We Tried the Viral Doner Kebab | Making the Viral Doner Better

We tested the viral Doner Kebab recipe to see if it’s actually good — and then we perfected it.

If you love Turkish street food and want to recreate a döner at home — this is the most complete guide you’ll find.
Hope you enjoy it! ❤️

1 kg double-ground beef rib
4 tablespoons savoury yogurt
Juice of 2 onions
1 tablespoon dried thyme
1 levelled tablespoon red pepper flakes
1 teaspoon black pepper
1 heaped teaspoon salt
For the wrap:
6 green peppers
6 lavash breads
2 tomatoes
Sumac onions
2 tablespoons butter
1. Blend the 2 onions with a pinch of salt until completely broken down and juicy in a food processor or grater. Place the mixture in a sieve and press gently—just enough to extract the juice without mashing the pulp. Add the onion juice to 1 kg ground beef together with 4 tablespoons yogurt, 1 tablespoon thyme, 1 levelled tablespoon red pepper flakes, 1 teaspoon black pepper, and 1 heaped teaspoon salt.
2. Knead well until everything is fully combined. Divide the mixture into 6 portions of about 220 g each, placing each portion in the centre of a sheet of parchment paper. Cover with another sheet of parchment and roll it out with a rolling pin into a rough square. If the paper slides, lightly wet the underside so it sticks to the counter.
3. Peel off the top sheet. Starting from the shorter edge, roll it up into a tight log—avoid leaving it loose.
4. Arrange the logs on a baking tray and bake at 220°C (430°F) for 20 minutes. You can throw the peppers in the oven as well.
5. Once cooked, pour the juices from the tray into a small bowl. Remove the döner logs from their paper and sauté them in 2 tablespoons butter. When they start to brown, add some of the reserved juices and sauté a little more.
6. Press the lavash onto the hot pan to flavour it. Fill with döner, roasted peppers, tomatoes, and sumac onions, then roll it up. And just like that—your glorious döner wrap awaits.

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Hello lovelies people of the world. I am incredibly excited and the reason I’m excited is I’m going to cook you my favorite dish which is donar and scandar kebab in the simplest way ever. The donar we’re going to make and hope you guys are going to make is going to be so juicy, so incredible in taste. You’ll fall in love with it. You can wrap it, you can put it on top of a salad or a pilaf. All those things go so well with donut. Actually, the reason I’ve started cooking, I used to be a hospital manager. Maybe some of you guys know I was a hot shot hospital manager. Then I became this cook because I believe the heritage of all these grounds have lot to offer to the world in terms of nice eating and social eating with your loved ones. Because don is my favorite food. I wanted to crack that because it was a street food and it was really impossible to make at home. I went to the donire people saw how they were marinating. Then I developed a technique which was freezing the big batch in a freezer and cutting it in slices. And it was one of the first videos on this channel, one of the oldest videos on my TV show as well. And then I have developed, I think it was last year, a simpler way cuz some people were saying it was hard to cut. So I laid it in a freezer bag and cooked it that way. The beautiful thing about this thing is when you want to change something in the world, you throw a stone. Some of the things that doesn’t come to your mind comes to someone else’s and someone from I think he is a Greek criate kind of cousin found another technique which is rolling it in a baking paper. I’ve checked the technique. I have made it myself. It was very good. But I have found few other tips to make it even greater and it became really really tasty. And today I want to show you how to make that. Then we’re going to have our perfect donar and Bak made an incredible iscander out of it. I’m also going to show you those tips. And also you might say rifika meat is really really expensive. It is actually in Turkey really more expensive even than in UK and US. So I’m going to also make it from chicken and also give you the small tip of that. So a great video is on your way. If you’re ready, let’s start. Everything starts with the meat and the mixture. We have to marinate the meat to make it even tastier. First, the meat normally is from round and a bit of lamb fat, but it would be a hard mixture to take. So, instead of that round, take meat around the ribs, which already has a lot of fat content inside. I’m going to use a kilo of around the ribs meat, double grind it. Then, we have to soften the meat. And the softening is the beginning of a rottening process. And the rottening process’s helper is the onion juice. So we’re going to cry a bit. Two onions gets grated. After two onions get grated, it is very juicy. We don’t want the onion skin and the meat. The reason is we don’t want the mittens to go away, but we want this beautiful juice. This will open up the cells of the meat so that our marination will work. It will tenderize, soften the meat and when it’s cooked, it will make it tastier. A bit of crying is always good for the eyes and the saw. Do you let your tear drop to the No. With that, four tablespoons of yogurt. And the yogurt