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