Juicy, spiced meat wrapped in soft flatbread and topped with a cool, tangy garlic yogurt sauce — these homemade Doner Kebab Wraps bring the flavors of your favorite street food right into the kitchen. Whether I use beef or lamb, the result is always delicious and satisfying.
Why You’ll Love This Recipe
I love how this recipe balances bold, savory meat with fresh veggies and creamy garlic sauce. It’s perfect for weeknight dinners, easy to prep ahead, and totally customizable based on what I have on hand. Freezing the marinated meat makes it easy to slice and sear quickly, so I can enjoy juicy, restaurant-style kebab wraps at home without a grill.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Meat Marinade:
1½ lbs (700g) ground beef or lamb
1 small onion, grated
3 cloves garlic, minced
1½ teaspoons salt
1 teaspoon black pepper
1½ teaspoons ground cumin
1 teaspoon smoked paprika
½ teaspoon ground coriander
½ teaspoon chili flakes (optional)
2 tablespoons plain yogurt
1 tablespoon tomato paste
For the Garlic Yogurt Sauce:
1 cup plain Greek yogurt
1–2 cloves garlic, finely minced
1 tablespoon lemon juice
Salt to taste
To Serve:
Pita or flatbreads
Shredded lettuce
Sliced cucumbers
Chopped tomatoes
Thinly sliced red onions
Fresh parsley (optional)
Directions
I start by mixing all the meat marinade ingredients in a large bowl and kneading it until everything is well combined. Then I shape the mixture into a log, wrap it in parchment and foil, and freeze it for about 3–4 hours until it’s firm.
While the meat is chilling, I whisk together the yogurt, garlic, lemon juice, and salt for the sauce and let it chill in the fridge.
Once the meat is ready, I heat a skillet over medium-high, slice the log thinly, and cook the slices for 2–3 minutes per side until nicely browned.
To assemble, I warm the flatbreads, layer in lettuce, cucumber, tomato, onion, and the cooked meat. I finish it with a generous drizzle of garlic yogurt sauce and some chopped parsley.
Then I wrap it up and serve it hot.
Servings and timing
Servings: 6 wraps
Prep Time: 20 minutes (plus 3 hours freeze time)
Cook Time: 15 minutes
Total Active Time: 35 minutes
Calories per wrap: 420 kcal
Variations
I sometimes use chicken thighs instead of beef or lamb for a lighter option.
For a spicier kick, I add more chili flakes or a dash of hot sauce to the meat mix.
I swap the garlic yogurt sauce for tzatziki when I want a more cucumber-forward flavor.
Instead of pita, I like using lavash or naan for a softer wrap.
When I need a low-carb version, I skip the bread and turn it into a kebab bowl with rice or greens.
Storage/Reheating
I store leftover cooked meat in an airtight container in the fridge for up to 4 days. The garlic yogurt sauce lasts 3–4 days chilled as well. To reheat the meat, I use a skillet over medium heat or microwave it in short bursts until warmed through. I always assemble the wraps fresh so the veggies stay crisp and the bread doesn’t get soggy.
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FAQs
What’s the best meat to use for Doner Kebab Wraps?
I like using either ground beef or lamb — both give great flavor. Lamb is more traditional, but beef is easier to find and just as tasty.
Can I make the meat ahead of time?
Yes, I often prepare and freeze the marinated meat log in advance. Once frozen, I just slice and cook when ready to eat.
Do I need special equipment to make this?
Nope! I just use a regular skillet or grill pan. There’s no rotisserie needed for this version.
Can I use store-bought flatbread?
Absolutely. I use whatever flatbread I have — pita, naan, or even tortillas work in a pinch.
Is this recipe freezer-friendly?
Yes. I freeze the uncooked meat log, and it keeps well for up to 2 months. Once cooked, the meat can be frozen too, though I prefer it fresh.
Conclusion
These homemade Doner Kebab Wraps are my go-to when I want something flavorful, filling, and easy to make. With tender spiced meat, refreshing veggies, and that creamy garlic sauce, each bite feels like the best kind of street food — made right at home. Whether for a quick dinner or a fun weekend meal, this recipe always hits the spot.
📖 Recipe:
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Doner Kebab Wraps
- Total Time: 35 minutes active
- Yield: 6 wraps
- Diet: Halal
Description
Juicy, spiced beef or lamb wrapped in soft flatbread and topped with a creamy garlic yogurt sauce, these homemade Doner Kebab Wraps are a flavorful take on your favorite street food, made easily at home.
Ingredients
1½ lbs (700g) ground beef or lamb
1 small onion, grated
3 cloves garlic, minced
1½ teaspoons salt
1 teaspoon black pepper
1½ teaspoons ground cumin
1 teaspoon smoked paprika
½ teaspoon ground coriander
½ teaspoon chili flakes (optional)
2 tablespoons plain yogurt
1 tablespoon tomato paste
1 cup plain Greek yogurt
1–2 cloves garlic, finely minced
1 tablespoon lemon juice
Salt to taste
Pita or flatbreads
Shredded lettuce
Sliced cucumbers
Chopped tomatoes
Thinly sliced red onions
Fresh parsley (optional)
Instructions
- In a large bowl, combine the ground beef or lamb, grated onion, minced garlic, salt, pepper, cumin, smoked paprika, coriander, chili flakes, yogurt, and tomato paste. Mix well until fully combined.
- Shape the meat mixture into a log, wrap it tightly in parchment paper and then in foil. Freeze for 3–4 hours until firm.
- While the meat chills, prepare the garlic yogurt sauce by whisking together Greek yogurt, minced garlic, lemon juice, and salt. Chill until ready to use.
- Once the meat is firm, remove from the freezer and slice thinly.
- Heat a skillet over medium-high heat and cook the meat slices for 2–3 minutes per side until browned and cooked through.
- Warm the flatbreads, then layer with shredded lettuce, sliced cucumbers, chopped tomatoes, red onions, and the cooked meat.
- Drizzle with garlic yogurt sauce and top with fresh parsley if using.
- Wrap the flatbreads and serve hot.
Notes
Use chicken thighs instead of beef or lamb for a lighter version.
Add more chili flakes or hot sauce for extra spice.
Swap garlic yogurt sauce for tzatziki if preferred.
Use lavash or naan as an alternative to pita.
Turn into a kebab bowl with rice or greens for a low-carb option.
Leftover cooked meat lasts up to 4 days in the fridge.
Garlic yogurt sauce stays fresh for 3–4 days in the fridge.
Always assemble wraps fresh to keep veggies crisp.
- Prep Time: 20 minutes (plus 3 hours freeze time)
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Fried
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 wrap
- Calories: 420
- Sugar: 4g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
