Discover a simple and mouth-watering doner kebab recipe you can make at home. Perfect for a tasty meal that's quick and satisfying!
If you've ever wished you could make proper takeaway-style lamb doner kebab at home with an authentic taste, then this is the recipe for you. Think thin, tender slices, packed with smoky, aromatic spices. No rotisserie and no special equipment needed.
This isn't a 'close enough' imitation. It feels like the the real experience: perfectly seasoned lamb and beef, juicy from the right balance of fat, sliced super thin and finished with that irresistible crisp char. I make mine with the signature adana flavors.
There is a reason why this viral homemade doner kebab recipe is all over the internet right now. The hype around this trend has been crazy!
Jump to:
A Quick History of Doner Kebab
Doner kebab dates back to 19th-century Ottoman Turkey, where master cooks slow-roasted seasoned lamb on a vertical rotating spit.
By the 1970s, Turkish immigrants introduced doner kebabs across Germany and the UK, where it exploded in popularity as the beloved late-night street food we know today: shaved meat wrapped in warm flat bread with salad and sauces.
This recipe captures that traditional Turkish spice profile, using a simple method that went crazy viral this month, thanks to Meze Mike.
Ingredients (Detailed + Why Each One Matters)
For the full recipe with ingredient measurements, please scroll to the recipe card at the bottom of the page. Here is what you need to make it:
½ kg ground lamb mince and ½ kg ground beef mince (Aim for 15 - 20% fat) → Essential for juicy doner texture and classic richness. Too lean = dry, crumbly.
2 Onions chopped → Adds sweetness, moisture, and blends seamlessly into the meat.
4 garlic cloves, minced → Gives the unmistakable kebab-shop aroma.
2 tablespoon yogurt (optional but recommended) → Tenderises and keeps the mixture soft.
3 teaspoon Smoked Paprika → The smoky flavour without charcoal. You can sub with sweet paprika.
3 ½ teaspoon Cumin Powder → Core doner spice that is earthy and aromatic.
1 ½ teaspoon Sumac - Optional but works well with the richness of the meat.
4 - 4 ½ teaspoon Salt → Ensures every slice of the ground meat is properly seasoned.
2 teaspoon Black Pepper → Warm peppery depth.
1 teaspoon Oregano → Classic Mediterranean flavour. You can use Parsley instead.
4 teaspoon Aleppo Pepper (Pul Biber)
4 tablespoon Olive Oil → Adds moisture and helps spices bloom.
How to Make Lamb Doner Kebab
Blend the Kebab Mixture - Add all the ingredients for the kebab to a food processor. Mix until it becomes a sticky paste. This step is critical for authentic texture. It should be almost like a pâté or thick paste.
Divide Meat - Divide the meat mixture into 4 or 5 equal portions.
Place meat on baking paper - For each portion, lay down a sheet of parchment or greaseproof/baking paper. Place one portion of the meat mixture in the centre. Use your hands or a spatula (or a second sheet of parchment and a rolling pin) to press/roll the meat into a thin sheet, even rectangle roughly a few millimetres thick.
Wrap into rolls - Starting at one short end, roll the parchment (or the meat on parchment) loosely into a cylinder.
Cool slightly and cut into thin slices - Once baked, allow the meat sheet rolls to cool briefly so they firm up. Then unwrap. Use a very sharp knife to slice the meat into thin strips (like classic doner kebab slices). Because the meat was rolled thin initially and tightly packed, the slices should hold together well, be tender and have that takeaway-authentic feel.
Crisp Edges - Now place under a grill (or on a hot griddle or pan) or use a high-heat blast to char/brown the surface, giving the edges that crispy finish doner meat is famous for. This extra char elevates the flavour and texture. Do this for 2 - 5 minutes.
Assemble - Then assemble into Flatbread like Naan, Pitta or even a Tortilla. Add Pickles, Sauces and Salad ingredients such as cucumbers, onions and tomatoes.
How to serve
Warm the flatbreads / pita / Turkish bread soft and flexible. These can be gluten-free if need be.
Optional extras: pickled chillies, Ezme, pickled cabbage/onion, sumac onions, Turkish tomato and onion salad, fresh herbs, a squeeze of lemon, maybe a side of chips or fries for proper take-away vibes.
Serving styles: Serve this viral doner kebab in the traditional way - in a wrap or warm pita kebab with salad vegetables for some crunch & sauces. Kebab bowl: serve the juicy meat over rice or salad, sauces on top. Dirty kebab style: meat + chips + hot sauce on side or wrapped.
Garlic Sauce
Here is how to make the Garlic Yoghurt Sauce. Combine 200g Greek yogurt, 2 tablespoon Mayo, 1 teaspoon garlic paste, 1 tablespoon lemon juice, ½ teaspoon salt, ½ teaspoon black pepper, 1 teaspoon dried mint, ¼ teaspoon sugar
Why it matters: Cooling, creamy contrast to the spiced lamb.
Variations and Substitutions
Use more Beef - Swap the lamb for beef mince. Add 1 extra tablespoon olive oil or ghee if meat is very lean.
Chicken Doner - Use chicken mince. Increase yogurt to 3 tbsp.
Pro Tips (These Make It Restaurant-Quality!)
Mix until sticky - Your mixture should almost look like a paste. This is what gives doner it's iconic texture. If you hand mix, mix until a thin film develops around the edge of the bowl
Use 15- 20% fat mince - Ideal juiciness. Anything lower will compromise texture.
Char before serving - This 2-minute step transforms the flavour.
