Homemade Sheet Pan Doner Kebab
This recipe delivers all the flavor of classic Turkish doner kebab without any special equipment. A cleverly seasoned mix of ground lamb and beef is rolled in parchment, roasted, and sliced thin for tender, juicy results that taste just like they came off a rotisserie.
Ingredients
- 8 oz Ground Lamb
- 8 oz Ground Beef (Sirloin)
- 1 Small Yellow Onion, finely grated
- 3 cloves Garlic, minced
- 2 tbsp Plain Greek Yogurt
- 1 tsp Smoked Paprika
- 1 tsp Ground Cumin
- 1 tsp Ground Coriander
- 1 tsp Dried Oregano
- 1.5 tsp Kosher Salt
- 1 tsp Black Pepper
- For Serving: Flatbreads or pita, garlic-yogurt sauce or tzatziki, shredded lettuce, diced tomatoes, sliced red onion, feta cheese
Steps
- 1
Set your oven to preheat to 400°F (200°C).
- 2
In a large bowl, combine the ground lamb, ground beef, grated onion, minced garlic, Greek yogurt, smoked paprika, cumin, coriander, oregano, salt, and pepper.
- 3
Mix the contents of the bowl thoroughly with your hands for 2-3 minutes. This develops the proteins and creates the fine-grained texture essential for doner meat.
- 4
Divide the meat mixture into two equal halves. Place each half onto its own large sheet of parchment paper.
- 5
Shape each portion into a rough log, then spread it out into a thin rectangle approximately 10x8 inches directly on the parchment.
- 6
Using the edge of the parchment paper, roll the meat into a very tight log, similar to rolling sushi. Twist the ends of the parchment paper securely to keep the log compressed.
- 7
Arrange the two parchment-wrapped logs on a sheet pan and bake for 20-25 minutes, or until the internal temperature registers 160°F on a meat thermometer.
- 8
Remove the logs from the oven and allow them to rest in the parchment for 10 minutes.
- 9
Unwrap the meat logs and use a sharp knife to shave off thin slices.
- 10
Serve the sliced doner kebab meat immediately in warmed flatbreads with your preferred sauces and toppings.
Pro tips
- For the best texture, use a food processor to pulse the meat mixture into a fine paste before rolling. This more closely mimics traditional doner.
- Grating the onion on a box grater ensures it dissolves into the meat, providing flavor without chunky bits.
- Rolling the meat into a very tight log is the most important step for achieving slices that don crumble.
- For an extra layer of flavor and texture, briefly sear the outside of the cooked and rested logs in a hot, lightly oiled skillet before slicing.