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–+ servings
Yellow platter with doner meat slices, sliced onions, sliced tomatoes, slice pickles, a fork on a blue background with pita on a plate in a corner and white doner sauce in another, and a glass of water
5 from 4 ratings

Easy Skillet Doner Kebab (Lamb/Beef)

Yield: 4 servings
Prep: 15 minutes
Cook: 15 minutes
Freezing time: 4 hours
Total: 4 hours 30 minutes
Author: Amina Al-Saigh
This Turkish Doner Kebab recipe makes it easy to replicate a restaurant classic at home! Juicy, succulent strips of lightly spiced beef or lamb are cooked to perfection and can be eaten on it's own or wrapped in a soft pita with all the fixings, including a classic white sauce.
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Ingredients
 

Doner

  • 1 large onion, quartered
  • 1/2 kg regular ground beef, (500g) or a mix of lamb and beef
  • 2 tablespoons whole yogurt
  • 2 tablespoons whole milk
  • 1 tablespoon fresh thyme, leaves picked
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon black pepper
  • 1-2 tablespoons olive oil, or butter

White Sauce

  • 1/2 cup greek yogurt
  • 2 tablespoons mayonnaise
  • 1/2 lemon, juiced
  • salt and pepper to taste
  • 2 tablepsoons fresh dill, finely chopped, or substitute 1 teaspoon dried dill
  • 1 garlic clove, grated on a microplane

For Serving

  • thinly sliced tomato
  • pickles
  • pita bread or flatbread
  • onion sumac salad, 1 thinly sliced white or red onion combined with 2 teaspoons sumac, 1/4 cup chopped parsley, a pinch of salt and 1 tablespoon olive oil

Instructions
 

Doner

  • Pureed doner kebab meat mixture in a food processor with a wooden spoon on a white tiled background
    In a food processor, pulse the chopped onion until finely minced. Add the ground meat, fresh thyme, salt, pepper, yogurt and milk, blending until evenly mixed and smooth, for at least 1-2 minutes.
  • Doner Kebab in a log shape wrapped in parchment on a white tiled background
    Lay out a large piece of plastic wrap or wax paper and scoop the meat onto it. Shape the meat into a 20 cm large log using the plastic wrap, twisting the ends to seal and compact it into a sausage-like form. Freeze until solid for at least 4 hours.
  • Frozen doner log being cut into thin slices with a large knife on a wooden cutting board
    Once the kebab meat is solid, unwrap a portion and place it horizontally on a kitchen towel to avoid slipping. Slice it thinly along the circular side, about 5 mm thick. If you find it easier to stand it up, you can also slice along the longer side.
  • Cast iron skillet with doner slices being fried on a white tiled background
    Heat a large heavy bottomed cast iron skillet over medium-high heat with a light spray of oil. Cook the meat strips until golden brown on each side, about 2 to 3 minutes, then transfer to a dish. Work fast in batches before the doner slices defrost completely. You also should not crowd the pan or they will steam.

White Sauce

  • In a small bowl, combine the greek yogurt, mayonnaise, lemon juice, salt and pepper, dill and the grated garlic clove. Whisk the sauce then taste and adjust for salt as desired.

For Serving

  • Pita with doner meat and toppings (pickles, sliced onions, tomato) on a brown parchment paper on a white tiled background
    To assemble the doner kebab, place crispy meat slices on a pita or flatbread, add sliced tomato, sumac onion salad, and drizzle with white sauce. Roll up the doner kebab and serve with extra white sauce on the side

Notes

  • You may use regular ground beef, ground lamb, or a mixture of the two to make this recipe. It is up to your preference.
  • Ensure that you take out the frozen doner only about 10 minutes before you are ready to slice. Once you start slicing, ensure the pan you have is hot and ready to go, before the slices defrost completely.
Serving: 1serving, Calories: 440kcal, Carbohydrates: 6g, Protein: 25g, Fat: 34g, Saturated Fat: 11g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 15g, Trans Fat: 2g, Cholesterol: 95mg, Sodium: 1019mg, Potassium: 472mg, Fiber: 1g, Sugar: 3g, Vitamin A: 112IU, Vitamin C: 6mg, Calcium: 91mg, Iron: 3mg
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