This is a homemade recipe for the mystery Doner kebab meat you see rotating on vertical rotisseries in kebab shops. It’s a miniature version but what it lacks in size is made up in flavour – and authenticity!! Use to stuff into beef or lamb Doner Kebabs OR Gyros.
Excellent large format food for gatherings – make ahead and economical! Also see Chicken Doner Kebabs.
How many times have you walked past a Doner kebab shop and glanced at those giant punching bag-sized kebab meats rotating round and round, and wondered how long has that meat been out for?? I wonder if it’s really meat, or 90% fillers??
Well wonder no more!! Shops might use fillers, but WE don’t need to!
Doner Kebab Meat recipe – beef or lamb
This homemade version of rotisserie Doner Kebab Meat can be made with either lamb or beef. While beef is a firm favourite here in Australia, in Turkey (the home of Doner Kebabs) they are made with both lamb and beef. Both are delicious, I couldn’t choose a favourite!
Though this is a miniature version of the giant ones you see in the shops and we’ve adapted the cooking method for home kitchens, the end result is so similar to the real deal it is going to amaze you!
Stand it upright, carve it up thinly and fry it up gently to get golden edges. Your house is going to smell like a kebab shop!
What is Doner Kebab meat made of?
Ahh, you’ve always wondered, haven’t you?? 🙂 Here’s what you need. Bacon* is the surprise secret ingredient for this homemade version – more on this below!
* Note: I’ve received many emails/messages questioning the inclusion of bacon in this recipe. I acknowledge 100% that this is a non-traditional addition you would obviously NEVER find in a Muslim country (because Muslims do not eat pork for religious reasons). It’s added for the extra fat, because home cooks cannot get meat fatty enough to get the desired result. Without bacon, you will be disappointed with the results, unless you hunt down extra fatty meat – I’ve provided directions in the recipe card.
Beef or lamb – get 15% fat for best results. If you inspect those kebab shop meats closely, you will see they are DRIPPING with fat!! Ours is not as fatty, but when we tried it with lean meat, it just wasn’t the same. Also remember, the flavour of meat is all in the fat. Mix lamb fat into lean beef, and you’d swear you’re eating lamb!
Streaky Bacon* – the secret ingredient, as discovered by Kenji at Serious Eats whose Gyros recipe we used as a base for ours. It doesn’t make the meat taste bacony, but it adds salt into the meat and most importantly, it adds fat. It is key, do not skip it! (Or if you do, do not complain if disappointed with the recipe outcome 😂)
NON-PORK SUBSTITUTES for bacon – two options to replicate the purpose of bacon in this recipe:
If your meat is already sufficiently fatty, use turkey bacon; OR
Add duck fat or goose fat + extra 100g/4 oz meat + 1/2 tsp salt.
Spices – a mix we figured out ourselves by sampling the meat from our favourite kebab shops; and
Onion and garlic – essential flavour base!
* Note on BACON and authenticity – As doner kebabs are mainly from Muslim countries, bacon might seem out of place given pork is not consumed for religious reasons. The reason it is included is to make this recipe accessible for home cooks. Traditional doner kebab meat is made with loads of animal fat. When you watch You Tube videos of the layered version of kebab meat, they thread a layer of meat (like chicken) then they literally COVER that layer with chopped fat then thread chicken on, and again fat. SO MUCH FAT! 😂 Using bacon is a shortcut method and more accessible to ordinary home cooks – my butcher doesn’t sell buckets of chopped fat!
How to make Doner Kebab meat
And the best part – how to make it! It is easy. Once you get your head around manhandling a giant block of meat!
In a nutshell, the meat is pureed in a food processor which transforms it into a “paste” which gives it the unique carvable meat texture (as opposed to, for example, Meatloaf where ground/mince beef is just shaped by hand and has a more “crumbly” texture).
Then roll it into a log shape using foil – this holds the shape while suspended over a pan using skewers (without it, the meat sags when raw) – then cook it in the oven. Whip off the foil at the end to brown it, stand it upright and carve!!
Carving and pan frying
The texture of the cooked meat is such that it can be carved thinly – just like in kebab shops!
Shave it quite thinly and once you’ve cut off as much as you want/need, pan fry it gently to get a blush of gold on it. This is a magic touch that really transforms the meat because once you carve off the outer browned layer, the meat inside is just pink. It’s the same special finishing touch we do with Mexican Carnitas!
And here’s a close up of the Doner Kebab Meat being pan fried. Just lightly pan fried, not to crisp it, just to get a hint of gold on it like they do in Kebab Shops to freshen up the meat.
