By Devi Poojari
November 18, 2025
Typically cooked in a vertical rotisserie across the streets of Turkey, the doner kebab is a delicacy that is sliced thin to stuff into pita pockets and embellished with an assortment of vegetables and condiments. While replicating the exact process at home might be a bit arduous, a variation of the classic could still evoke the tastes of the meaty delicacy.
450 grams minced mutton 1 grated onion 4-5 garlic cloves, minced 1.5 teaspoons paprika 1 teaspoon oregano ¼ cup yoghurt 1 tablespoon olive oil Salt, to taste 2 pita breads, toasted 1 tomato, sliced 1 onion, sliced 1 cucumber, diced 2 teaspoons garlic aioli
Combine the minced lamb along with the grated onion, garlic cloves, paprika, oregano, yoghurt, olive oil and salt in a mixing bowl.
Layer a baking tray with a sheet of parchment paper before transferring the mixture onto the surface.
Moisten the palms of your hands before spreading it thinly across the width of the parchment and roll it into a flat ‘rope’.
Bake for 35-40 minutes in an oven at 200°C before cooling slightly and unrolling the kebab.
Tear it into bits by hand and squeeze the juice of one lemon generously over it.
Spread the garlic aioli into the toasted pita pockets and stuff the kebab bits into it along with the onions, tomato and cucumber before serving.