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Homemade Doner Kebab

Homemade Doner Kebab: Juicy Flavor Everyone Will Love

This homemade doner kebab recipe is a flavorful and juicy dish that captures the essence of Turkish street food.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 wraps
Course: Dinner
Cuisine: Turkish
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Meat Mixture
  • 500 grams Ground Beef or Lamb A 70/30 mix provides rich flavor.
  • 1 medium Onion Grated for even distribution.
  • 3 cloves Garlic Fresh and grated for best taste.
  • 100 grams Plain Yogurt Substitute with mayonnaise for dairy-free.
  • 2 tablespoons Olive Oil Any neutral oil can work.
  • 1 teaspoon Salt Adjust to taste.
  • 1 teaspoon Pepper Adjust to taste.
  • 1 teaspoon Cumin Adjust based on taste preferences.
  • 1 teaspoon Sweet Paprika Swap for hot paprika if preferred.
  • 1 teaspoon Oregano Dried oregano works perfectly.
  • 1/2 teaspoon Cayenne Pepper Optional heat; adjust based on spice tolerance.
  • 2 tablespoons Tomato Paste or BBQ Sauce Choose based on preferred flavor.
For Serving
  • 4 pieces Warm Pita or Tortilla Large tortillas can be used for gluten-free.
  • 2 cups Shredded Lettuce or Cabbage Add as desired for freshness.
  • 1 medium Red Onion Sliced for texture.
  • 1 cup Pickles Optional but recommended.
  • 1/2 cup Tahini Sauce Serve as a dipping sauce.
  • 1/2 cup Tzatziki Perfect for dressing your kebab.
  • 1/4 cup Fresh Parsley Optional garnish for freshness.

Equipment

  • Mixing Bowl
  • Rolling Pin
  • Baking tray
  • Parchment Paper
  • Sharp Knife

Method
 

Preparation
  1. Combine ground beef or lamb, grated onion, minced garlic, yogurt, tomato paste, salt, pepper, cumin, paprika, oregano, and olive oil in a mixing bowl. Mix until cohesive and sticky, about 3-5 minutes.
  2. Divide meat mixture into five equal portions. Spread one portion between two sheets of parchment paper into a thin rectangle, about 1/4 inch thick.
  3. Remove the top sheet of parchment and tightly roll the meat sheet into a compact log, sealing the ends.
  4. Preheat oven to 200°C (400°F). Place rolled meat log on a baking tray lined with parchment paper and bake for 20-25 minutes until golden brown.
  5. Let the doner kebab rest for 5 minutes before slicing thinly or shredding with forks.
  6. Assemble kebabs with warm pita or tortilla, sliced meat, toppings (lettuce, red onion, pickles), and sauces (tzatziki or tahini).

Nutrition

Serving: 1wrapCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 600mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 3mg

Notes

For best results, opt for ground meat with 20-30% fat for juiciness. Monitor cooking time closely to prevent dryness. Customize spices and sauces to your liking.

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