Sheet-Pan Döner Kebab
Updated Dec. 29, 2025
- Total Time
- 50 minutes
- Prep Time
- 5 minutes
- Cook Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2medium onions, cut into large dice
- ¼ cup olive oil
- 2pounds ground lamb or 85- to 90-percent ground beef
- Heaping ½ cup plain full-fat Greek yogurt, plus ½ cup for the sauce
- 1½tablespoons smoked paprika
- 1½tablespoons dried oregano
- 1½tablespoons ground cumin
- 1½tablespoons garlic powder
- 1tablespoon crushed red pepper (preferably Aleppo pepper), or less to taste
- 1tablespoon kosher salt (such as Diamond Crystal)
- 1tablespoon black pepper
- Lemon wedges, for squeezing
- Pita bread, sliced tomato, lettuce and thinly sliced onions, for serving
Nutritional analysis per serving (6 servings)
574 calories; 43 grams fat; 14 grams saturated fat; 2 grams trans fat; 20 grams monounsaturated fat; 2 grams polyunsaturated fat; 16 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 32 grams protein; 616 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 400 degrees.
- Step 2
In a food processor, blend onions with olive oil until a paste forms. Transfer to a large bowl.
- Step 3
To the bowl, add lamb, yogurt, spices, salt and pepper. Using clean hands, mix everything until the mixture is evenly brown with no visible pockets of spices or onions.
- Step 4
Place a 12-by-16-inch sheet of parchment paper on a clean counter or cutting board. Top the sheet with a heaping handful of the mixture and lay another sheet of parchment on top. Using a rolling pin, roll the mixture between the two sheets so it’s about ¼-inch thick.
- Step 5
Working from the longest side, begin rolling parchment onto itself like a cinnamon roll. If some of the mixture spills out the ends, it’s OK — just tuck it back in as best as you can. Place the roll onto a rimmed sheet pan.
- Step 6
Repeat the previous two steps with the remaining lamb mixture, laying the rolled parchments next to one another on the sheet pan. (You should have about four rolls.)
- Step 7
Bake until the parchment rolls have released their fat onto the sheet pan, about 20 minutes, and remove from oven. Pour any drippings into a small bowl. Return pan to oven and bake for 15 minutes more, until the parchment begins turning a dark brown. Let cool on the pan.
- Step 8
Once the rolls are cool enough to handle, carefully unroll them: Hold one side of the parchment and lift slightly so the cooked lamb mixture falls out naturally onto the sheet pan. Repeat with all the rolls. They should naturally break into pieces, but if they don’t, you can use kitchen shears to create strips, about 3 inches long for easier pita building. Squeeze a little lemon juice over the cooked meat.
- Step 9
To serve, add the remaining ½ cup yogurt to the reserved drippings and stir. Taste and adjust with more salt and pepper if desired.
- Step 10
Serve cooked lamb immediately with pita, tomato, lettuce, onions and yogurt sauce. Leftovers can be wrapped and kept refrigerated for a few days.
Private Notes
Comments
This is a recipe that could greatly benefit by adding a video showing how to.
Broil the meat after you’ve unraveled it to get it extra crispy! I also tried this recipe with ground turkey and it worked great! Ate it on a bed of cucumber yogurt sauce
@Bill Respectfully, bill, no one is saying you can’t, but then you’d have a smash burger in a pita, which is not the same as a doner kebab. They’re similar in some ways, but not the same. It be that way with recipes.
I’ll start off by saying that this recipe was absolutely delicious and went by fast in my house. However, I did have a couple issues: It took twice as long to make as the recipe says (I started cooking at 530 and dinner was on the table at 745), mainly because the spreading process is so difficult. Having the parchment sheet on top makes it so that- no matter how much meat you put -some of it will inevitably end up spilling out the sides getting all over your counter and rolling pin. In addition, if you put too much or too little meat you have no way of changing the amount without starting all over again. I found that simply using a wet hand- although a bit more tedious -ended up being less messy and gave me more flexibility for the amount of meat in my kebabs. I would try this again, but starting much earlier and with the different spreading technique.
Curious if others were able to prep this in 5 minutes as stated in the recipe? Maybe it’s because it was our first time but it took way longer than that…
Kids and husband all loved this one. PSA: if you forget the yogurt in the meat mixture just keep going as I did; it turned out fine. I cannot believe the texture of the meat that came out—really nice to pile on a pita. Husband couldn’t believe it started as ground beef. Thanks for the mom out there who shared this with the world. Served with a simple Greek salad. Best part: there are leftovers even though I have two teen boys. Stayed on theme and did the chocolate crunch cake for dessert. Try both!!!