Doner kebab, a Turkish classic of seasoned meat roasted on a vertical spit, has found a beloved home in Jakarta, where it’s often served with a sweet-soy and chili dressing that sets it apart from the original. This recipe recreates that Jakarta-style street food experience at home using a home oven or grill, layering spiced ground meat into a loaf that you can slice thin and crisp up. It delivers the savory, juicy, and slightly sweet flavors of the iconic Indonesian street snack without needing a rotisserie.
Ingredients
- 1 lb (450 g) ground beef (80% lean)
- 1/2 lb (225 g) ground lamb (or additional beef)
- 1 small onion, grated (about 1/2 cup / 120 ml)
- 4 cloves garlic, minced
- 1 tbsp (15 ml) tomato paste
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (2.5 g) ground turmeric
- 1/2 tsp (2.5 g) ground cinnamon
- 1/4 tsp (1.25 g) ground nutmeg
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) black pepper
- 1 egg, beaten (for binding)
- 1/4 cup (60 ml) plain breadcrumbs
- 2 tbsp (30 ml) vegetable oil, for brushing
For the Jakarta-style sauce:
- 1/4 cup (60 ml) sweet soy sauce (kecap manis)
- 2 tbsp (30 ml) sambal oelek or chili garlic sauce (adjust to taste)
- 1 tbsp (15 ml) fresh lime juice
- 1 tsp (5 ml) toasted sesame oil (optional)
For serving:
- 6 small flatbreads or tortillas
- 1 cup (150 g) shredded cabbage
- 1 cup (150 g) julienned cucumber
- 1/2 cup (75 g) sliced red onion
- Fresh cilantro leaves, for garnish
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a 9×5-inch loaf pan.
- In a large bowl, combine the ground beef, ground lamb, grated onion (squeeze out excess liquid), minced garlic, tomato paste, all the spices (cumin, coriander, paprika, turmeric, cinnamon, nutmeg, salt, and pepper), beaten egg, and breadcrumbs. Mix with your hands until everything is evenly distributed, but avoid overworking the meat.
- Transfer the meat mixture to the prepared loaf pan or shape it into a free-form loaf on the baking sheet. Press it firmly to remove any air pockets and smooth the top.
- Bake for 45 minutes, or until the internal temperature reaches 160°F (71°C) as measured by a food thermometer (USDA FSIS safe minimum for ground meat).
- Remove from the oven and let rest for 10 minutes. This allows the juices to redistribute and makes slicing easier.
- While the loaf rests, make the sauce: in a small bowl, whisk together the sweet soy sauce, sambal oelek, lime juice, and sesame oil (if using). Set aside.
- After resting, slice the kebab loaf into thin slices, about 1/4-inch thick.
- Heat a large skillet or griddle over medium-high heat and brush with a little vegetable oil. Working in batches, sear the slices for 2-3 minutes per side until they are browned and crispy at the edges. You can also broil them on a baking sheet for 2-3 minutes per side.
- Warm the flatbreads in the same skillet or in the microwave for 30 seconds.
- Assemble the doner: place a few slices of the crispy meat on each flatbread, top with shredded cabbage, cucumber, red onion, and a generous drizzle of the Jakarta-style sauce. Garnish with cilantro and serve immediately.
Tips
- Don’t skip the grated onion: It adds moisture and flavor. Squeeze out the excess water so the meat binds properly and doesn’t become soggy.
- Use a food thermometer: The loaf must reach 160°F (71°C) in the center to be safe. Don’t rely on visual cues alone.
- Make it ahead: The baked loaf can be refrigerated whole for up to 3 days. Slice and sear just before serving for the best texture.
- Adjust the heat: The sambal oelek in the sauce can be increased or decreased to suit your spice tolerance. For a milder version, use less or substitute with ketchup mixed with a pinch of chili powder.
Serving Suggestions
Serve the doner kebab Jakarta-style in warm flatbreads or over a bed of steamed rice with the sweet-spicy sauce drizzled on top. Add a side of pickled vegetables or a simple cucumber salad with rice vinegar to cut through the richness. For a more traditional presentation, serve the sliced meat on a plate with french fries and a dollop of the sauce on the side.
Variations
- Chicken Doner: Substitute the beef and lamb with ground chicken or turkey. Cook to 165°F (74°C) per USDA FSIS guidelines. The texture will be slightly lighter.
- Spicier Version: Add 1-2 finely chopped bird’s eye chilies (cabe rawit) to the meat mixture, or mix extra sambal into the sauce.
- Yogurt Sauce: For a creamier element, mix 1/2 cup (120 g) plain Greek yogurt with 1 tablespoon (15 ml) lime juice and a pinch of salt. Drizzle this along with the sweet soy sauce.
- Vegetarian Option: Use 1 lb (450 g) of firm tofu, crumbled and mixed with the same spices and a little soy sauce, then baked in a loaf pan. The cooking time will be shorter (about 30 minutes), and the texture will be softer.
Storage and Reheating
Store leftover baked (but not seared) doner loaf in an airtight container in the refrigerator for up to 3 days. To reheat, slice the loaf and sear in a hot skillet for 2-3 minutes per side until hot and crispy. You can also reheat slices in a toaster oven or under the broiler. The sauce can be stored separately in a sealed jar in the fridge for up to 1 week. For longer storage, the baked loaf can be wrapped tightly and frozen for up to 2 months; thaw overnight in the refrigerator before slicing and searing.
Frequently Asked Questions
Can I use only beef or only lamb? Yes, you can use all beef (80% lean) or all lamb. If using all lamb, the flavor will be more gamey and pronounced. Adjust the spices slightly by reducing the cinnamon and nutmeg if you prefer a simpler taste.
Why is my doner loaf falling apart when I slice it? This usually happens if the mixture is too wet or if you didn’t use enough binder. Make sure to squeeze the grated onion well and include the egg and breadcrumbs. Also, letting the loaf rest for 10 minutes after baking is crucial for it to hold together.
Can I cook this on a grill instead of in the oven? Yes, you can shape the meat into patties or a loaf and grill over medium heat, turning occasionally, until the internal temperature reaches 160°F (71°C). The smoky flavor will be a nice addition. Just be sure to use a grill-safe pan or foil to prevent sticking.
What is kecap manis and where can I find it? Kecap manis is a sweet soy sauce from Indonesia, made with palm sugar and star anise. It’s thick, dark, and syrupy. You can find it in Asian grocery stores or online. If you can’t find it, substitute with 2 parts regular soy sauce mixed with 1 part brown sugar, dissolved over low heat.
Is this the same as a traditional Turkish doner? No, this is a Jakarta-style adaptation. Traditional Turkish doner is made with marinated, layered slices of meat on a vertical rotisserie. This home version uses ground meat, which is easier to make at home, and the sauce is distinctly Indonesian with its sweet and spicy profile.
Can I make the sauce less spicy? Absolutely. The heat comes entirely from the sambal oelek. Start with 1 teaspoon and taste, adding more as you like. For a completely mild version, omit the sambal and add a teaspoon of tomato ketchup for color and a hint of sweetness.
Related
- Doner Kebab and Chips Recipe
- Popcorn Air Poppers: How to Use and Best Recipes
- Best Schnitzel Seasoning: Top Picks & Tips
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).