Doner Kebab

Name: Doner Kebab
Cook time: 120 min
Total time: 120 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 kg Boneless Lamb Leg, thinly sliced; 150g Lamb Tail Fat (Suet), finely minced; 1 large Onion, grated, including juice and pulp; 3 tbsp Plain Yogurt; 3 tbsp Olive Oil; 2 tbsp Lemon Juice; 3 cloves of Garlic, minced; 2 tsp Ground Cumin; 2 tsp Sweet Paprika; 1 tsp Pul Biber; 2 tsp Sea Salt, fine; 1 tsp Pepper (Black), freshly ground; 4 Turkish Pides; 2 medium Tomatoes, sliced; 1 large Red Onion, thinly sliced; 1 tbsp Sumac; 1/2 bunch of Flat-Leaf Parsley, roughly chopped; 8 Pickled Green Peppers (Acı Biber Turşusu)s

This homemade Doner Kebab layers seasoned, tender lamb with rich tail fat and Mediterranean spices, roasted until the edges are crisp and juicy. Serve it tucked into warm Turkish pide with a tangy yogurt sauce, a bright tomato-onion salad, and pickled peppers for a satisfyingly authentic street-food experience.

This homemade Doner Kebab layers seasoned, tender lamb with rich tail fat and Mediterranean spices, roasted until the edges are cr... Show more

Traditional Middle Eastern Recipe

Health Grade

B · Healthy

Rating

4.5

Time

2 hrs

Price

4,29 €

Calories

1061 kcal

meal prep

high protein

low sugar

kid friendly

Method

Prep the meat

Slice the Boneless Lamb Leg into very thin strips across the grain. Finely mince the Lamb Tail Fat (Suet), then grate the Onion and keep both the juice and pulp. Mince the Garlic as finely as you can so it disappears into the marinade.

Marinate the lamb

Scrape the prepared lamb, suet, onion, and garlic into a large bowl with Plain Yogurt, Olive Oil, Lemon Juice, Ground Cumin, Sweet Paprika, Pul Biber, Sea Salt, and Pepper (Black). Use your hands to massage everything together until the meat looks glossy and evenly coated, then cover and refrigerate for 30 minutes.

Heat and shape

Heat the oven to 220° C. Line a baking tray with foil, then press the marinated meat into a tight, even loaf about 20-25 cm long and 4-5 cm thick. Pack it firmly so there are no gaps.

Roast and brown

Bake for 30 minutes until the loaf is set and the edges are starting to brown. Pour off any pooled fat, turn the loaf carefully, and bake for 10 minutes more. Finish under the broiler for 2 minutes to get crisp, browned edges.

Rest the meat

Let the meat rest for 10 minutes before slicing. This short pause keeps the juices in the loaf instead of running all over the board.

Prep the toppings

Slice the rested lamb very thinly across the grain. Slice the Tomato, very thinly slice the Red Onion, toss it with Sumac, chop the Flat-Leaf Parsley, set out the Pickled Green Peppers (Acı Biber Turşusu), and split open the Turkish Pide.

Assemble and serve

Fill each pide with the sliced lamb, then top with the tomato, sumac onions, parsley, and pickled green peppers. Spoon over a little of the tray juices if you like, and serve right away while everything is hot.