Low Sodium Authentic Doner Kebab
Savor the vibrant and bold flavors of this Low Sodium Authentic Doner Kebab, a healthier take on the classic street-food favorite! Made with ground lean lamb and a fragrant blend of cumin, coriander, paprika, and oregano, this recipe delivers all the deliciousness of traditional doner kebab while keeping sodium levels in check. The marinated meat is oven-baked to tender perfection, then thinly sliced and served with fresh salad greens, juicy tomatoes, crisp cucumbers, and a dollop of creamy Greek yogurt—all wrapped in warm, fluffy pita bread. With just 20 minutes of prep time and minimal salt, this recipe is perfect for anyone seeking a heart-healthy, flavorful meal that doesn't skimp on authenticity. Whether it's a casual dinner or a special gathering, this doner kebab will be a crowd-pleasing hit! Keywords: low sodium doner kebab, healthy lamb kebab recipe, oven-baked kebab, authentic Mediterranean flavors, nutritious street food.
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Recipe Information
Ingredients
- 500 grams Ground lean lamb
- 2 tablespoons Olive oil
- 3 Garlic cloves, minced
- 1 Onion, finely grated
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
- 250 grams Plain Greek yogurt (for serving)
- 4 Pita breads
- 2 Tomato, sliced
- 1 Cucumber, sliced
- 100 grams Mixed salad greens
Instructions
In a large bowl, combine the ground lamb, olive oil, minced garlic, grated onion, ground cumin, ground coriander, paprika, dried oregano, black pepper, and fresh parsley.
Mix the ingredients thoroughly using your hands until well combined. Ensure the spices and herbs are evenly distributed throughout the meat.
Cover the bowl with plastic wrap and let it rest in the refrigerator for at least 1 hour. This allows the flavors to meld and the meat to firm up for easier shaping.
Preheat your oven to 180°C (350°F).
Shape the meat mixture into a compact, cylindrical loaf. Place it on a baking tray lined with parchment paper.
Bake in the preheated oven for 35-40 minutes, turning the loaf halfway through the cooking time to ensure even browning.
Once the doner meat is cooked, let it rest for 10 minutes before slicing thinly.
While the meat is resting, warm the pita breads in the oven for a few minutes.
To assemble the kebabs, lay a warm pita bread on a serving plate, and fill it with mixed salad greens, slices of tomato, cucumber, and a generous helping of the sliced doner meat.
Serve with a dollop of plain Greek yogurt on top and enjoy your low sodium authentic doner kebab!
Nutrition Facts
Calories |
1056 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1360 mg | 59% | |
| Total Carbohydrate | 161.8 g | 59% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 15.5 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 236 mg | 18% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1477 mg | 31% | |
*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.
