Cooking-ez.com

1,031 easy and fully explained recipes, with 11,336 photos and 77 videos

Home-made doner kebab


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.
190,313 14.5/5 for 17 ratings
Grade this recipe:

Last modified on: May 20th 2015

For 6 people, you will need:

Change those ingredients for: 2 people 3 people 6 people 12 people 18 people

How long does it take?

Time required for this recipe:
PreparationRestingCookingStart to finish
16 min.2 hours16 min.2 hours 32 min.
Keeping: Once cooked, a few minutes.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe


Stage 1 - 5 min.
Home-made doner kebab : Photo of step #1
Prepare a marinade by mixing 5 tablespoons olive oil, 2 bayleaves, 2 cloves garlic, 1 tablespoon spices for couscous*, salt and pepper.

(* see below)

Stage 2 - 2 hours
Home-made doner kebab : Photo of step #2
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.

Stage 3 - 5 min.
Home-made doner kebab : Photo of step #3
After this, skewer the meat onto the rotisserie skewer from your oven, laying the slices flat against each other.

Stage 4 - 1 min.
Home-made doner kebab : Photo of step #4
Fit the rotisserie back in the oven and cook under the grill on medium heat.

Stage 5 - 5 min.
Home-made doner kebab : Photo of step #5
Meanwhile, prepare the yoghurt sauce by mixing 300 g plain yoghurt (Greek style), parsley, coriander , 1 tablespoon lemon juice, 1 garlic clove, salt and pepper.

Stage 6 - 15 min.
Home-made doner kebab : Photo of step #6
Check that the meat is well cooked on the outside.

Stage 7 - 1 min.
Home-made doner kebab : Photo of step #7
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.

Stage 8
Home-made doner kebab : Photo of step #8
Serve with chips and yoghurt sauce, either on a plate or in a burger bun or a pitta bread.

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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

Change currency:

Source

Home made.

More recipes?

This recipe uses (among others)
Beef Beef : You can check-out other recipes which use it, like for example: Taos hotpot, Tournedos Rossini, Boeuf (beef) bourguignon, How to slow cook meat, Carbonnade, ... All
Plain yoghurtPlain yoghurt: You can check-out other recipes which use it, like for example: Spinach fritters, Light herb sauce, Cretan-style salmon , Tzatziki, ... All
Olive oilOlive oil: You can get more informations, or check-out other recipes which use it, for example: Breton leek and mushroom tart, Pitta bread, Herb olive oil, Tomato foccacia, Filet mignon with mustard and tarragon sauce, ... All
BayleafBayleaf: You can get more informations, or check-out other recipes which use it, for example: Roast beef "like they do it in Santa Fe", Ratatouille, Duo of slow-cooked pork, Feta and spinach brik pie, Bouquet garni, ... All

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-09-22)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Your 1 comments or questions on this recipe

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe (as 4 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.
I am not a leaving thing
Note: We'll never share your email 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.

Back to top of page