Doner Kebab

Ingredients

• •500 g Lamb
• •1 teaspoon Salt
• •4 pcs Pita bread
• •60 ml Tahini
• •0.5 teaspoon Black pepper
• •2 tablespoons Olive oil
• •3 cloves Garlic
• •1 medium Onion

Instructions

1. 1

   Combine 1.5 lbs ground lamb and 0.5 lb ground beef in a large bowl. Add 2 tbsp doner spice blend (or make your own: cumin, coriander, paprika, oregano, garlic powder).

   💡 The classic mix is lamb + beef - lamb for flavor, beef for fat content.

2. 2

   Add 1 finely grated onion (squeeze out excess liquid), 3 minced garlic cloves, 1 egg, 1/4 cup breadcrumbs, and 1 tsp salt. Mix until just combined.

   💡 Do not overmix - compact meat too tightly and the kebab becomes dense.

3. 3

   Form the mixture into a loaf shape around a vertical spit or heavy skewer. Alternatively, form into a log shape for oven cooking.

   💡 For spit version, wrap in plastic and refrigerate 2 hours to firm up before roasting.

4. 4

   If oven-cooking: place on a lined baking sheet. Cook at 350F for 45-50 minutes, turning every 15 minutes, until deep golden and cooked through (internal 165F).

   💡 For crispy exterior, increase heat to 400F for last 10 minutes.

5. 5

   For authentic spit: roast vertically with a heat source 8-10 inches away, rotating continuously, for 45-60 minutes until exterior is crisp and caramelized.

   💡 The dripping fat bastes the meat as it rotates - self-basting.

6. 6

   While meat rests, prepare accompaniments: warm pita bread, slice tomatoes and onions, chop fresh parsley, and make garlic sauce (mix yogurt, mayo, garlic, lemon).

   💡 Garlic sauce should be thick enough to spread - strain if too thin.

7. 7

   Slice doner very thin using a sharp knife or electric slicer. Serve wrapped in pita with vegetables, pickled chilies, and generous garlic sauce.

   💡 Thin slicing is essential - thick pieces are tough and cold in center.