This doner kebab mixed grill platter brings the authentic flavors of Turkish street food right to your home kitchen. I’ve perfected this feast over countless attempts, and now you’ll master the art of creating tender marinated meats, perfectly charred vegetables, and all the traditional accompaniments that make this doner kebab mixed grill platter an unforgettable meal. Whether you’re hosting friends or treating your family, this recipe delivers restaurant-quality results that’ll have everyone asking for seconds.
SERVES: 4 | PREP: 45 MIN | COOK: 35 MIN | TOTAL: 80 MIN
Ingredients
For the Doner Kebab Meat
| Ingredient | Amount |
|---|---|
| Beef sirloin, thinly sliced | 1.5 lbs |
| Lamb shoulder, thinly sliced | 1 lb |
| Plain yogurt | 1/2 cup |
| Olive oil | 3 tbsp |
| Garlic, minced | 4 cloves |
| Paprika | 2 tsp |
| Cumin | 2 tsp |
| Coriander | 1 tsp |
| Black pepper | 1 tsp |
| Salt | 1.5 tsp |
| Dried oregano | 1 tsp |
For the Chicken Shish
| Ingredient | Amount |
|---|---|
| Chicken thighs, boneless | 1.5 lbs |
| Lemon juice | 3 tbsp |
| Olive oil | 2 tbsp |
| Garlic powder | 1 tsp |
| Paprika | 1 tsp |
| Salt | 1 tsp |
| Black pepper | 1/2 tsp |
For the Kofte (Lamb Patties)
| Ingredient | Amount |
|---|---|
| Ground lamb | 1 lb |
| Onion, finely grated | 1 medium |
| Fresh parsley, chopped | 1/4 cup |
| Cumin | 1 tsp |
| Paprika | 1 tsp |
| Salt | 1 tsp |
| Black pepper | 1/2 tsp |
For the Grilled Vegetables
| Ingredient | Amount |
|---|---|
| Bell peppers (red and green) | 2 large |
| Tomatoes | 3 medium |
| Red onion | 1 large |
| Olive oil | 2 tbsp |
| Salt | 1/2 tsp |
For the Accompaniments
| Ingredient | Amount |
|---|---|
| Pita bread | 8 pieces |
| Lettuce, shredded | 2 cups |
| Red cabbage, shredded | 1 cup |
| White cabbage, shredded | 1 cup |
| Fresh tomatoes, sliced | 2 medium |
| Cucumbers, sliced | 1 large |
| Red onion, thinly sliced | 1 medium |
| Fresh parsley, chopped | 1/2 cup |
| Lemon wedges | 8 pieces |
For the Sauces
| Ingredient | Amount |
|---|---|
| Plain yogurt | 1 cup |
| Garlic, minced | 2 cloves |
| Tahini | 1/4 cup |
| Lemon juice | 2 tbsp |
| Hot sauce (optional) | 2 tbsp |
| Salt | 1/2 tsp |
Step-by-Step Instructions
Phase 1: Marinating the Meats (30 minutes before cooking)
Step 1: Prepare the Doner Kebab Marinade
Mix 1/2 cup yogurt, 3 tbsp olive oil, 4 cloves minced garlic, 2 tsp paprika, 2 tsp cumin, 1 tsp coriander, 1 tsp black pepper, 1.5 tsp salt, and 1 tsp oregano in a large bowl. Whisk everything together until completely smooth.
The yogurt tenderizes the meat while the spices create that authentic street-food flavor you’re after.
Step 2: Marinate the Beef and Lamb
Add your thinly sliced 1.5 lbs beef sirloin and 1 lb lamb shoulder to the marinade. Use your hands to massage the marinade into every piece of meat.
Make sure each slice is completely coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.
Step 3: Prepare the Chicken Marinade
In a separate bowl, combine 3 tbsp lemon juice, 2 tbsp olive oil, 1 tsp garlic powder, 1 tsp paprika, 1 tsp salt, and 1/2 tsp black pepper. Whisk until emulsified.
The lemon juice breaks down the chicken fibers, making them incredibly tender.
Step 4: Marinate the Chicken
Cut your 1.5 lbs boneless chicken thighs into 2-inch chunks. Add them to the lemon marinade and toss thoroughly.
Thread the chicken pieces onto metal skewers if you have them. Cover and refrigerate for 30 minutes.
