🥙 Döner kebab

Name: Döner kebab
Total time: 70 min
Yield: 4
Cuisine: Turkey · Bursa
Ingredients: 400 g lamb and 400 g beef, thinly sliced; 1 onion, grated; 1 tsp each cumin, paprika, oregano and black pepper, salt; 4 pita breads; Lettuce, tomato, cucumber and red onion; 200 g plain yogurt with 1 garlic clove and a pinch of salt

Origin: Turkey · Bursa

600kcal

per serving · 300 g

200kcal

per 100 g

45 gProtein15 g / 100 g

36 gFat12 g / 100 g

24 gCarbs8 g / 100 g

Döner kebab is seasoned lamb and beef stacked on a vertical spit, roasted slowly as it turns, and shaved off in thin slices. The outside caramelises while the inside stays juicy. It is served in pita or on a plate with salad and a garlicky yogurt sauce, and is one of the best-known street foods in the world.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Low-carb8 g carbs per 100 g

✓

High protein15 g protein per 100 g — 30% of the calories

Not vegetarianbecause of: lamb, beef

Not veganbecause of: lamb, beef, yogurt sauce

Contains glutenbecause of: pita bread

Contains dairybecause of: yogurt sauce

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Milk

What it is made of

lambbeefspicespita breadsaladyogurt sauce

Recipe

4 servings70 min

Ingredients

400 g lamb and 400 g beef, thinly sliced
1 onion, grated
1 tsp each cumin, paprika, oregano and black pepper, salt
4 pita breads
Lettuce, tomato, cucumber and red onion
200 g plain yogurt with 1 garlic clove and a pinch of salt

Method

Mix the meat with the grated onion, spices and salt and marinate for at least 2 hours.
Stack the slices tightly on a skewer or press into a loaf tin and roast at 200 °C for about 45 minutes; or sear in batches in a very hot pan.
Slice the roasted meat very thinly and crisp the slices briefly in a hot pan.
Warm the pita, fill with meat and salad and spoon over the yogurt sauce.

How to make it lighter

Choose a döner plate with salad instead of bread to save carbohydrates.
Leaner beef in the mix keeps the fat lower than all-lamb döner.
Use the yogurt sauce generously but skip extra oily sauces.

History

Roasting meat on a vertical spit is usually credited to cooks in Bursa in the 19th century, with İskender Efendi the name most often mentioned. Turkish immigrants made döner in pita a fast food icon in Germany from the 1970s, and from there it spread across Europe and beyond, inspiring relatives such as shawarma and gyros.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →