Homemade Doner Kebab with pita bread and white sauce

Ingredients

• 300 g Wheat flour (type 45) (Sift before use)
• 1 pinch Sugar (About 1 g)
• 1 pinch Salt (About 2 g)
• 12 g Active dry yeast (One 12 g packet rehydrated in a little warm water)
• 100 g Plain yogurt (or Greek yogurt) (Fluid yogurt, preferably whole)
• 40 g Extra virgin olive oil (About 40 ml)
• 100 g Water (Warm water)
• 400 g Poultry (turkey or chicken) (Cut into thick slices)
• 400 g Veal (Cut into thick slices)
• 125 g Plain yogurt (for the marinade) (Whole yogurt)
• 40 g Olive oil (for the marinade) (About 40 ml)
• 1 tsp Sweet paprika
• 1 tsp Smoked paprika
• 1 tsp Ground cumin
• 1 tsp Garlic powder
• 1 tsp Ground ginger
• 0.5 tsp Ground cinnamon
• 0.5 tsp Crushed red pepper flakes (Very hot, adjust to taste)
• 1 tsp Ground coriander
• 30 g Mayonnaise (About 2 tablespoons)
• 30 g Plain yogurt (sauce) (About 2 tablespoons)
• 15 ml Lemon juice (About 1 tablespoon)
• 5 leaves Fresh mint leaves (Finely chopped)
• 2 cloves Fresh garlic (Crushed and minced)
• to taste Salt (sauce)
• 10 g Olive oil (sauce) (About 10 ml)
• 1 medium Tomato (Sliced)
• 1 small Red onion (Thinly sliced)
• a few sprigs Fresh parsley (Chopped for garnish)

Instructions

1. Prepare the pita dough

   In a large bowl, mix the flour, sugar and salt. Make a well in the center, pour in the warm water, yogurt, rehydrated yeast and olive oil. Mix by hand or with a whisk until you obtain a homogeneous and slightly sticky dough.

   Time: PT10M

2. Let the dough rise

   Cover the bowl with a cloth or a lid and let rest at room temperature for 1 hour, until the dough doubles in volume.

   Time: PT60M

3. Slice the meat

   On a board, cut the veal and poultry into slices about 1 cm thick. Reserve the smaller pieces to place between the slices on the spit.

   Time: PT15M

4. Marinate the meat

   In a large dish, mix the yogurt, olive oil, sweet paprika, smoked paprika, cumin, garlic powder, ginger, cinnamon, crushed red pepper flakes and coriander. Add the meat pieces, coat well, then cover and let marinate for 30 minutes (or overnight for more tenderness).

   Time: PT30M

5. Prepare the white sauce

   In a bowl, mix the mayonnaise, yogurt, lemon juice, minced garlic, chopped mint, olive oil and salt. Taste and adjust seasoning. Keep refrigerated.

   Time: PT10M

6. Preheat the oven

   Preheat the oven to 200 °C (thermostat 6‑7).

   Time: PT5M

   Temperature: 200°C

7. Assemble the spit

   Thread the meat pieces onto two metal skewers alternating thick slices and small pieces. Secure the ends with a small cork or a wooden washer to prevent the meat from sliding.

   Time: PT10M

8. Cook the meat

   Place the spit on an oven rack or on a baking sheet lined with parchment paper. Bake for 30 minutes, turning the spit every 5 minutes for even cooking. The meat should be golden and cooked through.

   Time: PT30M

   Temperature: 200°C

9. Cook the pita breads

   Divide the risen dough into 4 balls, flatten to 0.5 cm thickness. Heat a non‑stick skillet over medium heat, cook each pita 2‑3 minutes per side without adding fat, until they puff up and are lightly golden.

   Time: PT10M

   Temperature: medium

10. Assemble the kebabs

    Open each pita, fill with hot sliced meat, add tomato and red onion rounds, parsley and generously drizzle with white sauce. Serve immediately.

    Time: PT5M

Nutrition Facts

Calories

600

Protein

35 g

Carbohydrates

60 g

Fat

25 g

Fiber

4 g

Ingredient Substitutions

• Instead of Wheat flour (type 45): All-purpose flour, Whole wheat flour
• Instead of Sugar: Granulated sugar
• Instead of Salt: Sea salt
• Instead of Active dry yeast: Fresh yeast
• Instead of Plain yogurt (or Greek yogurt): 0 % fat quark, Kefir
• Instead of Extra virgin olive oil: Canola oil, Sunflower oil
• Instead of Poultry (turkey or chicken): Chicken
• Instead of Veal: Lamb
• Instead of Plain yogurt (for the marinade): Greek yogurt
• Instead of Olive oil (for the marinade): Sunflower oil
• Instead of Garlic powder: Fresh minced garlic
• Instead of Ground ginger: Fresh grated ginger
• Instead of Crushed red pepper flakes: Espelette pepper
• Instead of Ground coriander: Fresh coriander
• Instead of Mayonnaise: Thick plain yogurt
• Instead of Plain yogurt (sauce): Greek yogurt
• Instead of Lemon juice: Apple cider vinegar
• Instead of Fresh mint leaves: Flat parsley
• Instead of Fresh garlic: Garlic powder (½ tsp)
• Instead of Olive oil (sauce): Canola oil
• Instead of Tomato: Cucumber
• Instead of Red onion: White onion
• Instead of Fresh parsley: Coriander

Equipment Needed

• Large mixing bowl
• Whisk or wooden spoon
• Kitchen scale
• Rolling pin
• Baking sheet
• Oven
• Heavy‑bottomed skillet
• Chef's knife
• Cutting board
• Metal skewers
• Cork or small wood block
• Kitchen tongs
• Silicone spatula
• Measuring spoons
• Measuring cup

Critical Steps — Do Not Skip

• Let the dough rise for 1 hour to achieve an airy texture
• Marinate the meat for at least 30 minutes for tenderness and flavor
• Secure the spit firmly with a cork to prevent it from sliding during cooking
• Turn the meat every 5 minutes to ensure even cooking

Chef Tips from the Video

• Use Greek yogurt for a creamier texture in the dough and sauce
• Lightly brush the spit with oil before cooking to prevent the meat from sticking
• For a more authentic flavor, add a pinch of sumac to the white sauce

Troubleshooting

Storage

Refrigerator: White sauce: up to 3 days. Cooked meat: 2 days. Pita: 2 days (reheat in a skillet).

Freezer: Marinated raw meat: up to 1 month. Uncooked pita: up to 1 month (defrost before cooking).

Room temperature: Cooked pita to be consumed within 2 hours maximum.

Make-Ahead Tips

• Prepare the pita dough the day before and let it rise in the refrigerator (knead lightly before use)
• Marinate the meat overnight for more flavor
• The white sauce keeps for 3 days refrigerated, prepare it in advance