Doner Kebab Recipe

Prepare meat and fat

Cut the lamb or beef into large chunks that will fit into a food processor. Place meat and chopped fat into the food processor in batches and pulse until you get a coarse paste (not completely smooth). Alternatively, finely mince by hand. Transfer to a large bowl.

Prepare binding and aromatics

Grate the onion and reserve the juice. Add the grated onion (with some juice), minced garlic, plain breadcrumbs, yogurt, olive oil, lemon juice, and all the spices (cumin, coriander, paprika, sumac, oregano, salt, pepper) to the meat. Mix thoroughly with clean hands or a spoon until evenly combined and slightly sticky. Taste a tiny raw smear by quickly frying a pinch to check seasoning, and adjust salt/pepper if needed.

Shape stacked roast (vertical-spit style)

Preheat oven to 200°C (400°F). On a clean flat piece of foil or baking paper, shape a loaf by layering the meat mixture: form a compact cylinder about 20 cm long and 8–10 cm diameter. For a more authentic texture, press layers of the mixture together and slightly narrow the top so it stacks like slices. Wrap tightly in foil (or tie with kitchen twine) to hold shape, leaving a small vent if desired.

Roast the meat

Place the wrapped meat on a roasting tray. Roast at 200°C (400°F) for 25 minutes to brown the outside, then reduce oven to 180°C (350°F), unwrap the top to expose meat, brush with 1 tbsp olive oil, and continue roasting uncovered for another 30–40 minutes, or until interior temperature reaches 72°C (160°F) and the outside is deeply browned. For extra char, finish under a broiler/grill for 3–5 minutes, watching carefully to avoid burning.

Rest and chill slightly

Remove meat from oven and let rest 10–15 minutes. For easier thin slicing, chill in the fridge for 20–30 minutes until firm but not fully cold. The meat should be sliceable into thin shavings.

Warm the pita or flatbreads in a hot skillet brushed with a little butter or oil for 30–60 seconds per side, or wrap in foil and heat in the oven at 160°C (320°F) for 5–7 minutes. Keep warm wrapped in a clean tea towel until serving.

Prepare the salad components: shred lettuce, thinly slice tomatoes, cucumber, and red onion. If using store pickles, drain and slice. Arrange on a board or bowls for assembly.

Combine yogurt, mayonnaise, crushed garlic, lemon juice, salt, pepper, and chopped dill or mint in a small bowl. Whisk until smooth and refrigerate until ready to serve so flavors meld. Taste and adjust seasoning.

Whisk together tomato paste or harissa, olive oil, red pepper flakes, water and salt to make a spoonable hot sauce. Adjust heat and consistency with more water or oil as needed.

Thinly slice the rested meat as finely as possible using a sharp knife. If available, a mandoline-style slicer or very sharp slicing knife works best. Reheat slices briefly in a skillet or under the broiler to crisp edges: spread slices on a hot skillet with a drizzle of oil and sear 1–2 minutes until edges are caramelized.

Assemble kebabs: open a warmed flatbread, spread 1–2 tablespoons garlic-yogurt sauce, add a layer of shredded lettuce, a few slices of tomato, cucumber and onion, then pile on the hot meat slices. Drizzle hot sauce to taste and sprinkle chopped parsley. Fold and serve immediately.

Store any leftover meat tightly wrapped in the fridge for up to 3 days; reheat in a skillet. Sauces keep for 3–4 days refrigerated.