How To make The Perfect Döner Kebab on the Grill

lamb

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and often less expensive than lamb.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt offers similar creaminess with fewer calories.

pita bread

🥗Healthier: whole grain wrap

💰Cheaper: flatbread

Whole grain wraps provide more fiber.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier.

Start with 1 kg of minced beef (80% meat, 20% fat).

Add 150 grams of seasoned bone marrow to the minced beef.

Put 2 onions into a kitchen machine and blitz them until finely chopped.

Use a sieve to extract the juice from the chopped onions, discarding the solids.

Add the onion juice to the minced beef and bone marrow mixture.

Mix in 4 tablespoons of yogurt, 1 tablespoon of coarse salt, 1 tablespoon of pepper powder, 1 tablespoon of pepper, and 0.5 tablespoon of sumac.

Add 5 twigs of thyme and 1 stock of oregano to the mixture.

Blend the mixture until it forms a thick puree.

Lay the mixture onto a sheet of baking paper and shape it into a thick sausage.

Roll the baking paper around the meat mixture tightly, twisting the ends to secure it.

Wrap the rolled mixture in cling film tightly to maintain its shape.

Refrigerate the wrapped mixture for at least 2 hours (preferably overnight).

After 2 hours, prepare the grill with two left burners on and set the kebab over indirect heat with the plastic on.

Monitor the grill temperature to ensure it does not exceed 65 degrees Celsius to prevent melting the plastic.

Rotate the kebab every 20 minutes to ensure even cooking and firmness.

After 2 hours, puncture the bag to let the juices run out and place the kebab in a tray.

Continue cooking the kebab on the grill for an additional 2 hours, rotating it frequently to build a crust.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens