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Doener Kebab with Pita bread

The Doener Kebab is packed with delicious, juicy, marinated meat shaved thin, tucked into pillowy pita, layered with vegetables and finished with a garlicky sauce and tzatziki sauce. It's simple, bold, and deeply satisfying.
Print Recipe
Prep Time 35 minutes
Cook Time 30 minutes
Servings: 8
Course: Dinner
Cuisine: Turkish
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Ingredients for the meat:
  • 800 g Ground beef, lamb or turkey
  • 80 g Onion quartered
  • 1 clove Garlic minced
  • 20 g Olive oil extra virgin
  • 1 tsp Smoked paprika
  • 1 tsp Chilli powder
  • 3/4 tsp Ground cumin
  • 1 tsp Ground coriander
  • 50 g Plain greek yogurt
  • 1 1/2 tsp Salt
  • 1 tsp Ground black pepper
For the Pita filling:
  • 200 g Lettuce shredded
  • 1/2 Cucumber thinly sliced
  • 2 Tomatoes thinly sliced
  • 50 g Pickled onions See recipe below
  • 50 g Pickled cabbage optional
For the Tzatziki sauce:
  • 340 g Cucumbers peeled, deseeded, cut into pieces
  • 1 tsp Salt
  • 2 clove Garlic
  • 5 sprigs Fresh dill
  • 14 g Olive oil extra virgin
  • 340 g Greek yogurt 10% fat or plain yogurt or sour cream
  • 14 g Lemon juice
  • 1/2 tsp Ground black pepper
For the garlic sauce:
  • 2 cloves Garlic
  • 400 g Greek yogurt
  • 1 tsp Salt add to taste
  • 1 tsp Ground black pepper
For the Pita bread:
  • 1 tsp Dried instant yeast or 14g fresh yeast
  • 283 g Water
  • 1 tsp Sugar
  • 1 tsp Olive oil extra virgin
  • 510 g Bread flour or all purpose flour
  • 1 tsp Salt
For the pickled red onions:
  • 2 Red onions Thinly sliced
  • 300 mls Water
  • 300 mls White vinegar
  • 3 tbsp Sugar
  • 1 tbsp Salt
  • 1/2 tsp Rep pepper flakes

Equipment

  • 1 Rolling Pin
  • 1 Termomix or
  • 1 Stand mixer optional

Method
 

Marinate the meat:
  1. 1. Place onion, garlic and oil in mixing bowl then chop 5sec/speed 5. Scrape down sides of mixing bowl with spatula and chop again 5sec/speed 5. Again scrape down sides of mixing bowl then sauté 3min/120C/speed 1
  2. 2. Add ground beef, plain yogurt, paprika, chili powder, cumin, coriander, minced garlic, salt and black pepper. Then mix 15-30 sec/speed 3 until combined. Marinate while making the Pita bread.
  3. 3. Divide meat into 3 equal-sized portions. Place 1 portion of meat between two sheets of baking paper, roll out to a 2-3mm thick, remove the top sheet of paper, then roll the meat up in the remaining sheet of baking paper into a log and transfer to prepared baking tray. Repeat with the remaining 2 portions of meat.
  4. Bake for 20-25 minutes (220C) until cooked. Unroll meat and remove baking paper. Using 2 forks, tear into 3-4 cm pieces.
Make the Pita bread
  1. 1. Place yeast, water and sugar into mixing bowl and warm 30 sec/100F/speed 2. Add oil, flour and salt and knead Dough/3 min. Transfer dough into a lightly greased bowl, cover with cling wrap and let rise in a warm place until doubled in size.
  2. 2. Divide dough into 7-8 pieces, form each into a ball and allow to rest for 15 minutes. Roll out each ball with a rolling pin into a flat circle (approx. 6 in.) and allow to rest for further 15 minutes.
  3. 3. Meanwhile, preheat oven and baking sheet to 475F.
  4. 4. Place 4 dough circles onto preheated baking sheet and bake for 5-7 minutes until puffed up or light golden. Repeat with remaining dough. Transfer hot pita breads onto a plate and cover immediately with a dry kitchen towel to keep them soft.
Make the Tzatziki sauce
  1. 1. Place cucumber and salt into mixing bowl and chop 3sec/speed 5. Transfer cucumber into simmering basket and allow to drain. Using a spoon squeeze as much liquid out. Set aside.
  2. 2. Place garlic, dill and oil into mixing bowl and chop 3 sec/speed 5.
  3. 3. Add reserved chopped cucumbers, Greek yogurt, lemon juice and pepper mix 20sec/speed 2.5. Adjust seasoning.
Make the garlic sauce (optional)
  1. 1. Place garlic in mixing bowl and chop 3 sec/speed 8. Scrape down sides of mixing bowl with spatula.
  2. 2. Add yogurt, salt and pepper then mix 15sec/speed 3.
Make the pickled onions
  1. 1. Slice red onions very thinly with a slicer. Place onions in a mason jar.
  2. 2. In a pot boil water, white vinegar, sugar, salt and red pepper flakes. Remove from stove and pour over onions.
Assemble the Doener Kebab
  1. Cut 1/3 top of the Pita bread and open the pocket. Sliced meat, sauce, fresh vegetables, pickled onions, pickled cabbage and extra sauce.

Notes

  • Meat choice - For juicier kebabs, use 80% lean beef, for a lighter version go 90% lean. You can mix beef with lamb too. 
  • Homemade pita - Keep pita covered with a clean towel after baking to stay soft. Reheat briefly before serving. 
  • Tzatziki - Best made ahead. Chill at least 30 minutes so the garlic flavor mellows and the sauce thickens.
  • Pickled red onions - Can be prepared up to 3 days in advance and stored in the fridge. They add balance and cut through the richness of the meat. 
  • Assembly tip - Warm pita + hot meat + cold tzatziki creates the best texture contrast. Add onions last to keep the pita from getting soggy.