Yemeni-Style Döner Kebab with Homemade Pita Bread

Ingredients

• 500 grams Minced Lamb (fresh, 80% lean)
• 100 grams Onion (finely chopped)
• 10 grams Garlic (grated (about 2 cloves))
• 30 grams Plain Yogurt (full‑fat, for meat mixture)
• to taste Salt (kosher or sea salt)
• 1 tsp Dried Thyme
• 1 tsp Dried Oregano
• 1 tsp Paprika
• 0.5 tsp Black Pepper (ground)
• 30 ml Milk (whole milk)
• 80 ml Warm Water (about 40°C)
• 80 ml Warm Milk (whole milk, warmed)
• 9 grams Dry Yeast (about 1 tbsp)
• 4 grams Sugar (1 tsp)
• 45 grams Plain Yogurt (for dough)
• 45 ml Vegetable Oil (for dough)
• 500 grams All-Purpose Flour (sifted)
• 120 grams Onion (thin slices for salad)
• 20 grams Parsley (fresh, chopped)
• 1 tsp Sumac
• 1 tsp Paprika
• 0.25 tsp Black Pepper
• 120 grams Yogurt (for white sauce)
• 60 ml Mayonnaise (¼ cup)
• 5 ml Vinegar (white or apple cider)
• 1 tsp Dried Parsley
• 1 tsp Dried Mint
• 30 grams Pickles (sliced)
• 100 grams Tomato (sliced)
• 30 grams Lettuce (shredded)

Instructions

1. Prepare the Meat Mixture

   Finely chop 100 g onion and grate 10 g garlic. In a bowl combine minced lamb, chopped onion, garlic, 30 g yogurt, 30 ml milk, salt, thyme, oregano, paprika, and black pepper. Blend in a food processor until smooth.

   Time: PT15M

2. Shape and Freeze the Meat

   Spread the blended meat onto a sheet of parchment paper, roll tightly into a log, wrap securely with plastic wrap, and place on a tray in the freezer until completely solid (about 1 hour).

   Time: PT1H

3. Activate the Yeast

   In a small bowl combine 80 ml warm water, 80 ml warm milk, 9 g dry yeast and 4 g sugar. Stir gently and let sit for 5 minutes until foamy.

   Time: PT5M

4. Make the Pita Dough

   In a large mixing bowl add the activated yeast mixture, 45 g yogurt, 45 ml vegetable oil, 5 g salt and 500 g sifted flour. Knead by hand or with a stand mixer for about 10 minutes until the dough is smooth and elastic.

   Time: PT15M

5. First Rise

   Cover the dough with a clean kitchen towel and let it rise in a warm place for 1 hour, or until doubled in size.

   Time: PT1H

6. Shape Pita Portions

   Punch down the risen dough, divide it into 11 equal pieces, roll each piece into a ball, then flatten into a disc about 1 cm thick. Place each disc on a parchment‑lined baking sheet, cover loosely, and let rest for 15 minutes.

   Time: PT15M

7. Bake the Pita Bread

   Preheat the oven to 450°F (250 °C). Bake the rested discs for 8 minutes, or until they puff up and turn lightly golden.

   Time: PT8M

   Temperature: 450°F

8. Prepare the Salad

   Thinly slice 120 g onion and chop 20 g parsley. In a bowl combine them with 1 tsp sumac, 1 tsp paprika, 0.25 tsp black pepper and a pinch of salt. Mix well and refrigerate until serving.

   Time: PT10M

9. Make the White Sauce

   In a small bowl whisk together 120 g yogurt, 60 ml mayonnaise, 5 ml vinegar, 1 tsp dried parsley, 1 tsp dried mint, and season with salt and pepper. Chill in the fridge.

   Time: PT5M

10. Slice the Frozen Meat

    Remove the frozen lamb log from the freezer. Using a very sharp knife, slice the meat as thinly as possible (about 1 mm). Set slices aside.

    Time: PT10M

11. Sear the Lamb Slices

    Heat a skillet over high heat, add a drizzle of vegetable oil, and quickly sear the lamb slices for about 2‑3 minutes until browned but still tender.

    Time: PT5M

    Temperature: high heat

12. Assemble the Döner Sandwich

    Cut a warm pita in half, spread a generous layer of white sauce, add the fresh salad, then place seared lamb slices. Top with pickles, tomato slices, lettuce and a drizzle of hot sauce if desired.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

30 g

Carbohydrates

70 g

Fat

25 g

Fiber

5 g

Ingredient Substitutions

• Instead of Minced Lamb: Ground beef, Ground turkey
• Instead of Onion: Shallots
• Instead of Garlic: Garlic paste
• Instead of Plain Yogurt: Greek yogurt
• Instead of Dried Thyme: Fresh thyme
• Instead of Dried Oregano: Fresh oregano
• Instead of Paprika: Smoked paprika
• Instead of Black Pepper: White pepper
• Instead of Milk: Almond milk
• Instead of Warm Milk: Warm water
• Instead of Dry Yeast: Instant yeast
• Instead of Sugar: Honey
• Instead of Plain Yogurt: Greek yogurt
• Instead of Vegetable Oil: Olive oil
• Instead of All-Purpose Flour: Whole wheat flour
• Instead of Onion: Red onion
• Instead of Parsley: Cilantro
• Instead of Sumac: Lemon zest
• Instead of Paprika: Smoked paprika
• Instead of Yogurt: Greek yogurt
• Instead of Mayonnaise: Greek yogurt
• Instead of Vinegar: Lemon juice
• Instead of Dried Parsley: Fresh parsley
• Instead of Dried Mint: Fresh mint
• Instead of Pickles: Olives
• Instead of Tomato: Cucumber
• Instead of Lettuce: Cabbage

Equipment Needed

• Food Processor
• Mixing Bowls
• Measuring Cups and Spoons
• Knife
• Cutting Board
• Baking Sheet
• Parchment Paper
• Oven
• Frying Pan/Skillet
• Tongs or Spatula
• Plastic Wrap or Freezer Bag
• Small Bowl (for sauce)

Critical Steps — Do Not Skip

• Freezing the meat until solid for thin slicing
• Proper activation of yeast
• Kneading the dough to develop gluten
• Baking at high temperature (450°F) for quick puff
• Slicing the meat ultra‑thin

Chef Tips from the Video

• For extra aroma, add a pinch of ground cumin to the meat mixture.
• Brush the baked pita with a little melted butter and sprinkle with za’atar for an optional flavor boost.
• Serve with a side of pickled turnips for authentic Yemeni flair.

Troubleshooting

Storage

Refrigerator: Cooked meat and sauce keep up to 3 days; pita stays soft for 2 days in an airtight container.

Freezer: Uncooked frozen meat log can be stored up to 2 months; extra pita can be frozen for 1 month.

Room temperature: Assembled sandwiches are best eaten immediately; otherwise keep under 2 hours.

Make-Ahead Tips

• Freeze the seasoned meat log and slice when needed.
• Dough can be refrigerated after the first rise; shape and bake later.
• White sauce improves after a few hours in the fridge.