It only takes a minute or so because it’s so thin.
Doner Kebabs
And here is a big fat juicy Doner Kebab! Wildly popular here in Australia, particularly after a late night out at the pub with mates!
Made with Lebanese bread or other thin flatbreads, smeared with hummus, topped with Doner Kebab Meat, lettuce, tomato, onion and sauces such as yogurt, garlic and chilli sauce. Optional extras include cheese (which I think is a blasphemy!) and tabbouleh.
Imagine it over CHARCOAL!!
I’ve had to make do with a boring old oven to cook this. I would LOVE to to make this over charcoal one day! Imagine it on a spit, rotating slowly over hot coals….that smokey flavour would be to die for!
One day, one day…
Doner Kebab vs Gyros vs Shawarma
Gyro, shawarma and doner kebab all have the same meaning. Those words all translate to “turning” or “rotating meat” and they refer to the rotisserie cooking technique.
Which word is used depends which part of the Mediterranean or Middle East you’re in. Gyros is Greek. Shawarma is Israel and Arab countries (spicing is much stronger). Doner Kebab is what they call it in Turkey.
While there are of course some differences in the finished dish (type of flatbread, sauces used) and the seasonings used for the meat, they are similar in spirit!
As for what animal meat it is, it varies. Chicken, beef, lamb and pork are all used to varying degrees, depending on the country. Also whether it’s layered (like in Chicken Doner Kebab) or smooth meat style (which is what I’m sharing today) also varies depending where you are.
One thing’s for sure. I’m yet to meet a Doner Kebab/Gyros or Shawarma that I haven’t loved!
Recipes I’ve shared
Here in Australia, Doner Kebabs is common though you will find Gyros in ethnic areas. In America, it’s the other way round – Gyros is the common version. Harder to find Doner Kebabs!
Nowadays, you’ll find both all around the world. Last year, I had some amazing Doner Kebabs in the heart of Paris of all places!
Here are Gyros/Shawarma/Doner Kebab recipes I’ve previously shared:
Excellent large format food to make ahead
Two more big things this homemade Doner Kebab Meat has going for it:
Excellent for making ahead – it stays 100% fresh because the meat is so juicy (ahem! Fatty…… 😇). Cook the log through, cool, fridge or freeze, then reheat in the oven; and
Excellent for feeding a crowd – this makes lots! 1 kg / 2lb probably serves 8 people – shaved meat goes further. Maybe 6 if you stuff very generously. Fry the slices on a BBQ so you can cook lots at the same time, though you can also just pan fry it a bit in advance then reheat in the microwave (I did this, and it worked perfectly).
And if that’s not enough to convince you to make this, then just do it to get a kick out of how it is a dead set replica of the kebab shop meat. Or your favourite gyros cart. Depending on where you live! – Nagi x
PS I honestly cannot stress enough how your house is going to smell just like your local neighbourhood kebab shop!!
Watch how to make it
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Homemade Rotisserie Doner Kebab Meat – beef or lamb!
Ingredients
- 1 kg / 2 lb lamb or beef mince (ground meat) , preferably 15% fat (Note 1)
- 200g / 7oz streaky bacon , roughly diced (Note 2)
- 1 onion , diced (brown, yellow, white)
- 2 clove garlic , roughly chopped
- 1 tbsp vegetable oil or olive oil (for frying)
Seasoning Spices:
- 1 tsp dried oregano
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1/2 tsp cinnamon
- 3 tsp salt , kosher/cooking salt (Note 3)
- 1 tsp black pepper
Doner Kebabs:
- 8 flatbreads (Lebanese bread authentic!)
- 1 iceberg lettuce , finely shredded
- 6 tomatoes , halved and sliced
- 2 red onions , finely sliced
- Hummus
- Yogurt sauce , optional (recipe Note 8)
- More Sauce options: chilli sauce/Sriracha (I use this), BBQ, sweet chilli, tomato sauce/ketchup
- Extra options: tabbouleh, shredded cheese
Instructions
Marinate Meat:
- Mix beef or lamb with all the Spices – mix well using your hands.
- Cover and refrigerate 2 hours minimum, or up to 24 hours.
Preparation:
- Preheat oven to 170°C/ 325°F (150°C fan).
- Line baking pan with foil.
- Check to ensure skewers are long enough to prop on the sides of the pan. (Note 5)
Puree Meat:
- Place onion, bacon and garlic in a 8 cup/2L+ food processor. Blitz until it becomes a paste (video at 29 sec),~30 sec on high, scraping down sides as you go.
