Döner Kebap is one of Turkey’s most famous dishes, known for its juicy, thinly sliced seasoned meat cooked on a rotating spit. While the restaurant version is traditionally cooked vertically, you can easily make a delicious homemade döner using minced meat, simple spices, and an oven or grill.

This recipe gives you real Turkish flavors with ingredients you can find anywhere.

Ingredients for Turkish Döner Kebap

For the Meat

• 500 g (1 lb) minced beef or lamb (or a mix of both)

• 1 small onion, grated

• 2 cloves garlic, minced

• 1 tbsp yogurt

• 1 tbsp olive oil

• 1 tsp paprika

• 1 tsp cumin

• 1 tsp oregano

• ½ tsp black pepper

• ½ tsp chili flakes (optional)

• 1 tsp salt

For Serving

• Lavash or pita bread

• Sliced tomatoes

• Sliced onions with sumac

• Pickles

• Yogurt or garlic sauce

How to Make Homemade Turkish Döner Kebap

1. Mix the Meat

In a bowl, combine:
minced meat, grated onion, garlic, yogurt, olive oil, paprika, cumin, oregano, salt, pepper, and chili flakes.
Mix very well until sticky and smooth.

2. Shape Into a Log

Form the meat into a tight kebab log.
Wrap it tightly in baking paper or cling film to hold its shape.

3. Freeze Slightly

Freeze for 1–2 hours until firm.
(This makes it easy to slice thinly.)

4. Cook the Döner

Oven method:

• Preheat to 200°C (390°F).

• Slice the meat thinly and spread pieces on a baking tray.

• Bake for 15–20 minutes until browned and crispy at the edges.

Pan method:

• Fry thin slices in a pan with a little butter until golden.

5. Assemble the Döner Wrap

• Warm lavash or pita bread.

• Add döner slices.

• Top with tomatoes, onions, and pickles.

• Add yogurt or garlic sauce if you like.

6. Serve Hot

Traditionally served with rice, fries, or salad.

Tips for Authentic Turkish Flavor

• Use a mix of beef + lamb for the best taste.

• Add a little melted butter over the döner when serving — very authentic!

• Sumac onions (onions + sumac + lemon) are a classic accompaniment.

• For a smoky flavor, finish the slices in a cast-iron pan.