Gluten-Free Homemade Doner Kebab
Craving the robust flavors of a classic street food favorite but need a gluten-free twist? This Gluten-Free Homemade Doner Kebab recipe will transport your taste buds with its perfectly seasoned, tender lamb or chicken marinated in a fragrant blend of garlic, cumin, coriander, paprika, and a hint of cayenne for a subtle kick. The meat is oven-roasted to perfection, delivering that signature juicy and slightly charred texture. Paired with warm gluten-free flatbreads, vibrant toppings like fresh tomatoes, cucumbers, and red onions, and finished with a drizzle of creamy tahini sauce or refreshing tzatziki, this recipe is a healthier, customizable way to enjoy a doner kebab at home. Perfect for a family dinner or entertaining guests, this mouthwatering dish is ready in just over an hour and will have everyone coming back for seconds. Whether you’re following a gluten-free diet or just love flavorful comfort food, this recipe is a must-try!
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Recipe Information
Ingredients
- 1 kg Boneless lamb shoulder or chicken breast
- 3 Garlic cloves, minced
- 3 tablespoons Olive oil
- 200 grams Greek yogurt
- 2 tablespoons Lemon juice
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 2 teaspoons Paprika
- 0.5 teaspoon Cayenne pepper
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 6 Gluten-free flatbreads
- 2 Tomato, sliced
- 1 Red onion, thinly sliced
- 1 Cucumber, sliced
- 0.5 cup Fresh parsley, chopped
- to taste Tahini sauce or tzatziki
Instructions
In a large bowl, mix together minced garlic, olive oil, yogurt, lemon juice, ground cumin, ground coriander, paprika, cayenne pepper, salt, and black pepper to create a marinade.
Slice the lamb shoulder or chicken breast into thin slices, approximately 1 cm thick.
Add the meat to the bowl with the marinade and mix thoroughly until all slices are well-coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably overnight for best flavor.
Preheat the oven to 200°C (390°F).
Thread the marinated meat slices onto skewers, pressing tightly together and forming them into a compact stack.
Place the skewers on a baking tray. Ensure the skewers hang over the edges so the meat doesn't touch the tray base, allowing the heat to circulate evenly.
Bake in the preheated oven for about 45 to 60 minutes, or until the meat is cooked through and slightly charred on the edges, rotating the skewers occasionally for even cooking.
While the meat is cooking, prepare the toppings: slice the tomatoes, red onion, and cucumber. Chop the parsley.
Once the meat is cooked, let it rest for a few minutes, then slice it thinly with a sharp knife.
Warm the gluten-free flatbreads in the oven or on a pan.
Assemble the doner kebabs by placing a portion of the meat on each flatbread, adding sliced tomatoes, red onion, cucumber, and a sprinkle of chopped parsley.
Drizzle with tahini sauce or tzatziki, roll up the flatbread tightly, and serve immediately. Enjoy your gluten-free homemade doner kebabs!
Nutrition Facts
Calories |
3986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 267.2 g | 343% | |
| Saturated Fat | 91.7 g | 458% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 757 mg | 252% | |
| Sodium | 5963 mg | 259% | |
| Total Carbohydrate | 187.9 g | 68% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 21.4 g | ||
| Protein | 223.3 g | 447% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 805 mg | 62% | |
| Iron | 33.9 mg | 188% | |
| Potassium | 5024 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
