Doner Kebab

Ingredients

• 500 g Ground Beef (80% lean, preferably freshly ground)
• 150 g Greek Yogurt (Stonyfield organic Greek yogurt, plain, full‑fat)
• 1 medium Onion (peeled and grated)
• 1 tsp Salt (kosher or sea salt)
• ½ tsp Black Pepper (freshly ground)
• 1 tsp Paprika (sweet paprika)
• ½ tsp Ground Cumin
• ½ tsp Garlic Powder
• 1 tbsp Olive Oil (for brushing the parchment roll)
• 2 sheets Parchment Paper (cut to size for rolling the kebab)
• 4 pieces Pita Bread (soft, warm pita or flatbread for serving)

Instructions

1. Preheat Oven

   Set the oven to 200°C (392°F) and let it fully preheat while you prepare the meat mixture.

   Time: PT5M

   Temperature: 200°C

2. Grate Onion

   Peel the onion and grate it using the fine side of a box grater. Transfer to a clean kitchen towel and squeeze out excess moisture.

   Time: PT3M

3. Combine Ingredients

   In a large mixing bowl, combine ground beef, grated onion, Greek yogurt, salt, pepper, paprika, cumin, and garlic powder. Mix gently with hands or a spatula until just combined; avoid over‑mixing.

   Time: PT7M

4. Shape the Kebab

   Lay two sheets of parchment paper on a clean surface, overlapping slightly. Place the meat mixture in the center and shape it into a tight log about 5 cm (2 in) in diameter. Roll the parchment tightly around the log, twisting the ends to seal.

   Time: PT5M

5. Brush and Bake

   Place the parchment‑wrapped log on a baking sheet. Brush the outside with olive oil. Bake for 25‑30 minutes, turning once halfway through, until the exterior is browned and the internal temperature reaches 71°C (160°F).

   Time: PT30M

   Temperature: 200°C

6. Rest and Slice

   Remove the kebab from the oven and let it rest, still wrapped, for 5 minutes. Unwrap and, using a sharp knife, shave thin slices (about 2 mm) by pulling the meat apart, mimicking the traditional vertical‑spit shave.

   Time: PT5M

7. Warm Pita and Assemble

   While the kebab rests, warm the pita breads in the oven for 2‑3 minutes or on a skillet. Fill each pita with a generous handful of shaved kebab, add optional toppings like lettuce, tomato, and a drizzle of tzatziki if desired.

   Time: PT5M

8. Serve

   Serve immediately while hot. Enjoy the juicy, yogurt‑tendered doner kebab straight from the oven.

   Time: PT0M

Nutrition Facts

Calories

350

Protein

22 g

Carbohydrates

30 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Ground Beef: Ground Lamb, Ground Turkey
• Instead of Greek Yogurt: Plain Greek yogurt, Plain regular yogurt (drained)
• Instead of Onion: Shallot, Leek (white part)
• Instead of Garlic Powder: Fresh minced garlic (1 clove)
• Instead of Olive Oil: Vegetable oil
• Instead of Pita Bread: Flatbread, Naan

Equipment Needed

• Mixing Bowl
• Box Grater
• Baking Sheet
• Oven
• Kitchen Scale (optional)
• Spatula

Critical Steps — Do Not Skip

• Ensuring the meat mixture stays moist by using grated onion and Greek yogurt.
• Rolling the mixture tightly in parchment paper to mimic the traditional vertical spit.
• Baking to the correct internal temperature (71°C) without overcooking.

Chef Tips from the Video

• Use a kitchen scale for precise meat portioning; a 500 g log yields about 4 servings.
• For extra flavor, mix a teaspoon of smoked paprika or a pinch of chili flakes into the meat.
• If you prefer a crispier exterior, broil the kebab for the last 2‑3 minutes of baking.

Troubleshooting

Storage

Refrigerator: Store leftover kebab slices in an airtight container for up to 3 days.

Freezer: Wrap tightly in foil and freeze for up to 1 month; thaw in refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Mix the meat, onion, and yogurt up to 24 hours ahead and keep refrigerated; the flavors will deepen.
• The rolled kebab can be frozen raw; thaw overnight in the fridge before baking.

Frequently Asked Questions