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:
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:
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:
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!