A Homemade Doner Kebab Is Easier Than You Think! Nom Nom Nom

Ingredients

• 500 g Ground Meat (beef, lamb or a mix; lean preferred)
• 1 tsp Salt (generous)
• 0.33 tsp Black Pepper (ground)
• 2 tsp Paprika Powder (sweet paprika)
• 2 tsp Cumin Powder (ground cumin)
• 2 tsp Onion Powder
• 2 tsp Garlic Powder
• 3 cloves Fresh Garlic (minced)
• 1 tsp Tomato Purée (heaped)
• 50 g Greek Yogurt (plain, full‑fat; any plain yogurt works)
• 25 g Neutral Oil (vegetable or canola oil; about 2½ tbsp)
• 4 leaves Iceberg Lettuce (shredded)
• 1 small Red Onion (thinly sliced)
• 0.25 head Red Cabbage (thinly sliced)
• 0.25 head White Cabbage (thinly sliced; often greenish)
• 2 medium Tomatoes (thinly sliced and seasoned)
• to taste Kebab Shop Chili Sauce (optional, for serving)
• 4 pieces Flatbread (Pita or Turkish Lavash) (warmed before serving)

Instructions

1. Season the Ground Meat

   Place the 500 g ground meat in a large mixing bowl. Add 1 tsp salt, 1/3 tsp black pepper, 2 tsp paprika, 2 tsp cumin, 2 tsp onion powder, 2 tsp garlic powder, the minced fresh garlic, 1 tsp heaped tomato purée, 50 g Greek yogurt, and 25 g neutral oil.

   Time: PT5M

2. Mix and Mash

   Mash the mixture with clean hands until everything is fully incorporated and the texture is slightly sticky.

   Time: PT5M

3. Form a Cylindrical Log

   Shape the seasoned meat into a rough sausage‑shaped log, about 3‑4 inches in diameter. Wrap tightly in cling film, forming a long tube.

   Time: PT5M

4. Freeze the Meat Log

   Place the wrapped log on a flat tray and freeze for 3 to 4 hours, or until solid.

   Time: PT3H30M

5. Prepare the Vegetables

   While the meat freezes, shred the lettuce, thinly slice the red onion, slice red and white cabbage very thinly, and slice the tomatoes. Season the sliced tomatoes with a pinch of salt and pepper.

   Time: PT10M

6. Slice the Frozen Meat

   Remove the frozen log from the freezer, unwrap, and using a sharp non‑serrated knife, slice the meat into very thin pieces (about 1‑2 mm thick).

   Time: PT5M

7. Pan‑Fry the Meat Slices

   Heat a frying pan over medium‑high heat, add a thin layer of oil, and quickly fry the meat slices for about 2‑3 minutes, turning once, until lightly charred.

   Time: PT7M

   Temperature: Medium‑high

8. Assemble the Kebabs

   Warm the flatbreads, then layer lettuce, onion, cabbage, tomato, and a generous handful of cooked meat slices. Drizzle a little leftover pan oil over the meat and add chili sauce to taste.

   Time: PT5M

9. Serve

   Serve immediately while hot, with extra chili sauce on the side.

   Time: PT0M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

55 g

Fat

28 g

Fiber

6 g

Ingredient Substitutions

• Instead of Ground Meat: Ground turkey, Ground chicken
• Instead of Salt: Sea salt, Kosher salt
• Instead of Black Pepper: White pepper
• Instead of Paprika Powder: Smoked paprika
• Instead of Cumin Powder: Ground coriander
• Instead of Onion Powder: Granulated onion
• Instead of Garlic Powder: Garlic granules
• Instead of Fresh Garlic: Garlic paste
• Instead of Tomato Purée: Tomato ketchup (small amount)
• Instead of Greek Yogurt: Regular plain yogurt, Sour cream (less tangy)
• Instead of Neutral Oil: Olive oil (mild), Sunflower oil
• Instead of Iceberg Lettuce: Romaine lettuce
• Instead of Red Onion: White onion
• Instead of Red Cabbage: Purple cabbage
• Instead of White Cabbage: Savoy cabbage
• Instead of Tomatoes: Cherry tomatoes, halved
• Instead of Kebab Shop Chili Sauce: Sriracha, Chili flakes
• Instead of Flatbread (Pita or Turkish Lavash): Naan, Tortilla

Equipment Needed

• Large Mixing Bowl
• Cling Film
• Sharp Non‑Serrated Knife
• Cutting Board
• Freezer
• Frying Pan
• Spatula or Tongs
• Baking Paper (optional)
• Aluminum Foil (optional)

Critical Steps — Do Not Skip

• Mix the meat and spices thoroughly with hands.
• Wrap the meat log tightly in cling film before freezing.
• Freeze the log on a flat surface for 3‑4 hours.
• Slice the frozen meat as thinly as possible.
• Pan‑fry quickly on medium‑high heat to achieve a light char.

Chef Tips from the Video

• Using both fresh minced garlic and garlic powder gives depth of flavor.
• Drizzling a little hot pan oil over the cooked meat just before assembling adds a silky mouthfeel.
• Wrap the finished kebab in baking paper then foil to keep it warm and allow the bread to steam slightly.

Troubleshooting

Storage

Refrigerator: Cooked kebab meat can be stored in an airtight container for up to 2 days.

Freezer: Uncooked, wrapped meat log freezes well for up to 2 months.

Room temperature: Assembled kebabs should be eaten within 2 hours; otherwise keep warm wrapped in foil.

Make-Ahead Tips

• Prepare the seasoned meat mixture and freeze the log; you can slice and cook whenever needed.
• Vegetables can be sliced a day ahead and kept in a sealed container in the fridge.

Frequently Asked Questions