This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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: Boeuf (beef) bourguignon, Roast beef "like they do it in Santa Fe", Two-stage beef chuck , How to cook red meat properly, Carbonnade, ... See them all 10
Greek yoghurt
Like these other recipes: Tzatziki, Cretan-style salmon , Spinach and cashew brik rolls, Spinach fritters, Light herb sauce, ... See them all 7
Olive oil
Like these other recipes: Pan-fried scallops and chanterelles with Noilly Prat sauce, Beurre d'escargot, Pitta bread, Stuffed artichokes au gratin, Stuffed baguette , ... See them all 538
Garlic clove
Like these other recipes: Smoked tomato toast, Thai-style Chicken with Cashew Nuts, Ratatouille, Rabbit terrine, Bourguignon potatoes , ... See them all 96
Other recipes you may also like
Fruit coulis (fruit purée)
Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how freeze it. October 20th 2012793 K 43 25 min.
Green parsley sauce
This sauce, with a great parsley taste, is perfect with steamed vegetables or fish. At the bottom you will find the coulis version of this recipe. February 21th 2011545 K 44.3 25 min.
Kugelhof for Nanou
This recipe is emblematic of Alsatian baking, but a more personal version (and a bit richer). August 2nd 2019295 K4.4 3 hours 15 min.
Parisian-style chocolate custard tart
You may well already have met the classic French custard tart, with its vanilla filling. Here is a delicious chocolate-flavoured version. July 13th 202266 K 1 hour 8 min.
You should not beat egg yolks at high speed to start with
You should not start beating egg yolks and caster sugar at high speed, because this splashes drops of egg yolk against the sides of the bowl, which then go hard as they dry. February 21th 201199 K 24.5
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-02)
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...