder, garlic powder, ground cumin, cayenne pepper, salt, and black pepper. Blend until a smooth, sticky paste forms.

   Time: PT5M

3. Spread and Roll the Mixture

   Lay a sheet of parchment paper on a baking sheet. Transfer the meat paste onto the parchment and spread it into an even, thin rectangle (about 1 cm thick). Place a second sheet of parchment on top and gently roll the parchment around the meat to form a tight log.

   Time: PT5M

4. Bake the Doner

   Pre‑heat the oven to 180°C. Bake the rolled kebab for 25 minutes, or until the exterior is browned and the fat has rendered.

   Time: PT25M

   Temperature: 180°C

5. Rest, Unwrap, and Slice

   Remove the kebab from the oven and let it rest for 5 minutes. Carefully unwrap the parchment, then slice the meat into thin strips using a sharp knife.

   Time: PT5M

Nutrition Facts

Calories

410

Protein

26g

Carbohydrates

32g

Fat

20g

Fiber

3g