This viral parchment doner kebab is one of the easiest ways to make juicy, flavorful kebab at home. It's quick, simple, and perfect for busy weeknights, meal prep, or feeding a hungry family.
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Doner Kebab
You get that classic doner flavor without a rotisserie, using simple ingredients like ground lamb, spices, and garlic. I've made this more times than I can count, and it always turns out incredibly juicy with crispy edges.
Julia's Why-You'll-Love-It List
♥ This recipe works because of flavor balance and texture.
♥ The lamb brings richness, while onion and garlic add moisture and depth. The spices give that classic doner taste without being overpowering.
♥ The real magic is the parchment rolling technique. It creates layers, so when you slice and broil, you get crispy edges and juicy centers - just like a real doner. Honestly, it tastes very close to takeaway, but fresher and less greasy.
Ingredients
- Ground lamb or mutton - Rich, juicy, and traditional. Beef works, but lamb gives the best flavor.
- Onion (finely grated) - Adds moisture. If you skip this, the meat can turn dry.
- Garlic - Essential for that bold, savory taste.
- Paprika + cumin + oregano - Classic doner spice combo.
- Olive oil - Keeps everything tender and helps with browning.
- Parchment paper - This is key. It helps create the doner-style layered texture.
- If you can find good-quality lamb, it's absolutely worth it - it makes a big difference.
📋 You can find the full ingredient list in the Recipe Card below the article.
How to Make Viral Parchment Doner Kebab
- Preheat your oven to 400°F. In a large bowl, mix the ground meat, grated onion, garlic, spices, salt, and olive oil until well combined and slightly sticky - this helps everything hold together.
- Place the mixture onto a sheet of parchment paper, cover with another sheet, and roll it into a thin, even rectangle. Remove the top layer of parchment, then use the bottom sheet to roll the meat tightly into a log.
- Transfer to a baking tray and bake for about 20 minutes, until cooked through. Carefully collect the juices from the tray and set them aside.
- Tear or slice the meat into doner-style pieces, spread them back onto the tray, and drizzle with the reserved juices. Broil for 5-8 minutes, turning as needed, until the edges are crispy but not dry. Serve immediately.
Equipment I Used For This
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Julia's Tip
For deeper flavor, let the meat mixture sit 10-15 minutes before shaping. This acts like a quick marinade.
Tips for Success
- Use finely grated onion, not chopped. This melts into the meat and keeps it juicy instead of chunky.
- Mix until the meat turns slightly sticky. This is how you get that firm, sliceable doner texture. Most people stop too early.
- Roll it thin and tight. This creates those layered edges after broiling. Don't skip the parchment. It helps shape and compress the meat properly.
- Bake just until cooked through. Overbaking dries it out fast, especially with leaner meat.
- Always save the juices. This is pure flavor and moisture. It makes a big difference.
- Spread the meat out before broiling. Crowded pieces will steam instead of getting crispy.
- Broil in short bursts. This is where people go wrong. It can burn very quickly.
- Want extra juicy meat? Use lamb with a bit of fat, not super lean meat.
- Shortcut tip. Skip slicing and tear into rustic pieces. It's faster and tastes great.
- Restaurant-style tip. Broil in 2 batches so the edges get evenly crispy, not soggy.
Serving Suggestions
- Flatbread or wraps with lettuce and tomato
- Garlic sauce or yogurt sauce
- Rice and simple salad
- Fries or roasted potatoes
- Pickled vegetables for that authentic touch
Don't Make These Mistakes
- Rolling too thick - you won't get that layered texture
- Skipping the broil - this is what gives the doner effect
- Not draining or using juices - that's where flavor is
- Overcooking - dry meat happens fast
Storing Leftovers
- To Store. Keep in an airtight container in the fridge for up to 3 days.
- To Freeze. Freeze cooked meat for up to 2 months.
- To Make Ahead. Bake the log ahead, then slice and broil before serving.
- To Reheat. Reheat in a skillet or oven to bring back crispiness.
Bonus: Upgrade Variations
- Bold flavor twist: Add chili flakes or harissa for heat.
- Lighter option: Use ground turkey (add extra oil).
- Restaurant-inspired version: Serve with garlic yogurt sauce + pickles.
- Family-friendly adjustment: Keep spices mild and serve in wraps.
More Wrap Dinners
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Recipe Card
Easy Homemade Doner Kebab (Oven-Baked, No Rotisserie Needed)
Ingredients
Method
- Preheat the oven to 400°F.
- In a large bowl, combine the ground meat, grated onion, garlic, spices, salt, and olive oil. Mix thoroughly until the mixture is well combined and slightly sticky.
- Place the meat mixture onto a sheet of parchment paper. Place another sheet of parchment paper on top.
- Use a rolling pin to roll the meat into a thin, even rectangle. Remove the top sheet of parchment paper.
- Carefully roll the meat tightly into a log shape using the bottom parchment paper to help. Transfer the rolled meat onto a baking tray.
- Bake for 20 minutes until cooked through. Remove from the oven and carefully collect the juices from the tray. Set aside. Tear or slice the meat into doner-style pieces. Spread the pieces out on the tray.
- Drizzle the reserved juices over the meat. Place under the broiler for 5-8 minutes, turning as needed, until slightly crispy. Remove and serve immediately.
- Enjoyed this recipe? Leave a quick 5-star rating and review to let me know!
Nutrition
Notes
- Yield: 4-6 servings.
- Use finely grated onion. This keeps the meat juicy and prevents it from drying out.
- Roll the meat thin and tight. This is key for getting that classic doner texture with crispy edges.
- Don't skip the juices before broiling. This adds flavor and keeps the meat tender while crisping.
Tried this recipe?
Let us know how it was!Cooking more wraps this week? Try my Extra Crispy Chicken Wrap next!
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
FAQs
Yes, but lamb gives the most authentic flavor.
You can, but you'll miss the crispy edges.
Yes. Bake first, then broil when ready to serve.
Use the onion and always drizzle juices back before broiling.
It creates layers, giving that doner-style texture.
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