Best 2 Authentic Turkish Doner Kebab Recipes

**Tantalize your taste buds with an authentic Turkish döner kebab, a culinary masterpiece that combines succulent, seasoned meat with fresh vegetables, tangy sauces, and fluffy bread.**

Indulge in the classic doner kebab with tender lamb or chicken, marinated in aromatic spices and slow-roasted on a vertical spit, or try the unique Iskender kebab, a layered delight of thinly sliced doner meat, tomato sauce, yogurt, and melted butter. For a vegetarian option, savor the flavorful falafel doner kebab, made with crispy chickpea balls and served with hummus and tahini. Each recipe in this article offers a distinct variation of this beloved Turkish dish, ensuring that every bite is an explosion of flavors and textures.

**Explore the authentic Turkish döner kebab, a culinary journey that promises satisfaction with every morsel.**

Let's cook with our recipes!

AUTHENTIC TURKISH DONER KEBAB

Authentic Turkish Doner Kebab image

A very popular take-out especially after a night out at the pub. This favorite is so, so tasty--I'm sure once you try it, you'll certainly want to make more! Serve with warmed (lightly toasted) pita bread, chili sauce, and a salad of shredded cabbage, carrot, onion, and sliced cucumber. Also great to add as a topping for pizzas. Great to make in advance, slice and freeze.

Provided by wakeylass

Categories World Cuisine Recipes Middle Eastern Turkish

Time 1h40m

Yield 4

Number Of Ingredients 9

Ingredients

1 teaspoon all-purpose flour
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried Italian herb seasoning
¼ teaspoon ground black pepper
¼ teaspoon cayenne pepper
1 ¼ pounds ground lamb

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Combine flour, oregano, salt, garlic powder, onion powder, Italian seasoning, black pepper, and cayenne pepper in a large bowl. Add ground lamb and thoroughly knead with the flour mixture until thoroughly mixed together, about 3 minutes.
Shape the seasoned ground lamb and place into a loaf pan; set on top of a baking sheet.
Bake in the preheated oven, turning the loaf halfway to ensure even browning, about 1 hour and 20 minutes.
Wrap loaf in aluminum foil and let rest, about 10 minutes. Slice as thinly as possible to make the doner kebab pieces.

Nutrition Facts : Calories 283.5 calories, Carbohydrate 1.5 g, Cholesterol 94.8 mg, Fat 19.3 g, Fiber 0.4 g, Protein 24.4 g, SaturatedFat 8 g, Sodium 370.3 mg, Sugar 0.2 g

DONER KEBAB

Doner kebab image

Make your own version of this takeaway favourite, complete with chilli and garlic sauces. Serve your homemade doner kebab with pitta bread and shredded cabbage

Provided by Barney Desmazery

Categories Dinner, Main course

Time 1h10m

Number Of Ingredients 10

Ingredients

500g lamb mince
1 small onion, coarsely grated
4 garlic cloves, minced or finely grated
100g fresh breadcrumbs
2 tsp ground cumin
2 tsp ground coriander
1 tsp dried oregano
¼ tsp smoked paprika
sunflower oil for oiling
pitta breads, shredded red or white cabbage, sliced onion, chopped tomatoes, pickled chillies, chilli sauce (see recipe below), garlic sauce (see recipe below), tahini

Steps:

Heat the oven to 200C/180C fan/gas 6. Tip all the ingredients except the oil into a food processor with a large pinch of salt and lots of ground pepper. Pulse until everything is combined and chopped together. You can also just squish everything together in a bowl but this will give you a looser finish.
Oil a large sheet of foil, tip the meat mix in the middle and mould to a very thick sausage, roughly the shape of an aubergine. Roll up the foil tightly, twisting up the ends to create a Christmas cracker shape.
Lay on a shallow roasting tin and roast in the oven for 35-40 mins, turning occasionally, or until a digital cooking thermometer reads 75C when pierced in the middle. Leave the kebab to cool a little, then unwrap the foil. Place back on the tray and brown under the grill or with a blowtorch.
Place on a board and carve into thin slices. For full doner mode, you can hold the kebab up with a roasting fork or metal skewer and carve. Serve with warm pitta bread and any of the other accompaniments, including our chilli sauce and garlic yogurt sauce.

Nutrition Facts : Calories 222 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 18 grams protein, Sodium 0.32 milligram of sodium

Tips:

Use high-quality meat: For the best döner kebab, use a combination of lamb and beef. The lamb provides a rich flavor, while the beef adds tenderness. If you can't find lamb, you can use all beef, but the flavor will be slightly different.
Marinate the meat overnight: This will help to tenderize the meat and infuse it with flavor. Use a marinade made with yogurt, olive oil, garlic, cumin, and paprika.
Cook the meat slowly: Döner kebab is traditionally cooked on a vertical rotisserie, but you can also cook it in a slow cooker or oven. Cook the meat until it is tender and slightly charred.
Use fresh, high-quality vegetables: The vegetables in your döner kebab should be fresh and crisp. Use tomatoes, cucumbers, onions, and lettuce. You can also add other vegetables, such as peppers, carrots, or cabbage.
Make a flavorful sauce: The sauce is what really makes a döner kebab special. Use a sauce made with yogurt, garlic, and herbs. You can also add a pinch of cayenne pepper for a little spice.
Serve the döner kebab immediately: Döner kebab is best served hot and fresh. Serve it on a plate with rice, vegetables, and sauce.

Conclusion:

Döner kebab is a delicious and easy-to-make dish that is perfect for any occasion. With a little preparation, you can make a döner kebab that is just as good as the ones you get from a restaurant. So next time you're looking for a quick and easy meal, give döner kebab a try.