Step 5: Make the Kofte
In a large bowl, combine 1 lb ground lamb, 1 grated onion (squeeze out excess moisture first), 1/4 cup chopped parsley, 1 tsp cumin, 1 tsp paprika, 1 tsp salt, and 1/2 tsp black pepper. Mix with your hands for 2-3 minutes until the mixture becomes sticky.
The sticky texture means the proteins have developed properly, which prevents the patties from falling apart.
Step 6: Shape the Kofte
Divide the lamb mixture into 8 equal portions. Shape each into an oval patty about 1 inch thick.
Make a small indent in the center of each patty with your thumb. This prevents them from puffing up during cooking and ensures even cooking throughout.
Phase 2: Preparing the Grill and Vegetables (10 minutes)
Step 7: Preheat Your Grill
Heat your grill to medium-high heat (around 400°F). If using charcoal, wait until the coals are covered with white ash.
For gas grills, preheat for 10-15 minutes with the lid closed. You want those grates screaming hot for perfect char marks.
Step 8: Prepare the Vegetables
Cut 2 bell peppers into quarters and remove seeds. Cut 3 tomatoes in half. Slice 1 red onion into thick rounds (1/2 inch).
Brush all vegetables with 2 tbsp olive oil and sprinkle with 1/2 tsp salt. The oil prevents sticking and helps create those beautiful char marks.
Step 9: Oil the Grill Grates
Fold a paper towel and dip it in vegetable oil. Using long tongs, carefully rub the oiled towel across the hot grill grates.
This creates a non-stick surface and prevents your meat from tearing when you flip it.
Phase 3: Grilling the Mixed Platter (25 minutes)
Step 10: Grill the Kofte First
Place the 8 lamb kofte on the hottest part of the grill. Cook for 4-5 minutes without moving them.
You’ll see the edges turning brown and the bottom developing a crust. Flip them carefully and cook another 4-5 minutes until the internal temperature reaches 160°F. Move to a cooler part of the grill to keep warm.
Step 11: Grill the Chicken Shish
Add your chicken skewers to the grill. Cook for 5-6 minutes per side, turning once.
The chicken is done when it reaches 165°F internally and shows nice grill marks. The juices should run clear when pierced with a knife.
Step 12: Grill the Doner Kebab Meat
Remove the beef and lamb from the marinade, shaking off excess. Lay the slices directly on the grill grates in a single layer.
Cook for 2-3 minutes per side. You want them charred on the outside but still juicy inside. Work in batches if needed to avoid overcrowding.
Step 13: Grill the Vegetables
Place bell peppers and onion slices on the grill. Cook for 4-5 minutes per side until charred and softened.
Add tomato halves cut-side down during the last 3 minutes of cooking. They’ll caramelize beautifully and develop a smoky flavor.
Step 14: Warm the Pita Bread
During the final 2 minutes of cooking, place 8 pita breads on the cooler part of the grill. Flip after 30 seconds on each side.
They should be warm and slightly crispy but still pliable. Don’t let them get too crispy or they’ll crack when you fold them.
Phase 4: Sauce Preparation and Assembly (5 minutes)
Step 15: Make the Garlic Yogurt Sauce
While the meat rests, mix 1 cup yogurt with 2 minced garlic cloves, 2 tbsp lemon juice, and 1/2 tsp salt in a small bowl.
This cooling sauce balances the rich, spiced meats perfectly.
Step 16: Prepare the Tahini Sauce
In another bowl, whisk 1/4 cup tahini with 2 tbsp lemon juice and 2-3 tbsp water until smooth and pourable.
The sauce should have the consistency of heavy cream. Add more water if it’s too thick.
Step 17: Slice and Arrange
Chop the grilled vegetables into bite-sized pieces. Slice the grilled meats if needed.
Arrange everything on a large serving platter: place the doner meat in the center, surround it with kofte and chicken shish, then add grilled vegetables around the edges.
Step 18: Create the Salad Bar
On a separate platter, arrange 2 cups shredded lettuce, 1 cup red cabbage, 1 cup white cabbage, 2 sliced tomatoes, 1 sliced cucumber, and 1 sliced red onion in neat sections.
Sprinkle 1/2 cup fresh parsley over everything and add 8 lemon wedges around the edges.
Step 19: Set Up the Complete Platter
Place the warm pita bread in a basket lined with a clean kitchen towel to keep them warm and soft.
Arrange the sauces in small bowls. Put everything on the table family-style so everyone can build their own wraps.
