Doner Kebab

This Sheet Pan Doner Kebab is an easy homemade version of the classic street food favorite. Made with seasoned ground beef and lamb, baked, sliced thin, and served in pita with yogurt sauce and fresh toppings. Perfect for wraps, bowls, or plates, and much easier than traditional rotisserie doner.

Prep Time20

Cook Time45

Total Time1 5

Course: Main Course

Cuisine: Turkish

Keyword: doner kebab, sheet pan doner kebab

Servings:

Calories: 547kcal

Author: Joanna Cismaru

Ingredients

Doner Meat

1 pound ground beef ground round works well
1 pound ground lamb
1 large onion grated or pureed and very well drained
½ cup Greek yogurt
3 tablespoons olive oil
2 tablespoons paprika
2 tablespoons ground cumin
1 teaspoon ground coriander
2 teaspoons dried oregano
2 teaspoons kosher salt
2 teaspoons ground black pepper
2 tablespoons freshly squeezed lemon juice
3 cloves garlic pressed

Yogurt Sauce

½ cup Greek yogurt
2 tablespoons freshly squeezed lemon juice
Salt to taste

To Serve

8 pieces pita or lavash bread, warmed
1 bunch fresh parsley chopped
thinly sliced onion and tomatoes optional
Red chili hot sauce optional

US Customary - Metric

Instructions

Preheat your oven to 375°F. Line a rimmed baking sheet with parchment paper.
In a large bowl, combine 1 pound ground beef, 1 pound ground lamb, the grated and drained onion, ½ cup yogurt, 3 tablespoons olive oil, 2 tablespoons paprika, 2 tablespoons cumin, 1 teaspoon coriander, 2 teaspoons oregano, 2 teaspoons salt, 2 teaspoons black pepper, 2 tablespoons lemon juice, and 3 pressed garlic cloves.
Mix everything thoroughly with your hands until the mixture is very well combined and slightly sticky.
Divide the meat mixture evenly among 4 rectangular sheets of parchment paper.
Place another piece of parchment on top of each portion. Using a rolling pin, spread the meat into a very thin, even layer, rolling it all the way to the edges of the parchment. Remove the top sheet.
Starting at the shorter end of the parchment, fold the meat-covered parchment over itself several times, creating folds about 1½ inches wide.
Place the folded parchment packets seam-side down on the prepared baking sheet. Bake at 375°F for 30 to 35 minutes, carefully draining off some of the accumulated fat and juices halfway through cooking.
Remove the baking sheet from the oven and carefully unravel the meat from the parchment. Spread the meat flat directly on the baking sheet.
If you prefer more browning, return the unfolded meat to the oven for 5 to 10 minutes, until lightly crisped around the edges. Remove from the oven and sprinkle with 1 to 2 tablespoons lemon juice.
While the meat cooks, stir together ½ cup yogurt, 2 tablespoons lemon juice, and salt to taste to make the yogurt sauce.
Serve the sliced or torn doner meat in warm pita or lavash with yogurt sauce, chopped parsley, sliced onions and tomatoes, and chili sauce if using.

Notes

Meat: Use a mix of ground beef and ground lamb for the best flavor, but you can use all beef if preferred.
Slice thin: For authentic doner texture, chill the cooked meat 15–20 minutes before slicing thin strips.
Crispy edges: After slicing, broil the meat for a few minutes to get crispy edges like real doner.
Make ahead: The meat mixture can be made and shaped a day ahead and stored in the fridge.
Freezer friendly: Cooked doner meat freezes very well for quick wraps later.
Serving ideas: Serve in pita wraps, rice bowls, salads, or on a platter with tomatoes, onions, and yogurt sauce.
Sauce options: Tzatziki, garlic sauce, or tahini sauce all work great.
Spice level: Add chili flakes or hot sauce if you want it spicy.

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