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Home Iconic Dishes

Doner Kebab Meat – beef or lamb

By:Nagi
Published:24 Jul '20Updated:27 Apr '21
438 Comments
Recipe v Video v Dozer v

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.

Carving Doner Kebab Meat

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!

Homemade rotisserie Doner Kebab Meat

Beef Doner Kebab ready to be eaten

Plate of carved homemade Doner Kebab Meat

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.

Doner Kebab Meat ingredients

  • 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!

How to make Doner Kebab Meat (beef or lamb)

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 homemade Doner Kebab Meat - oven or rotisserie

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!

How to carve Doner Kebab Meat

Close up of Homemade Doner Kebab Meat

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.

Golden pan fried Doner Kebab Meat

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.

Beef Doner Kebabs ready to be eaten

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…

Hand picking up Beef Doner Kebabs

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!

Shawarma vs Doner Kebab vs Gyros

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:

Overhead photo of chicken shawarma
Chicken Shawarma (Middle Eastern)
Close up of Greek Chicken Gryos
Greek Chicken Gyros recipe
Homemade Chicken Doner Kebab - the better version of the midnight post-pub kebab runs! recipetineats.com
Homemade Chicken Doner Kebab recipe
Slow Cooked Lamb Shawarma is meltingly tender and has the most heavenly fragrance. Quick to prepare, sensational for gatherings! recipetineats.com
Slow Cooked Lamb Shawarma

Excellent large format food to make ahead

Two more big things this homemade Doner Kebab Meat has going for it:

  1. 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

  2. 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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Carving Doner Kebab Meat

Homemade Rotisserie Doner Kebab Meat - beef or lamb!

Author: Nagi
Prep: 20 minutes mins
Cook: 2 hours hrs
Marinate: 2 hours hrs
BBQ, Mains
Turkish
4.97 from 128 votes
Servings8
Tap or hover to scale
Print
Recipe video above. This is a homemade version of the giant punching bag size Doner kebab meats rotating on vertical rotisseries in kebab shops! It might be small, but what it lacks in size it makes up for in authenticity and flavour. Prepare to be amazed - it tastes JUST like the real deal (and your house will smell like a kebab shop!)
Excellent food for gatherings - make ahead, wow factor, DIY wraps and economical.

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:

1. Meat - fattier is better for flavour and to keep the meat juicy. Shop kebab meat is VERY fatty - fattier than this recipe! 
Supermarket meat typically discloses fat % nowadays (look at the nutrition table), and butchers should know the fat % of their meat.
Beef is most common in Australia, both are popular in Turkey 
2. Bacon - ie. belly-only part of a bacon – no loin eye.
Authenticity note: Doner kebabs are mainly from Muslim countries and pork is not consumed for religious reasons, so you may be querying inclusion. It's because home cooks cannot get meat with enough fat in it, so I add bacon to bring up fat content which is essential to truly replicate shop kebab meat. Do not skip it. It really makes all the difference. And no, it does not take bacony.
Can't have bacon?? Use one of these options:
  • 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). 
3. Salt - I know it sounds like a lot, but remember the meat is shaved thinly so you don't get much salt in each bite.
If you only have table salt, decrease to 2 teaspoons.
4. Pureed meat consistency - See video for how it should look - you should be able to do a smooth "smear" on the surface.
5. Skewers optional - skewers enable the meat to be cooked in a cylinder shape by keeping it elevated off the pan. But if you don't have them, that's fine - just shape into a log and cook on the pan or on a tray (in foil).
6. Foil - purpose is twofold: to hold the shape of the log as it cooks (otherwise raw log slides down through skewers) and hold in juices as it cooks.
7. Propping issues - if your log is too long to fit in the pan / skewers not long enough to reach edges, use things like ramekins or scrunched up balls of foil in the pan to keep the log elevated. OR prop it on the diagonal.
8. Lemon Yogurt Sauce - mix and set aside 20 minutes:
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.
11. Recipe credit goes entirely to Kenji Lopez-Alt at Serious Eats for discovering this amazing technique! We used his method, added our seasonings and tweaked it to make it an authentic looking log (added foil, skewers etc etc).
12. Nutrition per serving - meat only, assumes 8 servings.

Nutrition Information:

Calories: 413cal (21%)Carbohydrates: 3g (1%)Protein: 32g (64%)Fat: 30g (46%)Saturated Fat: 11g (69%)Cholesterol: 110mg (37%)Sodium: 1386mg (60%)Potassium: 530mg (15%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 16IUVitamin C: 1mg (1%)Calcium: 36mg (4%)Iron: 3mg (17%)
Keywords: Doner kebab meat, Doner Kebab Recipe, rotisserie doner kebab
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Life of Dozer

Same expression whether he’s gagging over a giant hunk of Doner Kebab meat or panting from exertion at the park….

Dozer-giant-tongue

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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438 Comments

  1. Dionne says

    December 11, 2023 at 8:22 am

    5 stars
    This is a favourite in our house.

    Reply
  2. Nicole says

    December 1, 2023 at 10:39 am

    5 stars
    Most underrated recipe on RTE page

    Reply
  3. Kylie Hanley says

    November 30, 2023 at 4:40 pm

    5 stars
    Loved this recipe. It’s a bit laborious intensive but makes multiple meals so very worth it. As a coeliac take out gets difficult so to still be able to have kebabs is a real treat.

    Reply
  4. Nicole says

    November 30, 2023 at 4:30 pm

    5 stars
    Most underrated recipe on the RTE site in my humble opinion! Great way to feed a crowd

    Reply
  5. Nicole says

    November 29, 2023 at 8:17 pm

    5 stars
    One of the most underrated RTE recipe in my opinion – this tastes exactly how the kebabs of my youth after a night out tasted but much nicer….sorry Nagi I am a cheese girl though.

