Doner kebab, a staple of Turkish street food, dates back to the Ottoman era where meat was cooked on a vertical rotisserie. The sheet‑pan “donut” version is a modern, home‑cook adaptation that mimics the thin, layered texture of traditional doner without the need for a rotisserie.

In Istanbul, doner is often served with tomato‑onion salad and yogurt sauce, while in the southeast it may be spiced with sumac and served with flatbread. Some regions use lamb instead of beef, and the spice blends can vary from mild paprika to fiery Aleppo pepper.

Traditionally, thinly sliced doner is placed inside warm flatbread (lavash or pita) with fresh herbs, sliced onions, tomatoes, and a drizzle of yogurt‑garlic sauce. It can also be served on a platter with rice and salad.

Doner kebab is a popular everyday street food, but it also appears at family gatherings, festivals, and after‑prayer meals during Ramadan, where it is served alongside other fast‑breaking dishes.

The sheet‑pan method creates ultra‑thin, uniformly cooked meat that stays juicy inside while developing a crisp exterior, replicating the layered texture of rotisserie‑cooked doner without specialized equipment.

Authentic doner uses lamb or a beef‑lamb blend, yogurt, and spices like cumin, paprika, and sumac. In this recipe, ground beef is used for accessibility, and Greek yogurt can be substituted with regular plain yogurt or sour cream.

Serve it alongside a fresh shepherd’s salad (çoban salata), hummus, pickled vegetables, or a side of bulgur pilaf for a complete Turkish‑style meal.

Avoid over‑mixing the meat, which can make it tough; keep the meat cold while rolling; and do not over‑bake, as the strips can become dry. Also, ensure the parchment is sealed tightly to retain juices.

A rolling pin allows the meat to be spread into an ultra‑thin, uniform sheet without the need for specialized equipment, ensuring even cooking and the characteristic “donut” shape.

Yes. Form the meat parcels, wrap them tightly in parchment, and refrigerate for up to 24 hours or freeze for up to 2 months. Bake directly from frozen, adding a few extra minutes to the cooking time.

Rehana's Kitchen Corner focuses on easy‑to‑follow, home‑cooked recipes that blend South Asian flavors with global trends, offering step‑by‑step videos for busy home cooks.

Rehana's Kitchen Corner adapts traditional Turkish dishes using readily available ingredients and simple kitchen tools, emphasizing quick preparation and versatile serving ideas like wraps and pizzas, unlike channels that rely on specialty equipment.