Döner Kebab

Name: Döner Kebab
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 8 servings
Cuisine: Turkish
Ingredients: 1kg boneless lamb leg, thinly sliced; 1 large onion, grated; 4 cloves garlic, minced; 2 tbsp olive oil; 1 tbsp ground cumin; 1 tsp ground coriander; 1 tbsp Turkish red pepper flakes; 1 tsp oregano; 1 tsp salt; 1 tsp black pepper; Lavash or pide bread; Tomatoes, onions, and lettuce for serving

Döner Kebab (dur-NEHR keh-BAHB)

Rotating Kebab

⏱ Prep Time 24 hours

📈 Difficulty Hard

👥 Servings

🔥 Calories 446 kcal

Thin shavings of marinated lamb stacked on a vertical rotisserie, slowly roasted and carved as the outer layer turns crispy, served in bread with fresh garnishes.

Nutrition & Info

Protein 30.0g

Carbs 32.0g

Fat 22.0g

Protein Carbs Fat

Dietary

nut-free

Allergen Warnings

⚠ gluten

Equipment Needed

vertical rotisserie or oven sharp carving knife mixing bowls

Presentation Guide

Vessel: lavash wrap or plate

Garnishes: sliced tomato, red onion, parsley

Accompaniments: pickled turnips, ayran

Ingredients

1kg boneless lamb leg, thinly sliced
1 large onion, grated
4 cloves garlic, minced
2 tbsp olive oil
1 tbsp ground cumin
1 tsp ground coriander
1 tbsp Turkish red pepper flakes
1 tsp oregano
1 tsp salt
1 tsp black pepper
Lavash or pide bread
Tomatoes, onions, and lettuce for serving

Instructions

1
Thinly slice lamb leg against the grain, then marinate with grated onion, garlic, olive oil, and all spices overnight refrigerated.
2
Layer marinated meat slices onto a vertical spit or stack tightly in a deep oven tray if cooking at home without special equipment.
3
Cook on the vertical rotisserie, or roast stacked meat at 200 degrees Celsius for ninety minutes, basting with drippings frequently.
4
Allow the exterior to become deeply caramelized and crispy, then shave thin slices off the outer layer with a sharp long knife.
5
Warm the bread on the grill or in the oven, then load with shaved doner meat, sliced tomatoes, onions, and fresh lettuce.
6
Drizzle with yogurt sauce or a squeeze of lemon, wrap tightly or serve open-faced with a side of pickled peppers and turnips.

💡

Did You Know?

The original doner was served in Bursa as iskender kebab on a plate — the portable sandwich version was a later Berlin innovation.

Chef's Notes

Equipment Tips

vertical rotisserie or oven
sharp carving knife
mixing bowls

Garnishing

sliced tomato, red onion, parsley

Accompaniments

pickled turnips, ayran

The Story Behind Döner Kebab

Döner kebab was pioneered in 19th century Bursa by Iskender Efendi, who first mounted seasoned meat on a vertical rotisserie. The concept spread throughout the Ottoman Empire and later the world, becoming one of the most recognized Turkish foods globally.

🕐 Traditionally enjoyed lunch or late-night meal 📜 Origins: 19th century Ottoman Bursa

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