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Ultimate Homemade Doner Kebab – Easy Best Recipe

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This recipe for Ultimate Homemade Doner Kebab is the result of late-night experiments and a whole lot of trial and error. It is not just another kebab recipe—it is the one that made me stop ordering takeout altogether, with layered, spiced meat that cooks up with that signature crispy edge.

Ingredients

Scale
  • 500g (1.1 lbs) ground lamb or beef (mix recommended)
  • 1 medium onion, finely grated and squeezed dry
  • 4 cloves garlic, minced
  • 1 large egg
  • 1/4 cup (30g) breadcrumbs (plain or panko)
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground allspice
  • 1 teaspoon dried oregano
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper, freshly ground
  • 2 tablespoons olive oil (for searing)
  • For serving (optional): pita bread or flatbreads, yogurt garlic sauce (Greek yogurt, minced garlic, lemon juice, salt), tomatoes, cucumbers, red onion, pickled chilies or turnips

Instructions

  1. Preheat your oven to 350°F (175°C). Line your loaf pan with a strip of parchment paper, leaving some overhang on the long sides.
  2. Grate the onion using a box grater or microplane. Squeeze the grated onion firmly to remove as much moisture as possible. Discard the liquid but keep the onion pulp.
  3. In a large mixing bowl, combine the grated onion, minced garlic, egg, breadcrumbs, and all the spices (cumin, coriander, smoked paprika, allspice, oregano, salt, and pepper). Mix with a fork until it forms a thick paste.
  4. Add the ground lamb and/or beef to the bowl. Using your hands, mix everything together until the spices are fully and evenly distributed. Do not overmix.
  5. Transfer the meat mixture to the prepared loaf pan. Press it down firmly and evenly, smoothing the top with a spoon or spatula.
  6. Place the loaf pan on a baking sheet and bake for 45-50 minutes, or until the internal temperature reaches 165°F (74°C).
  7. Let the meat loaf cool in the pan for 15 minutes. Then, using the parchment paper, lift it out and transfer to a wire rack to cool completely. Once cool, wrap tightly in plastic wrap and refrigerate for at least 2 hours, or overnight.
  8. Once the loaf is fully chilled and firm, use a sharp knife to slice it as thinly as possible, aiming for slices about 1/8-inch (3mm) thick.
  9. Heat a large cast-iron skillet or non-stick pan over high heat. Add the olive oil. Once shimmering, add the meat slices in a single layer (work in batches). Sear for 1-2 minutes per side, until deeply browned and crispy at the edges.
  10. Serve immediately on warm pita bread with your choice of toppings and sauce.

Notes

The chilling step is non-negotiable for sliceable texture. Get your pan smoking hot for the best crispy edges. Do not skip squeezing the onion juice. Season generously. Use a mix of lamb and beef for best flavor (60% lamb, 40% beef recommended).

Nutrition

Keywords: doner kebab, homemade kebab, lamb kebab, beef kebab, Turkish street food, easy kebab recipe, spiced meat loaf

Find it online: https://emacrave.com/ultimate-homemade-doner-kebab-easy-best-recipe/