Classic Doner Kebab, Berlin-Style


For the meat

  • 3 veal cutlets
  • 1 garlic clove
  • 1 onion
  • 1 tsp. sweet paprika powder
  • 1 tsp. coriander powder
  • 1 tsp. cumin, ground
  • 50 ml oil

For the doner kebab

  • 1 pack of Mestemacher kebab bread
  • 1 onion
  • 2 tomatoes
  • ½ cucumber
  • ½ iceberg lettuce
  • ½ small head of red cabbage
  • 1 tsp. sugar, 1 tsp. salt
  • 1 tbsp. of white wine vinegar

For the sauce

  • 150 grams of Turkish full-fat yoghurt
  • 1 handful of parsley
  • 1 tbsp. of olive oil
  • 1 tsp. of white wine vinegar
  • salt, pepper


  1. Cut the meat into fine strips. Peel the onion and the garlic and grate finely. Stir the garlic, onion, spices and oil to a marinade and rub it into the meat. Allow to marinate for at least two hours.
  2. Cut the cabbage in thin strips and place it in a bowl with the sugar, white wine vinegar and salt. Then mix the cabbage by hand for three minutes. Leave to marinade for at least one hour.
  3. Sear the meat in the pan.
  4. Peel and halve the onions and slice them into rings. Dice the tomatoes and the cucumber. Wash the lettuce and cut it up small.
  5. For the herb sauce, mix the yoghurt with the oil then stir in the chopped parsley. Season with salt, pepper and white wine vinegar.
  6. Prepare the bread according to packaging instruction and then fill it with all ingredients. Then add the herb sauce.

Source: Susanne Brauer und