Beef doner, also known as beef doner kebab or shawarma, is a popular street food that originated in the Middle East but is now enjoyed worldwide. It typically involves thinly sliced marinated beef, stacked on a vertical rotisserie. The meat is cooked as it rotates, and it is commonly served in a flatbread or pita, often with vegetables and various sauces.

In this recipe, I will show you two different ways to cook this meat

  1. I will cook it, chill it, slice it and then sear it before serving
  2. The meat will be formed into logs, frozen and then sliced either with a sharp knife or a meat slicer

The meat itself is flavored with a bunch of spices, but feel free to substitute as required.

Beef Doner

5 from 1 vote



  • 2 lbs ground Beef or Lamb
  • Salt to taste
  • 1 tbsp Black Pepper
  • 1 tsp Arabic All Spice powder
  • 1 tbsp Aleppo Pepper
  • 1 tbsp Cumin powder
  • 1 tbsp Paprika
  • 1 tbsp Garlic powder
  • 1 tbsp Oregano
  • 1 tbsp dried Parsley
  • 1 tbsp Sour Cream
  • 1 tbsp Red Pepper paste
  • 1/2 and Onion puree


  • Pita Bread
  • Garlic Sauce
  • Red Pepper paste
  • Onions & Parsley
  • Sliced Tomatoes


  • Use ground Meat that has at least 20% fat
  • Add the Salt & Pepper, Spices, Sour Cream, Red Pepper & the Onion puree that I will strain over the meat
  • Mix this well together
  • Add this in batches in a food processor and grind briefly to a paste
  • It’s important to have this consistency so it doesn’t fall apart when you slice it
  • Now for the first method – divide the mixture-and bake at 350 for 60 mins
  • Cool, reserve the oil released for later
  • Chill this and then slice
  • The other method is to create logs of the raw Meat
  • Wrap up each log in cling film and freeze it 4 hrs to overnight
  • To slice, simply use a sharp knife and slice as thinly as possibly or use a Meat slicer
  • With the raw meat, start to cook it immediately while it is still frozen so it holds its shape.
  • The last step is to caramelize the pieces of meat whether they are cooked or uncooked using the reserved fat
  • Before assembling, I like to heat the bread over the same surface to sop up all the juices.
  • Roll this up or serve it deconstructed with all the fictions, garlic and pepper sauce, Parsley & Onions, Fries and sliced Tomatoes