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Doner Kebab

Döner Kebab

Course Main Course
Cuisine Turkish
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 5
Calories 300 kcal


  • 1 kg Veal leg meat
  • 2 onions grated
  • 3 tbsp olive oil
  • 2 tbsp oregano
  • 2 tbsp red pepper flakes (optional)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper


  1. Cut the Veal leg meat into slices as thin as you can. In a bowl, put the all ingredients and mix them well.

  2. Then put the meat slices into the mix and marinate them. Cover the bowl and let it to marinate 24 hours at refregirator.

  3. Next day, stack the meat slices one by one to the vertical rotisserie. I assume; you already have or bought one.

  4. Bring the heat of rotisserie to the low-medium level and start to roast the meat. If your vertical rotisserie has auto-roll function then you don't need to roll it  manually. However; if not, you need to roll it slowly with tongs by your self to let the stacked meat layers roast evenly.

  5. After 30 minutes, the stacked meat's outer layer will start to change its color from flesh to medium cooked. Then you can start to cut off the roasted outer layers and serve.

  6. Continue to same process untill the all stack of meat finishes.

Recipe Notes

Tip: Serve with salad, sliced onions and tomatoes, and lavash bread aside.