Our Doner Kebab Loaded Fries recipe uses the viral doner kebab method everyone’s obsessed with, and for good reason! The meat cooks up thin, crispy, and beautifully seasoned, layered over golden fries and topped with a cool, creamy yogurt-feta sauce. Every bite is savory, bright, crunchy, and absolutely addictive. One bite and you understand why the technique went viral and why we had to use it for our loaded fries!
Serving Size
4 (meal) | 6 (appetizer)
Prep Time
20 Min
Cook Time
60 Min
The Fries
1 bag frozen thick-cut French fries
2 tbsp olive oil
1 tbsp Noshejan Peak Greek Technique
2 tsp white vinegar
The Doner Kebab
1 lb ground lamb
1 lb ground beef
1 small onion, grated
3 garlic cloves, minced
2 tbsp Noshejan Peak Greek Technique
Zest of 1 lemon
Juice of ½ lemon
2 tbsp olive oil
¼ cup plain Greek yogurt
Pickled Shallot
1 shallot, halved and sliced thin
¼ cup red wine vinegar
Yogurt Sauce
1 cup plain Greek yogurt
1/3 cup fresh, crumbled feta cheese
1 tbsp tahini
1 garlic clove, minced
1 tbsp lemon juice
1 tbsp olive oil
Water (to thin if needed)
1 tbsp Noshejan Peak Greek Technique
Toppings
Pickled shallot
½ cup diced cucumber
½ cup diced tomato
¼ cup sliced chives
Fresh, crumbled feta cheese
Pomegranate seeds
Lemon zest?
Instructions
The Fries
Toss the frozen fries with olive oil and Peak Greek Technique, then splash in the vinegar and mix well.
Bake or air-fry the fries according to the package instructions (make sure they’re crisp!).
Doner Kebab
Preheat the oven to 400°.
In a mixing bowl, combine the lamb, beef, onion, garlic, Peak Greek Technique, lemon zest, juice, and olive oil.
Divide the mixture into fourths.
Place into the middle of parchment paper, place another piece of parchment paper on top, and press down flat.
With a rolling pin, roll the meat thin between the two pieces of parchment paper.
Roll the parchment and place on a sheet pan.
Continue until all the meat is rolled up and ready to cook.
Cook in the oven for 25 minutes.
When finished, drain the liquid and unroll the meat back onto the sheet pan.
Return to the oven and cook until the edges are crispy for about 10 minutes.
Set aside.
Pickled Shallot
In a bowl, combine the shallot and vinegar. Set aside until ready to use as a topping.
Yogurt Sauce
In a mixing bowl, combine the yogurt, feta, tahini, garlic, lemon juice, olive oil, and Peak Greek Technique. Mix until smooth. Add 1 tbsp water at a time to thin if needed.
Assemble The Doner Kebab Loaded Fries
On a large platter, spread the cooked fries in a single layer.
Add the doner kebab meat evenly over the fries.
Drizzle the yogurt sauce generously over the meat and fries.
Top with the cucumber, tomatoes, chives, pickled shallot, feta, and pomegranate seeds.
