Homemade Lamb and Turkey Doner Kebab With Yogurt Sauce (Surprisingly Easy!)

Kebab, or kebap, is a typical Middle Eastern dish, born in Turkey but now widespread and consumed throughout the world. Rich, tasty and also very cheap, it is a street food made with roasted meat, traditionally served in Arab bread or pita.

The original recipe for Turkish döner kebab, probably the most famous variant of the dish together with the traditional Greek gyros , requires that the meat – which can be chicken, turkey or lamb – is flavored with a mix of spices and herbs, cooked slowly on a long rotating skewer (the döner, in fact) and finally cut vertically to obtain strips.

However, it is possible to prepare a delicious homemade kebab by roasting the meat in a pan or cooking it in the oven: in a few minutes you will have a dish that is up to the standards of the best ethnic restaurants, perfect to customize according to your tastes.

What is Doner Kebab?

The döner kebab (which is to be pronounced as DUH-ner keh-BAHB) a cornerstone of Turkish cuisine, traces its origins to the Ottoman Empire. The term "döner kebap," translating to "rotating grilled meat," was first documented in 1908.

Traditionally, it involves marinated meat, typically lamb or beef, stacked on a vertical rotisserie, slowly cooked, and thinly sliced for serving. This method was popularized in the 19th century by Iskender Efendi in Bursa, Turkey.

In recent years, homemade döner kebab recipes have gained popularity, allowing enthusiasts to recreate this iconic dish in their own kitchens. Adaptations often involve using readily available meats like chicken or beef, marinated with traditional spices, and cooked on grills or in ovens to mimic the authentic rotisserie flavor.

Doner Vs. Gyro Vs. Shawarma Kebab

Döner kebab originates from Turkey, featuring seasoned slices of lamb, beef, or chicken cooked on a vertical rotisserie. It is typically served with fresh vegetables and sauces like yogurt or tahini, often in flatbreads or on a plate.

The gyro, hailing from Greece, shares similarities but incorporates Greek flavors. Gyros are commonly made with pork, chicken, or lamb, seasoned with Mediterranean herbs, and served in pita bread with tzatziki sauce, onions, and tomatoes.

Meanwhile, shawarma, rooted in Middle Eastern cuisine, uses heavily spiced meats such as lamb, chicken, or beef, marinated in a robust mix of spices like cumin, cardamom, and turmeric. Shawarma is usually served in pita bread or wraps, accompanied by hummus, pickles, and tahini.

Pro Tips for The Best Homemade Doner Kebab

• You can flavor the meat with spices such as paprika, cumin, curry, coriander or even herbs such as oregano and rosemary. Allow the meat to marinate for at least 2 hours, or preferably overnight, to enhance the taste. 
• Opt for fresh cuts of lamb, beef, or chicken. For instance, using a combination of lamb shoulder and breast can provide a balance of flavor and tenderness.

   

• After cooking, let the meat rest for a few minutes before slicing. This helps retain the juices, resulting in a more succulent kebab.

Can I Make Doner Kebab Meat in The Air Fryer or The Oven?

Of course! Preheat the oven to 400°F (200°C). Arrange the marinated meat on a baking sheet or skewer it and place it on a rack over a tray for even cooking. Roast for 20-30 minutes, turning halfway through, until the meat is cooked through and slightly charred.

For the air fryer, instead, arrange the meat in a single layer in the air fryer basket. Cook at 375°F (190°C) for 12-15 minutes, shaking the basket halfway through to ensure even cooking. The air fryer achieves a crispy exterior similar to grilling.

Can I Use a Different Type of Meat for My Doner Kebab?

Of course! If you don't like the strong flavor of lamb, you can replace it with slices of veal or chicken.

What Can I Serve This Doner Kebab With?

Pair it with warm flatbreads or pita for wraps, and add fresh vegetables like lettuce, tomatoes, onions, and cucumbers for crunch. Complement the dish with creamy sauces such as tzatziki, garlic sauce, or tahini, and serve alongside fluffy rice pilaf or couscous. For extra flavor, include pickled vegetables like cucumbers or turnips, and creamy dips like hummus or baba ganoush.

Can Doner Kebab Be Made Ahead of Time?

Yes, döner kebab can be made ahead of time! You can marinate the meat up to 24 hours in advance to enhance its flavor. Cooked meat can also be prepared ahead, stored in an airtight container in the fridge for up to 3 days, or frozen for longer storage. Reheat gently in a skillet, oven, or air fryer to maintain its juiciness and texture before serving.

Can Doner Kebab Be Frozen?

Of course! Cooked meat slices can be stored in an airtight container or freezer-safe bag for up to 3 months. To freeze raw marinated meat, ensure it’s sealed tightly and use it within 2-3 months for the best flavor. When ready to use, thaw in the refrigerator overnight and reheat gently to preserve the texture and flavor.

How to Store Any Leftovers

The kebab can be stored in the refrigerator for 2-3 days, in an airtight container. The sauce, on the other hand, can be stored in the refrigerator, covered with cling film and consumed within a couple of days.

How to Make Homemade Doner Kebab

First, cut the turkey meat into strips and then cut it into little chunks.

Do the same thing with the lamb meat.

At this point transfer the meat into a bowl and season it with the vinegar, the lemon juice, the salt and pepper. Mix everything together, then cover with cling film and let it rest in the fridge for at least 60 minutes.

In the meantime, prepare the sauce: pour the yogurt into a bowl, add the mayonnaise, a little chopped chives and the garlic crushed with the garlic press.

Mix all the ingredients well, then cover and leave to rest in the refrigerator.

Now take the meat, drain it well from the marinade and put it in a pan together with a drizzle of oil. Season with spices and brown over high heat for about 10 minutes, stirring often to prevent it from burning. When it is golden brown, turn off the heat and add the salt.

It's time to assemble the kebabs: cut the pita bread in half to create a sort of pocket, without the knife reaching all the way to the bottom.

Spread a couple of spoons of yogurt sauce on the bottom, add some salad and the meat.

Complete with tomato and onion, cut into slices.

Enjoy!