QiMeal
Doner Kebab
Doner Kebab · ready in 18 min · 2 servings · 613 kcal per serving · easy · 6 ingredients
A Turkish late night classic with hot shaved doner meat, soft flatbread, crisp salad, cool yogurt garlic sauce, and a sharp hit of chili sauce.
- Prep
- 10 min
- Cook
- 8 min
- Total
- 18 min
- Serves
- 2
- kcal
- 613
- Difficulty
- easy
Ingredients · 2 servings
- 240 gDoner meat, thinly shaved
- 2Flatbread
- 100 gSalad, shredded
- 60 gYogurt garlic sauce
- 30 gChili sauce (optional)
- 1 tbspOlive oil
Equipment
stovetop, skillet, tongs, knife, cutting board, spoon, plate
Instructions
- Gather Ingredients
Gather measured doner meat, flatbread, salad, yogurt garlic sauce, chili sauce, olive oil, a skillet, tongs, knife, board, spoon, and plate. · 5 min
What to look for: All ingredients and tools are within reach.
- Warm Bread
Heat the skillet over medium heat, then warm each flatbread for 45 seconds per side until soft, flexible, and lightly toasted. · 3 min
What to look for: The bread bends easily and has light toasted spots.
- Heat Doner
Add olive oil and doner meat to the hot skillet, then fry while turning until the edges brown and the meat is steaming hot. · 5 min
When it is done: Check that reheated meat is steaming hot, or reaches 74°C / 165°F for poultry doner or 63°C / 145°F for lamb or beef.
- Add Sauces
Spoon yogurt garlic sauce over the warm bread, then add chili sauce in a thin line so every bite gets cool creaminess and heat. · 2 min
What to look for: The sauces sit in even streaks across the bread.
- Fill Kebab
Pile hot doner meat onto the sauced bread, add salad, and fold the bread snugly around the filling without crushing it. · 1 min
What to look for: The filling is enclosed but still visible at the top.
- Serve Immediately
Serve the doner kebab right away on warm plates while the bread is soft, the meat is juicy, and the sauces run into the salad. · 1 min
What to look for: The kebab looks full, glossy, and ready to eat.
Nutrition (per serving)
| kcal | 613 |
|---|---|
| Protein | 31 g |
| Carbohydrates | 51 g |
| of which sugars | 7 g |
| Fat | 31 g |
| of which saturated | 10 g |
| Fibre | 3 g |
| Sodium | 1475 mg |
Nutri-ScoreC
Allergens
Contains: gluten, milk
May contain: sulphites
Storage and reheating
- Fridge: up to 1 days
- Freezer: not recommended
- Reheat meat and bread separately in a skillet, then add cold salad and sauces just before serving.
Ingredient substitutions
Doner meat
- Lamb doner meat: Use the same weight and reheat until fully hot.
Flatbread
- Pide: Warm until flexible before filling.
Yogurt garlic sauce
- Mayonnaise: Use only if yogurt garlic sauce is unavailable.
Chili sauce
- Black pepper: Use only when chili sauce is unavailable because it adds heat without sauce texture.
Olive oil
- Butter: Use for a richer pan flavor if olive oil is unavailable.
