Döner Kebab - Germany's #1 Street Food

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Doner kebab is a German street food icon—over 16,000 shops in Germany serve it, and more than 2 million Germans enjoy it daily.

Prep Time15

Total Time15

Course: dinner, Lunch, Main Course

Cuisine: German, Mediterranean, Turkish

Keyword: comfort food, Grilled, quick, street food

Yield: people

Calories: 215kcal

4 cups bread flour or all-purpose flour
1 ½ cups warm water
1 tsp instant or active dry yeast
1 tsp salt
1 tsp sugar
Topping: 1 egg yolk, 1 tbsp milk (for egg wash), sesame seeds, and black cumin (nigella seed

Spit-Roasted Beef: Seasoned beef is stacked and cooked on a vertical rotisserie, then shaved into tender, lightly charred shards.

Fresh Toppings: Piled high with shredded lettuce, heavy portions of onions, red cabbage, and tomatoes.

Yogurt Sauces: Finished with a thinner, creamy yogurt-based dressing rather than heavy cucumber tzatziki, with options for herb, garlic, or spicy emphasis.

Make the dough: In a large bowl, whisk the warm water, yeast, and sugar. Let it sit for 5 minutes. Stir in the flour and salt until a sticky dough forms.
Knead & Rise: Turn the dough onto a lightly floured surface and knead for 10-12 minutes until smooth and elastic. Place it in an oiled bowl, cover it with a damp towel, and let it proof for 1 to 1.5 hours in a warm spot, or until it doubles in size.
Shape: Punch down the dough and divide it into 4 equal pieces for large pocket breads, or 6-8 pieces for individual serving sizes. Form into tight balls, cover with a towel, and let rest for 15 minutes.
Flatten & Dimple: Press each ball into a flat, circular, or oval shape about 1/2 to 3/4-inch thick using your fingertips. Create the traditional "fingerprint" pattern by pressing indentations deeply into the dough without tearing it.
Top & Bake: Preheat your oven to 450°F with a baking sheet inside. Brush the breads with the egg wash, then generously sprinkle with sesame and black cumin.
Bake: Bake for 12-15 minutes until golden brown. Wrap the freshly baked loaves in a clean, damp kitchen towel immediately after removing from the oven; this traps the steam and softens the crust for that authentic street-food texture.

The shaved meat is tucked into a house-made flatbread that is thinner and less dense than a traditional pita. Fresh Toppings:
Piled high with shredded lettuce, heavy portions of onions, red cabbage, and tomatoes
Serve with yogurt sauce