Easy Skillet Doner Kebab Recipe

Introduction

Easy Skillet Doner Kebab brings the flavors of traditional Middle Eastern street food right to your kitchen. This recipe uses simple ingredients and quick techniques to make tender, flavorful kebab meat served with a creamy white sauce. Perfect for a satisfying weeknight meal or casual gathering.

Ingredients

• 1 large onion (quartered)
• 500g (1/2 kg) ground beef or a mix of lamb and beef
• 2 tablespoons whole yogurt
• 2 tablespoons whole milk
• 1 tablespoon fresh thyme (leaves picked)
• 1 1/2 teaspoons salt
• 1/4 teaspoon black pepper
• 1-2 tablespoons olive oil or butter
• 1/2 cup Greek yogurt
• 2 tablespoons mayonnaise
• 1/2 lemon (juiced)
• Salt and pepper to taste
• 2 tablespoons fresh dill, finely chopped (or 1 teaspoon dried dill)
• 1 garlic clove (grated on a microplane)
• Thinly sliced tomato
• Pickles
• Pita bread or flatbread
• Onion sumac salad

Instructions

1. Step 1: In a food processor, pulse the quartered onion until finely minced. Add the ground meat, fresh thyme, salt, pepper, yogurt, and milk. Blend until evenly mixed and smooth, about 1 to 2 minutes.
2. Step 2: Lay out a large piece of plastic wrap or wax paper and scoop the meat mixture onto it. Shape the meat into a 20 cm long log, twisting the ends to seal and compact it tightly. Freeze until solid, at least 4 hours.
3. Step 3: Once frozen, unwrap a portion of the meat log and place it horizontally on a kitchen towel to prevent slipping. Slice it thinly, about 5 mm thick, along the circular side. You can also slice along the longer side if easier.
4. Step 4: Heat a large heavy-bottomed skillet over medium-high heat. Lightly oil the pan, then cook the meat slices until golden brown on each side, about 2 to 3 minutes per batch. Avoid overcrowding to prevent steaming, and work quickly before slices defrost.
5. Step 5: In a small bowl, combine Greek yogurt, mayonnaise, lemon juice, dill, grated garlic, salt, and pepper. Whisk thoroughly and adjust seasoning to taste to create the white sauce.
6. Step 6: To serve, place crispy meat slices on pita or flatbread. Add sliced tomato, onion sumac salad, and drizzle generously with white sauce. Roll up the kebab and serve with extra white sauce on the side.

Tips & Variations

• For a richer flavor, substitute half the ground beef with lamb.
• Use a sharp knife to slice the frozen meat for clean, even cuts.
• Try adding a pinch of smoked paprika or cumin to the meat for extra warmth.
• If you don’t have sumac, a squeeze of lemon over the onions works well as a substitute.
• Serve with fresh herbs like parsley or mint to brighten the flavors.

Storage

Store any leftover cooked meat slices in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to avoid drying out. The white sauce can be kept refrigerated for up to 2 days; stir well before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use only beef instead of mixing with lamb?

Yes, using only beef works well and keeps the flavor milder. Mixing with lamb adds richness but is optional.

What can I use if I don’t have a food processor?

You can finely chop the onion by hand or grate it using a box grater. The goal is to release moisture and blend it well with the meat.

Easy Skillet Doner Kebab Recipe

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★★★★★

4.8 from 131 reviews

This Easy Skillet Doner Kebab recipe brings the authentic flavors of traditional Turkish street food right to your kitchen. Ground beef mixed with aromatic spices and yogurt is shaped, frozen, and thinly sliced to mimic the classic doner experience. Pan-fried to a golden crisp and served with a tangy homemade white sauce, fresh tomatoes, onion sumac salad, and pita bread, this dish is perfect for a quick and satisfying meal.

• Author: Nora
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 4 hours 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Turkish

Ingredients

Scale 1x2x3x

Doner Meat

• 1 large onion (quartered)
• 500g (1/2 kg) regular ground beef or a mix of lamb and beef
• 2 tablespoons whole yogurt
• 2 tablespoons whole milk
• 1 tablespoon fresh thyme (leaves picked)
• 1 1/2 teaspoons salt
• 1/4 teaspoon black pepper
• 1–2 tablespoons olive oil or butter (for frying)

White Sauce

• 1/2 cup Greek yogurt
• 2 tablespoons mayonnaise
• 1/2 lemon (juiced)
• Salt and pepper to taste
• 2 tablespoons fresh dill, finely chopped (or 1 teaspoon dried dill)
• 1 garlic clove (grated on a microplane)

For Serving

• Thinly sliced tomato
• Pickles
• Pita bread or flatbread
• Onion sumac salad

Instructions

1. Prepare the Doner Meat: In a food processor, pulse the quartered onion until finely minced. Add the ground meat, fresh thyme leaves, salt, black pepper, whole yogurt, and whole milk. Blend everything together until evenly mixed and smooth, for at least 1-2 minutes to develop texture and flavor.
2. Shape and Freeze: Lay out a large piece of plastic wrap or wax paper. Spoon the meat mixture onto it and shape into a 20 cm long log. Twist the ends tightly to seal and compact the meat, forming a sausage-like shape. Place in the freezer for at least 4 hours until solid.
3. Slice the Doner Meat: Once frozen, unwrap the log and place it on a kitchen towel to prevent slipping. Slice the meat log thinly, about 5 mm thick, along the circular side. Alternatively, you can slice along the longer side if easier.
4. Pan-Fry the Meat Slices: Heat a large heavy-bottomed cast iron skillet over medium-high heat and lightly spray or brush with oil. Quickly cook the meat slices in batches, without crowding, for 2-3 minutes per side or until golden brown and crisp. Work fast so the meat does not defrost completely and avoid steaming.
5. Make the White Sauce: In a small bowl, combine Greek yogurt, mayonnaise, lemon juice, salt, pepper, fresh dill, and grated garlic clove. Whisk well until smooth. Taste and adjust seasoning with additional salt if needed.
6. Assemble the Doner Kebab: Place the crispy meat slices onto warm pita or flatbread. Add thinly sliced tomato, pickles, and onion sumac salad. Drizzle generously with the white sauce. Roll up the bread to enclose the filling and serve immediately with extra white sauce on the side.

Notes

• Freezing the meat log is essential for easy thin slicing, which replicates the doner kebab texture.
• Use a sharp knife to get thin, even slices of meat.
• If you prefer, lamb can be used instead of or mixed with beef for more authentic flavor.
• Serve with pickled vegetables and sumac onion salad for traditional accompaniments.
• Use a heavy-bottomed skillet such as cast iron for even heat distribution when frying.
• Do not overcrowd the pan while frying to ensure the meat crisps instead of steaming.
• The white sauce can be adjusted to taste by adding more garlic or dill.

Keywords: Doner Kebab, Skillet Doner, Turkish Doner, Ground Beef Kebab, Homemade Doner, Easy Doner Recipe