Homemade Doner Kebab

Compact lamb and veal meat, roasted until it develops a fragrant brown crust. Thin slices are carved off, releasing rich juices and aromas of cumin and oregano.

• Prep time: 25 min
• Cook time: 60 min
• Difficulty: Medium
• Calories: 524
• Protein: 42 g
• Carbs: 13 g
• Fat: 36 g

Ingredients

• 500 g Ground lamb ( fresh )
• 300 g Ground veal ( fresh )
• 100 g Plain Greek yogurt ( chilled )
• 1 piece Onion ( very finely minced )
• 2 piece Garlic ( pressed into a puree )
• 1 tbsp Cumin ground
• 1 tbsp Sweet paprika
• 1 tbsp Oregano
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground
• 1 tbsp Ground sumac
• 1 tsp Aleppo pepper

Instructions

1. Aromatic base preparation

   Chop the onion and garlic very finely, almost like a puree. This helps bind the meat without creating coarse pieces that would break the block when slicing.

2. Kneading the filling

   In a large mixing bowl, combine the ground meats with the yogurt, salt, pepper, sumac, pul biber chili, and all other spices. Knead vigorously by hand for 5 minutes until the texture becomes sticky and perfectly homogeneous.

3. Shaping the block

   Form a compact cylinder with the meat. Wrap it tightly in plastic wrap, twisting the ends to compress the meat. Let it rest in the fridge for 1 hour to firm up.

4. Oven roasting

   Remove the film and place the meat block on a rack over a baking sheet. Bake at 160°C. The meat is ready when the surface is well browned and the fat begins to bead.

5. Slicing into strips

   Let it rest for 10 minutes out of the oven. Slice vertically with a sharp knife to obtain very thin shavings. The meat should be tender and juicy inside.

Chef's tips

• The secret is in the kneading: the meat's texture must change so it doesn't crumble when sliced.
• Use a rack for roasting so heat circulates all around and the fat can drip away.
• If you have an electric knife, it's the perfect tool for consistent, thin slices.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Strips can be quickly reheated in a pan to regain crispiness.