Name: Turkish Döner Kebab (Beef or Lamb) Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 4 h 35 min
Cuisine: Turkish
Ingredients: 1 large yellow onion (pureed); 1 lb ground beef 80/20 (or ground lamb); 2 tablespoons yogurt; 2 tablespoons milk; 2 tsp kosher salt; 1 1/2 tsp red pepper flakes; 1 tsp thyme leaves; 1/2 tsp cinnamon; 1/2 tsp ground black pepper; 2 tablespoons butter; 1 onion (thinly sliced into semicircles); 8 sprigs of parsley (chopped); 1 teaspoon ground sumac; 2 tablespoons olive oil; 4 tablespoons yogurt or labneh; 2 tablespoons mayonnaise; 1 small Persian cucumber (shredded, drained); 3-4 sprigs dill (chopped); 4 cloves garlic (minced); 1 1/2 teaspoon kosher salt; 8 pita, pide, or lavash bread; Sliced pickles (optional); Sliced tomatoes (optional); Warm french fries (optional, as served in Istanbul)

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Introduction

Turkish Döner Kebab is a flavorful and aromatic dish made with seasoned ground beef or lamb, perfect for a satisfying meal. This recipe captures the authentic taste with spices, yogurt, and fresh accompaniments served in warm bread for a true Turkish experience.

The image shows a close-up of a folded pita sandwich on a white marbled surface, filled with four distinct layers. The bottom layer is smooth, creamy white sauce with green herbs mixed in. On top of this is a layer of dark brown, well-cooked grilled meat slices with a slightly crispy texture. Above the meat are thinly sliced white onions mixed with chopped green herbs and a few black pepper flakes. The top layer has bright red tomato slices and green pickle slices, adding pops of color. In front of the sandwich are a few pickle slices and tomato pieces scattered on the surface. The sandwich bread is pale beige with a slightly rough texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large yellow onion (pureed)
1 lb ground beef 80/20 (or ground lamb)
2 tablespoons yogurt
2 tablespoons milk
2 tsp kosher salt
1 1/2 tsp red pepper flakes
1 tsp thyme leaves
1/2 tsp cinnamon
1/2 tsp ground black pepper
2 tablespoons butter
1 onion (thinly sliced into semicircles)
8 sprigs of parsley (chopped)
1 teaspoon ground sumac
2 tablespoons olive oil
4 tablespoons yogurt or labneh
2 tablespoons mayonnaise
1 small Persian cucumber (shredded, drained)
3-4 sprigs dill (chopped)
4 cloves garlic (minced)
1 1/2 teaspoon kosher salt
8 pita, pide, or lavash bread
Sliced pickles, tomatoes, and warm french fries (optional, as served in Istanbul)

Instructions

Step 1: In a bowl, mix together the ground beef or lamb, yogurt, milk, salt, red pepper flakes, thyme, cinnamon, and black pepper.
Step 2: Puree the large onion in a food processor or blender. Strain it through a sieve, pressing the juice onto the meat mixture to avoid chunks. Knead until thoroughly mixed.
Step 3: Using wet hands, form the mixture into an 8-inch log shape. Wrap it tightly in foil and twist both ends to seal. Freeze for 3-4 hours or up to 6 months for later use.
Step 4: Prepare the Onion Sumac Salad and White Cucumber Sauce: toss thinly sliced onion with ground sumac, chopped parsley, and olive oil; mix yogurt or labneh with mayonnaise, shredded cucumber, dill, minced garlic, and kosher salt.
Step 5: When ready to cook, remove the frozen döner and let it sit for 5 minutes. Using a sharp knife, slice thin pieces from the log in batches, cooking only what you will use at a time. Return unused frozen portions to the freezer if still solid.
Step 6: Heat a large skillet over medium heat and melt 1 tablespoon of butter. Cook half of the slices until browned on one side before flipping to brown the other. Repeat with remaining slices and butter.
Step 7: Serve the cooked döner meat over warm pita, pide, or lavash bread spread with White Cucumber Sauce. Top with the Onion Sumac Salad and optional sliced pickles, tomatoes, or warm french fries.

Tips & Variations

Use wet hands when forming the meat log to prevent sticking.
Pureeing the onion and straining the juice prevents large onion pieces, giving a better texture.
Adjust red pepper flakes to your preferred spice level.
Try wrapping the cooked döner meat with flatbread along with pickled vegetables for a street-food style wrap.
Substitute labneh with Greek yogurt if unavailable for the cucumber sauce.

Storage

Freeze the wrapped döner log for up to 6 months, thawing only what you plan to cook. Cooked döner meat keeps well in the refrigerator for 2-3 days and reheats gently in a skillet or microwave. Avoid freezing cooked slices again to preserve texture and flavor.

How to Serve

The image shows a close-up view of a shawarma wrap cut in half and wrapped in shiny aluminum foil, placed on a white marbled surface. The wrap consists of a soft, golden-brown flatbread as the outer layer, followed by a visible layer of grilled, sliced meat with a dark, slightly crispy texture. Inside, there are fresh red tomato slices, green pickle slices, and thin chopped onions, all mixed with some green herb leaves. The ingredients create a colorful, layered look with the flatbread and foil wrapping framing the whole sandwich. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground chicken or turkey instead of beef or lamb?

While traditional döner uses beef or lamb, you can use ground chicken or turkey, though the flavor may be milder and the texture different. Adjust seasonings accordingly to enhance taste.

How do I make the Onion Sumac Salad and White Cucumber Sauce?

The Onion Sumac Salad combines thinly sliced onions with ground sumac, chopped parsley, and olive oil. The White Cucumber Sauce is made by mixing yogurt or labneh with mayonnaise, shredded and drained cucumber, chopped dill, minced garlic, and a pinch of salt. Both add freshness and brightness to the döner.