Doner Kebob

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Doner Kebob, for those of you who love eating at Middle Eastern restaurants, may conjure up an image of that huge cylindrical slab of seasoned and spiced lamb meat hanging up behind the counter. And the chefs are slicing off small slabs of the juicy, delicious meat to insert into your pita bread sandwich. So you may wonder, “Do I have to have industrial grade restaurant equipment in order to make Doner Kebob at home?

Doner Kebob

(Photo Attributed to Author: Shoestring at wts wikivoyage)

No, you don’t – not at all. Homemade Doner Kebob is quite easy to make, and your sandwiches will be just as tasty as those you buy at the finest Middle Eastern restaurants. The following recipe will show you how.

Doner Kebob

(Photo Attributed to Author: Lauren Travis)

Doner Kebob Recipe-

  1. Preheat your oven to 350 degrees Fahrenheit (180 C).
  2. Combine the flour, oregano, Italian herbs, garlic powder, onion powder, Cayenne pepper, salt and black pepper in a large mixing bowl.
  3. Add the ground lamb into the bowl and mix together, kneading thoroughly with all of the other dry ingredients. This step is critical, so don’t short cut it. Knead for a good 3 to 4 minutes to make sure the lamb meat mixture is completely smooth and all of the dry ingredients are evenly distributed throughout.
  4. Shape the seasoned ground lamb into a loaf, and place it on a lightly oiled baking tray.
  5. Place in the oven and bake for about 1 hour and 20 minutes. Halfway through, turn the loaf over to make sure it gets browned evenly all over.
  6. Once fully cooked and browned, wrap the kebob loaf in foil and let it rest for 10 to 12 minutes.
  7. When ready to assemble your sandwiches, slice the doner kebob meat as thinly as you can.
  8. Serve in warmed pitta bread with shredded lettuce, sliced onions, and small cubes of cucumber and tomatoes. Spread the sandwich with some creamy cucumber yogurt sauce.

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