Easy Doner-Style Kebab

Name: Easy Doner-Style Kebab
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: Greek, Turkish
Ingredients: 2 tsp Black Pepper; 1 tsp Coriander Seed; 1 whole Diced Tomatoes; 2 tsp Dried Oregano; 1 bunch Fresh Parsley; 3 whole Garlic; 1 lb Ground Beef; 2 tbsp Ground Cumin; 1 lb Ground Lamb; 1 whole Lavash; 0.25 cup Lemon Juice; 3 tbsp Olive Oil; 1 whole Onion; 2 tbsp Paprika; 1 cup Plain Greek Yogurt; 1 whole Red Chile Sauce; 2 tsp Salt & Pepper

Dinner 🍽️Lunch 🥪 Greek 🇬🇷Turkish 🇹🇷 High-Protein 💪Carnivore 🥩Halal 🕌Comfort-Food

Easy Doner-Style Kebab layers spiced ground beef and lamb, baked thin so the edges turn crisp and slice beautifully. A tangy lemon-garlic yogurt sauce brightens the rich, smoky meat, and it’s best tucked into warm pita or lavash with tomatoes, onions, parsley, and a splash of hot sauce—perfect for a satisfying weeknight dinner or casual gathering.

Prep20 mins
Cook35 mins
Serves6
DifficultyMedium

1

Preheat the oven to 400 degrees F (200 degrees C).
2

In a bowl, combine ground beef, ground lamb, onion, 3 tablespoons yogurt, olive oil, paprika, cumin, coriander, oregano, salt, and pepper. Mix until very well combined and smooth.
3

Divide the meat mixture among 4 rectangular sheets of parchment paper. Place another sheet of parchment on top of each portion and use a rolling pin to spread the meat all the way to the edges in a very thin layer covering the parchment. Remove the top sheet.
4

Starting at the shorter end of the paper, fold the parchment with the meat several times into about 1 1/2-inch folds. Place the folded, filled parchment on a rimmed baking sheet.
5

Bake in the preheated oven for 30 to 35 minutes, draining off some of the accumulated fat and juices halfway through.
6

Unravel the meat from the paper and return it to the baking sheet. If you want more browning, return the unfolded meat to the oven for 5 to 10 minutes more. Sprinkle with 1 to 2 tablespoons lemon juice.
7

Meanwhile, combine the remaining yogurt and lemon juice in a small bowl. Stir in the garlic and season with salt. Add 1 or 2 tablespoons water if the sauce seems too thick.
8

Tear the meat into large pieces and serve on warm pita with parsley leaves, sliced onion, and tomato. Drizzle with yogurt sauce and hot sauce.