Show of hands — how many of you have a vertical rotisserie at home?
ya, me either. That’s why this doner kabab recipe went so viral, as it replicates the spit in your oven by rolling up ground meat in parchment and roasting it.
A doner kabab is a yummy Turkish street food made from well-seasoned meat, traditionally cooked on a vertical rotisserie. Strips are sliced off the spit and tucked into warm flatbread and topped with creamy yogurt sauce and fresh veggies. If you’re thinking this sounds a lot like a gyro, you’re right; they’re close cousins, and equally delicious in their own way.
This is the kind of recipe that brings big flavor, a little joy, and a reminder that nourishing food can also be playful and fun to make.
Check my Instagram for a video of the process.
Happy Eating,
Monique
The Viral Doner Kebab Home Version {gf}
1 lb ground lamb, bison or beef (haven’t tried, but I imagine turkey and chicken work too)
1 yellow onion
3 large garlic cloves
a good drizzle of olive oil
2 heaping tbls yogurt
1 heaping tbls paprika
1 heaping chili flakes
1 heaping cumin
1 heaping oregano
1 tbls salt
Fresh black pepper
1 whole lemon
Optional: 1 tbls chopped preserved lemon.
For a Wrap: pita bread, cucumbers, thinly shaved cabbage, pickled red onions, yogurt mixed with fresh dill or tahini mixed with a bit of water and lemon juice.
Directions: Preheat the oven to 400 degrees. Set out three parchment papers and have a pan ready to place the rolled paper into.
Grate or puree the onion and garlic in a mini food processor. Stir together all the ingredients, except the meat and whole lemon, but including the preserved lemon. Mix until well incorporated.
Roughly divide the meat mixture into 3 sections. Take one section, place it on a parchment, and use your hands to spread it out thinly, about 1/4″ thick. It won’t reach all the edges.
Start at one end and roll up. Set this in the pan. Repeat two more times with the remaining mixed meat. Place in the preheated oven and bake for 20 minutes.
Check at 20 minutes; if there is a lot of excess liquid gathered, take the pan out and drain most of the excess liquid. Continue to bake for another 15 minutes. Remove from oven. Carefully unravel each roll. Squeeze the juice of the lemon over the top. Turn the broiler on and broil ~5 minutes to crisp the edges of the meat.
To make a gyro wrap: Pile the meat in the pita. Top with fresh veggies, pickled red onions, and drizzle with yogurt and tahini, and fresh dill.
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