Döner Kebab — Turkish seasoned meat, home-roasted and thinly sliced

Marinated lamb and beef roasted in a tight loaf and carved wafer-thin, to serve in flatbread.

TIME BREAKDOWN
Prep: 1h
Cook: 1h 30m
Total: 2 hours 30 minutes
Vegetarian
❌
Nuts
❌
Serves
6 people
Difficulty
Medium

Ingredients

  • 500g lamb mince (20% fat)
  • 500g beef mince (15% fat)
  • 1 onion, grated and squeezed dry
  • 4 cloves garlic, crushed
  • 3 tbsp plain yogurt
  • 2 tbsp olive oil
  • 1 tbsp Turkish tomato paste (domates salçası) or tomato purée
  • 2 tsp ground cumin
  • 2 tsp paprika
  • 1 tsp dried oregano
  • 1 tbsp salt
  • 1 tsp black pepper
  • 1 tsp allspice
  • To serve: flatbreads or pide, shredded lettuce, sliced tomatoes, red onion with sumac, chilli sauce and yogurt

Method

  1. Mix the lamb, beef, onion, garlic, yogurt, olive oil, tomato paste, cumin, paprika, oregano, salt, pepper and allspice in a large bowl. Knead for 8 to 10 minutes until the mixture becomes sticky and paste-like. Cover and chill for at least 1 hour, or overnight.

  2. Heat the oven to 180°C (160°C fan). Press the meat firmly into a 900g loaf tin, packing it down so there are no gaps, then turn it out onto a wire rack set over a roasting tin.

  3. Roast for 1 hour 15 minutes to 1 hour 30 minutes until browned and cooked through, reaching 75°C in the centre.

  4. Rest for 10 minutes, then carve into very thin slices with a sharp knife. For extra crispness, fry the slices in a hot dry pan for 2 minutes.

  5. Serve in warm flatbread with salad, yogurt and chilli sauce.