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In this video, I recreate the incredible doner kebab recipe I learned in Istanbul, adapting it for home cooking. Using layers of marinated veal and lamb (in a yogurt-onion marinade inspired by Istanbul), I create a meat “lasagna,” freeze it, and slice it thinly for grilling. Cooked over high heat, this method captures the authentic flavors of Turkish street kebabs. The result? A homemade doner kebab that tastes almost identical to the ones in Istanbul. It’s unbelievable—try it yourself!
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Director, Author, Host & Camera : Alex
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Salut,
Alex
“How To Make Authentic Döner Kebab at Home (The Frozen Meat Hack)” üzerine 26 yorum
Salut my people 🙂 !
A few tips if you want to recreate this döner meat at home :
– Don’t fall for the miniature Kabab Spits available online, they suck. No heat, no browning, not enough volume, not enough meat, no power. Forget about it, it’s a gimmick for kids.
– Get the saucepans here : https://salutcompany.com (ooo you got me, this is no a kebab tip)
– Don’t use hot water to unmold the frozen meatloaf, cold water works just fine and on the long run it’s safer. You got some time, but don’t push it too far : so get the meat back in the freezer asap after slcing.
– Warning when you’re cutting slices from the frozen loaf, it’s an expert move. Secure it in place with paper towel under it AND on top of it.
– Don’t make them too thin, they would burn otherwise and get dry too quickly.
– Instead of adding more lamb fat to the pan, use more (like a lot more) fat in the meatloaf ! That’s what I should have done.
– If you’ve got a deli slicer, please use it ! ps : Also why do you have one ? pps : And also, why don’t I have one ?
– I only cook the meat on one side to mimic what I witnessed in Istanbul.
Love and happiness and kebabs
Alex
Hey FrenchGuy, have anyone told you that you look like Dries Mertens of Galatasaray with glasses? 🙂 Even same/similar mother tongue!
Don't use a plastic cutting board, you will get little pieces of plastic in your food
If you want to make a real authentic kebab then you have to learn to smile so that your smile will melt the icebergs
Oui!! Alex is back to crazy attitude, kitchen engineering and most importantly coming up with methods that simplify dishes so that we can actually try them!
Waiting for Shawarma series!
If you want easy sliced meats for the first part, asian grocery stores sell presliced raw meats for hotpot uses.
I love your work, but saying this is the most authentic DK you can make at home … a little pretentious
man i missed a video like this one, feels like the good old days
LambFatt solves a multitude of problems… truly a gift from God.
@FrenchGuyCooking what about the bread portion of the doner? That seems like an important factor.
Have you tried some vegetarian alternatives? Like additional to that.. good falafel or even seitan. And then of course the bread is also part of the kebab.. so you should also investigate that.
doesnt feel like a real Alex series if you get it right on the first try lol
Steak-umms ain't got nothin' on this.
Salut Alex, merci pour ton contenu. Une question, je n'arrive pas à trouver le gras de mouton en France, comment te l'es-tu procuré ?
Je te remercie
Wow, I guess one could use a ham slicer with that frozen block of meat, and it would be even easier !
Great idea to freeze the meat.
You nailed it Alex!! I know it by just looking. It's a top quality homemade döner. As someone who loves döner as all other Turkish people, I also make it in home like how you do until freezing but I also mix it when cooking. However, I liked the idea of creating the crisp on one side and not touching the other side. I can imagine how tenderness can this bring. I'll definitely try this method too.
The voice over sounds like Ai noise enhanced and the artifacts are quit Anyang
urfa durum in paris
Bravo! Thank you. This is great. 🤩
the practicality of this is really really cool!
Alex from a few years back would build the doner grill and try to perfect the cooking process. Still good to see an almost authentic doner preparation, thanks!
You need to try the syrian shawarma alex
use a mandolin to cut the meat and slice the onions. you can get them perfect every time! greetings from canada.
You should've used the Onion juice and discard the bits not the other way around 🤦🏻♂️
AI title translate is killing me ….