By 33RECIPES

HOMEMADE DONER KEBAB

Ingredients

8 servings

DONER MEAT

500gbeef mince

500glamb mince

2white onions

Greek yoghurt

Garlic paste

Ground cumin

Ground coriander

Oregano

Smoked paprika

black pepper

Chilli powder

or cayenne pepper

salt

Oil

CHILLI SAUCE

Long red chillies

1red onion

3garlic cloves

1can chopped tomatoes

Cider vinegar

Ground coriander

Dried parsley

salt

black pepper

GARLIC SAUCE

Greek yoghurt

Mayonnaise

Garlic paste

Garlic Powder

White pepper

lemon juice

salt

Water

as needed for consistency

TO SERVE

flatbread

Mediterranean

lettuce

Shredded

Cucumber

Tomatoes

Red onion

Pickled hot peppers

Salt

black pepper

Instructions

MAKE CHILLI SAUCE

Step 1

Add the long chillies, red onion, garlic, salt, black pepper, cider vinegar, ground coriander and dried parsley to a blender.

red onion1

garlic cloves3

can chopped tomatoes1

Cider vinegar

Ground coriander

Dried parsley

salt

black pepper

Step 2

Add 1 can of chopped tomatoes and blend everything until you have a smooth-ish chilli sauce.

Step 3

Transfer to a container and pop it in the fridge while you prepare everything else.

PREPARE THE ONION

Step 4

Peel 2 white onions and either grate them finely or blend them until they form a very fine/pulpy consistency.

MAKE THE DONNER MIXTURE

Step 5

Add the 500g beef mince and 500g lamb mince to a large bowl. Pour in your blended onion, then add: Greek yoghurt, garlic paste, ground cumin, ground coriander, oregano, smoked paprika, black pepper, chilli powder/cayenne, salt and a little oil.

beef mince500g

lamb mince500g

white onions2

Greek yoghurt

Garlic paste

Ground cumin

Ground coriander

Oregano

Smoked paprika

black pepper

Chilli powder

salt

Oil

Step 6

Mix everything together really well until fully combined.

FLATTEN THE MEAT

Step 7

Take two sheets of baking paper and place some of the meat mixture between them. Press or roll the mixture out as thinly as possible. Remove the top sheet of baking paper carefully — keep it because you can reuse it for the next batch!

ROLL THE MEAT

Step 8

Using the bottom sheet of baking paper, roll the flattened meat from one side to the other, creating a long roll. Repeat with the remaining mixture. You should get several long rolls from the 1kg of meat.

COOK THE DONER

Step 9

Place the rolls onto a lined baking tray. Bake at 180–200°C for approximately 30–40 minutes, making sure the meat is thoroughly cooked through. Once cooked, unwrap the rolls and separate/cut the doner into strips.

Step 10

If you want those darker, slightly crispy kebab-shop edges, put the meat back into the oven for a little longer until nicely browned.

MAKE THE GARLIC SAUCE

Step 11

Mix together: Greek yoghurt + mayonnaise + garlic paste + garlic powder + white pepper + lemon juice + salt. Add a little water at a time until you get that pourable kebab-shop garlic sauce consistency.

Greek yoghurt

Mayonnaise

Garlic paste

Garlic Powder

White pepper

lemon juice

salt

Water

PREP THE SALAD

Step 12

Slice up your: lettuce, cucumber, tomatoes and red onion.

lettuce

Cucumber

Tomatoes

Red onion

BUILD THE KEBAB

Step 13

Warm your khobez/flatbread, then layer everything down the centre

Step 14

Lettuce → cucumber → tomato → red onion → pickled peppers salt and pepper

lettuce

Cucumber

Tomatoes

Red onion

salt

black pepper

Step 15

DONER MEAT → chilli sauce → garlic sauce. Fold the sides over and roll it up tightly. Wrapping the bottom in foil makes it sooo much easier to eat.

DONE!

Step 16

TIP: Don’t be stingy with the doner like I was 😂 pile that meat UP and finish with extra chilli + garlic sauce.