Paleo Authentic Doner Kebab
Savor the flavors of the Mediterranean with this Paleo Authentic Doner Kebab recipe, a protein-packed, grain-free twist on a classic favorite. Crafted with a perfectly seasoned blend of ground lamb and beef, this recipe uses aromatic spices like cumin, coriander, and sumac to deliver rich, authentic taste. The homemade meatloaf is baked to golden perfection, then sliced thin and served atop crisp romaine lettuce leaves, making it a gluten-free and low-carb delight. Garnished with fresh vegetables and a splash of zesty lemon, this kebab is as wholesome as it is delicious. Ideal for paleo enthusiasts or anyone craving a healthier take on doner kebab, this dish is easy to prepare yet full of bold, satisfying flavors!
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Recipe Information
Ingredients
- 500 grams Ground lamb
- 500 grams Ground beef
- 4 cloves Garlic, minced
- 1 medium Onion, grated
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 teaspoon Ground sumac
- 1 teaspoon Paprika
- 0.5 teaspoon Ground black pepper
- 2 teaspoons Sea salt
- 2 tablespoons Fresh parsley, finely chopped
- 2 tablespoons Olive oil
- 6 large leaves Romaine lettuce leaves
- 1 medium Tomato, sliced
- 1 medium Cucumber, sliced
- 0.5 medium Red onion, thinly sliced
- 2 pieces Lemon wedges
Instructions
In a large mixing bowl, combine the ground lamb, ground beef, minced garlic, grated onion, ground cumin, ground coriander, ground sumac, paprika, black pepper, and sea salt. Mix well using your hands until all ingredients are thoroughly blended.
Add the finely chopped fresh parsley to the meat mixture and knead for an additional couple of minutes to incorporate.
Refrigerate the mixture for at least 30 minutes to allow the flavors to meld and the meat to firm up.
Preheat your oven to 180°C (350°F).
Shape the meat mixture into a loaf and place it on a lined baking tray.
Brush the meatloaf with olive oil to ensure it stays moist during cooking.
Bake in the preheated oven for about 45 to 60 minutes, or until the kebab is fully cooked and golden brown on the outside.
Once cooked, remove the kebab from the oven and let it rest for about 10 minutes before slicing thinly.
To serve, lay a romaine lettuce leaf on a plate, place a few slices of the doner kebab on top, and garnish with slices of tomato, cucumber, and red onion.
Serve immediately with lemon wedges on the side for an extra zing of flavor.
Nutrition Facts
Calories |
1874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.7 g | 165% | |
| Saturated Fat | 45.1 g | 226% | |
| Polyunsaturated Fat | 9.6 g | ||
| Cholesterol | 480 mg | 160% | |
| Sodium | 6631 mg | 288% | |
| Total Carbohydrate | 46.8 g | 17% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 16.1 g | ||
| Protein | 131.5 g | 263% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 352 mg | 27% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 3132 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
