Description
This Viral Doner Kebab recipe offers an authentic Turkish street food experience made at home with a deliciously spiced ground beef mixture, roasted vegetables, and a rich tomato butter sauce, all wrapped in soft lavash or pita bread. Ready in just 35 minutes, this recipe combines simple ingredients and oven baking to create tender, flavorful kebabs perfect for a casual meal or entertaining guests.
Ingredients
Doner Kebab Meat Mixture
- 1 medium onion, peeled and cut into large chunks
- 2 cloves garlic, peeled
- 1 lb ground beef (85/15)
- 1 tablespoon tomato paste
- 2 tablespoons Greek yogurt (full-fat or no fat)
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ¼ teaspoon red pepper flakes (optional)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Roasted Vegetables
- 3 medium tomatoes, quartered
- 2 green peppers
- 1 tablespoon olive oil
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
Tomato Butter Sauce
- 4 tablespoons unsalted butter
- 2 tablespoons tomato paste
- ¼ cup hot water
- ¼ teaspoon kosher salt
Assembly
- 4 pieces lavash bread or pita bread
- ½ cup sumac onions (optional)
Instructions
- Preheat oven: Set your oven to 400°F (204°C) to prepare for baking the kebab meat and vegetables.
- Prepare onion and garlic: Place the onion and garlic in a food processor and pulse until fully chopped or pureed, then transfer to a large mixing bowl.
- Combine meat mixture: Add ground beef, tomato paste, Greek yogurt, ground cumin, paprika, red pepper flakes (if using), kosher salt, and black pepper to the bowl with the onion and garlic. Mix thoroughly using clean hands until all ingredients are well combined.
- Divide and flatten meat: Divide the meat mixture into three equal portions. Place one portion on a large sheet of parchment paper, cover with a second parchment sheet, and roll out into an even rectangular shape using a rolling pin or your hands.
- Roll meat logs: Remove the top parchment paper. Starting from the bottom short side, roll the meat tightly in 2-inch increments with the parchment paper, creating a firm log. Transfer this log to a large sheet pan. Repeat with the remaining meat portions.
- Add vegetables to pan: Move the meat logs to one side of the sheet pan. Arrange the quartered tomatoes and green peppers beside them. Drizzle with olive oil and season with salt and pepper.
- Bake: Place the sheet pan in the preheated oven and bake for 20 minutes until the meat is cooked through and vegetables are roasted.
- Break apart meat: Remove from oven and carefully unfold the rolled meat logs. Tear the meat into large chunks or strips.
- Prepare tomato butter sauce: In a small saucepan over medium heat, melt the unsalted butter. Stir in the tomato paste and hot water, mixing until combined. Bring the sauce to a boil, then remove from heat.
- Assemble kebabs: Lay one piece of lavash on a cutting board. Spread a tablespoon of the tomato butter sauce over it. Add a handful of the torn kebab meat, some roasted tomatoes and peppers, and sprinkle with sumac onions if using.
- Roll and serve: Drizzle additional tomato sauce on top, then gently roll the lavash from the bottom up, tucking in the filling as you go. Repeat with remaining lavash and meat. Slice each rolled kebab in half with a sharp knife and serve immediately.
Notes
- If you prefer less spice, omit the red pepper flakes.
- Sumac onions add a tangy flavor but can be omitted or replaced with pickled onions.
- Lavash can be substituted with pita or flatbreads of choice.
- Use full-fat Greek yogurt for a richer flavor or no-fat for a lighter option.
- Ensure meat logs are rolled tightly for even cooking and to maintain shape.
- Leftover meat can be used in salads or sandwiches.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Turkish
