Homemade Doner Kebab: a Turkish Classic Recipe | Yummly
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Homemade Doner Kebab: A Turkish Classic

THE SPRUCE EATS(3)
Yummly User: "Very nice. Recipe is a definite keeper and not to…" Read More
15Ingredients
50Minutes
530Calories
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Homemade Doner Kebab: A Turkish Classic

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Ingredients

US|METRIC
4 SERVINGS
  • 1 lb. ground lamb (or 1/2 lb. each of ground lamb and ground beef)
  • 1 egg
  • 4 cloves garlic (peeled and finely minced)
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1 tsp. smoked paprika
  • 1 tsp. dried oregano
  • 1/2 tsp. salt
  • 1/4 tsp. ground black pepper
  • 4 pita (rounds of, or naan or flatbread)
  • 1 cup lettuce (assorted)
  • 1 large tomato (sliced)
  • 1/2 English cucumber (seedless, sliced)
  • 1/4 red onion (large, peeled and sliced)
  • tzatziki sauce (or tahini sauce)
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    NutritionView More

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    530Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories530Calories from Fat260
    % DAILY VALUE
    Total Fat29g45%
    Saturated Fat12g60%
    Trans Fat
    Cholesterol135mg45%
    Sodium710mg30%
    Potassium620mg18%
    Protein28g55%
    Calories from Fat260
    % DAILY VALUE
    Total Carbohydrate39g13%
    Dietary Fiber6g24%
    Sugars3g6%
    Vitamin A45%
    Vitamin C20%
    Calcium8%
    Iron30%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(3)

    Reviewer Profile Image
    Yummly User 2 years ago
    Tasted nothing like a doner kebab, was just salty meat in a pita wouldn’t do it again.
    Reviewer Profile Image
    Yummly User 2 years ago
    Very nice. Recipe is a definite keeper and not too far from the real thing
    Reviewer Profile Image
    Yummly User 3 years ago
    My Turkish fiance said, "Yum, that's pretty close, but it needs salt". If there is one thing I've learned living with him it's that I need to triple the salt. I also looked at other recipes for technique. I mixed half lamb and half beef and then put it in the food processor so it's almost like a paste. Then I baked it in foil. Since it was so dense it took longer to cook through. I let it rest and then I seared it on the stove. We'll definitely make it again, since we can't find decent doner near our house.

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