🔥 Homemade Sheet-Pan Doner Kebab (Crispy “Shaved” Style)

My take on the viral sheet-style doner — thinly rolled between parchment, baked, torn into strips, and finished under the broiler for those crispy, charred edges you usually only get from a rotisserie. Paired with roasted peppers and tomatoes, sumac onions, hummus, tzatziki, and Joseph’s lavash, it feels like a full doner shop spread right out of your oven.

🧂 Doner Meat (About 2.5 lbs)

• 2.5 lbs Angus ground beef
• 2 tsp salt
• 1 1/2 tsp black pepper
• 2 tsp paprika
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1 tsp ground coriander (optional but recommended)
• 1/2 tsp turmeric (optional)
• 1/4–1/2 tsp cinnamon or 1/4 tsp allspice
• 1 Tbsp olive oil
• 1 Tbsp Greek yogurt
• 1–2 tsp onion pulp (strained from one pureed white onion)

🥕 Roasted Veggies

• Long hot peppers
• Campari tomatoes
• Red, orange, or yellow bell peppers
• Avocado oil
• Salt & black pepper
• Optional: pinch of oregano + paprika

🧅 Sumac Onions

• 1 red onion, thinly sliced
• 1–1 1/2 tsp sumac
• 1 Tbsp lemon juice or vinegar
• Salt
• Chopped parsley

🥙 To Serve

• Joseph’s lavash (1 sheet per person)
• Esti tzatziki (or your favorite tzatziki)
• Bowl & Basket red pepper hummus (or homemade roasted red pepper hummus)
• Sriracha (optional)

🍳 Instructions

1. Make the sumac onions: In a bowl, combine the thinly sliced red onion with salt, lemon juice or vinegar, sumac, and chopped parsley. Toss well and let it sit while you prep everything else. The flavor gets better as it marinates.
2. Roast the veggies: Preheat the oven to 400°F. Add long hots, Campari tomatoes, and bell peppers to a sheet pan. Drizzle with avocado oil and season with salt, pepper, and a pinch of oregano and paprika if you’d like. Roast for 25–30 minutes, flipping once, until softened and lightly charred.
3. Season the doner meat: In a large bowl, add the ground beef, salt, black pepper, paprika, cumin, garlic powder, onion powder, dried oregano, ground coriander, turmeric (if using), cinnamon or allspice, olive oil, Greek yogurt, and 1–2 tsp of onion pulp. Mix and knead for about a minute until the mixture becomes tacky and cohesive.
4. Roll it out (sheet-doner method): Place the meat between two sheets of parchment paper. Roll it out evenly to about 1/4 inch thick. Carefully peel off the top layer of parchment, then roll the meat up (with the bottom parchment still attached) like a fruit roll-up.
5. Bake: Place the rolled meat log on a sheet pan and bake at 400°F for 20–25 minutes, or until cooked through.
6. Tear & broil: Unroll the cooked meat and tear it into rustic, bite-sized pieces. Spread the pieces out on a sheet pan and broil on HIGH for 1–3 minutes, until the edges crisp and get a little char. Flip once if you want extra crispy bits. Keep a close eye so it doesn’t burn.
7. Build your wrap: Warm a Joseph’s lavash. Spread a layer of red pepper hummus down the center, add a generous pile of crispy doner, some roasted veggies, a handful of sumac onions, and a good drizzle of tzatziki. Hit it with a little sriracha if you like heat. Roll tight, slice, and serve.

💪 Macros (Per Full Wrap — 6 Servings)

• Calories: ~535
• Protein: ~35 g
• Carbs: ~21 g
• Fat: ~35 g
• Fiber: ~4–5 g
• Sugar: ~6–7 g

👨‍👩‍👧 Family Note

This one was a hit in my house. The sheet-pan method gives you those crispy “shaved” bits without a rotisserie, and building your own wrap at the table with all the toppings feels like a takeout night at home. Perfect for weekends, guests, or anytime you want to switch up the usual wrap or taco night.