This viral doner kebab sandwich is inspired by MezeMike’s oven doner kebab technique and my many doner sandwich experiences across Germany. Instead of using a rotisserie, the seasoned beef mince is tightly rolled in parchment paper and slow-baked in the oven until juicy and tender. Once baked, the doner is sliced thin and pan-toasted in its own juices to create those slightly charred, crispy edges that make doner kebabs so addictive.
It’s a surprisingly easy method that delivers big flavour without special equipment, making it perfect for weeknight dinners, meal prep, or feeding a crowd. Served in toasted ciabatta with garlic yogurt sauce, tangy sumac onions, and fresh vegetables, this sandwich hits all the classic doner notes with a homemade twist.
Why You’ll Love This Recipe
-
No rotisserie needed — the oven does all the work
-
Juicy, well-seasoned doner meat with crispy edges
-
Easy to prep ahead and reheat
-
Inspired by authentic German-style doner sandwiches
-
Customisable with your favourite sauces and toppings
Ingredients
Doner Kebab Meat
-
500 g beef mince (20% fat)
-
3 tbsp full-fat Greek yogurt
-
1 medium onion, grated and strained
-
1 tsp tomato paste
-
1 tsp ginger garlic paste
-
2 tsp cumin
-
2 tsp coriander
-
2 tsp paprika
-
1 tsp garam masala
-
2 tsp salt
-
1 tsp black pepper
-
¼ tsp cinnamon
Garlic Yogurt Sauce
-
2 tbsp Greek yogurt
-
1 tbsp mayonnaise
-
1 garlic clove, crushed
-
½ tbsp lemon juice
-
½ tbsp olive oil
-
Salt and pepper, to taste
-
1 tsp sumac
Sumac Onions
-
½ small onion, thinly sliced
-
½ tsp sumac
-
½ tbsp lemon juice
-
Handful of fresh coriander, chopped
-
Salt and pepper, to taste
For Assembly
-
4 ciabatta breads
-
Garlic yogurt sauce
-
Doner kebab meat
-
Pickled red cabbage
-
Sumac onions
-
Sliced tomatoes
Instructions
Prepare the Doner Mixture
-
In a large bowl, combine the beef mince, Greek yogurt, grated onion, tomato paste, ginger garlic paste, spices, salt, and pepper.
-
Mix thoroughly until the mixture is well combined and slightly sticky. This helps bind the meat and gives it the classic doner texture.
-
Cover and refrigerate for at least 30 minutes to allow the flavours to develop or use immediately.
Shape and Bake
-
Preheat the oven to 180°C.
-
Lay a large sheet of parchment paper on a flat surface.
-
Place the meat mixture in the centre and shape it into a compact log.
-
Roll it tightly in the parchment paper, twisting the ends firmly to create a sealed cylinder.
-
Place the wrapped doner log on a baking tray and bake for 12-15 minutes, until fully cooked and firm.
Slice and Char the Doner
-
Remove the doner from the oven and allow it to rest for 10 minutes.
-
Unwrap and break or slice the doner into small pieces.
-
Heat a pan over medium-high heat and add the doner pieces along with their juices.
-
Toast the meat until lightly charred and crisp at the edges. This step adds depth and mimics the flavour of rotisserie doner.
Prepare the Sauces
Garlic Yogurt Sauce
-
Mix all sauce ingredients in a small bowl.
-
Adjust seasoning to taste and refrigerate until ready to use.
Sumac Onions
-
Combine sliced onions, sumac, lemon juice, coriander, salt, and pepper.
-
Toss well and set aside for a few minutes to soften.
Assemble the Sandwich
-
Toast the ciabatta bread until lightly crisp.
-
Spread a generous layer of garlic yogurt sauce on the bread.
-
Add the hot doner kebab meat.
-
Top with pickled red cabbage, sumac onions, and sliced tomatoes.
-
Serve immediately while warm.
Frequently Asked Questions (FAQ)
Q. Can I use chicken or lamb instead of beef?
Yes, chicken mince or lamb mince works well. Just make sure the mince has enough fat to stay juicy.
Q. Why is the onion grated and strained?
Grating releases flavour while straining removes excess moisture, preventing the doner from becoming watery.
Q. Can I make the doner ahead of time?
Yes. Bake the doner log in advance and refrigerate. Slice and pan-toast just before serving.
Q. What bread works best if I don’t have ciabatta?
Turkish pide, flatbread, or soft hoagie rolls are great alternatives.
Viral Doner Kebab Sandwich
Ingredients
Doner Kebab Meat
- 500 g beef mince 20% fat
- 3 tbsp full-fat Greek yogurt
- 1 medium onion grated and strained
- 1 tsp tomato paste
- 1 tsp ginger garlic paste
- 2 tsp cumin
- 2 tsp coriander
- 2 tsp paprika
- 1 tsp garam masala
- 2 tsp salt
- 1 tsp black pepper
- ¼ tsp cinnamon
Garlic Yogurt Sauce
- 2 tbsp Greek yogurt
- 1 tbsp mayonnaise
- 1 garlic clove crushed
- ½ tbsp lemon juice
- ½ tbsp olive oil
- Salt and pepper to taste
- 1 tsp sumac
Sumac Onions
- ½ small onion thinly sliced
- ½ tsp sumac
- ½ tbsp lemon juice
- Handful of fresh coriander chopped
- Salt and pepper to taste
For Assembly
- 4 ciabatta breads
- Garlic yogurt sauce
- Doner kebab meat
- Pickled red cabbage
- Sumac onions
- Sliced tomatoes
Instructions
- In a large bowl, combine the beef mince, greek yogurt, grated onion, tomato paste, ginger garlic paste, spices, salt, and pepper.
- Mix thoroughly until the mixture is well combined and slightly sticky. This helps bind the meat and gives it the classic doner texture.
- Cover and refrigerate for at least 30 minutes to allow the flavours to develop or use immediately.
- Preheat the oven to 180°C.
- Lay a large sheet of parchment paper on a flat surface.
- Place the meat mixture in the centre and shape it into a compact log.
- Roll it tightly in the parchment paper, twisting the ends firmly to create a sealed cylinder. Recipe makes 4 doner logs.
- Place the wrapped doner log on a baking tray and bake for 12-15 minutes, until fully cooked and firm.
- Remove the doner from the oven and allow it to rest for 10 minutes.
- Unwrap and break or slice the doner into small pieces.
- Heat a pan over medium-high heat and add the doner pieces along with their juices.
- Toast the meat until lightly charred and crisp at the edges. This step adds depth and mimics the flavour of rotisserie doner.
- Garlic Yogurt Sauce
- Mix all sauce ingredients in a small bowl.
- Adjust seasoning to taste and refrigerate until ready to use.
- Sumac Onions
- Combine sliced onions, sumac, lemon juice, coriander, salt, and pepper.
- Toss well and set aside for a few minutes to soften.
- Toast the ciabatta bread until lightly crisp.
- Spread a generous layer of garlic yogurt sauce on the bread.
- Add the hot doner kebab meat.
- Top with pickled red cabbage, sumac onions, and sliced tomatoes.
- Serve immediately while warm.
Nutrition
