Oven Doner Kebabs

I saw this making the rounds on TikTok a couple of months ago and have been thinking about it everrrr since.

Doner kebabs are an old comfort food of mine, from my days growing up in England where there was at least one kebab shop in every small town and they were usually the only place open til 2am. Something about those late night, slightly wobbly trips to get piles of freshly sliced kebab meat on chips with garlic sauce just soothes the soul.

However, here in Hawai’i? Not a kebabby in sight. So my craving has gone unmet until recently- and truly this is a way healthier, tastier version!

With pan roasted veggies, herby lemony yogurt drizzle, homemade harissa toum (garlic sauce) and pickled sumac onions, the flavor here is INSANE- like I at the leftovers for a week straight and am ready to make another batch.

This also makes a great thing to prep for a quick weeknight dinner- once the meat is mixed and rolled, you can freeze it and when ready to use it will defrost really quickly (which is nice if you tend to forget to thaw meat like I do).

I also love the versatility- you can use flatbread, pita or lavash to make wraps, or serve it over rice, quinoa or farro. It would be SO good in a baked potato, and even hits hard in a salad with lots of crunchy butter lettuce and fresh veggies!

I’m including separate basic recipes for the sauces and pickled onions, but you could keep it simple and serve it with some store bought hummus, roast and/or fresh veggies and pita bread and call it good.

(I’m not including a flatbread recipe because that is a whole other thing and I haven’t perfected my own YET but I generally followed this recipe and it was great! Store bought lavash bread is also ideal.)