Turkish · main
Doner Kebab
Doner Kebab reads richness 6.1, umami 5.9 and allium 4.5 on Palate's 0–10 flavor X-ray — a Turkish main, about 2 hr. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 6.5 / 10
- Sweet & Fruity — 2.2 / 10
- Sour & Bright — 3.1 / 10
- Bitter & Earthy — 2.6 / 10
- Rich & Fat — 6.4 / 10
- Aromatic & Spice — 5.1 / 10
The measured notes (of 18)
Richness 6.1 · Umami 5.9 · Allium 4.5 · Herbaceous 3.6 · Funk & Ferment 3.2 · Sourness 2.9 · Salinity 2.9 · Earthy 2.4 · Warm Spice 2.1 · Fruity 1.8 · Sweetness 1.5 · Bitterness 1.4 · Nutty 1.0 · Floral 0.9 · Heat 0.9 · Citrus 0.8
What's in it (13)
- 2 lbs lamb, thinly sliced
- 1 onion, grated
- 4 cloves garlic, minced
- 1/2 cup yogurt
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp oregano
- salt to taste
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 4 pita
- 2 tomatoes, sliced
- 1/4 cup fresh parsley
Time & effort: about 2 hr (45 min active) · effort: involved
Nutrition (per 100 g, engine-estimated): 96.3 kcal, 3.6 g protein, 1.3 g fat, 17.7 g carbs
Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Marinate thinly sliced meat in spiced yogurt overnight.
- Layer and press onto a vertical spit and roast slowly while rotating.
- Shave meat off the rotating cone and serve in flatbread or on a plate with salad and sauce.
Dishes with a similar flavor shape
- Manti (Turkish Dumplings) — Turkish
- Rosemary Lamb Stew — British
- Palócleves (Palóc Soup with Lamb, Green Beans and Dill) — Hungarian
- Ali Nazik Kebabı (Smoked Aubergine under Lamb) — Turkish
- Stuffed Pepper (Tolma) — Georgian
Keep reading: what richness, umami, allium mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.