Introduction
Making doner kebabs at home is a culinary journey that offers delicious flavors and aromatic spices. This recipe captures the essence of traditional kebabs, featuring a delightful blend of lamb or beef, mixed herbs, and spices, all wrapped in soft flatbreads. Pair your kebabs with fresh vegetables and sauces for a meal that’s sure to impress everyone at your table.
Ingredients
1 kg / 2 lb lamb or beef mince (ground meat), preferably 15% fat
200g / 7oz streaky bacon, roughly diced
1 onion, diced (brown, yellow, white)
2 cloves garlic, roughly chopped
1 tbsp vegetable oil or olive oil (for frying)
Seasoning Spices
1 tsp dried oregano
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp cinnamon
3 tsp salt, kosher/cooking salt
1 tsp black pepper
Doner Kebabs
8 flatbreads (Lebanese bread authentic!)
1 iceberg lettuce, finely shredded
6 tomatoes, halved and sliced
2 red onions, finely sliced
Hummus
Yogurt sauce, optional
More Sauce options: chilli sauce/Sriracha, BBQ, sweet chilli, tomato sauce/ketchup
Extra options: tabbouleh, shredded cheese
Prep Time
2 hours minimum for marinating the meat, up to 24 hours for enhanced flavor.
Cook Time
1 hour and 30 minutes of initial cooking, followed by an additional 10 to 15 minutes for browning.
Total Time
Approximately 2 hours and 15 minutes, not including marinating time.
Yield
Serves 8.
Detailed Directions and Instructions
MARINATE MEAT
Mix beef or lamb mince with all the spices in a large mixing bowl, using your hands to combine thoroughly. Cover the bowl with plastic wrap and place it in the refrigerator for at least 2 hours, or up to 24 hours for better flavor.
PREPARATION
Preheat your oven to 170°C/325°F (150°C for fan ovens). Line a baking pan with aluminum foil for easy cleanup. Ensure that your skewers are long enough to prop on the edges of the pan.
PUREE MEAT
In a food processor, combine the diced onion, diced bacon, and chopped garlic. Blitz the ingredients on high for about 30 seconds until it forms a paste, scraping down the sides as necessary. Add the marinated meat to the mixture and pulse on low until you achieve a smooth paste-like consistency, which should take about 1 minute for powerful processors and up to 2 minutes for less powerful ones.
SHAPE DONER KEBAB MEAT
Turn the pureed meat mixture out onto a clean work surface. Wet your hands with water to prevent sticking, and shape the mixture into an even log approximately 20cm/8 inches long. Take two pieces of aluminum foil, each about 60cm/2 feet long, overlapping them by one-third. Place the meat log on one end of the foil and tightly roll it up, securing it in the foil. Twist the ends firmly to maintain the shape, forming a log about 25cm/10 inches long, and snip off any excess foil. Insert skewers through the log and ensure it is elevated by propping the skewers on the edges of the pan.
COOKING
Place the pan in the preheated oven and cook the log for 1.5 hours, turning it once after the first hour. The internal temperature should reach 70°C/160°F (up to 80°C/175°F is acceptable). After cooking, carefully remove the foil but leave the skewers intact. Increase the oven temperature to 250°C/480°F, or the highest setting your oven can achieve. Bake for an additional 10 to 15 minutes, rotating the log once, until it is browned all over.
SHAVING / PAN FRYING (KEBAB SHOP STYLE!)
Once browned, remove the skewers and stand the meat upright. Use a sharp knife to shave thin slices of meat, taking only what you plan to use immediately. In a skillet, heat a small amount of oil over medium-high heat and briefly cook the shaved meat until it’s lightly colored but remains tender. Use this freshly cooked meat for assembling Doner Kebabs.
DONER KEBABS
Take a warmed flatbread and smear a generous amount of hummus on it. Layer with finely shredded iceberg lettuce, sliced tomatoes, and finely sliced red onions. Pile on the shaved Doner Kebab meat and drizzle with your preferred sauce(s). Roll the flatbread tightly, and wrap it in foil if desired to help hold it together. Enjoy your homemade Doner Kebabs!
Notes
1. Meat
For enhanced flavor and juiciness, it’s best to use meat that is around 15% fat. If you can, inquire about the fat percentage from your butcher or check the nutrition label from the supermarket.
2. Bacon
Use streaky bacon, which contains the belly part without loin eye. While pork is not typically used in traditional Doner Kebabs due to religious reasons, it’s added here to increase the fat content essential for replicating shop-style kebabs. If bacon isn’t an option, consider other fat sources or use a high-fat percentage meat.
3. Salt
The recipe calls for 3 teaspoons of salt to enhance flavor, especially since the meat is shaved thinly and the salt distributes across servings. If using table salt, reduce to 2 teaspoons.
4. Pureed meat consistency
The meat mixture should be smooth enough to easily spread on a surface. Refer to the video for visual guidance on the desired texture.