    Reply
  6. Sandra D says

    October 1, 2023 at 10:17 am

    In my city in Alberta, Canada, we call them donairs. As far as I know they’re made with beef, but your recipe is one I’ll be trying, too!

    Reply
  7. Amaris says

    September 29, 2023 at 11:32 am

    5 stars
    AMAZING! Doner kebabs are my absolute favorite, this recipe (and the chicken version) are fantastic. Haters gonna hate on the bacon addition but it is absolute perfection Nagi! Thanks again for a flawless, delicious and outstanding recipe!!!! Love from Arizona ,<3

    Reply
  8. Andy says

    September 21, 2023 at 3:21 am

    5 stars
    After atleast 6 different gyro/doner recipes this one’s the best for the texture. Definitely came out as the perfect texture. I did a half batch, and used half lamb and half 80% ground beef.

    Might make another half batch tonight with only ground beef, to see if the lambs doinh anything, and then the following time do purely lamb. Ground lambs 10$ a pound for me, where as ground beef is around 5.50. So it’s a decent price difference so will be fun to see if it’s better to me.

    Reply
  9. Mags says

    September 6, 2023 at 7:12 am

    5 stars
    I followed this recipe and couldn’t believe how well it turned out. I would recommend this recipe to anyone who wants to try making kebabs at home.

    Reply
  10. Deb Dunt says

    August 20, 2023 at 3:35 pm

    Hi Nagi. I’m looking forward to making this soon for my son and his wife.
    Could I use the plate recipe add-ons that are in your chicken version of this? -as in, make the Medjara rice etc, Would that match the lamb flavours ok?

    Reply
  11. Michael says

    August 17, 2023 at 8:32 am

    In one sentence you use the word authentic and in the next paragraph you use bacon 🤦‍♂️ i honestly don’t believe you are #1 search result for „ authentic doner kebab recipe 🤦‍♂️ i guess you received many messages like that but seriously. since no authentic turkish kebab cook would ever use pork why the hell you call this authentic? It may be good but never the traditional way. why do you use the word authentic then? Seriously why do we not respect cooking of different cultures? makes me wanna cry. stopped reading at the word bacon, just unbelievable

    Reply
    • Troy says

      November 15, 2023 at 3:11 am

      Why are some people such cry babies?
      Get over it, if you read further you will see she addresses the bacon issue with other options.
      As you will see she is sensitive to other cultures.
      Give it a rest already. Woke will destroy us all

      Reply
      • Ty says

        November 25, 2023 at 12:28 pm

        5 stars
        Well said Tony

        Reply
    • Random Guy says

      September 28, 2023 at 1:54 am

      5 stars
      Oh no… he dared to use an ingredient that I didn’t like.
      That along with ;why do we not respect cooking of different cultures’? U R A R E T A R D!

      Reply
  12. Kirsty says

    August 15, 2023 at 2:09 pm

    5 stars
    So good! Turned out perfectly

    Reply
  13. Alex says

    August 1, 2023 at 8:23 pm

    Hey there Nagi, I am planning on cooking this recipe in the coming weeks, however, like yourself I want to do it over charcoal rotisserie.

    I am just wondering if you have any hints or tips? have you managed to have go at charcoal yet?

    I was wondering in particular, if I should still oven bake it first and then finish it off over the charcoal or if you think it will be fine spinning from start to finish on the rotisserie over coals. I am just worried about it not holding form and falling apart during the cook. My rotisserie set is horizontal.

    Cheers 🙂

    Reply
  14. Mark says

    July 27, 2023 at 2:46 pm

    5 stars
    My wife has made this a couple of times and it’s brilliant.
    Today I bought a rotisserie to go over coals.
    What do you think the cooking times should be please? And should I wrap it in foil for a time as well?
    Thank you!

    Reply
  15. Rachel says

    June 28, 2023 at 6:17 pm

    Mine turned out so dry, all the juices dropped out into the tray abs burnt ☹️

    Reply
  16. Delphia says

    June 9, 2023 at 4:24 am

    5 stars
    Made 2 weeks ago & cannot believe how very easy & impressive this was. The ultimate accolade from my grandson: ‘Nan, you need to be outside the nightclubs after midnight, you’ll kill it!’ Yeah, thanks mate, those days are over! This is probably my favourite recipe that I never thought I’d be able to make.

    Reply
  17. Simon says

    June 8, 2023 at 1:08 am

    5 stars
    What I meant to add (🙏) no way will I drive miles for a kebab again👌

    Reply
  18. Simon says

    June 7, 2023 at 11:45 pm

    5 stars
    You’re a bit of a genius ✌️
    Lincolnshire Fens so choices limited. It’s perfect 👌

    Reply
  19. Jess says

    May 25, 2023 at 6:31 pm

    Hi, I haven’t made this yet, but looks delicious. Just wondering if the coriander is ok to be substituted or left out? Anyone tried it?

    Reply
  20. Terry says

    May 19, 2023 at 2:07 am

    Winner, Winner, Kebab Dinner!
    I did have a recipe for home made kebab which was much like a meatloaf but as my old computer died, the recipe died with it! So I stumbled across this searching for that recipe. My goodness I’m glad I did. I’m far from Gordon Ramsey in the kitchen and need all the help I can get, this recipe for kebab was very detailed and easy to follow. So I set about the job and after following the instructions carefully what came out of my oven not only surprised me but more importantly my wife who is an excellent cook. “My god that’s good” she said and that was all I needed to hear! Thank you so much for posting it, I will undoubtedly be attempting one or two other recipes from here, Gyros in particular!

    Reply
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