Viral Parchment Doner Kebab (25 Minutes)
Juicy spiced lamb pressed flat, wrapped in parchment and baked, then sliced into warm flatbreads. The viral TikTok doner kebab, ready in 25 minutes.
Method
- Heat the oven to 400°F (200°C, gas 6) and line a baking sheet with parchment paper.
- Put the lamb, grated onion, garlic, cumin, paprika, coriander, oregano, salt, pepper and chilli flakes in a large bowl. Mix and knead with your hands for 2 minutes, until the meat turns sticky and holds together.
- Tip the meat onto the lined baking sheet and press it into a flat rectangle about 1/2 inch thick. Fold the parchment over the top and wrap it into a tight parcel, tucking the edges underneath.
- Bake for 12 minutes, until cooked through and the juices run clear.
- Take the parcel out of the oven and leave it to rest for 3 minutes. Unwrap, then slice the kebab into thin strips.
- Fill the warm flatbreads with the sliced kebab, lettuce, tomato and red onion, and spoon over the garlic sauce.
Juicy spiced lamb pressed flat, wrapped in parchment and baked, then sliced into warm flatbreads. The viral TikTok doner kebab, ready in 25 minutes.
Nutrition per serving
- Calories
- 540 kcal
- Protein
- 34 g
- Carbs
- 38 g
- Fat
- 28 g
- Fibre
- 3 g
- Sugar
- 4 g
- Sodium
- 720 mg
Values are estimates based on USDA FoodData Central and vary with brands and portioning.
Chef notes
Kneading the meat until it turns sticky is what keeps the loaf together when sliced. Pressing it flat and thin is the key to a 12-minute bake.
Substitutions
- Ground lamb — ground beef, turkey or chicken mince
- Garlic sauce — plain yogurt mixed with a crushed garlic clove and a pinch of salt
- Flatbread — pita bread, tortilla wraps or a burger bun
Serving suggestions
Serve with pickled chillies, extra garlic sauce and a simple tomato and cucumber salad.
Storage
Keep the sliced kebab in an airtight container in the fridge for up to 3 days.
Reheating
Reheat in a hot dry frying pan for 1 to 2 minutes per side, or in the microwave for 60 seconds.
Equipment
- Baking sheet
- Parchment paper
- Large mixing bowl
- Knife
Variations
- Spicy: double the chilli flakes and add 1 teaspoon hot sauce to the garlic sauce
- Chicken: use ground chicken and add 1 tablespoon olive oil to the mix so it stays juicy
Why it works
Wrapping the meat tightly in parchment traps the steam, so the loaf cooks through quickly and stays juicy instead of drying out. Pressing it thin means the heat reaches the middle in minutes.
Frequently asked questions
Why is my doner kebab falling apart when I slice it?
The meat was not kneaded long enough. Knead for a full 2 minutes until it feels sticky and holds together as one piece before shaping.
Can I cook the parchment doner kebab in an air fryer?
Yes. Shape the parcel to fit the basket and air fry at 380°F (190°C) for 10 to 12 minutes, until cooked through.
Can I make the kebab meat ahead of time?
Yes. Mix and shape the parcel up to 24 hours ahead, keep it wrapped in the fridge, and bake it straight from cold, adding 2 minutes.
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