Easy Homemade Doner Kebab Recipe

OMG, you guys! I just tried this herby, spiced haven of ground beef (or lamb if you’re feeling fancy), and it’s basically my new go-to for impressing friends at dinner parties. Just stuff it in some flatbread with a dollop of your fave sauce, and you’ve got a super satisfying dish that’s as Instagram-worthy as it is delish. 🌯✨

I love creating recipes that bring authentic flavors to the table, and my Easy Homemade Doner Kebab does just that. This dish combines aromatic ground cumin, coriander, and smoked paprika with savory ground beef or lamb.

With finely grated onion and minced garlic, it’s not only flavorful but also rich in protein.

Easy Homemade Doner Kebab Recipe Ingredients

• Ground beef or lamb: Rich in protein, provides essential amino acids, and offers robust flavor.
• Onion: Adds natural sweetness, provides fiber, and enhances savory depth.
• Garlic: Offers aromatic flavor, has antibacterial properties, and boosts immune health.
• Ground cumin: Earthy taste, aids digestion, and is rich in iron.
• Ground coriander: Fresh citrus flavor, source of antioxidants, supports gut health.
• Smoked paprika: Gives smoky flavor, rich in vitamins A and E, enhances warmth.
• Olive oil: Heart-healthy fat, provides antioxidants, and adds moisture.

Easy Homemade Doner Kebab Recipe Ingredient Quantities

• 500g ground beef or lamb
• 1 onion, finely grated
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1 teaspoon ground allspice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional for heat)
• 1 tablespoon olive oil

How to Make this Easy Homemade Doner Kebab Recipe

1. In a large mixing bowl, combine the ground beef or lamb, grated onion, minced garlic, ground cumin, ground coriander, smoked paprika, ground allspice, salt, black pepper, and cayenne pepper (if using).

2. Combine the components well with your hands so that they are thoroughly mixed and the mixture is smooth.

3. Split the mixture into two equal parts, and shape each part into a tightly compacted, cylindrical log that has a diameter of about 2 inches.

4. Wrap each meat log tightly with plastic wrap, compressing it further into a compact shape.

5. Keep the wrapped cylinders in the refrigerator for a minimum of 1-2 hours so that the tastes can blend and the flesh can become more solid.

6. Set your oven to 180°C (350°F) to start with.

7. Take the meat logs from the fridge and take off their wrappings. Using a brush, give each log a light coating of olive oil.

8. Position the logs on a baking sheet that is lined with either parchment paper or foil.

9. Place in the preheated oven and bake for 25-30 minutes, turning halfway through, until the meat is cooked through and just starting to brown on the outside. meat is completely cooked on the inside, and outside is just starting to turn brown.

10. Allow the logs to sit for a few minutes, then slice them thinly with a sharp knife. Serve with flatbread, salad, and your favorite sauces.

Easy Homemade Doner Kebab Recipe Equipment Needed

1. Large mixing bowl
2. Grater
3. Garlic press or knife for mincing garlic
4. Measuring spoons
5. Plastic wrap
6. Baking sheet
7. Parchment paper or aluminum foil
8. Pastry brush
9. Oven
10. Sharp knife

FAQ

• Q: Can I use chicken instead of beef or lamb?A: Certainly! Ground chicken can trade places with either beef or lamb in a dish. It will lend a slightly different texture—and you can swap in chicken, at least for these recipes, nearly one-to-one with either beef or lamb. But chicken, even when ground, is a more delicate meat and will require seasoning to get it to full-flavored status. Plus, it turns out that Grade A chicken can MAX a casserole.
• Q: How do I store leftovers?A: Any leftover doner kebab should be stored in an airtight container in the fridge. You’ll eat it within 3 days if you eat it at all; there’s no way to reheat a doner and make it taste like it did on the day it was made. The meat itself will dry out in the reheating, and unless you somehow have both a vertical rotisserie and the skewer that goes with it, you’ll never make the reheating equivalent to a fresh doner.
• Q: Can I prepare the meat mixture in advance?A: Certainly! You can make the meat mixture other than the meat part up to 24 hours in advance and keep it in the refrigerator. This, I think, will bring the flavors to another level, help mold them together, and create a better dish. Ingredients
  – 3 pounds beef (85% lean) and/or pork, coarsely ground or shredded
  – 1 large onion, chopped
  – 1 tablespoon salt
• Q: Is there a vegetarian version of this recipe?A: Yes, a vegetarian version is possible. Use mashed chickpeas or lentils as a base, with the same spices. And consider adding a binding agent: breadcrumbs or flour.
• Q: Can I grill the kebabs instead of frying them?A: Yes, grilling is an excellent option. Just form the meat around skewers and handle the skewers with care so they don’t break apart.
• Q: What can I serve with doner kebabs?A: Present your doner kebabs with pita bread, freshly composed salad, yogurt sauce or tzatziki, and pickled vegetables for a meal that is complete and quite delicious.

Easy Homemade Doner Kebab Recipe Substitutions and Variations

• 500g ground beef or lamb
  • Substitute with ground chicken or turkey for a lighter option.
• 1 onion, finely grated
  • Substitute with 1 teaspoon onion powder for convenience.
• 2 cloves garlic, minced
  • Substitute with 1 teaspoon garlic powder if fresh garlic is unavailable.
• 1 teaspoon ground cumin
  • Substitute with 1 teaspoon garam masala for a different flavor profile.
• 1 teaspoon smoked paprika
  • Substitute with regular paprika and a drop of liquid smoke for the same smoky flavor.

Pro Tips

1. Chill the Mixture for Better Texture Before shaping the meat into logs, let the combined mixture chill in the refrigerator for about 30 minutes. This makes the logs easier to form and helps the flavors meld together.

2. Add a Binding Agent If the mixture feels too loose or crumbly, consider adding a tablespoon of breadcrumbs or a beaten egg. This will help the logs hold their shape better, especially when slicing.

3. Enhance Flavor with Fresh Herbs For added depth of flavor, incorporate freshly chopped herbs such as parsley or mint into the mixture. These herbs complement the spices well and add a fresh note to the dish.

4. Rest Before Slicing After baking, let the logs rest for at least 10 minutes before slicing. This allows the juices to redistribute throughout the meat, ensuring moist and tender slices.

5. Broil for Extra Crispiness For a crispy exterior, finish the meat logs under a broiler for a couple of minutes after baking. Keep a close eye to avoid burning, but this step can add a nice golden crust to the outside.