We Tried the Viral Doner Kebab | Making the Viral Doner Better

We tested the viral Doner Kebab recipe to see if it’s actually good — and then we perfected it.

If you love Turkish street food and want to recreate a döner at home — this is the most complete guide you’ll find.
Hope you enjoy it! ❤️

1 kg double-ground beef rib
4 tablespoons savoury yogurt
Juice of 2 onions
1 tablespoon dried thyme
1 levelled tablespoon red pepper flakes
1 teaspoon black pepper
1 heaped teaspoon salt
For the wrap:
6 green peppers
6 lavash breads
2 tomatoes
Sumac onions
2 tablespoons butter
1. Blend the 2 onions with a pinch of salt until completely broken down and juicy in a food processor or grater. Place the mixture in a sieve and press gently—just enough to extract the juice without mashing the pulp. Add the onion juice to 1 kg ground beef together with 4 tablespoons yogurt, 1 tablespoon thyme, 1 levelled tablespoon red pepper flakes, 1 teaspoon black pepper, and 1 heaped teaspoon salt.
2. Knead well until everything is fully combined. Divide the mixture into 6 portions of about 220 g each, placing each portion in the centre of a sheet of parchment paper. Cover with another sheet of parchment and roll it out with a rolling pin into a rough square. If the paper slides, lightly wet the underside so it sticks to the counter.
3. Peel off the top sheet. Starting from the shorter edge, roll it up into a tight log—avoid leaving it loose.
4. Arrange the logs on a baking tray and bake at 220°C (430°F) for 20 minutes. You can throw the peppers in the oven as well.
5. Once cooked, pour the juices from the tray into a small bowl. Remove the döner logs from their paper and sauté them in 2 tablespoons butter. When they start to brown, add some of the reserved juices and sauté a little more.
6. Press the lavash onto the hot pan to flavour it. Fill with döner, roasted peppers, tomatoes, and sumac onions, then roll it up. And just like that—your glorious döner wrap awaits.

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