Name: Döner Kebab
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 450 g ground lamb (cold); 350 g ground beef (cold; preferably 15% to 20% fat); 1 piece Onion (grated; excess liquid squeezed out); 3 cloves Garlic (finely grated); 2 tsp ground cumin; 2 tsp sweet paprika; 1 tsp dried oregano; 2 tsp fine sea salt (divided); 200 g plain Greek yogurt (thick, full-fat or low-fat); 1 tbsp Lemon juice (divided); 4 pieces flatbread (such as pita or lavash); 2 pieces Tomato (thinly sliced); 1 piece Cucumber (thinly sliced); 1/2 piece red onion (thinly sliced); 20 g Flat-leaf parsley (leaves picked and chopped)

How to prepare

Combine the grated onion, garlic, cumin, paprika, oregano, and 1 1/2 teaspoons of the salt in a large bowl. Add the lamb and beef, then knead firmly with your hands for 3 to 4 minutes until the mixture is sticky and uniform.

Shape the meat into a compact log about 6 cm in diameter. Wrap it tightly in parchment or plastic wrap and chill for at least 1 hour, or up to 24 hours, so it firms for slicing.

Stir the yogurt with half of the lemon juice, half of the remaining salt, and a small pinch of grated garlic left from the measured amount. Taste and adjust with lemon if needed; keep chilled while the meat cooks.

Heat an outdoor grill or grill pan over medium-high heat until a drop of water sizzles immediately. Unwrap the chilled meat and slice it as thinly as possible into 3 to 5 mm pieces.

Brush the grill lightly with oil if needed, then grill the meat slices in a single layer for 2 to 3 minutes per side, turning once, until deeply browned at the edges and the thickest pieces reach 74°C.

Thin döner kebab slices browning on a hot grill

AI-generated image

Warm the flatbreads on the grill for 20 to 30 seconds per side until pliable and lightly marked. Arrange tomato, cucumber, red onion, and parsley over each flatbread.

Pile the hot döner slices over the salad, spoon on the garlic yogurt, and finish with the remaining lemon juice. Fold or roll the flatbreads tightly and serve immediately.

Finished döner kebab wrap with grilled meat, salad, and garlic yogurt

AI-generated image

Why this recipe works

A finely worked lamb-and-beef mixture develops a cohesive, juicy texture, while cumin, paprika, oregano, and garlic provide the savory Turkish profile. High heat creates browned edges without drying the center, and the cool yogurt sauce balances the spice.

Storage and reheating

How to store it

Refrigerate cooked sliced döner and sauce separately in airtight containers for up to 3 days. Refrigerate the raw shaped mixture for up to 24 hours before cooking.