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Döner kebab
Grate the onion into a sieve set over a large bowl and press out the juice. Throw away the pulp, which makes the loaf crumble. Add the lamb, beef, garlic, salt and all the spices to the juice.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Döner kebab take?
3 hr all in — 25 min prep, 1 hr 20 min cook, 1 hr 15 min rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 wraps. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
Mild.
What allergens should I watch?
This recipe is labelled for Wheat, Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Nut-free.
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What does it cost to cook?
A bit special — about $16–28 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Mixing bowl, Oven, Baking tray, Chef's knife, Frying pan.
How much salt do I put in?
The recipe lists Salt at 2 tsp.
What can I use instead?
Lamb and beef → All beef, or chicken thigh mince. All beef is milder and a little drier. Chicken thigh gives a tavuk-style döner; roast it to 75°C in the centre. Pul biber → Mild chilli flakes with a pinch of paprika. Pul biber is fruity and only moderately hot. Most supermarket flakes are hotter, so use less.
Any tips from this recipe?
Fat matters. Lean mince roasts dry and slices into crumbs, so ask for shoulder minced with its fat. The roasted loaf freezes well whole. Slice it half-thawed for the thinnest cuts. For a plate rather than a wrap, serve the slices over rice pilaf with pickled peppers and grilled tomato.
Can I prepare this ahead?
Crisp only what you are about to eat. Leftover slices crisp again well the next day.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.