Homemade Doner Meat 🍢

A person holds up a large, thin sheet of seasoned, cooked meat over a tray with more pieces in a kitchen setting; bottles and dishes are visible in the background.

Homemade Doner Meat 🍢

Bring the taste of the Mediterranean home with this easy homemade Doner Meat recipe, packed with juicy, spiced beef and lamb. Perfectly seasoned and broiled to crispy perfection, this meat is ideal for wraps, plates, or even pita sandwiches.

Course Main

Cuisine Mediterranean/Middle Eastern Inspired

Keyword kebab

Prep Time 15

Cook Time 35

Total Time 50

Servings -8 portions

Calories 279kcal

Author Maria Koutsogiannis

Ingredients

450 grams lean ground beef
450 grams ground lamb
1 large yellow onion, grated and excess juices squeezed out
6 garlic cloves, minced
1 tsp smoked paprika
1 tsp ground turmeric
2 tsp dried oregano
2 tsp kosher salt
1 tsp ground pepper
1 tsp garlic powder
2 tsp onion powder
3 tsp ground cumin
⅓ cup finely chopped fresh mint
1 tbsp tomato paste
2 tbsp extra-virgin olive oil
1 tbsp beef stock paste

Instructions

Preheat the oven to 400F and set aside a large sheet pan.
To a medium bowl add all of the ingredients for the beef and lamb mixture – ground beef, ground lamb, grated onion, minced garlic, smoked paprika, ground turmeric, dried oregano, kosher salt, ground pepper, garlic powder, onion powder, ground cumin, finely chopped fresh mint, tomato paste, extra-virgin olive oil and beef stock paste. Knead well with your hands to fully combine - it’s ok to be more of a paste-like texture.
Divide the meat mixture into 5 portions (about 245-250 grams each)
Lay out one large piece of parchment paper, a little less than the size of your sheet pan, on the counter. Add one quarter of the meat mixture to it and use your hands / fingers with a bit of water on them to flatten out the meat mixture onto the parchment paper. Then place a second piece of parchment on top of the meat (it should be about the same size as the bottom piece of parchment paper) and use a rolling pin to roll it quite thin (not paper thin). Once rolled out, gently remove the top piece of parchment paper. Then from the long side of the parchment paper with the meat on it, fold the sheet over and over kind of like an accordian in 1-2 inch folds until you have a roll / accordion of meat. Place on the sheet pan. Repeat with the remaining meat until you have 5 rolls on the sheet pan.
Bake for 20 minutes, remove from the oven, drain any liquid from the sheet pan and then cook for another 15 minutes.
Let the rolls cool slightly before handling. Then, unroll the parchment paper doner meat and break apart the meat into pieces. Drain any liquid from the sheet pan and place the broken up pieces of meat on the pan. Broil on low heat in the oven until you get some crispy edges, about 5 minutes.
We love to serve this as a plate with our Fluffy Greek Pita Bread Recipe, Easy & Authentic Greek Salad Recipe and Greek Tzatziki Sauce if desired.

Notes

While lamb is traditional, you could substitute with all beef if desired.
We love to serve this as a plate with our Fluffy Greek Pita Bread Recipe, Easy & Authentic Greek Salad Recipe and Greek Tzatziki Sauce if desired.
If you love this recipe, try our Kofta Kebab with Tzatziki + Pita

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