After pan-frying, I pop the doner slices under the broiler for 1–2 minutes to get extra crispy, caramelized edges. Total game-changer.
Serve It Over Yogurt for a Quick Iskender
When I’m short on time, I skip the full wrap and just layer the doner over thick yogurt with grilled bread and a drizzle of tomato sauce. It’s fast, filling, and tastes like a restaurant dish.
Make Ahead for the Week
I slice the frozen log in advance and keep small portions ready in freezer bags. That way, I can cook just what I need—perfect for busy nights.
Homemade Doner Kebab Recipe
Discover how to make an easy homemade doner kebab recipe using ground beef and sliced meat—no rotisserie needed!
Equipment
- 1 mixing bowl
- plastic wrap
Ingredients
For the Ground Beef Layer
- 300 g ground beef preferably with some fat
- 1 onion grated and juice squeezed out
- 2 cloves garlic minced
- 1 tbsp yogurt
- 1 tbsp tomato paste
- 1 tsp red pepper paste
- 1 tsp ground red pepper
- 1 tsp cumin
- 2 tbsp olive oil
- Salt and black pepper to taste
For the Marinated Meat Slices
- 300 g beef steak or tenderloin thinly sliced and pounded
- 2 tbsp yogurt
- 1 tbsp olive oil
- 1 tsp tomato paste
- 1 clove garlic minced
- Salt, black pepper, dried thyme
Instructions
Marinate the Sliced Meat
- In a bowl, combine yogurt, tomato paste, olive oil, garlic, and spices. Add the thin meat slices, coat well, cover, and refrigerate for at least 1 hour (or overnight for more flavor).
Prepare the Ground Beef Mixture
- In another bowl, mix all ground beef ingredients thoroughly until the mixture holds together and is well combined.
Layering the Doner
- On a sheet of plastic wrap or parchment paper, alternate layers of marinated meat and seasoned ground beef. Gently press each layer to stick together.
Shape and Freeze
- Roll the layered meat tightly using the wrap, shaping it into a log. Freeze for at least 4 hours (preferably overnight) until firm—this helps with slicing thinly.
Cooking the Doner
- Take the doner log out of the freezer, slice it thinly with a sharp knife. You can:Fry the slices in a lightly oiled pan until browned orBake in a preheated oven at 200°C (390°F) on a baking sheet lined with parchment paper for about 20–25 minutes, flipping halfway through.
Notes
Use Spices Generously
Doner meat is all about bold flavor. Cumin, paprika, garlic, black pepper, and thyme are your best friends—don’t be shy.Instead of just regular chili flakes, try smoked paprika or Aleppo pepper. They add depth without overwhelming heat—ideal for that slightly smoky, kebab-shop flavor.
Serve with Traditional Accompaniments
Pair your doner with flatbread, sliced onions with sumac, fresh salad, pickles, and garlic or yogurt-based sauces for a full Turkish-style experience.
Use a Ziplock Bag to Shape the Log
Instead of plastic wrap, I like to pack the layered meat into a large ziplock bag, then press and roll it tightly before freezing. It keeps the shape uniform and cleanup is easier.
Finish with Butter for an Authentic Touch
After cooking the sliced doner, I melt a little butter over the top just before serving. It adds that classic Turkish kebab richness, especially when paired with tomato sauce.
Crisp Up the Edges in the Oven Last Minute