Doner Kebab : Cappadocia Best Flavor

Turkish Feast Doner Kebab

Experience the rich and savory taste of Cappadocia with its famous Doner Kebab. Thinly sliced, marinated meat—slow-cooked to perfection on a vertical rotisserie—is served with fresh vegetables, warm pita, and a drizzle of tangy sauces. Every bite offers a delicious blend of spices and textures, making it a must-try for food lovers seeking authentic Turkish flavors.

Ingredients:

 Doner Kebab
Turkish Feast Doner Kebab

Meat:

2 lbs boneless lamb shoulder (or a mix
of lamb and beef), thinly sliced

1 large onion, grated

3 cloves garlic, minced

1/2 cup plain yogurt

1/4 cup olive oil

Juice of 1 lemon

1 tbsp ground cumin

1 tbsp ground coriander

1 tbsp paprika

1 tsp ground cinnamon

1 tsp ground black pepper

1 teaspoon salt

Sauce:

1 cup plain yogurt

1 cucumber, grated and squeezed to
remove excess water

2 cloves garlic, minced

1 tablespoon olive oil

1 tbsp chopped fresh dill or mint

Salt and pepper to taste 

To Serve:

 Doner Kebab
Ingredients

Pita bread or flatbreads

Sliced tomatoes

Sliced onions

Shredded lettuce

            Fresh parsley

Pickled vegetables (optional)

Instructions:

1. Marinate the meat:

In a bowl, combine the grated onion, minced garlic, yogurt, olive oil, lemon juice, cumin, coriander, and paprika, cinnamon, black pepper, and salt. Add the thinly sliced meat to the marinade, making sure each piece is well coated. Cover and refrigerate for at least 4 hours, preferably overnight, to let the flavors meld.

2. Prepare the sauce:

In a medium bowl, mix together the yogurt, grated cucumber, minced garlic, olive oil, and chopped dill or mint. Season with salt and pepper to taste. Refrigerate until ready to serve.

3. Cook the meat:


 Doner Kebab
Turkish Feast Doner Kebab

 

Preheat your grill or oven. If using an oven, preheat to 425°F (220°C). If grilling, thread the marinated meat onto skewers. If using an oven, spread the meat in a single layer on a baking sheet. Grill or bake the
meat until it is cooked through and slightly charred, about 10–15 minutes per side, depending on the thickness of the slices.

4. Assemble the Kebabs:

Warm the pita bread or flatbreads. Spread a generous amount of the yogurt sauce on the bread. Add a few slices of the cooked meat.  Top with sliced tomatoes, onions, shredded lettuce, fresh parsley, and pickled vegetables if using. Roll up the bread around the fillings or fold it over.

5. Serve:

Serve the donor kebabs immediately, with extra yogurt sauce on the side for dipping.

    Tips:

  • For an extra authentic touch, you can cook the meat on a vertical rotisserie if you have one.
  • Adjust the seasoning to your taste; some like it spicy with more paprika or a bit of chili powder.
  • Leftover meat can be used in salads or sandwiches the next day.

Enjoy your delicious and authentic Turkish Doner Kebab!

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