- Add meat and blitz on low until it becomes a paste (video at 42 sec), scraping down sides (~1 min for powerful food processors, 2 min for less powerful). (Note 4)
Shape Doner Kebab Meat:
- Turn meat out onto work surface. Wet hands with water, then shape into an even block 20cm/8″ long.
- Place 2 x 60cm / 2 feet long pieces of foil overlapping each other by 1/3. (Note 6)
- Place meat on the end of the foil, then roll it up, tightly wrapping it in the foil.
- Twist the ends firmly to form a log 25cm/10″ long, then snip off excess foil. Roll into even log.
- Thread skewers through the log.
- Place log elevated in pan by propping skewers on the edge of the pan. (Note 7)
Cooking:
- Cook for 1 1/2 hours, turning once after 1 hour, until the log reaches 70°C/160°F (up to 80°C/175°F is fine). The log is cooked at this point. (Note 9)
- Remove foil from log but leave skewers in place.
- Increase oven heat to 250°C/480°F, or as high as your oven can go if it can’t reach this.
- Bake for 10 to 15 minutes, rotating once, until browned all over.
Shaving / pan frying (kebab shop style!):
- Remove skewers then stand the meat upright.
- Shave meat thinly – carve as much as you intend to use.
- Heat oil in a skillet over medium high heat. Cook shaved meat lightly coloured but still "floppy" (not crisped). Use immediately for Doner Kebabs!
Doner Kebabs:
- Smear hummus on warmed flatbread. Top with lettuce, tomato, and onion.
- Pile on Doner Kebab Meat. Drizzle with sauce(s) of choice.
- Roll up tightly, wrap in foil if desired (to hold together). Grab and devour!
Recipe Notes:
- Get good quality 20% fat meat, get an extra 200g/6oz meat and add and extra 1/2 teaspoon salt. Best quality you can afford ie cheapest fattiest meat at the grocery store doesn’t taste as good as high fat mince from the butcher;
- Get 20% fat meat and use turkey bacon instead of pork bacon; or
- duck fat or goose fat + extra 100g/4 oz meat + 1/2 tsp salt. Use 100g/4oz duck fat, unmelted straight from jar, mix it into the meat. Duck fat provides the fattiness that bacon provides tainting the meat with duck flavour (most other animal fat tastes like that animal, whereas duck fat tastes “clean” hence why they are so good for the famous Duck Fat Potatoes).
2 cups (500g) Greek yoghurt
2 garlic cloves, minced using garlic mincer or finely grated
1 tsp cumin (optional)
2 – 3 tbsp lemon juice
1/2 tsp each salt and pepper 9. Uncooked meat – if you don’t have an meat thermometer and you carve away and find the inside is a bit undercooked, don’t worry, the thin slices cook in a flash on the stove! 10. Storage – keeps exceptionally well due to the high fat content! Options:
- Cook log but don’t brown. Cool in foil, then unwrap and cling wrap (don’t leave in foil). Refrigerate up to 5 days OR freeze. On day of, thaw, wrap in foil and reheat in oven (temp per recipe) until heated through (insert knife to check), about 20 minutes. Then unwrap and brown then use per recipe.
- Use some now, save some for later – either store uncarved log or carved meat (not pan fried). Then pan fry fresh just before using.
- Freezing – cooked log or carved meat can be frozen for 3 months. Thaw then pan fry before serving.
Nutrition Information:
Life of Dozer
Same expression whether he’s gagging over a giant hunk of Doner Kebab meat or panting from exertion at the park….
Hi Nagi
This looks amazing. In Canada we call them “donairs” and typically serve with a sweet sauce made with either condensed milk or evaporated milk with sugar plus garlic and a little vinegar thickened to set. I personally love to put both the sweet sauce AND a garlic toum sauce on mine …they just taste so amazing when combined! I have made donairs at home on a few occasions using all beef and a similar recipe/method to yours but blended in my stand mixer. I do find my recipe is a bit drier than I would like even with a medium ground beef Your idea to add bacon is brilliant. Can’t wait to try these!
Hope you and dozer are having a great weekend!
Holly
Holly,hi I am also Canadian and love the garlic sauce on my donair.Do you have a recipe?
Hi Janice, sorry I am seeing this so late. I have tried a couple Toum garlic sauce recipes (all similar) over the years the latest being the one from the Tori Avey site.
Thank you Nagi, this is a fantastic recipe. Flavour and texture were excellent. My wife says it’s really close to the doner kebab they serve in the Ritz in Istanbul. Winner!.
