Turkish · Free recipe
Doner Kebab
Spiced ground lamb is blended into a dense paste, pressed into a loaf, and roasted, then shaved into thin ribbons and crisped in a hot pan to mimic meat off a vertical spit. Stuffed into toasted flatbread with shredded cabbage, tomato, onion, and garlic yogurt and chili sauces, it tastes like a late-night classic.
- Prep
- 25 min
- Cook
- 1 hr 15 min
- Total
- 1 hr 40 min
- Serves
- 6
- Level
- Medium
Method
-
Heat the oven to 325F and line a loaf pan with parchment.
-
Pulse the lamb, grated onion, garlic, spices, salt, and pepper in a food processor for about 1 minute, until the mixture turns into a smooth, sticky paste.
-
Press the paste firmly into the loaf pan, smoothing the top, and bake 60 to 70 minutes until the center reaches 160F.
-
Rest the loaf 10 minutes, then slice it as thinly as possible, shaving it lengthwise into long ribbons.
-
Fry the slices in a hot dry skillet over high heat for 1 to 2 minutes, letting the edges crisp in their own fat.
-
Warm the flatbreads, split them open, and fill with meat, cabbage, tomato, red onion, garlic yogurt, and chili sauce.
Zest note from the test kitchen
Chill the cooked loaf for an hour before slicing if you have time; cold meat shaves into much thinner, neater strips.
