Homemade Doner Kebab - Sheet Meat

Name: Homemade Doner Kebab - Sheet Meat
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 5 servings
Ingredients: 400 g beef chuck; 400 g pork shoulder; 1 tbsp universal meat seasoning; 1 tbsp garam masala; 12 g salt; 200 g skyr or greek yogurt; 200 g plain yogurt; 100 g mayonnaise; 1 tsp tzatziki seasoning; 5 pcs pita bread; 150 g mixed salad greens; 100 g red cabbage; 2 pcs tomato; 1 pcs fresh cucumber; 0.5 pcs red onion

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Prepare authentic homemade doner kebab from scratch. Thanks to a unique method of flattening and baking, you will get characteristic slices of meat, just like from the original kebab spit. A great option for family meals or as a supply for the future.

Print Report

Prep time 30 min

Cook time 25 min

Servings

🍳

Difficulty Medium

Category Meat dishes

Ingredients

400 g beef chuck
400 g pork shoulder
1 tbsp universal meat seasoning
1 tbsp garam masala
12 g salt
200 g skyr or greek yogurt
200 g plain yogurt
100 g mayonnaise
1 tsp tzatziki seasoning
5 pcs pita bread
150 g mixed salad greens
100 g red cabbage
2 pcs tomato
1 pcs fresh cucumber
½ pcs red onion

Instructions

1
Grind chuck beef and pork shoulder using a fine die, or alternatively, buy ground meat in equal proportions of 1:1 (400g of each type).
2
Add 1 tablespoon of meat seasoning, 1 tablespoon of garam masala, and 10-12g of salt (which is 1-1.5% of the meat weight) to the meat.
3
Knead the meat vigorously for 4-5 minutes until the mixture becomes sticky and adheres to your hands.
4
Divide the meat mixture into two equal portions, 400g each. Spread the first portion on a baking sheet lined with parchment paper.
5
Evenly flatten the meat over the entire surface of the baking sheet to a thickness of 2-3mm. Cover with a second sheet of parchment paper, pressing carefully to remove any air bubbles.
6
Roll the meat into a log, remembering not to make the diameter too small. Repeat this step with the second portion of meat.
7
Bake in an oven preheated to 180°C (top-bottom heat) for 20 minutes.
8
After removing from the oven, unroll the paper. Divide the meat into pieces imitating slices from a kebab cone.
9
Place the meat back in the oven for 5-6 minutes at 200°C with convection heat to lightly brown it.
10
Prepare the sauce by mixing skyr, plain yogurt, and mayonnaise in a ratio of 1:1:0.5, then season with tzatziki seasoning.
11
Warm up the pita bread. Spread sauce on the bottom, then add vegetables: lettuce, red cabbage, tomatoes, cucumbers, and red onion.
12
Place a portion of meat on top (about 160g per person) and drizzle with additional sauce.