Paleo Homemade Doner Kebab
Satisfy your cravings for a flavorful and healthy alternative to a popular street food with this Paleo Homemade Doner Kebab recipe! This mouthwatering dish combines the savory goodness of ground lamb and ground beef, perfectly seasoned with a medley of spices like cumin, coriander, and paprika, and enhanced with fresh parsley and a hint of cayenne pepper for a subtle kick. Baked to perfection, the kebab is tender on the inside and delightfully crisp on the outside. Served on large lettuce leaves and topped with fresh, colorful vegetables like tomatoes, cucumbers, and red onions, it’s a low-carb, gluten-free option that doesn’t skimp on flavor. Drizzled with olive oil and brightened with a squeeze of lemon, this recipe is the ultimate paleo-friendly meal that’s perfect for anyone seeking a wholesome yet indulgent dinner idea. Ready to enjoy in just over an hour, it's an easy and satisfying way to bring the taste of Mediterranean cuisine to your kitchen!
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Recipe Information
Ingredients
- 500 grams Ground lamb
- 500 grams Ground beef
- 1 medium Yellow onion
- 4 large Garlic cloves
- 2 teaspoons Paprika
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Cayenne pepper
- 2 tablespoons Fresh parsley
- 2 tablespoons Olive oil
- 10 Large lettuce leaves
- 2 medium Tomato
- 1 medium Cucumber
- 1 small Red onion
- 4 Lemon wedges
Instructions
Preheat your oven to 180°C (350°F).
Grate the onion and finely chop the garlic cloves.
In a large mixing bowl, combine the grated onion, garlic, ground lamb, ground beef, paprika, ground cumin, ground coriander, salt, black pepper, cayenne pepper, and chopped fresh parsley.
Mix the ingredients thoroughly with your hands until the mixture is well combined and sticky.
Transfer the meat mixture onto a large piece of foil, shaping it into a long loaf (about 30 cm in length and 10 cm in diameter). Wrap the loaf tightly with the foil.
Place the wrapped loaf on a baking tray and bake in the preheated oven for 45 minutes.
Remove the foil and bake for an additional 15 minutes to allow the outside to brown and crisp.
While the kebab is cooking, prepare the vegetables: slice the tomatoes, cucumber, and red onion thinly.
Once the kebab is done, remove it from the oven and let it rest for 5 minutes.
Slice the doner kebab into thin pieces using a sharp knife.
To assemble, place the sliced doner kebab pieces onto a large lettuce leaf and top with tomato, cucumber, and red onion slices.
Drizzle with olive oil and serve immediately with lemon wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
3096 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.9 g | 279% | |
| Saturated Fat | 80.6 g | 403% | |
| Polyunsaturated Fat | 9.8 g | ||
| Cholesterol | 812 mg | 271% | |
| Sodium | 8216 mg | 357% | |
| Total Carbohydrate | 73.7 g | 27% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 35.4 g | ||
| Protein | 219.4 g | 439% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 514 mg | 40% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 4979 mg | 106% | |
*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.