5. Skewers optional
Using skewers helps maintain a cylindrical shape during cooking. If they are unavailable, you can cook the log directly on a pan or a tray lined with foil.
6. Foil
Aluminum foil serves to hold the log’s shape and trap moisture, preventing it from drying out during cooking.
7. Propping issues
If the log is too long for your pan, use ramekins or scrunched foil balls to keep it elevated. Position it diagonally if necessary.
8. Lemon Yogurt Sauce
To prepare a yogurt sauce, combine 2 cups Greek yogurt, minced garlic, cumin (if using), lemon juice to taste, and season with salt and pepper. Let the mixture sit for about 20 minutes to develop flavor.
9. Uncooked meat
If you lack a meat thermometer and suspect the interior of the meat log is undercooked, don’t worry; the thin slices will cook quickly in the skillet.
10. Storage
Due to the high-fat content, the cooked meat holds up well in storage. Keep it in the refrigerator for up to 5 days or freeze it. To reheat, thaw the log or slices, wrap in foil, and bake until heated through.
11. Recipe credit
The technique used in this recipe is credited to Kenji Lopez-Alt at Serious Eats.
12. Nutrition per serving
The nutritional information calculated here is based on meat only, assuming 8 servings.
Cook techniques
Marinating the Meat
Mix the selected ground meat with all the spices using your hands. Cover and refrigerate for a minimum of 2 hours and up to 24 hours to allow the flavors to meld.
Pureeing the Ingredients
In a food processor, combine diced onion, bacon, and chopped garlic, blitzing until it forms a paste. Add the marinated meat and blend on low until the mixture is smooth and well combined.
Shaping the Doner Kebab
Turn the pureed meat mixture onto a work surface and shape it into a block approximately 20 cm long. Use overlapping pieces of foil to tightly roll the meat into a log shape, ensuring it stays compact during cooking.
Cooking the Meat
Place the foil-wrapped log in a preheated oven and cook for about 1.5 hours, turning once. After cooking, remove the foil and increase the oven heat to brown the outside for an additional 10 to 15 minutes.
Shaving and Pan Frying
Once cooked, remove the log from the oven and stand it upright. Thinly shave slices of the meat for serving. In a skillet, heat oil and lightly cook the shaved meat until colored but not crisped.
Assembling the Doner Kebabs
Spread hummus on warmed flatbreads, add shredded lettuce, sliced tomatoes, and onions. Pile on the shaved meat and drizzle with preferred sauces. Roll tightly, and wrap in foil if desired.
FAQ
What type of meat is recommended for this recipe?
For best flavor and juiciness, choose ground lamb or beef with a fat content of around 15%.
Can I substitute bacon in this recipe?
If you can’t use bacon, opt for a higher fat ground meat (20% fat) or try turkey bacon or a mix of duck fat with ground meat.
How do I ensure the meat remains tender?
Proper marination and using fatty cuts of meat help keep the final product moist and flavorful. The cooking method, including the initial slow cooking followed by high heat for browning, also plays a critical role.
What if I don’t have skewers for cooking?
If skewers are unavailable, simply shape the meat log and cook it directly on a baking tray lined with foil.
How should I store leftover meat?
The meat can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. Reheat as needed before serving.
Can I use different sauces for serving?
Yes, you can use various sauces such as chili sauce, BBQ sauce, or yogurt sauces to enhance the flavor of your Doner Kebabs.
Conclusion
The preparation of doner kebabs is a rewarding culinary experience, allowing you to create a delicious and savory meal. The balance of spices and the inclusion of bacon not only enhance the flavor but also contribute to the juiciness of the meat. This method not only replicates the texture of traditional kebabs but also offers a fantastic opportunity to customize your serving with various sauces and toppings.
More recipes suggestions and combination
Spicy Chicken Kebabs
Substitute the ground lamb or beef with chicken mince and add extra chili powder and paprika for a spicy kick.
Vegetarian Kebabs
Use a mix of lentils, mushrooms, and grated zucchini instead of meat. Blend with the same spices for a flavorful vegetarian option.
Greek Gyros
Replace the seasoning with traditional Greek spices like oregano and thyme and serve with tzatziki sauce instead of yogurt sauce.
Beef Kofta
Shape the seasoned meat into long, cylindrical kofta shapes instead of a log. Grill or fry until cooked through for a different presentation.
Middle Eastern Wrap with Falafel
Use falafel as a meat substitute and combine with hummus, lettuce, and tomatoes in flatbread for a vegan-friendly meal.
BBQ Meatballs
Form the seasoned meat into meatballs instead of a log. Grill or roast and serve with a barbecue sauce for an appetizer twist.
Breakfast Kebabs
Incorporate breakfast sausage and egg into the kebab mixture for a savory breakfast option, served with salsa or hot sauce.
