Doner Kebab with Garlic Aioli– HOMEMADE
Doner Kebab with Garlic Aioli, spicy sauce or extra toppings
Servings: 4 people
Ingredients
Meat preparation
- 500 gram Ground Beef / Lamb or combination of both Fat ratio 70:30
- 1 tbsp Cumin
- 1 tbsp White Pepper
- 1 tbsp All purpose Kucharek vegetables seasoning Vegeta spice (see video)
- Or crumble a vegetable stock cube or 1 tbsp Soya sauce
- 1 tbsp Onion powder Dried
- 1 tbsp Oregano Dried
- 1 tbsp Garlic powder
- 1 tbsp Ginger powder
- Salt and Pepper to taste
Garlic aioli:
- 1 Whole garlic bulb
- Lemon juice
- Salt and Pepper to taste
For the wrap and toppings:
- Pita bread or tortilla wrap
- Diced cucumber
- Diced tomato
- shredded lettuce
- Pickled onions and green chillies
- Sliced onion
- Garlic Aioli, hummus, chilli sauce or tzatziki sauce or your favourite sauce.
Instructions
- Preheat your oven to 180°C, if making it in an air fryer no preheating is required.
- Combine all the meat ingredients in a large mixing bowl or grinder jar. Mix well to combine all the ingredients.
- Roll the meat mixture into a log and wrap it with foil twice (consult video for example)
- Roll a garlic bulb in foil too.
- Place both foil wraps in the oven or Airfryer, and cook for 30-40 minutes or until meat is cooked.
- Drizzle the meat with some oil and place it back without the foil in the oven or air fryer at 200°c for 3-5 minutes to get some colour through and slightly crispy edges.
- Remove the meat from the air fryer/oven, and let it cool down for a few minutes. Using a sharp knife, slice it into thin strips saving the juices to use as a topping.
- Squeeze out the garlic flash from the cooked garlic and mix it well with lemon and mayonnaise. Add salt and pepper to taste.
- To assemble the doner kebab, warm the pita bread or tortilla wrap. Place some shredded lettuce, diced tomato, cucumber, sliced pickled onions and pickled green chillies on the wrap with the meat or simply eat meat with your salad, rice or chips, topped with garlic Aioli or your favourite sauces and enjoy your homemade Doner kebab!
Tips:
- You can adjust the spices and seasoning to your liking. Feel free to add more or less of the spices listed in the recipe.
- If you don’t have ground meat, you can use thinly sliced beef or lamb instead.
- To make the meat juicier, you can add a tablespoon of olive oil or butter to the meat mixture before cooking.
- Refrigerate leftover kebabs in an airtight container or zip-close bag for up to four days.
Video
Notes
Doner kebab is a popular dish that originated in Turkey but has become a beloved street food all over the world. It has a long and fascinating history that reflects the diversity and evolution of cultures throughout the centuries from its ancient origins to its modern-day popularity as a global street food. Doner kebab is a delicious and satisfying meal that brings people together. Whether you prefer your doner kebab with Garlic Aioli, spicy sauce or extra toppings, one thing is certain: this beloved dish is here to stay.
Doner kebab is made by layering seasoned meat, typically lamb or beef, onto a vertical spit and roasting it slowly until it is crispy on the outside and juicy on the inside. The meat is then sliced thinly and served in a wrap, pita bread, salad, rice, or chips with various toppings and sauces. If you are a fan of Doner kebab and want to recreate this tasty treat as a quick weeknight dinner in the comfort of your own home, then you are at the right place at the right time…!
This recipe delivers the delicious flavour of the Doner kebab in a contemporary interpretation, modified for the home cooks. It can be cooked in traditional ovens or air fryers, So why not give it a try and impress your family and friends with your homemade Doner kebab skills?
This recipe delivers the delicious flavour of the Doner kebab in a contemporary interpretation, modified for the home cooks. It can be cooked in traditional ovens or air fryers, So why not give it a try and impress your family and friends with your homemade Doner kebab skills?