The Best Doner Kebab!

Updated: Nov 29, 2020

I love Doner kebab, but I have never been able to find that authentic flavor where I live.  Haider (my husband), wanted me to experiment and find a good recipe that I could add to my already brimming recipe book.  This has the authentic and great flavor of traditional Turkish Doner Kebab, with all the fixings.  Don’t forget the sauces, they really add depth of flavor to this dish. 

The ingredients list is long, but bear with me. I’m trying to make this recipe as easy as possible for you all. The instructions are clear and easy to follow.

On with the recipe





Preparation time 30 minutes and 8 hours freeze time

Cook time 30 minutes

Serves 6


Ingredients


Doner kebab

  • 500 grams meat- minced

  • 1 tablespoon thyme (or oregano if you can’t find thyme)

  • 100 grams fat- minced

  • ½ tablespoons chili flakes

  • 2 tablespoons yogurt

  • ½ tablespoon salt

  • 2 tablespoons milk

  • ½ teaspoon black pepper

  • 1 large onion

  • 2 tablespoons butter

Tzatziki sauce

  • 4 tablespoons yogurt

  • ¾ teaspoon dill

  • 2 tablespoons mayonnaise

  • 4 cloves garlic- minced

  • 1 small cucumber- chopped

  • Salt- to taste

Red sauce

  • 2 tablespoons yogurt

  • a pinch of red chili flakes

  • 1 tablespoon red chili paste

  • 1 teaspoon vinegar

  • A pinch of salt

  • 1 teaspoon ginger (optional)

  • A pinch of pepper

Koban salad

  • 1 tomato – chopped

  • 1 green pepper- chopped

  • 1 cucumber- chopped

  • ½ teaspoon parsley

  • 4 tablespoons lemon juice

  • 2 tablespoons olive oil


Instructions

  1. Place the minced meat and fat in a colander with a bowl under it.  Drain all excess water. 

  2. Remove the meat from the colander and place in a bowl. 

  3. Process the onion until pureed well.  Strain the onion and only add the juice to the meat.  Discard the onion pulp.

  4. Add the milk, yogurt, thyme, chili flakes, pepper and salt.  Mix the meat well to ensure equal distribution of spices. 

  5. Shape the meat into a log and wrap tightly in clingfilm.

  6. Rest the meat in the fridge for 8 hours (or in the freezer for 4 hours)

  7. When you are ready to fry, unwrap the meat. Cut off one of the ends, to create a flat surface to stand the meat upright. then take your time and slice the meat as thin as possible. If the meat is too cold and slippery, you can use a tea towel to to hold it still.

  8. Melt 1 tablespoon butter in a large frying pan and fry the meat until brown and crispy. DO NOT TURN UNTIL THE MEAT IS BROWN otherwise the meat will break apart. 

  9. Tzatziki sauce: combine all the ingredients in a bowl and set aside. 

  10. Red sauce: combine all the ingredients in a bowl and set aside.

  11. Koban salad: combine all the ingredients in a bowl and refrigerate until ready to serve. 

  12. Serve the doner kebab with sliced red onions, sliced red/white cabbage, lettuce and grated carrots.  French fries are a great addition too!

Making up a doner sandwich:

  1. Heat up some shawarma bread/ pita bread on the stove, spread the tzatziki, red sauce and koban salad.  Add the doner kebab meat, red onions, cabbage, lettuce and carrots. 



A great dinner on a Friday night!

I hope this recipe works out for you. Much love and have a good one!

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