Love this recipe!! The flavour is amazing!! Just wondering how I would go doubling the amounts and cooking on a rotisserie over fire? The meat won’t fall?
Hi Cassje, you can scale the recipe up – you’ll need to set the meat in the oven first and check it comes to temp with a thermometer before throwing on a rotisserie (I’m still yet to work out the next way to do this on a rotisserie) – N x
Try freezing it in the shape you want, with the rotisserie prongs/skewers in it, and then cook this on the fire. In theory, as it cooks and turns, you can then thinly slice off the cooked meat. This way it keeps the shape over the fire. The middle will still be raw but that gets cooked as you shave away and keep cooking. I think this is how they do it in the shops, but don’t quote me. To keep the shape in the freezer I was going to use cling film, but my brand disintegrates in the freezer, so will need a different option.
Good recipe. Highly recommend eating with warm flatbread, tzatziki and pickled cabbage (i know it may not be traditional but who cares)
Also, Great with crispy rice.
the flavor was great, but I messed up the technique. I tried subbing duck fat and there was just a massive pool of oil at the bottom. I don’t know if I blitzed it for too long or what but it had a meatloaf consistency. It was also dry and crumbly when cut. I want to try again, but would like to correct the mistakes. I will be using bacon next time. Any other pointers?
Super nice recipe! Done many times. But when mine is in the oven, the oil just drips out and creates a huge pond of oil in the foil and the pan underneath. is this normal?
Hi Yannick, when you remove the foil and cook uncovered it’s normal to have a little excess fat drip out – N x
If I half recipe do I half cooking time also ? Thanks! Cant wait to try this
Not necessarily Joely, it would depend on how thick you roll the kebab. I would cook for one hour then turn and cook another 30 minutes – you’ll need to check with the meat thermometer to ensure you’ve reached the right temp. N x
LOVELY 😊
Hi Nagi,
To bring up the fat content could you use lard or tallow?
Hi Stuart, I use the bacon to up the fat content here – and flavour! N x
An alternative to the pork bacon is really any kind of cured meat, such as beef sausage, especially Turkish sucuk (found in Middle Eastern markets or online). The cured meat gives the doner the fat needed and also the proper flavor.
Yes you’re 100% correct here Laura! N x
This is the most amazing recipe EVER. My family declared it the best thing we’ve made since lockdown started back in March of last year! We are on our fourth straight meal of it, because no one wants to eat anything else. I love all of your recipes that I’ve tried, but this one is really beyond.
I can’t believe how perfect it turned out! I used lamb mince but didn’t have streaky bacon, so I just used some fatty, smoked back bacon. Hubby doesn’t even like lamb, but devoured three helpings in small pitta breads with salad and chilli sauce. Delicious! Now sharing the recipe with all my friends. Thank you Nagi! 😁
Hi Nagi!
Made 1/2 the recipe with beef. Really really nice. Everyone liked it. Next stop: with lamb. Thank you for a great recipe.
That’s was so good excellent recipe 👍🏻🤩
This is an excellent recipe. I have tips for the halal replacement. Use halal turkey sausage diced.
Overall an excellent recipe well done. Taste came out perfect and I am doner afficianado!
Dear Hagi, this recipe is fabulous! How do I find more of your recipes? This is the first time I ever made a comment on anyone’s product. Thank you for sharing.
I have been craving doner kebabs for several days whilst on a weight loss plan, and tried to find out online how many calories it would be but answers ranged from 600-2000 cals, not very helpful!
I just found this recipe which means I can make it at home and know exactly how many calories is in it! Can’t wait to give this a try. I’ve already read the recipe 3-4 times
wonderful recipe thank you so much
Hello Nagi,
1st THANKS for the fabulous recipe.
I have made 3 times already. 1st time was perfect and flavor was like authentic kebab shop though I didn’t use bacon.
BUT, 2nd time when I made taste wise it was perfect and texture wasn’t good. Difficult to slice even. It was but crumbled when I was slicing. I thought may be I didn’t blend properly.
3rd time it was the same. Taste was fabulous expect the slicing. Again same problem.
This time I was extremely careful and I looked your video couple of times.
THIS RECIPE is show stopper at my home. So I don’t want give up.
Please help me to find out the problem.
THANKS a lot
Love and hugs from Melbourne
This is a great recipe for Doner kebab.
The spice mix with the onion and bacon is spot on.
I made the meat then refrigerated overnight. Cooked it on an upright spit over charcoal on my Kamado and it was amazing. Thank you.