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Homemade doner kebab stuffed inside warm pita pockets with roasted tomatoes, red onion, and yogurt sauce on a blue platter.
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Homemade Doner Kebab

This homemade doner kebab uses the viral parchment paper method to make juicy, crispy-edged Turkish street food right in your oven. Super simple and ready in 30 minutes on one sheet pan.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Dish
Cuisine: Mediterranean, Turkish
Servings: 4
Calories: 536kcal
Author: Catherine McCord

Ingredients

  • 1 small yellow onion, peeled and cut into wedges or chunks
  • 2 cloves garlic
  • 1 tablespoon olive oil plus more for drizzling on vegetables
  • 1 pound ground beef or lamb (Ground turkey or chicken work too. See note below.)
  • 3/4 cup full fat Greek yogurt, divided
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon oregano
  • 1 teaspoon cumin
  • 1 1/2 teaspoons kosher salt, plus more for sprinkling on vegetables
  • 1/2 teaspoon black pepper
  • 2 tomatoes, each stemmed and cut into 8 wedges
  • 1 red onion, peeled, cut into 8 wedges and separated into layers
  • Juice of 1 lemon
  • Pita bread, for serving

Instructions

  • Preheat the oven to 400°F.
  • Add the yellow onion, garlic cloves, and olive oil to a food processor and puree until a thick paste forms.
  • Place the ground meat, 1/4 cup Greek yogurt, smoked paprika, oregano, cumin, salt, and pepper in a large bowl with the onion puree. Mix with your hands or a large spoon until completely combined.
  • Place half the mixture onto a 12x16-inch piece of parchment. Place another piece of parchment on top and roll out until 1/8 inch thick, covering the parchment edge to edge. Repeat with the remaining meat mixture.
  • Starting at one short end, roll the parchment and meat together into a tight cylinder and place on one side of a half sheet pan. Repeat with the second portion.
  • Place the tomato wedges and red onion pieces on the other side of the pan, drizzle with olive oil, and season with a pinch of salt.
  • Bake for 25 minutes.
  • Remove the pan from the oven. Peel back and discard the top piece of parchment from each cylinder. Tip the meat from the bottom parchment onto the sheet pan among the tomatoes and onions and break into large pieces.
  • Switch the oven to broil and cook for 4 minutes, or until the edges of the meat are crispy and golden.
  • While the meat is broiling, whisk the remaining 1/2 cup yogurt with the lemon juice and a pinch of salt.
  • Open a pita pocket and fill with meat, tomatoes, and onions. Drizzle with the yogurt sauce and serve.

Notes

  • Ground turkey or chicken: If using ground turkey or chicken, add an extra tablespoon or two of Greek yogurt to the meat mixture to prevent it from drying out during baking.
  • Smoked paprika: Regular paprika works as a substitute but smoked gives the meat a much deeper, rotisserie-like flavor.
  • Extra crispy edges: Broil for an extra minute or two if you want the meat even crispier.
  • Make ahead: Roll the meat logs, wrap in parchment, and refrigerate up to 24 hours before baking.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Calories: 536kcal | Carbohydrates: 42g | Protein: 30g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 1269mg | Potassium: 695mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1020IU | Vitamin C: 17mg | Calcium: 143mg | Iron: 4mg