helps all these herbs to get into the meat even betterly. We want a heap tablespoon of salt. Heap teaspoon of black pepper. Our black pepper is a bit coarse as you can see. Always grind it weekly or something so that it gives a better taste. Always keep in mind. And then a tablespoon of red flake pepper. If you use powdered red pepper, use a teaspoon, not a tablespoon. Cuz how red flake pepper gives you the hotness is slightly different than the powdered one. It will work because the powdered one is more like distributes it. It becomes too much. Very importantly, we need time or oregano could work as well. The animals used to go all around and they would eat the thyme and their meat would smell this time. And I remember when I was a small child in Cyprus, all the meat it would smell so nicely. So this gets into the meat and you’ll see how different the meat is going to taste very very beautifully. If your dry time is not so great, use teaspoon otherwise it would be too strong. But if you like the smell and the taste, use a tablespoon of time. Then not our tears but we need our hands. Hand and netting. Netting is one of the things that this geography is about. We n our cultures to one another. We n our hopes. For example, so many things are happening around. So with our fears, our hopes are netted all together. It get mixed up. It becomes a mash. When something that you hope for becomes real, there’s always a bitter taste inside, a sourness inside. This makes it more real. This makes it more like life. you kind of accept that you know you plan something and you’re here and you plan this and you believe that it will be a straight line but in life it never is. So by knitting you get the awareness that you push something you mix something. Sometimes you lose your individuality and existence you need to blend in but then for the good of everyone and for the good of the world something tasty can come up. Other than the philosophy behind it actually like your energy changes when you net something. You give your beautiful energy to the food and it also gives something back. That’s why grandmas usually food tastes always good cuz they give the unconditional love to the food. So after knitting if you have time please let it sit for at least an hour. Why? All these herbs are now there. We want it to get into the meat. The onions will fasten it. But if you let it sit for an hour, that would be better. If you don’t, it wouldn’t be end of the world. You’ll have this pepper and those tastes, not just in meat, but you’ll taste them individually as well. Now, time to turn this meat into a donut. We put it on the side. We will take a bit of water. I’m going to show you why. And then we have the baking paper. How do you take the baking paper out? From the inside out. Don’t like open this and, you know, take it out. Usually people do that, but from here it’s much easier. Do this. Why? Otherwise, you take the paper out and it goes back and drives you crazy. Why water? If you put this directly here and put the meat, it will slide on your counter. But if you put a bit of water like this and put it here, it cannot slide as easily. And I’m going to put a bit more. Just wet it. Not too much but a little. It will stick to the counter making it easier to handle. Then 220 g. With the additions my 1 kilo meat becomes six pieces. You divide this into six batches. If you don’t have a scale just divide it into six and that will work. Count it to 220 25. Then pat it with my hands and try to make a rectangle same like the paper cuz this will ease the process of trying to thin it evenly otherwise it doesn’t get even easily. Unfortunately your paper is not rectangle it’s a square. No it’s a rectangle. Come on maths and me bar. I put the second one on top and then with the rolling pin go back and forth. You don’t need to push too much. Don’t go to the sides yet. Leave a room and turn it and then roll it. For example, if something pops out like this, take it out with your hands. And for example, this place is lacking some. Add it here. And then roll it back. So, we’re not French. We’re Turkey. So, it doesn’t have to be perfect, guys. I take this part out again and add it to this corners and a bit of here. And this is almost ready. As you can see, open it. And when you see, for example, in the middle, there’s a place which is lacking some. Take it some from the corner. Add some in. Add some in here as well to those which are really thin. It’s not a must do. But to get a more beautiful donache, just roll it on again. All done. Let’s say replica. This is 220 g. If you make it 280 300 it would be a thicker donut and it will give a lot of its water away. It will take too much time to cook and it will cook unevenly because it’s wrapped. Outside would be more and inside not so much. So this is the perfect gram to do. To roll it first I take my thumb and the finger roll it a bit and then roll again. And after it’s round I put my thumbs on the corner and with my point finger turn. With my point finger turn this makes it round like this. Put it onto my tray. And I’m going to prepare six pieces like this. I’m not using white baking paper cuz they use whiteners to make that paper perfect white. So this is a bit better in terms of food is touching the material