Doner Kebab Sandwich

15 mins
Serves 1
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Directions

  1. 1Blend or grate an onion and add it to ground beef.
  2. 2Blend or grate an onion and add it to ground beef.
  3. 3Blend or grate an onion and add it to ground beef.
  4. 4Add a healthy spoonful of yogurt to the beef mixture.
  5. 5Add a healthy spoonful of yogurt to the beef mixture.
  6. 6Add a healthy spoonful of yogurt to the beef mixture.
  7. 7Generously season the mixture with garlic, paprika, chili powder, black pepper, and salt.
  8. 8Generously season the mixture with garlic, paprika, chili powder, black pepper, and salt.
  9. 9Generously season the mixture with garlic, paprika, chili powder, black pepper, and salt.
  10. 10Wear gloves and thoroughly mix the ingredients into the ground beef.
  11. 11Wear gloves and thoroughly mix the ingredients into the ground beef.
  12. 12Wear gloves and thoroughly mix the ingredients into the ground beef.
  13. 13Ball up the meat mixture and place it in the center of a piece of parchment paper.
  14. 14Ball up the meat mixture and place it in the center of a piece of parchment paper.
  15. 15Ball up the meat mixture and place it in the center of a piece of parchment paper.
  16. 16Cover the meat with another piece of parchment paper.
  17. 17Cover the meat with another piece of parchment paper.
  18. 18Cover the meat with another piece of parchment paper.
  19. 19Carefully spread the meat into a thin layer using a rolling pin.
  20. 20Carefully spread the meat into a thin layer using a rolling pin.
  21. 21Carefully spread the meat into a thin layer using a rolling pin.
  22. 22Roll the thin meat layer into a large cigar shape.
  23. 23Roll the thin meat layer into a large cigar shape.
  24. 24Roll the thin meat layer into a large cigar shape.
  25. 25Place the rolled meat onto a sheet tray with quartered tomatoes and sliced jalapeños.
  26. 26Place the rolled meat onto a sheet tray with quartered tomatoes and sliced jalapeños.
  27. 27Place the rolled meat onto a sheet tray with quartered tomatoes and sliced jalapeños.
  28. 28Toss the sheet tray into the oven at 400 degrees Fahrenheit (200 degrees Celsius).
  29. 29Toss the sheet tray into the oven at 400 degrees Fahrenheit (200 degrees Celsius).
  30. 30Toss the sheet tray into the oven at 400 degrees Fahrenheit (200 degrees Celsius).
  31. 31Pull out the meat from the oven after about 15 minutes to keep it juicy.
  32. 32Pull out the meat from the oven after about 15 minutes to keep it juicy.
  33. 33Pull out the meat from the oven after about 15 minutes to keep it juicy.
  34. 34Roll out the cooked meat from the parchment paper into thin sheets.
  35. 35Roll out the cooked meat from the parchment paper into thin sheets.
  36. 36Roll out the cooked meat from the parchment paper into thin sheets.
  37. 37Place the meat sheets back onto the tray and put them back into the oven on a high broil for a couple of minutes.
  38. 38Place the meat sheets back onto the tray and put them back into the oven on a high broil for a couple of minutes.
  39. 39Place the meat sheets back onto the tray and put them back into the oven on a high broil for a couple of minutes.
  40. 40Place cooked meat on a pita bread.
  41. 41Place cooked meat on a pita bread.
  42. 42Place cooked meat on a pita bread.
  43. 43Add tomatoes and jalapeños to the pita bread.
  44. 44Add tomatoes and jalapeños to the pita bread.
  45. 45Add tomatoes and jalapeños to the pita bread.
  46. 46Add tahini sauce to the pita bread.
  47. 47Add tahini sauce to the pita bread.
  48. 48Add tahini sauce to the pita bread.
  49. 49Drizzle with pomegranate molasses.
  50. 50Drizzle with pomegranate molasses.
  51. 51Drizzle with pomegranate molasses.
  52. 52Sprinkle with sumac.
  53. 53Sprinkle with sumac.
  54. 54Sprinkle with sumac.
  55. 55Brush the wrap with red sauce.
  56. 56Brush the wrap with red sauce.
  57. 57Brush the wrap with red sauce.

Ingredients

  • 2 pounds ground beef
  • 2 pounds ground beef
  • 2 pounds ground beef
  • 0.5 cup onion, grated
  • 0.5 cup onion, grated
  • 0.5 cup onion, grated
  • 0.25 cup yogurt
  • 0.25 cup yogurt
  • 0.25 cup yogurt
  • 1 tsp garlic
  • 1 tsp garlic
  • 1 tsp garlic
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1 tsp chili powder
  • 1 tsp chili powder
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • to taste salt
  • to taste salt
  • to taste salt
  • 4 roma tomatoes, quartered
  • 4 roma tomatoes, quartered
  • 4 roma tomatoes, quartered
  • jalapeños
  • jalapeños
  • jalapeños
  • 0.5 cup tahini (toasted sesame seed paste)
  • 0.5 cup tahini (toasted sesame seed paste)
  • 0.5 cup tahini (toasted sesame seed paste)
  • 1 lemon, juiced
  • 1 lemon, juiced
  • 1 lemon, juiced
  • 1 garlic clove, grated
  • 1 garlic clove, grated
  • 1 garlic clove, grated
  • 0.25 cup yogurt
  • 0.25 cup yogurt
  • 0.25 cup yogurt
  • 0.25 cup oil
  • 0.25 cup oil
  • 0.25 cup oil
  • 0.25 cup tomato paste
  • 0.25 cup tomato paste
  • 0.25 cup tomato paste
  • 2 tbsp ketchup
  • 2 tbsp ketchup
  • 2 tbsp ketchup
  • 1 tsp cayenne pepper
  • 1 tsp cayenne pepper
  • 1 tsp cayenne pepper
  • 0.25 cup water
  • 0.25 cup water
  • 0.25 cup water
  • 4 large pita bread
  • 4 large pita bread
  • 4 large pita bread
  • pomegranate molasses
  • pomegranate molasses
  • pomegranate molasses
  • sumac
  • sumac
  • sumac

Equipment

blendermixing bowlglovesparchment paperrolling pinsheet trayovenbasting brush

Tips

  • Pull out the meat after 15 minutes to keep it juicy before broiling.
  • For tahini sauce, thin it out with water and salt to taste.
  • For red sauce, add salt to taste.