Sheet Pan Doner Kebab Recipe (Viral TikTok Method)
Ground beef or lamb seasoned with cumin, paprika, and oregano, rolled thin in parchment and baked at 400 degrees, then torn and broiled until crispy. Viral TikTok doner kebab flavor in under 45 minutes.
Ingredients
Doner Meat
- 2 lbs (900g) 80/20 ground beef, or a 50/50 blend of beef and lamb
- 1 large onion, grated and squeezed dry
- 4 garlic cloves, minced
- 3 tbsp full-fat Greek yogurt
- 1.5 tsp ground cumin
- 1 tsp paprika (sweet or smoked)
- 1 tsp dried oregano
- 1 tsp ground coriander
- 1.5 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
Garlic yogurt sauce
- 1 cup full-fat Greek yogurt
- 3 garlic cloves, minced
- 1 tbsp lemon juice
- 1 tbsp olive oil
- Salt to taste
Tomato-butter sauce
- 2 tbsp butter
- 2 tbsp tomato paste
- 3 tbsp hot water
For serving
- Lavash or pita bread
- Shredded lettuce, sliced tomatoes, red onion tossed with sumac, cucumber, pickles
Instructions
- Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
- Grate onion and squeeze out as much liquid as possible. Combine with garlic, yogurt, all spices, and ground meat in a large bowl. Mix by hand 2 to 3 minutes until the mixture is sticky and paste-like.
- Divide into 4 portions. Place one portion on a sheet of parchment. Cover with a second sheet and use a rolling pin to flatten to about 1/4 inch thickness. Remove top parchment. Roll tightly from the long edge, keeping bottom parchment wrapped around the log. Twist ends to seal. Repeat with remaining portions.
- Place rolls seam-side down on the prepared baking sheet. Bake 20 minutes.
- Check internal temperature (should be 165°F). Let rest 5 minutes. Unroll parchment and tear meat into rough 2 to 3 inch pieces. Spread in a single layer on the baking sheet.
- Broil on high, 6 inches from element, for 2 to 3 minutes until edges are crispy. Watch closely.
- While meat rests, whisk together garlic yogurt sauce ingredients. For tomato-butter sauce, melt butter, stir in tomato paste, add hot water, and stir smooth.
- Serve in lavash or pita with both sauces and toppings.
Notes
Fat content: 80/20 ground beef is the minimum. Leaner meat will produce dry, crumbly results regardless of technique.
Mixing: The meat mixture must be sticky and paste-like before rolling. If it still looks like loose ground beef after 2 minutes of mixing, keep going.
Rolling thickness: A quarter inch or slightly thinner. The thinner the roll, the better the final texture.
Broiler: Watch the pan the entire time. Broilers vary and over-broiling happens fast.
Storage: Refrigerate up to 4 days. Reheat in a hot dry skillet for best texture. Freeze up to 3 months.
Mixing: The meat mixture must be sticky and paste-like before rolling. If it still looks like loose ground beef after 2 minutes of mixing, keep going.
Rolling thickness: A quarter inch or slightly thinner. The thinner the roll, the better the final texture.
Broiler: Watch the pan the entire time. Broilers vary and over-broiling happens fast.
Storage: Refrigerate up to 4 days. Reheat in a hot dry skillet for best texture. Freeze up to 3 months.