HOMEMADE DONER KEBAB (VIRAL)
Homemade Doner Kebab (Viral) is a recipe that has become popular for how easy it is to make at home. This version gives you the same classic flavor you enjoy from takeout but with simple steps and basic ingredients
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Servings: 6 serving
Ingredients
- 2 lbs ground beef or lamb (or both)
- 1 medium onions
- 3 cloves garlic
- 1 teaspoon black pepper
- 1 tablespoon sweet paprika
- ½ teaspoon cayenne pepper (optional)
- 1 teaspoon garlic powder
- 1 tablespoon cumin powder
- 2 tablespoon tomato paste
- ¼ cup plain yogurt
- ¼ cup olive oil
- salt, to taste
Instructions
- Preheat the oven to 400F.
- Spice the meat: In a large bowl, add the ground meat and season with salt, pepper, paprika, cumin, garlic powder and cayenne pepper if using.
- Prepare onion and garlic: Grate or blend the onion and garlic, then squeeze out any excess liquid using a cheesecloth or your hands. This keeps the mixture from becoming too wet.
- Combine ingredients: Add the drained onion and garlic, tomato paste, yogurt, and olive oil to the spiced meat. Mix with your hands until the mixture is sticky and cohesive.
- Shape the meat sheet: Divide the mixture into equal portions. Place one portion between two sheets of parchment paper and roll it into a thin, even rectangle.
- Form the meat log: Remove the top parchment sheet. Starting from one long edge, roll the meat into a tight log using the bottom parchment to guide it.
- Bake: Place the wrapped meat log on a baking tray and bake for 20–22 minutes, until cooked through.
- Rest and unwrap: Let the meat rest for 5 minutes. Unwrap and remove the parchment paper.
- Serve in pita pocket, gyros or rice bowl.
Video
Notes
- Meat: Use lamb, beef, chicken, turkey, or a mix. For best results, aim for 80/20 (meat/fat) to keep it juicy.
- Mixing: Combine all ingredients until sticky and cohesive, but don’t overmix—overworking makes the meat dense.
- Rolling & Shaping: Roll thin, even sheets and pack the meat tightly to hold shape and produce tender slices.
- Baking: Keep an eye on the oven; overbaking dries out the meat. Remove when cooked and lightly browned.