so much. Keep in mind. So six of them are ready. There might be some things like on the corner some meat is about to go out. Not a problem at all. We’ll put it in one tray. And with our donar, I want some pepper. So, I’m going to put some pepper in the oven. I’m not going to put it on top of the kebabs cuz I don’t want to ruin it cooking. But I’m going to put it on a tray below. But why do I score them? So, it’s an explos. Yes, the air inside is kept in the hot. The air will expand and I don’t want it to blast. So, putting in this to the oven like this. It’s one level lower than the resistance. There are five levels. I’m going to put it in the fourth layer. And I’m going to put the peppers here. We don’t have any fan on top and bottom. And 220°. It shouldn’t be higher than this because these papers fall apart after 220°. So, it’s on the edge. So, like this. 20 minutes. My peppers have changed color, but I want them to be browned a bit. So, I’m going to put them on top and take my donars out. Ta. Yeah, looking good. Now, first something which is not written. There’s a bit of juice at the bottom. So, I am going to put this juice on the side. This is a great great tasty juice. I’m going to use it in a funny way. This is on the side. If you want to make a pilow, you can make pilow out of this. Is good. It would be incredible. Now is the fun part. Taking the donar out. D. This part looks like the donari by. But this part is a bit grayer. What we know from this channel that brownness is the miller reaction and we want that brownness as much as possible. But it’s really hard when it’s inside the roll. So we take this out. This part, as I said, is quite tasty. M because it’s brown. This gray part is not as tasty. Let me check. It’s good, but it can get higher in taste. So, what are we going to do? We have a pan here with a bit of butter. Two tablespoons of butter. And I’m going to put these with my hands. So, these parts also get brown. Now, it’s quite juicy like this. As you can see, I don’t want it to lose its juiciness as well. So, I’m not going to crowd up the pan too much. And I’m not going to let them sit in there too much. Just few turns and let it brown a bit. Meanwhile, when this is cooking, probably my peppers are here. Yes, they are also in perfect condition. So, as you can see, this looks like a much tastier donut than this one. And finally, when I get the brownness I want, I add this beautiful juice. I put a bit of the juice. The meat is going to soak this beautiful thing. And at the same time, I’m going to wet my lavas with the butter, with the juice. And then we’re ready. Then it’s time for the show. Ta. Why? Why? Why? Why? Why? Why? Yes. Why? Why? Why? And this is why I wanted to, you know, change my life. I was a well- earning hospital manager, but I had like these things in mind and I wanted to share it with you guys. And this is what I’ve dreamed of. So, it’s so good. Not the season, but I put some tomatoes because it’s umami. I take the seeds out. I don’t want it water and colden the donar. A bit of onions if you like. And some Turkish pickles are. And a bit of of course parsley. It’s in. Now, our donar is ready to hop. I forgot my pepper. You can put it directly like this. If there’s too much blackness, I take away. And how to wrap it? Wrap it from the sides first and then roll. I use two lavage for it to be as thick as I want. And my durum, my wrap is ready to rock and roll. Can I eat it with rock? Come. This is the donut I remember from my childhood. So if you compare all three techniques, which one would you use when? If I’m going to make donor for five, 10 people, this is the technique that I would use. Or if I’m going to send a kid to the school and we’ll give some food, I’m going to prepare this in like three batches and put it in the freezer that way. But if I’m going to cook for you when you come to my house or if I’m tired and I come home, I’ll use the freezer methods. Actually, I did it yesterday at home. When you’re just one people or two people and you don’t have this energy to do this or time etc. you do that and when it’s freshly made it’s tastier but if we are going to have a party this is the party food for sure. Can you roll this and then put it in the freezer or do you have to cook it and put it in the freezer? If you roll this and put it in the freezer it would take longer time to cook. It won’t be as tasty then Yeah. And they’re going to break when they’re frozen. We should use our frozen technique in that sense. They are saying that because something is dropping from the bottom. That’s the rule. It has to be that juicy. The donar into its perfection. One second. We have promised the iscandar version of this. Barack made it. And we have a real Let’s watch it. If you want the chicken version of it and you want to make it, we also made it. We have a video for it. It’s in shorts. If you haven’t watched our shorts videos, you should definitely check it. I don’t know whether we can put it post it somewhere here or here. Refa chicken donar shorts. So that’s it. Hope you’ve enjoyed it. I enjoyed too much. I think you should enjoy too. And if you enjoy, please share your comments with us. We all checking the comments. And don’t forget to subscribe. Love you guys so much. Take care.