published Aug 02, 2024 While on a trip to Turkey we tried to have the delicious and aromatic Turkish Döner Kebabs wherever we went. Istanbul, Canakkale, Izmir and Adana all delivered amazing street food lunches and great memories. That rotisserie of seasoned meat slowly rotating in the kebab shop’s window is like the Siren’s call… and with this döner kebab recipe, you can indulge in those cravings any time! We don’t usually think of ground meat when we think of marinades, but marinating ground meat makes it even more tender, infuses it with flavor, and lets it soak up moisture. That last part is key to a delicious doner kebab, known for being irresistibly plump and juicy. I usually serve Turkish kebab with a simple onion sumac salad and fresh white cucumber sauce — see the recipe card for a full list of ingredients for both of these! Spiced doner kabob is usually served with pita, pide, or lavash with sliced tomatoes and onions, but let me make a recommendation: in Istanbul, I had these doner kebabs with warm fries, sliced pickles, and tomatoes. It was outstanding! Typically döner meat is put on a vertical spit and slowly roasted and the meat carved to stuff warm pitas or rolled with flatbread and toppings. To make it easier for the everyday cook I found that by freezing the seasoned döner meat mixture into a log shape it is easy to slice and then pan fry until crispy. This is SO GOOD!
Recommended Tools
Food Processor – Breaking the onion down with a food processor or blender will allow us to get as much juice out of the onion as possible for a flavorful marinade. Aluminum Foil – For a good, airtight seal on the meat as it freezes. Foil also helps to shape the meat into a log before freezing. Sharp Knife – To get those doner kebab slices as thin as possible!
Storing and Reheating
Doner kabob meat freezes extraordinarily well. After shaping and wrapping the meat, it can remain frozen for up to 6 months to make doner kabob at your leisure. Classic Doner Kebabs (Turkish) – heavily seasoned mixture of beef and lamb that is pureed into a paste, shaped into a log, and finally slow-roasted for hours on a vertical spit to juicy perfection. Shawarma (Arabic/Middle Eastern) – consisting of meat cut into thin slices, stacked in an inverted cone, and roasted on a slowly turning vertical rotisserie or spit. Traditionally made with lamb or mutton, it may also be made with chicken, turkey, beef, or veal. Gyros (Greek) – are thin slices or ground meat shaped into a log (beef, lamb, chicken) cooked on a vertical rotisserie, then sliced and served wrapped or stuffed in pita bread, along with other ingredients such as tomato, onion, fried potatoes, and tzatziki.
Doner Mixture – Doner kebabs are made with either ground beef or ground lamb mixed with: Yellow Onion – The onion is well puréed to release its juice — we’re not actually using the onion itself at all! Juicy white onions are just as good for a delicious doner kebab flavor. Yogurt & Milk – Dairy is a gentle yet effective tenderizer in a marinade. We’re using milk and yogurt in this doner kebab recipe because the latter is more acidic and adds a tangier flavor, while the milk helps to thin out the mixture to better penetrate the ground meat. You can use any plain yogurt and any kind of milk (whole, 2%, 1%) you’d like. Cinnamon – This bold seasoning adds warmth and an earthy sort of spice to the Turkish kebab. Cloves, allspice, and star anise are the best substitutes. Red Pepper Flakes – Cayenne pepper, which is made from the same kind of red chili pepper as red pepper flakes, is the best substitute. Thyme Leaves – Remove the leaves from thyme by just pinching the stem at the base and pulling the stem through your fingers. Salt & Pepper
Once cooked, doner kebab meat will last for up to 4 days in the fridge — whether made with beef or lamb. It’s best reheated in the microwave, covered, in 30-second bursts until warmed through. Love this recipe? Share it with the world on Pinterest.
