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Flatbread topped with sliced lamb, shredded purple cabbage, tomato, chopped parsley, and a drizzle of white sauce, with lemon wedges and herbs on the side.
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Rolled Lamb Doner Kebab

The internet's viral lamb doner, made in your own oven. Roll it, bake it, unroll it into crispy juicy pieces you'll want to eat straight off the pan.
Prep Time30 minutes
Cook Time25 minutes
chill30 minutes
Total Time1 hour 25 minutes
Course: Main Course
Cuisine: Turkish
Servings: 4 - 6 servings
Calories: 719kcal
Author: Abi Gunasekaran

Ingredients

For the Lamb

  • 2 lbs ground lamb 80-85% lean
  • 1/2 medium onion grated
  • 2 garlic cloves grated
  • 1/4 cup plain Greek yogurt
  • 1/2 cup fine breadcrumbs
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper

For the Wrap

  • Garlic sauce
  • Lavash bread
  • finely shredded cabbage
  • thinly sliced tomatoes
  • thinly shaved red onion optional
  • Chili flakes
  • chopped fresh parsley
  • Lemon wedges

Instructions

Mix and Chill

  • Combine ground lamb, onion, garlic, yogurt, breadcrumbs, salt, pepper, cumin, paprika, oregano, coriander, and cayenne in a large bowl. Mix by hand 2-3 minutes until sticky. Cover and chill 30 minutes.
    A white bowl filled with seasoned ground lamb mixture sits on a beige surface, with a wooden spoon resting inside the bowl.

Roll It Thin

  • Divide into 3-4 portions. Roll each between parchment sheets into a 12x15 inch rectangle, about 1/8 inch thick.
    A large piece of raw ground lamb is flattened between two sheets of parchment paper on a beige surface, surrounded by herbs and bowls of ingredients.

Roll Into a Log

  • Remove the top parchment. Roll tightly from the long side into a flat log. Repeat with remaining portions.

Bake

  • Bake at 400°F for 22-25 minutes until deeply browned and 160°F internal. Broil 2-3 minutes for extra-crispy edges, if you like.
    Four rolled, cooker doner lamb meat in a single layer on a rectangular baking tray, viewed from above.

Rest and Unroll

  • Rest 3-5 minutes, then peel back the parchment. The meat unrolls into a crisp sheet.
    Unrolled cooked lamb doner meat glazed piled up onto a tray.

Chop and Assemble

  • Chop into bite-sized pieces. Fill warm lavash with garlic sauce, lamb, cabbage, tomato, parsley, chili flakes, and lemon juice.
    Sliced lamb doner with purple cabbage, tomato wedges, chopped herbs, and white sauce on a flatbread.

Notes

  • Squeeze excess liquid from the grated onion before mixing, too much moisture keeps the roll from browning.
  • Chill the meat before rolling, it holds its shape and rolls out clean.
  • Pull at 160°F exactly, ground lamb dries out fast past that point.
  • Make ahead: roll raw logs up to 1 day ahead, refrigerated, or freeze up to 2 months.

Nutrition

Serving: 1serving | Calories: 719kcal | Carbohydrates: 14g | Protein: 41g | Fat: 54g | Saturated Fat: 23g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Cholesterol: 166mg | Sodium: 1403mg | Potassium: 633mg | Fiber: 2g | Sugar: 2g | Vitamin A: 569IU | Vitamin C: 2mg | Calcium: 105mg | Iron: 5mg