Turkish Döner Kebab (Beef or Lamb) Recipe

Introduction

Turkish Döner Kebab is a flavorful and aromatic dish, featuring spiced ground beef or lamb cooked to tender perfection. Wrapped in warm flatbread and complemented with tangy yogurt sauce and fresh salads, it brings the taste of Istanbul right to your kitchen.

Ingredients

• 1 large yellow onion (pureed)
• 1 lb ground beef 80/20 (or ground lamb)
• 2 tablespoons yogurt
• 2 tablespoons milk
• 2 tsp kosher salt
• 1 1/2 tsp red pepper flakes
• 1 tsp thyme leaves
• 1/2 tsp cinnamon
• 1/2 tsp ground black pepper
• 2 tablespoons butter
• 1 onion (thinly sliced into semicircles)
• 8 sprigs of parsley (chopped)
• 1 teaspoon ground sumac
• 2 tablespoons olive oil
• 4 tablespoons yogurt or labneh
• 2 tablespoons mayonnaise
• 1 small Persian cucumber (shredded, drained)
• 3-4 sprigs dill (chopped)
• 4 cloves garlic (minced)
• 1 1/2 teaspoon kosher salt
• 8 pita, pide or lavash bread
• Sliced pickles, tomatoes and warm french fries (optional)

Instructions

1. Step 1: In a bowl, mix together the ground beef or lamb, yogurt, milk, salt, red pepper flakes, thyme, cinnamon, and black pepper until well combined.
2. Step 2: Puree the large onion in a food processor or blender, then strain through a sieve, pressing the juice into the meat mixture. Knead until thoroughly mixed.
3. Step 3: With wet hands, form the döner mixture into an 8-inch log shape. Wrap tightly in foil, twisting both ends to seal, then transfer to the freezer for 3-4 hours. It can be frozen for up to 6 months.
4. Step 4: Prepare the Onion Sumac Salad and White Cucumber Sauce using the thinly sliced onion, parsley, sumac, olive oil, yogurt, mayonnaise, shredded cucumber, dill, garlic, and salt.
5. Step 5: When ready to cook, remove the frozen döner and let it sit for 5 minutes. Using a sharp knife, cut thin slices. Slice in batches to keep the remainder frozen; do not refreeze thawed meat.
6. Step 6: Heat a large skillet over medium heat and melt 1 tablespoon of butter. Cook half of the döner slices until browned on both sides, then repeat with remaining slices and butter.
7. Step 7: Serve the cooked döner over warm pita, pide, or lavash bread spread with the White Cucumber Sauce. Top with the sizzling meat and Onion Sumac Salad. Add pickles, tomatoes, and warm fries if desired.

Tips & Variations

• Use ground lamb for a richer flavor or mix beef and lamb equally for balance.
• Pureeing and straining the onion removes chunks, giving a smoother texture to the meat.
• Add sumac to your salad for a subtle lemony tang that brightens the dish.
• If you don’t have Persian cucumber, use regular cucumber but drain well to avoid watery sauce.
• Serve with warm fries inside the wrap for a traditional Istanbul street-food experience.

Storage

Keep the wrapped döner log frozen for up to 6 months. Sliced cooked döner lasts 3-4 days refrigerated in an airtight container. Reheat gently in a skillet or oven to keep meat tender and flavorful.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken instead of beef or lamb?

Yes, ground chicken can be used, but the spices and moisture may need slight adjustment to keep the mixture flavorful and moist.

How thin should the döner slices be?

The slices should be as thin as possible to mimic authentic döner texture and ensure quick, even cooking.

Turkish Döner Kebab (Beef or Lamb) Recipe

Print Recipe

★★★★★

4.7 from 91 reviews

This authentic Turkish Döner Kebab recipe features a flavorful blend of ground beef or lamb mixed with aromatic spices and yogurt, then shaped into a log and frozen for easy slicing. Pan-cooked to a perfect brown, the kebab is served with a refreshing onion sumac salad and creamy white cucumber sauce on warm pita or flatbread, delivering a deliciously satisfying meal inspired by Istanbul street food.

