Home-made doner kebab
The kebab is a way of cooking meat that originated in the Middle East (the word means grill or grilled meat in different languages). The doner kebab is made up of slices of meat skewered and grilled vertically. The Turkish version is traditionally served with a yogurt and herb sauce in bread and/or with chips; the Greek version is served with salad in pitta bread. Here's how to make one yourself if your oven has both a grill and a rotisserie.
2 hours 35 min.
Easy
9.75 €
6 people
12 IngredientsLast modified on: May 20th 2015
For 6 people, you will need:
- 1
5 tablespoons olive oil - 2
2 bayleaves - 3
2 cloves garlic - 4
1 tablespoon spices for couscous - 5
800 g beef - 6
300 g Greek yoghurt - 7
parsley - 8
fresh coriander (cilantro) - 9
1 tablespoon lemon juice - 10 1 garlic clove
- 11
salt - 12
pepper - Total weight: 1,240 grams
Times for this recipe
Preparation: 20 min.
Resting: 2 hours
Cooking: 20 min.
All in all: 2 hours 35 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 5 min.
Prepare a marinade by mixing 5 tablespoons olive oil, 2 bayleaves, 2 cloves garlic, 1 tablespoon spices for couscous*, salt and pepper.
(* see below)
(* see below)
Stage 2 - ⌛ 2 hours
Cut 800 g beef into small, fairly thin (about ½ cm or ¼ inch slices).
Put the sliced meat in the marinade, stir to mix well, cover with plastic film and leave in the fridge for 2 hours or overnight.
Put the sliced meat in the marinade, stir to mix well, cover with plastic film and leave in the fridge for 2 hours or overnight.
Stage 3 - ⌛ 5 min.
After this, skewer the meat onto the rotisserie skewer from your oven, laying the slices flat against each other.
Stage 4 - ⌛ 1 min.
Fit the rotisserie back in the oven and cook under the grill on medium heat.
Stage 5 - ⌛ 5 min.
Meanwhile, prepare the yoghurt sauce by mixing 300 g Greek yoghurt, parsley, fresh coriander (cilantro) , 1 tablespoon lemon juice, 1 garlic clove, salt and pepper.
Stage 6 - ⌛ 15 min.
Check that the meat is well cooked on the outside.
Stage 7 - ⌛ 1 min.
Take the skewer out of the oven and slice the meat off downwards, turning the skewer as you cut. The meat will fall onto the worktop.
If you have used large pieces of meat, you will find the meat is not cooked well enough as you cut towards the middle: coat what is left on the skewer with marinade using a brush and put it back in the oven until the outside is well done again, and so on in stages. This is the principle of the doner kebab.
If you have used large pieces of meat, you will find the meat is not cooked well enough as you cut towards the middle: coat what is left on the skewer with marinade using a brush and put it back in the oven until the outside is well done again, and so on in stages. This is the principle of the doner kebab.
Stage 8
Remarks
Use whatever meat you prefer. Traditionally, lamb is the most usual (I used beef in the photos), and you can even mix different kinds of meat.
If you can't find a ready-made mix of couscous spices, you can make your own from: cumin, coriander (ground), cinnamon, nutmeg, ginger, cardamom and turmeric. Paprika, cloves and caraway are also sometimes used.
If you can't find a ready-made mix of couscous spices, you can make your own from: cumin, coriander (ground), cinnamon, nutmeg, ginger, cardamom and turmeric. Paprika, cloves and caraway are also sometimes used.
Keeping: Once cooked, a few minutes.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 150 RDI=60 % | 20 RDI=2 % | 260 RDI=40 % | 3,020 RDI=150 % | 12,650 RDI: 150 % |
| Per 100 g | 10 RDI=5 % | 1 RDI=0 % | 20 RDI=3 % | 240 RDI=10 % | 1,020 RDI: 10 % |
| Per person | 20 RDI=9 % | 3 RDI=0 % | 40 RDI=7 % | 500 RDI=30 % | 2,110 RDI: 30 % |
How much will it cost?
- For 6 people : 9.75 €
- Per person : 1.65 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Beef
Like these other recipes: Melt-in-the mouth meat and vegetables in a sealed casserole, Upside-down Parmentier, How to slow cook meat, Carbonnade, Taos hotpot, ... See them all 10
Greek yoghurt
Like these other recipes: Spinach and cashew brik rolls, Lebanese-style chickpea salad, Spinach fritters, Light herb sauce, Tzatziki, ... See them all 7
Olive oil
Like these other recipes: Frichti from Bruxelles, Spinach brik parcels, Baked sea bass fillet with lemon and tarragon, Fish fillet with preserved lemons, Italian style gratin, ... See them all 543
Bayleaf
Like these other recipes: Mexican-style pork medallions , Celeriac and mushroom gratin, Red rice pannequets, Sausages with baked beans, French style, Provençal braised carrots, ... See them all 66
Other recipes you may also like
How to prepare cabbage
Cabbage can be used cooked or raw, whole leaves or in julienne. Here is how to prepare a cabbage julienne. December 31th 20131.15 M 13.4 45 min.
Apricot and almond cream tart
Half apricots arranged on a thin layer of almond cream. July 12th 2023343 K4.1 1 hour 45 min.
How to cook caramelized puff pastry well
When puff pastry is caramelized to use in patisseries like millefeuille, French chefs call it a "feuilletage" (which means "lamination" or "leafing"). This is baked on its own before being assembled with cream, fruit, etc. The baking needs to be carefully managed: the pastry should puff into layers, but not swell too much (just a few millimeters normally). To achieve this, we need to follow a special method that I have explained for you here. September 3rd 2017291 K 24.9 40 min.
Raspberry tart
This gorgeous and delicious rasperry tart is not just any old fruit tart: the base is made with "sablé breton" dough, topped with a raspberry crémeux and a layer of whole fresh raspberries, finished with a glaze. It's a bit more complicated than a normal tart, but the result is well worth the effort. July 4th 202084 K5 1 hour 45 min.
Windfall apple jelly
This jelly is an excellent way to make use of all those unripe apples that have dropped off the tree. They (or rather, their juice) makes a delicious jelly with a very delicate flavour. As these apples are green and generally tart, we need to use a little more gelling agent than for a normal jelly recipe. August 19th 2021190 K5 60 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-07)
Note: We'll never share your e-mail address with anyone else.
Follow this recipe (as 5 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
The 1 comment already posted on this recipe
Thanks for sharing...