Döner kebab is a classic Turkish street food made from seasoned meat stacked and slow-roasted on a vertical spit. The outer layer crisps as it turns, then it’s sliced thin and served hot. At home, you won’t need a spit—you can get the flavor by layering and roasting the meat in the oven. This version serves 4.
Ingredients
For the meat:
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500g (1.1 lbs) boneless lamb, beef, or chicken thighs, thinly sliced
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1 small onion, grated
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2 cloves garlic, minced
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2 tablespoons plain yogurt
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2 tablespoons olive oil
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1 tablespoon tomato paste
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1 teaspoon ground cumin
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1 teaspoon paprika
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½ teaspoon black pepper
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½ teaspoon ground coriander
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Salt to taste
For serving:
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Warm flatbreads or pita
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Chopped lettuce, tomatoes, onions, and cucumbers
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Plain yogurt or garlic sauce
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Pickles (optional)
Marinating the Meat
Combine the onion, garlic, yogurt, oil, tomato paste, and spices in a bowl. Add the sliced meat and mix well to coat. Cover and let it marinate in the fridge for at least 4 hours, or overnight if possible.
Cooking
Preheat your oven to 220°C (430°F). Thread the marinated meat tightly onto metal skewers or stack it in a small baking dish, pressing the slices down so they hold together.
Roast in the oven for 30–35 minutes, flipping halfway through if needed, until the edges are browned and the inside is fully cooked.
Let it rest for a few minutes, then slice the meat as thinly as possible with a sharp knife.
Serving
Serve the döner in warm flatbread with your choice of salad and sauces, or pile it on a plate with rice or bulgur and grilled vegetables.
The mix of tender meat, spices, and crispy edges makes döner kebab one of Turkey’s most loved meals—filling, flavorful, and perfect for sharing.
