Homemade Doner Kebab (Printable)
Juicy spiced meat with fresh veggies and creamy sauce in warm flatbread
# What You Need:
→ Meat Marinade
01 - 1.1 pounds boneless lamb shoulder or chicken thighs, thinly sliced
02 - 2 tablespoons plain yogurt
03 - 2 tablespoons olive oil
04 - 3 cloves garlic, minced
05 - 1.5 teaspoons ground cumin
06 - 1.5 teaspoons ground coriander
07 - 1 teaspoon smoked paprika
08 - 1 teaspoon ground sumac
09 - 0.5 teaspoon ground cinnamon
10 - 1 teaspoon salt
11 - 0.5 teaspoon black pepper
12 - Juice of 0.5 lemon
→ Vegetables & Garnish
13 - 1 small red onion, thinly sliced
14 - 1 medium tomato, sliced
15 - 0.5 cucumber, sliced
16 - 1 cup shredded lettuce
17 - Fresh parsley, chopped
→ Sauce
18 - 3.5 ounces plain Greek yogurt
19 - 1 tablespoon mayonnaise
20 - 1 clove garlic, minced
21 - 1 teaspoon lemon juice
22 - Salt and pepper to taste
→ Bread
23 - 4 pita breads or flatbreads
# How-To:
01 - Combine yogurt, olive oil, garlic, cumin, coriander, paprika, sumac, cinnamon, salt, pepper, and lemon juice in a large bowl. Add sliced meat and mix thoroughly to coat. Cover and marinate for at least 1 hour, preferably overnight for optimal flavor penetration.
02 - Preheat oven to 430°F or heat grill to medium-high temperature.
03 - Thread marinated meat slices onto skewers, pressing tightly together. Place on baking tray or grill and cook for 35 to 45 minutes, turning occasionally until meat is browned and cooked through. Alternatively, cook in batches in a hot skillet until well-browned.
04 - Mix Greek yogurt, mayonnaise, minced garlic, lemon juice, salt, and pepper in a small bowl until smooth and well combined. Refrigerate until ready to serve.
05 - Heat pita breads or flatbreads in the oven for 2 to 3 minutes until warm and pliable.
06 - Slice cooked meat thinly against the grain. Spread sauce generously on warm bread, layer with meat, lettuce, tomato, cucumber, onion, and parsley. Roll or fold bread securely and serve immediately while hot.
# Expert Advice:
01 -
- The homemade garlic sauce will put those tired shop versions to shame
- That spice blend hits deep notes you cannot buy in a packet
02 -
- Crowding the skewers will make the meat steam instead of developing that crust you want
- Letting the meat rest for a few minutes before slicing keeps the juices where they belong
03 -
- Freeze the meat for 20 minutes before slicing to get those thin, even pieces
- Use metal skewers if you can because they conduct heat better than wooden ones