Step 20: Serve and Enjoy
Let each person take a warm pita, add their choice of meats, pile on the fresh vegetables, drizzle with both sauces, and wrap it up.
The combination of smoky grilled meats, cool fresh vegetables, and creamy tangy sauces creates that authentic doner kebab mixed grill platter experience you’d find at the best Turkish restaurants.
Chef’s Notes
Meat Slicing Technique: For the authentic doner kebab mixed grill platter experience, partially freeze your beef and lamb for 30 minutes before slicing. This makes it easier to cut paper-thin slices that’ll cook quickly and develop maximum char. Use a very sharp knife and cut against the grain for the most tender results.
Charcoal vs. Gas: While gas grills work perfectly fine, charcoal adds an authentic smoky flavor that really elevates this mixed grill platter. If using charcoal, add a few chunks of fruitwood like apple or cherry for an extra layer of flavor that complements the spiced meats beautifully.
Resting is Critical: Let all your grilled meats rest for 3-5 minutes before slicing or serving. This allows the juices to redistribute throughout the meat, keeping everything moist and flavorful. I know it’s tempting to serve immediately, but patience pays off here.
Temperature Zones: Create different heat zones on your grill by banking coals to one side or turning off one burner. This gives you a hot zone for searing and a cooler zone for keeping finished items warm while you finish cooking everything else.
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 685 |
| Protein | 58g |
| Carbohydrates | 42g |
| Fat | 32g |
| Saturated Fat | 11g |
| Fiber | 6g |
| Sodium | 1,240mg |
Variations
Spicy Mixed Grill: Add 2 tsp crushed red pepper flakes and 1 tsp cayenne to all the marinades for a fiery kick. Serve with extra hot sauce on the side. If you love heat in your kebab dishes, check out this doner box kebab with fries that brings serious spice.
Mediterranean Mixed Platter: Swap the lamb for additional chicken, add 1/2 cup feta cheese to the accompaniments, and include 1/2 cup kalamata olives. Use Greek yogurt for the sauce and add 2 tbsp fresh dill and 1 tbsp fresh mint for a lighter, brighter flavor profile.
Breakfast Mixed Grill: Transform this into a morning feast by adding 4 grilled Turkish sausages (sucuk), 8 grilled eggs in small cast iron skillets, and serving with 1/2 cup beyaz peynir (white cheese). This turns your platter into an incredible weekend brunch spread.
Iskender-Style Platter: Serve your grilled meats over toasted pita pieces, top with 1 cup warm tomato sauce, drizzle with 1/4 cup melted butter, and add a generous dollop of yogurt. For the full traditional experience, you can learn the authentic technique in this detailed Iskender kebab recipe that breaks down every step.
Storage & Reheating
Refrigerator Storage: Store leftover grilled meats in an airtight container in the refrigerator for up to 4 days. Keep the meats separate from the fresh vegetables and sauces. The yogurt sauces will last 3 days, while fresh vegetables should be used within 2 days for best quality.
Freezer Storage: The grilled meats freeze beautifully for up to 3 months. Let them cool completely, then portion into meal-sized servings in freezer bags. Press out all the air before sealing. I don’t recommend freezing the fresh vegetables or sauces.
Reheating on the Grill: This is my preferred method. Thaw frozen meat in the refrigerator overnight. Preheat your grill to medium heat (350°F) and reheat the meats for 3-4 minutes, turning once. They’ll taste almost as good as freshly grilled.
Reheating in a Skillet: Heat a large cast-iron skillet over medium-high heat with 1 tbsp olive oil. Add the meat in a single layer and reheat for 4-5 minutes, stirring occasionally, until heated through and slightly crispy on the edges.
Microwave Method: While not ideal, it works in a pinch. Place meat on a microwave-safe plate, cover with a damp paper towel, and heat in 30-second intervals until warm. The texture won’t be quite as good, but the flavor remains delicious.
Troubleshooting
Problem: Kofte Falling Apart on the Grill
Your lamb mixture wasn’t mixed enough, or you skipped squeezing the moisture from the grated onion. Mix the ground lamb for a full 3 minutes until it becomes sticky and tacky. The proteins need to develop to bind everything together. Also, make sure your grill is properly preheated and oiled before adding the kofte.