Storage
Fridge - Place cooked meat in an air tight container for up to 4 days
Freeze cooked or raw: 3 months Sliced cooked doner: 3 months Reheating Pan-fry straight from chilled or frozen. Microwave isn t recommended (loses texture).
FAQs
Can I make Doner in the Air Fryer?
Oven-baked is great. But yes it can be made in an air fryer. Cook the wrapped meat at 160°C for 15-20 minutes, turning halfway.
Why is my doner crumbly?
Reasons: It wasn t mixed long enough
The mince was too lean
Can I prep this ahead?
Yes freeze the shaped, uncooked meat or bake it, slice it, and freeze slices for quick meals.
Try these other Kebab Recipes:
Joojeh Kebab - Persian Grilled Chicken Kebabs
Sheet Pan Koobideh Kebab - A weeknight Persian Delight
Adana Kebab - Turkish Lamb Kebabs
Kebab Koobideh - Persian Ground Lamb Kebabs
Easy Homemade Turkish Chicken Doner Kebab
Rate and Leave a Comment
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The Easiest & Most Delicious Doner Kebab Recipe (Viral Recipe)
Ingredients
- ½ kg Lamb Mince 15-20 % Fat
- ½ kg Beef Mince 15-20 % Fat
- 2 Onions chopped into chunks
- 4 Garlic Cloves or 1 tablespoon Garlic Paste
- 2 tablespoon Plain Yoghurt
- 3 teaspoon Smoked Paprika
- 3 ½ teaspoon Cumin Powder
- 1 ½ teaspoon Sumac
- 4 - 4 ½ teaspoon Salt
- 2 teaspoon Black Pepper
- 1 teaspoon Dry Oregano You can use Parsley instead.
- 4 teaspoon Aleppo Pepper Pul Biber
- 4 tablespoon Olive Oil
Instructions
Blend the Kebab Mixture
- Add all the ingredients for the kebab to a food processor. Mix until it becomes a sticky paste. This step is critical for authentic texture. It should be almost like a pâté or thick paste.
- Divide
- Divide the meat mixture into 6-8 equal portions.
Place meat on baking paper
- For each portion, lay down a sheet of parchment or greaseproof/baking paper. Place one portion of the meat mixture in the centre. Use your hands or a spatula (or a second sheet of parchment and a rolling pin) to press/roll the meat into a thin sheet, even rectangle roughly a few millimetres thick.
Wrap into rolls
- Starting at one short end, roll the parchment (or the meat on parchment) loosely into a cylinder. See video.
Bake
- Place the parchment wrapped rolls on a baking tray. Bake in a preheated oven at 200 °C (400 °F) for about 17-18 minutes, or until cooked through. You can check doneness with a digital thermometer inserted into the middle around 75 °C internal temperature is a good target.
Cool slightly and cut into thin slice
- Once baked, allow the meat sheet rolls to cool briefly so they firm up. Then unwrap. Use a very sharp knife to slice the meat into thin strips (like classic doner kebab slices). Because the meat was rolled thin initially and tightly packed, the slices should hold together well, be tender and have that takeaway-authentic feel.
Crisp the meat (optional but recommended)
- Now place under a grill (or on a hot griddle or pan) or use a high-heat blast to char/brown the surface, giving the edges that crispy finish doner meat is famous for. This extra char elevates the flavour and texture. Do this for 2 - 5 minutes.
Assemble
- Now assemble the meat into Flatbread like Naan, Pitta or even a Tortilla. Add Pickles, Sauces (Garlic Sauce and Ezme) and Salad ingredients.
Notes
How to serve
Warm the flatbreads / pita / Turkish bread soft and flexible. These can be gluten-free if need be. Optional extras: pickled chillies, Ezme, pickled cabbage/onion, sumac onions, Turkish tomato and onion salad, fresh herbs, a squeeze of lemon, maybe a side of chips or fries for proper take-away vibes. Serving styles: Traditional wrap or warm pita kebab with salad & sauces. Kebab bowl: serve the juicy meat over rice or salad, sauces on top. Dirty kebab style: meat + chips + hot sauce on side or wrapped.Garlic Sauce
Here is how to make the Garlic Yoghurt Sauce. Combine 200g Greek yogurt, 2 tablespoon Mayo, 1 teaspoon garlic paste, 1 tablespoon lemon juice, ½ teaspoon salt, ½ teaspoon black pepper, 1 teaspoon dried mint, ¼ teaspoon sugar Why it matters: Cooling, creamy contrast to the spiced lamb.Variations and Substitutions
Use more Beef - Swap the lamb for beef mince. Add 1 extra tablespoon olive oil or ghee if meat is very lean.Chicken Doner - Use chicken mince. Increase yogurt to 3 tbsp.
Pro Tips (These Make It Restaurant-Quality!)
Mix until sticky - Your mixture should almost look like a paste. This is what gives doner it’s iconic texture. If you hand mix, mix until a thin film develops around the edge of the bowlUse 15- 20% fat mince - Ideal juiciness. Anything lower will compromise texture.
Char before serving - This 2-minute step transforms the flavour.
Storage
Fridge - Place cooked meat in an air tight container for up to 4 days Freeze cooked or raw: 3 months Sliced cooked doner: 3 months Reheating Pan-fry straight from chilled or frozen. Microwave isn t recommended (loses texture).FAQs
Can I make Doner in the Air Fryer?
Oven-baked is great. But yes it can be made in an air fryer. Cook the wrapped meat at 160°C for 15-20 minutes, turning halfway.Why is my doner crumbly?
Reasons: It wasn t mixed long enoughThe mince was too lean
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