Juicy, flavorful homemade doner kebab wraps are one of my favorite ways to recreate the magic of street food in my own kitchen. This recipe brings together spiced meat, grilled to perfection, wrapped in warm pita bread with fresh veggies and creamy garlic sauce. It’s savory, satisfying, and perfect for lunch or dinner.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
500g ground lamb or beef (or a mix of both)
1 small onion, grated
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon ground coriander
1/2 teaspoon chili flakes (optional)
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons plain Greek yogurt
1 tablespoon olive oil
For serving:
Pita bread or flatbreads
Sliced cucumber
Chopped tomato
Shredded lettuce
Sliced red onion
Garlic sauce or tahini sauce
Directions
I start by combining the ground meat, grated onion, garlic, spices, salt, pepper, yogurt, and olive oil in a large mixing bowl.
Using my hands, I mix everything until it becomes sticky and fully combined.
Then I shape the meat mixture into a log, about 2 inches thick, and wrap it tightly in parchment or foil. I refrigerate it for at least an hour (overnight if I have time) to let the flavors develop.
I preheat my oven to 375°F (190°C), place the meat log on a baking sheet, and bake it for 35–40 minutes until it’s fully cooked and browned on the outside.
Once out of the oven, I let it rest for 5–10 minutes before slicing it thinly.
I warm the pita or flatbreads, fill them with the sliced meat, fresh veggies, and drizzle on the garlic or tahini sauce.
Finally, I roll them up and serve right away.
Servings and timing
Prep Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Servings: 4 servings
Calories: Approximately 390 kcal per serving
Variations
Sometimes I use ground chicken or turkey for a lighter version.
I switch up the sauce by using tzatziki or a spicy harissa mayo when I want something different.
For a low-carb version, I skip the pita and serve everything as a bowl with rice or salad.
When grilling weather hits, I shape the meat into patties or skewers and cook them on the barbecue instead of baking.
Storage/Reheating
I store leftover cooked meat in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet over medium heat for a few minutes until warmed through. If I’ve got leftover wraps already assembled, I warm them gently in a pan covered with foil to keep them soft and avoid drying out.
FAQs
What type of meat works best for doner kebab wraps?
I like using lamb for its rich flavor, but beef or a mix of lamb and beef works great too. Ground chicken or turkey are good lighter options.
Can I make the meat ahead of time?
Yes, I often prepare the meat mixture and shape it into a log the day before. It gives the flavors more time to develop in the fridge.
Do I need a grill to make these wraps?
No, this recipe is oven-based, so I can easily make it at home without a grill. But I can also pan-fry or grill if I prefer.
What sauces go well with doner kebab wraps?
I usually go with garlic sauce or tahini sauce, but I also love it with tzatziki, hummus, or a spicy chili sauce for extra kick.
How do I keep the pita wraps from falling apart?
I warm the pita slightly before filling to make it more flexible, and I avoid overfilling so I can roll it tightly. Wrapping it in parchment or foil helps hold everything together too.
Conclusion
Making doner kebab wraps at home is one of my favorite ways to enjoy street food flavors without leaving the house. With tender spiced meat, crisp veggies, and creamy sauce all wrapped up in warm flatbread, it’s a dish I come back to again and again. Whether I’m feeding a hungry group or making a quick weeknight dinner, this recipe always hits the spot.
📖 Recipe:
Print
Doner Kebab Wraps
- Total Time: 55 minutes
- Yield: 4 servings
- Diet: Halal
Description
Juicy and flavorful homemade doner kebab wraps made with spiced ground meat, fresh veggies, and creamy garlic sauce, all wrapped in warm pita bread. A perfect way to recreate street food magic at home.
Ingredients
500g ground lamb or beef (or a mix of both)
1 small onion, grated
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon ground coriander
1/2 teaspoon chili flakes (optional)
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons plain Greek yogurt
1 tablespoon olive oil
Pita bread or flatbreads
Sliced cucumber
Chopped tomato
Shredded lettuce
Sliced red onion
Garlic sauce or tahini sauce
Instructions
- In a large mixing bowl, combine ground meat, grated onion, garlic, cumin, paprika, coriander, chili flakes, salt, pepper, yogurt, and olive oil.
- Mix thoroughly with hands until the mixture becomes sticky and fully combined.
- Shape the meat into a log about 2 inches thick and wrap tightly in parchment or foil. Refrigerate for at least 1 hour or overnight.
- Preheat oven to 375°F (190°C). Place the meat log on a baking sheet and bake for 35–40 minutes until fully cooked and browned.
- Remove from oven and let rest for 5–10 minutes before slicing thinly.
- Warm pita or flatbreads. Fill with sliced meat, cucumber, tomato, lettuce, red onion, and drizzle with garlic or tahini sauce.
- Roll up the wraps and serve immediately.
Notes
Can be made with ground chicken or turkey for a lighter version.
Try different sauces like tzatziki or harissa mayo for variety.
Serve as a rice or salad bowl for a low-carb option.
Leftover meat keeps in the fridge for up to 3 days and reheats well in a skillet.
Warm the pita before filling to prevent tearing and use parchment to keep wraps intact.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 wrap
- Calories: 390
- Sugar: 3g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 75mg