• Author: Mia
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 3 hours 35 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Turkish

Ingredients

Scale 1x2x3x

Döner Kebab Meat

• 1 large yellow onion (pureed)
• 1 lb ground beef 80/20 (or ground lamb)
• 2 tablespoons yogurt
• 2 tablespoons milk
• 2 tsp kosher salt
• 1 1/2 tsp red pepper flakes
• 1 tsp thyme leaves
• 1/2 tsp cinnamon
• 1/2 tsp ground black pepper
• 2 tablespoons butter

Onion Sumac Salad

• 1 onion (thinly sliced into semicircles)
• 8 sprigs of parsley (chopped)
• 1 teaspoon ground sumac
• 2 tablespoons olive oil

White Cucumber Sauce

• 4 tablespoons yogurt or labneh
• 2 tablespoons mayonnaise
• 1 small Persian cucumber (shredded, drained)
• 3–4 sprigs dill (chopped)
• 4 cloves garlic (minced)
• 1 1/2 teaspoon kosher salt

To Serve

• 8 pita, pide or lavash bread
• Sliced pickles (optional)
• Tomatoes (optional)
• Warm french fries (optional)

Instructions

1. Prepare the Meat Mixture: In a bowl, combine ground beef or lamb with yogurt, milk, kosher salt, red pepper flakes, thyme leaves, cinnamon, and ground black pepper. Mix well to evenly distribute the spices.
2. Add Onion Juice: Puree the large yellow onion using a food processor or blender. Strain the puree through a sieve to extract the juice, pressing to ensure nearly all the onion passes through without chunks. Add the onion juice to the meat mixture and knead thoroughly until fully incorporated.
3. Shape and Freeze: With wet hands, mold the meat mixture into an 8-inch log shape. Wrap tightly in foil, twisting the ends to seal completely. Place the wrapped log in the freezer for 3-4 hours to firm up. It can be stored frozen for up to 6 months for future use.
4. Prepare Onion Sumac Salad: Thinly slice one onion into semicircles. Chop parsley and combine with the onion slices in a bowl. Add ground sumac and olive oil, mixing well to coat. Set aside for serving.
5. Prepare White Cucumber Sauce: In a separate bowl, combine yogurt or labneh with mayonnaise. Add shredded and drained Persian cucumber, minced garlic, chopped dill, and kosher salt. Stir until well mixed and season to taste.
6. Slice the Frozen Döner: When ready to cook, remove the frozen döner log from freezer and let it rest for 5 minutes at room temperature. Using a sharp knife, carefully slice as thin as possible. Slice in batches, not all at once. Keep remaining portions frozen for later.
7. Cook the Döner Slices: Heat a large skillet over medium heat and melt 1 tablespoon of butter. Add half of the döner slices, cooking without moving them until the bottom side is well browned (about 2-3 minutes). Flip and brown the other side. Repeat with the remaining slices and butter, cooking in batches to avoid overcrowding.
8. Assemble and Serve: Warm pita, pide, or lavash bread and spread with the white cucumber sauce. Top with hot döner meat slices and garnish with onion sumac salad. Optionally, add sliced pickles, tomatoes, and warm french fries to complete the authentic Istanbul-style serving.

Notes

• The onion juice is added to the meat mixture to enhance moisture and infuse flavor without chunky onion pieces.
• Freezing the meat log makes it easier to slice thinly and store for future quick meals.
• When slicing, work in batches and keep the unused portion frozen to maintain firmness.
• Cooking the slices in a skillet with butter over medium heat allows for a deliciously browned crust without drying out the meat.
• The white cucumber sauce adds a refreshing balance to the rich, spiced meat.
• Sumac in the onion salad provides a tangy, citrusy flavor traditional to Middle Eastern cuisine.
• The dish can be served with various bread types like pita, pide, or lavash for authenticity.
• Optional sides like sliced pickles, tomatoes, and warm french fries emulate the street food style in Istanbul.

Keywords: Turkish Döner Kebab, Ground Beef Kebab, Lamb Kebab, Middle Eastern Recipe, Turkish Street Food, Pan-Fried Kebab, Sumac Salad, White Cucumber Sauce