Doner Kebab Sandwich

15 mins
Serves 1
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Directions

  1. 1Blend grated onion.
  2. 2Blend grated onion.
  3. 3Blend grated onion.
  4. 4Add the grated onion to ground beef.
  5. 5Add the grated onion to ground beef.
  6. 6Add the grated onion to ground beef.
  7. 7Add a spoonful of yogurt to the beef and onion mixture.
  8. 8Add a spoonful of yogurt to the beef and onion mixture.
  9. 9Add a spoonful of yogurt to the beef and onion mixture.
  10. 10Season generously with garlic.
  11. 11Season generously with garlic.
  12. 12Season generously with garlic.
  13. 13Add paprika.
  14. 14Add paprika.
  15. 15Add paprika.
  16. 16Add chili powder.
  17. 17Add chili powder.
  18. 18Add chili powder.
  19. 19Add salt and pepper.
  20. 20Add salt and pepper.
  21. 21Add salt and pepper.
  22. 22Put on gloves.
  23. 23Put on gloves.
  24. 24Put on gloves.
  25. 25Work the ingredients into the meat mixture by hand.
  26. 26Work the ingredients into the meat mixture by hand.
  27. 27Work the ingredients into the meat mixture by hand.
  28. 28Ball up the mixture and place it in the center of a parchment paper.
  29. 29Ball up the mixture and place it in the center of a parchment paper.
  30. 30Ball up the mixture and place it in the center of a parchment paper.
  31. 31Cover the meat with another piece of parchment paper.
  32. 32Cover the meat with another piece of parchment paper.
  33. 33Cover the meat with another piece of parchment paper.
  34. 34Carefully spread the meat into a thin layer using a rolling pin.
  35. 35Carefully spread the meat into a thin layer using a rolling pin.
  36. 36Carefully spread the meat into a thin layer using a rolling pin.
  37. 37Roll the thin meat layer into a large cigar shape.
  38. 38Roll the thin meat layer into a large cigar shape.
  39. 39Roll the thin meat layer into a large cigar shape.
  40. 40Place the rolled meat logs on a sheet tray with quartered tomatoes and sliced jalapeños.
  41. 41Place the rolled meat logs on a sheet tray with quartered tomatoes and sliced jalapeños.
  42. 42Place the rolled meat logs on a sheet tray with quartered tomatoes and sliced jalapeños.
  43. 43Toss the sheet tray into the oven at 400 degrees Fahrenheit for about 15 minutes.
  44. 44Toss the sheet tray into the oven at 400 degrees Fahrenheit for about 15 minutes.
  45. 45Toss the sheet tray into the oven at 400 degrees Fahrenheit for about 15 minutes.
  46. 46Remove the meat from the parchment paper and place the thin sheets directly on the tray.
  47. 47Remove the meat from the parchment paper and place the thin sheets directly on the tray.
  48. 48Remove the meat from the parchment paper and place the thin sheets directly on the tray.
  49. 49Place them back into the oven on a high broil for a couple of minutes.
  50. 50Place them back into the oven on a high broil for a couple of minutes.
  51. 51Place them back into the oven on a high broil for a couple of minutes.
  52. 52Pile some of the cooked meat onto pita bread.
  53. 53Pile some of the cooked meat onto pita bread.
  54. 54Pile some of the cooked meat onto pita bread.
  55. 55Add tomato.
  56. 56Add tomato.
  57. 57Add tomato.
  58. 58Add jalapeño.
  59. 59Add jalapeño.
  60. 60Add jalapeño.
  61. 61Add tahini sauce.
  62. 62Add tahini sauce.
  63. 63Add tahini sauce.
  64. 64Add pomegranate molasses.
  65. 65Add pomegranate molasses.
  66. 66Add pomegranate molasses.
  67. 67Add sumac.
  68. 68Add sumac.
  69. 69Add sumac.
  70. 70Brush the outside of the rolled sandwich with red sauce.
  71. 71Brush the outside of the rolled sandwich with red sauce.
  72. 72Brush the outside of the rolled sandwich with red sauce.

Ingredients

  • 2 pounds ground beef
  • 2 pounds ground beef
  • 2 pounds ground beef
  • 0.5 onion, grated
  • 0.5 onion, grated
  • 0.5 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
  • water
  • water
  • water
  • 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
  • 4 large pita
  • 4 large pita
  • pomegranate molasses
  • pomegranate molasses
  • pomegranate molasses
  • sumac
  • sumac
  • sumac

Equipment

blendermixing bowlglovesparchment paperrolling pinsheet trayovenbrush

Tips

  • If you want the meat to stay juicy, pull it out after about 15 minutes.
  • The cooking method was introduced by Meze Mike, who shared his family's doner recipe.