Viral Doner Kebab
This viral doner kebab recipe uses seasoned ground lamb rolled thinly in parchment paper and baked in an oven. Tear the cooked meat into pieces and serve it in warm pita or lavash with fresh toppings.
Ingredients
For the Doner Meat
- 450 g ground lamb or any ground meat
- 1 medium onion cut into large chunks
- 3 garlic cloves
- 2 tablespoons Greek yogurt
- 1 tablespoon tomato paste
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes optional
For Serving
- 4 pita breads or lavash
- ½ iceberg lettuce finely shredded
- 1 small red onion thinly sliced
- 1 tomato sliced
- Garlic sauce optional
Instructions
- Preheat the oven to 200 °C.
- Add 1 medium onion and 3 garlic cloves to a food processor. Blend until they form a smooth paste.
- Place 450 g ground lamb in a large bowl. Add the onion-garlic paste, 2 tablespoons Greek yogurt, 1 tablespoon tomato paste, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon dried thyme, 1 teaspoon dried oregano, and ½ teaspoon red pepper flakes, if using. Mix firmly by hand for 3–4 minutes, until sticky and cohesive.
- Place one portion of the lamb mixture in the center of a large sheet of parchment paper. Cover it with a second sheet. Use a rolling pin to form a thin, even rectangle about ¼ inch (6 mm) thick. Remove the top sheet.
- Starting from a long edge, use the bottom parchment to roll the meat tightly over itself. Apply firm, even pressure while rolling. Keep the parchment wrapped snugly around the log. Place it seam-side down on a baking sheet and repeat with the remaining mixture.
- Bake for 20–25 minutes, until the center reaches 74 °C.
- Rest the logs for 5–10 minutes. Carefully unwrap the parchment, then tear the baked doner meat into large or bite-size pieces.
- Warm 4 pita breads or lavash. Fill them with the doner meat, shredded iceberg lettuce, sliced red onion, tomato, and garlic sauce, if using. Serve immediately.
Notes
Mix until sticky: Mixing firmly for the full 3–4 minutes helps the lamb become cohesive enough to hold its shape without chilling.
Keep the layer even: An evenly rolled rectangle helps the meat cook consistently and form uniform layers inside the parchment.
Roll with firm pressure: Keeping the parchment snug prevents loose gaps that can make the baked log separate when unwrapped.
Allow the meat to rest: Resting for 5–10 minutes helps the cooked layers settle before the meat is torn into pieces.
Nutrition
Calories: 526kcal | Carbohydrates: 43g | Protein: 27g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 83mg | Sodium: 999mg | Potassium: 662mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1003IU | Vitamin C: 12mg | Calcium: 129mg | Iron: 4mg
