This Kebab Makes Your Kebab Man Look Old

5 from 7 votes
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Dinner
Cuisine European
Servings 4 people


For the flatbread

  • 500 g Flour
  • 1 tsp Sugar
  • 250 ml Water (lukewarm)
  • 1 cube Yeast (fresh)
  • 1 Egg
  • 2 tsp Salt
  • 50 g Butter (soft)
  • Sesame
  • Black cumin

For the kebab meat

  • 1 kilo Veal minced meat (at least 20% fat content)
  • 275 ml Water
  • 1 tbsp Salt
  • 1 tbsp Oregano (dried)
  • 1 tbsp Rosemary (dried)
  • 1 tbsp Sweet paprika powder
  • 2 tbsp Cumin
  • 1 tsp Cinnamon
  • 0,5 Onion
  • 7 tbsp Olive oil
  • 2 tbsp Food starch
  • 1 tsp Baking powder

For searing the meat

  • Clarified butter

For the sauce

  • 150 g Yogurt
  • 150 g Sour cream
  • 3 tbsp Tomato ketchup
  • 100 g Ajvar (spicy)
  • 1 tsp Cumin
  • 1 tsp Cayenne pepper
  • 1 tsp Sweet paprika
  • 0,5 tsp Salt
  • 0,5 tsp Garlic powder

For evidence

  • 1 Feta cheese
  • 1 Cucumber
  • 2 Tomatoes
  • 0,5 head Iceberg lettuce
  • Coleslaw


Prepare the batter for the flatbread

  • Put the flour in a bowl. Crumble the yeast in a measuring cup with 250ml of lukewarm water. Add sugar and stir briefly. Make a well in the flour with your hands. Put the yeast-water mixture in there. Add butter, egg and salt and knead everything with the dough hook of the mixer for at least 5 minutes. Finally, continue kneading with your hands and shape the dough into a ball. Cover the dough again with a cloth and let rise for 30 minutes.

Prepare kebab meat

  • First put the water in the freezer for 15 minutes (important!). Meanwhile, put the minced meat in a bowl and mix with the spices, cornstarch and baking powder as well as the olive oil. Then grate half a peeled onion and mix in as well. After 15 minutes add the water in sips. The water serves to bind the sausage meat. After each sip, knead for 30-60 seconds so that everything is mixed together well. This is very important for your bottom line.
  • When the water is completely used up, put the sausage meat in an ovenproof baking dish (previously greased with olive oil) and cover with aluminum foil. Then poke 3-4 holes in the aluminum foil with a knife and bake everything for 90 minutes at 150 degrees Celsius.

Process the flatbreads further

  • As soon as the sausage meat is in the oven, continue processing the flatbread dough. Depending on how big the flatbread should be, the dough can now be divided or not. This is how you get one large flatbread or two slightly smaller flatbreads. Roll out the dough as round as possible. Score or impress a checkerboard pattern with a knife or your fingertips. Spread the sesame and black cumin seeds on top and press down lightly. Then cover and let rise until the sausage meat is done.

Prepare toppings

  • At this point there should be a small window of time to prepare the toppings for the kebab. To do this, separate a few leaves from the iceberg lettuce, wash and cut into thin strips. Peel the onion and cut into fine half rings. Dice the feta. Slice tomatoes and cucumber and cut in half.

Mix the sauce

  • Now stir the sauce. Simply mix all the ingredients together and stir well.

Bake flat bread (s)

  • As soon as the sausage meat is ready, heat the oven to 200 degrees (convection: 180 degrees). Bake the flatbread (s) for approx. 20 minutes.

Fry the kebab meat

  • The sausage meat, which has now cooled slightly, must now be cut as thinly as possible (just like kebab meat). To do this, take a sharp knife and cut very fine slices. Melt 1 tablespoon of clarified butter in a pan and place individual pieces of doner kebab in it until the entire base is covered. Do not stack kebab meat under any circumstances. Roast the kebab on both sides for about 2-3 minutes over high heat. Cook all of the meat like this.

Assemble doner kebab

  • Cut the flatbread into quarters or halve the two flatbreads. Pour in some of the sauce at the bottom. Then fill in the meat as you like. Add the coleslaw and lettuce. Add a few slices of cucumber and tomato and a few pieces of feta. Put the sauce on top again. Good Appetite!
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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