Turkish Doner Kebabs

Serves 1
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Directions

  1. 1Combine beef, grated onion, garlic, and all spices. Mix very well until sticky and uniform.
  2. 2Combine beef, grated onion, garlic, and all spices. Mix very well until sticky and uniform.
  3. 3Combine beef, grated onion, garlic, and all spices. Mix very well until sticky and uniform.
  4. 4Place on parchment, cover with another sheet, roll into a tight log, folding and pressing to remove all air pockets.
  5. 5Place on parchment, cover with another sheet, roll into a tight log, folding and pressing to remove all air pockets.
  6. 6Place on parchment, cover with another sheet, roll into a tight log, folding and pressing to remove all air pockets.
  7. 7Chill for an hour if you don’t have time it’s fine to be in.
  8. 8Chill for an hour if you don’t have time it’s fine to be in.
  9. 9Chill for an hour if you don’t have time it’s fine to be in.
  10. 10Bake at 400°F for about 30 minutes.
  11. 11Bake at 400°F for about 30 minutes.
  12. 12Bake at 400°F for about 30 minutes.
  13. 13Remove parchment, and if you want to crisp the meat (not necessary) increase heat to 425°F, and bake 5 min to brown.
  14. 14Remove parchment, and if you want to crisp the meat (not necessary) increase heat to 425°F, and bake 5 min to brown.
  15. 15Remove parchment, and if you want to crisp the meat (not necessary) increase heat to 425°F, and bake 5 min to brown.
  16. 16Rest the meat for 10 minutes, then slice very thin.
  17. 17Rest the meat for 10 minutes, then slice very thin.
  18. 18Rest the meat for 10 minutes, then slice very thin.
  19. 19Blend all sauce ingredients until smooth and creamy.
  20. 20Blend all sauce ingredients until smooth and creamy.
  21. 21Blend all sauce ingredients until smooth and creamy.
  22. 22Chill the sauce.
  23. 23Chill the sauce.
  24. 24Chill the sauce.
  25. 25Spread peppers, jalapeños, and onions on a sheet pan.
  26. 26Spread peppers, jalapeños, and onions on a sheet pan.
  27. 27Spread peppers, jalapeños, and onions on a sheet pan.
  28. 28Drizzle with olive oil + salt.
  29. 29Drizzle with olive oil + salt.
  30. 30Drizzle with olive oil + salt.
  31. 31Roast at 425°F until charred and soft.
  32. 32Roast at 425°F until charred and soft.
  33. 33Roast at 425°F until charred and soft.
  34. 34Toast pitas.
  35. 35Toast pitas.
  36. 36Toast pitas.
  37. 37Spread sauce on pitas.
  38. 38Spread sauce on pitas.
  39. 39Spread sauce on pitas.
  40. 40Add sliced doner meat.
  41. 41Add sliced doner meat.
  42. 42Add sliced doner meat.
  43. 43Top with roasted veggies.
  44. 44Top with roasted veggies.
  45. 45Top with roasted veggies.
  46. 46Finish with more sauce.
  47. 47Finish with more sauce.
  48. 48Finish with more sauce.

Ingredients

  • 2 lb ground beef
  • 2 lb ground beef
  • 2 lb ground beef
  • 1 medium yellow onion, grated & squeezed dry
  • 1 medium yellow onion, grated & squeezed dry
  • 1 medium yellow onion, grated & squeezed dry
  • 4 garlic cloves, minced
  • 4 garlic cloves, minced
  • 4 garlic cloves, minced
  • 3 tsp sweet paprika
  • 3 tsp sweet paprika
  • 3 tsp sweet paprika
  • 2 tsp garlic powder
  • 2 tsp garlic powder
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp onion powder
  • 2 tsp onion powder
  • 2 tsp sumac
  • 2 tsp sumac
  • 2 tsp sumac
  • 2 tsp cumin
  • 2 tsp cumin
  • 2 tsp cumin
  • 2 tsp oregano
  • 2 tsp oregano
  • 2 tsp oregano
  • 1 tsp mustard seed
  • 1 tsp mustard seed
  • 1 tsp mustard seed
  • 1 tsp coriander
  • 1 tsp coriander
  • 1 tsp coriander
  • Salt & pepper
  • Salt & pepper
  • Salt & pepper
  • 0.5 cup mayo
  • 0.5 cup mayo
  • 0.5 cup mayo
  • 2 heaping tbsp labneh
  • 2 heaping tbsp labneh
  • 2 heaping tbsp labneh
  • 1 lemon juice
  • 1 lemon juice
  • 1 lemon juice
  • 3 garlic cloves
  • 3 garlic cloves
  • 3 garlic cloves
  • 1 tbsp za’atar
  • 1 tbsp za’atar
  • 1 tbsp za’atar
  • 3 tbsp olive oil
  • 3 tbsp olive oil
  • 3 tbsp olive oil
  • 2 tbsp fresh parsley
  • 2 tbsp fresh parsley
  • 2 tbsp fresh parsley
  • Salt
  • Salt
  • Salt
  • 3 red bell peppers, sliced
  • 3 red bell peppers, sliced
  • 3 red bell peppers, sliced
  • 3 jalapeños, sliced
  • 3 jalapeños, sliced
  • 3 jalapeños, sliced
  • 2 onions, sliced
  • 2 onions, sliced
  • 2 onions, sliced
  • Olive oil + salt
  • Olive oil + salt
  • Olive oil + salt

Equipment

parchment papersheet panblender

Tips

  • If you don't have time to chill the meat, it's fine.
  • To crisp the meat (not necessary), increase heat to 425°F and bake for 5 minutes to brown.