How To Make Authentic Döner Kebab at Home (The Frozen Meat Hack)

How To Make Authentic Döner Kebab at Home (The Frozen Meat Hack)

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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
Editor : Joshua Mark Sadler
Producer : Eva Zadeh
Editor and 2nd camera operator : Lou Assous
Camera Operator : Yaran Altinok
Assistant Editor : Sean Miller

Salut,

Alex

KAYNAK

Döner Kebabı

Bu ev yapımı döner kebapta marine edilmiş dana ve kuzu eti katmanlanıp donduruluyor, ardından dilimlenerek kuzu yağında kızartılıyor.

Malzemeler

  • Dana eti — yüzde 60
  • Kuzu eti — yüzde 40
  • Yoğurt
  • Soğan — marine için
  • Tuz
  • Karabiber
  • Zaatar
  • Kuzu yağı
  • Soğan — servis için ince dilimlenmiş

Hazırlanışı

  1. Soğanları rendeleyerek püre hâline getirin ve marineyi fazla sulandırmaması için süzün.
  2. Süzülmüş soğana yoğurt, tuz ve karabiber ekleyin.
  3. Zaatarı süzerek susamlarını ayırın; kalan karışımı marineye ekleyin.
  4. Dana etini üst üste dizilebilecek kadar ince dilimleyin.
  5. Kuzu etini ince dilimleyin; etlerin oranını yüzde 60 dana ve yüzde 40 kuzu olarak ayarlayın.
  6. Dana ve kuzu eti katmanlarını üst üste dizin ve her katmanın arasına marine sürün.
  7. Et katmanlarını kapatın ve buzdolabında en az 24 saat marine edin.
  8. Marine edilmiş et bloğunu en az 2 saat dondurun.
  9. Dondurulmuş et bloğunu aşırı ince olmayacak şekilde döner dilimleri halinde kesin.
  10. Kuzu etinden ayrılan yağı eritin.
  11. Dilimlenmiş etleri eritilmiş kuzu yağında kızartın.
  12. Soğanları çok ince dilimleyin.
  13. Kızartılmış döner etini ince dilimlenmiş soğanla birleştirin.

“How To Make Authentic Döner Kebab at Home (The Frozen Meat Hack)” üzerine 26 yorum

  1. 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

  17. 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.

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