Problem: Doner Meat Too Dry
You either overcooked the thin slices or didn’t marinate them long enough. These slices should only need 2-3 minutes total cooking time. The marinade with yogurt is essential for keeping the meat tender. Next time, marinate for at least 2 hours and watch your cooking time carefully.
Problem: Chicken Not Cooking Evenly
The pieces are probably different sizes. Cut all chicken chunks to a uniform 2-inch size. Also, don’t pack them too tightly on the skewers—leave 1/4 inch between pieces so heat can circulate. If some pieces are cooking faster, move them to a cooler part of the grill.
Problem: Vegetables Getting Too Charred
Your grill is too hot, or you’re placing them on the hottest zone. Vegetables need medium heat (around 350-375°F). Start them on a cooler part of the grill, or wait until your meat is almost done and the temperature has dropped slightly. Brush them with more oil if they’re sticking.
Problem: Pita Bread Getting Too Crispy
You’re leaving them on the grill too long or the heat is too high. Pita only needs 30-60 seconds per side on low heat. Place them on the coolest part of the grill when the meat is nearly done. Wrap them in a clean towel immediately after warming to keep them soft and pliable.
Equipment Essentials
- Large Grill (gas or charcoal): You’ll need enough surface area to cook multiple items at once
- Metal Skewers (8-10 pieces): For the chicken shish; flat skewers work best to prevent spinning
- Instant-Read Thermometer: Essential for checking meat doneness safely
- Long-Handled Tongs: Keep your hands safe from the heat while flipping
- Large Mixing Bowls (3-4): For different marinades and meat prep
- Sharp Knife: Critical for thinly slicing the beef and lamb
- Cutting Board: Preferably one designated for raw meat
- Grill Brush: Clean grates are essential for proper searing
- Basting Brush: For oiling vegetables and grill grates
- Serving Platters (2 large): One for meats, one for fresh vegetables
- Small Bowls (3-4): For serving different sauces
- Kitchen Towels: For wrapping warm pita bread
- Plastic Wrap: For covering marinating meats
- Paper Towels: For oiling grill grates safely
Shopping List
Meat Counter
- Beef sirloin, thinly sliced (1.5 lbs)
- Lamb shoulder, thinly sliced (1 lb)
- Chicken thighs, boneless (1.5 lbs)
- Ground lamb (1 lb)
Produce Section
- Garlic (6 cloves total)
- Bell peppers, red and green (2 large)
- Tomatoes (5 medium total)
- Red onions (3 medium total)
- Lettuce (1 head)
- Red cabbage (1 small head)
- White cabbage (1 small head)
- Cucumber (1 large)
- Fresh parsley (1 large bunch)
- Lemons (3 whole)
Dairy Section
- Plain yogurt (1.5 cups total)
Bakery
- Pita bread (8 pieces)
Pantry Staples
- Olive oil
- Paprika
- Cumin
- Ground coriander
- Black pepper
- Salt
- Dried oregano
- Garlic powder
- Tahini
- Hot sauce (optional)
Success Secrets
1. Marinate for Maximum Flavor: Don’t rush the marinating process. While 30 minutes is the minimum, marinating for 2-4 hours transforms the meat completely. The yogurt in the doner marinade contains enzymes that break down tough muscle fibers, while the acid in the chicken marinade does the same. I’ve tested this repeatedly, and the longer marination always wins.
2. Master Your Grill Temperature Zones: The biggest mistake people make with a doner kebab mixed grill platter is trying to cook everything at the same temperature. Create a three-zone fire: high heat for searing the doner meat, medium heat for the kofte and chicken, and low heat for keeping things warm and gently warming pita. This gives you complete control.
3. Prep Everything Before You Start Grilling: Once you light that grill, things move fast. Have all your meats marinated, vegetables cut and oiled, sauces made, and fresh accompaniments ready before you cook anything. I set up my serving platters and arrange my sauces so when the meat is done, I can serve immediately while everything is hot.
4. Don’t Overcrowd the Grill: It’s tempting to throw everything on at once, but overcrowding drops the temperature and creates steam instead of sear. Cook in batches if needed. The first items can rest while you finish the rest, and they’ll actually taste better for it. Quality beats speed every time.
5. Let People Build Their Own: Part of the magic of a mixed grill platter is the interactive experience. Set everything out family-style and let everyone customize their own wraps. Some people want extra sauce, others load up on vegetables, and everyone gets exactly what they want. This approach also takes pressure off you as the cook—people are having fun building their perfect bite while you enjoy the meal too.
