Oven-Baked Homemade Doner Kebab

Preheat your oven to 191 °C (190 °C) and line a small loaf pan or baking sheet with parchment paper for easy cleanup and seamless loaf removal.

💡 Tip: Parchment paper prevents the meat loaf from sticking to the bottom.

In a large mixing bowl, combine the ground meat, grated onion, minced garlic, cumin, coriander, oregano, onion powder, paprika, sea salt, black pepper, and olive oil. Knead thoroughly with your hands for 3 to 4 minutes until the mixture becomes dense and sticky.

💡 Tip: Thorough kneading creates the classic tight texture of doner meat.

Shape the seasoned meat into a compact cylinder or loaf, wrap tightly in aluminum foil (or place tightly into the parchment-lined pan), and seal the edges.

Bake in the preheated oven for 35 to 40 minutes, or until the internal temperature reaches 71 °C (71 °C).

Remove from the oven, let the loaf rest wrapped for 10 minutes to lock in juices, then use a sharp knife to carve into thin, tender strips.

💡 Tip: Chilling the baked meat slightly before slicing helps make razor-thin slices.