Turkish Doner Kebabs

45 mins
Serves 1
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Directions

  1. 1Grate the yellow onion and squeeze out excess moisture.
  2. 2Grate the yellow onion and squeeze out excess moisture.
  3. 3Grate the yellow onion and squeeze out excess moisture.
  4. 4Combine ground beef, grated onion, minced garlic, sweet paprika, garlic powder, onion powder, sumac, cumin, oregano, mustard seed, coriander, salt, and pepper in a large bowl.
  5. 5Combine ground beef, grated onion, minced garlic, sweet paprika, garlic powder, onion powder, sumac, cumin, oregano, mustard seed, coriander, salt, and pepper in a large bowl.
  6. 6Combine ground beef, grated onion, minced garlic, sweet paprika, garlic powder, onion powder, sumac, cumin, oregano, mustard seed, coriander, salt, and pepper in a large bowl.
  7. 7Mix all meat ingredients thoroughly until sticky and uniform.
  8. 8Mix all meat ingredients thoroughly until sticky and uniform.
  9. 9Mix all meat ingredients thoroughly until sticky and uniform.
  10. 10Place a portion of the meat mixture on parchment paper, cover with another sheet, and roll it into a thin, tight log, pressing to remove air pockets.
  11. 11Place a portion of the meat mixture on parchment paper, cover with another sheet, and roll it into a thin, tight log, pressing to remove air pockets.
  12. 12Place a portion of the meat mixture on parchment paper, cover with another sheet, and roll it into a thin, tight log, pressing to remove air pockets.
  13. 13Transfer the meat logs to a baking sheet.
  14. 14Transfer the meat logs to a baking sheet.
  15. 15Transfer the meat logs to a baking sheet.
  16. 16Bake the meat at 400°F (200°C) for about 30 minutes.
  17. 17Bake the meat at 400°F (200°C) for about 30 minutes.
  18. 18Bake the meat at 400°F (200°C) for about 30 minutes.
  19. 19Remove the parchment paper and, if desired, increase oven heat to 425°F (220°C) and bake for an additional 5 minutes to brown and crisp the meat.
  20. 20Remove the parchment paper and, if desired, increase oven heat to 425°F (220°C) and bake for an additional 5 minutes to brown and crisp the meat.
  21. 21Remove the parchment paper and, if desired, increase oven heat to 425°F (220°C) and bake for an additional 5 minutes to brown and crisp the meat.
  22. 22Rest the cooked meat for 10 minutes, then slice it very thinly.
  23. 23Rest the cooked meat for 10 minutes, then slice it very thinly.
  24. 24Rest the cooked meat for 10 minutes, then slice it very thinly.
  25. 25Prepare the sauce by combining mayo, labneh, lemon juice, garlic cloves, za’atar, olive oil, fresh parsley, and salt in a blender.
  26. 26Prepare the sauce by combining mayo, labneh, lemon juice, garlic cloves, za’atar, olive oil, fresh parsley, and salt in a blender.
  27. 27Prepare the sauce by combining mayo, labneh, lemon juice, garlic cloves, za’atar, olive oil, fresh parsley, and salt in a blender.
  28. 28Blend all sauce ingredients until smooth and creamy, then chill.
  29. 29Blend all sauce ingredients until smooth and creamy, then chill.
  30. 30Blend all sauce ingredients until smooth and creamy, then chill.
  31. 31Slice red bell peppers, jalapeños, and onions.
  32. 32Slice red bell peppers, jalapeños, and onions.
  33. 33Slice red bell peppers, jalapeños, and onions.
  34. 34Spread the sliced vegetables on a baking sheet, drizzle with olive oil, and season with salt.
  35. 35Spread the sliced vegetables on a baking sheet, drizzle with olive oil, and season with salt.
  36. 36Spread the sliced vegetables on a baking sheet, drizzle with olive oil, and season with salt.
  37. 37Roast the vegetables at 425°F (220°C) until charred and soft.
  38. 38Roast the vegetables at 425°F (220°C) until charred and soft.
  39. 39Roast the vegetables at 425°F (220°C) until charred and soft.
  40. 40Toast pita bread in a pan.
  41. 41Toast pita bread in a pan.
  42. 42Toast pita bread in a pan.
  43. 43To assemble, spread the prepared sauce on toasted pita bread.
  44. 44To assemble, spread the prepared sauce on toasted pita bread.
  45. 45To assemble, spread the prepared sauce on toasted pita bread.
  46. 46Add sliced doner meat on top of the sauce.
  47. 47Add sliced doner meat on top of the sauce.
  48. 48Add sliced doner meat on top of the sauce.
  49. 49Top with roasted bell peppers, jalapeños, and onions.
  50. 50Top with roasted bell peppers, jalapeños, and onions.
  51. 51Top with roasted bell peppers, jalapeños, and onions.
  52. 52Finish with more sauce and enjoy.
  53. 53Finish with more sauce and enjoy.
  54. 54Finish with more sauce and enjoy.

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
  • to taste salt
  • to taste salt
  • to taste salt
  • to taste pepper
  • to taste pepper
  • to taste 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 juice of lemon
  • 1 juice of lemon
  • 1 juice of lemon
  • 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
  • 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
  • olive oil
  • olive oil
  • salt
  • salt
  • salt
  • pita bread
  • pita bread
  • pita bread

Equipment

food processorlarge bowlparchment paperrolling pinbaking sheettongspan

Tips

  • Mix the meat ingredients very well until sticky and uniform.
  • Roll the meat into a tight log, folding and pressing to remove all air pockets for even cooking.
  • Chilling the meat for an hour is recommended, but not necessary if short on time.
  • For crispier meat, increase oven heat to 425°F and bake for 5 minutes after initial baking.
  • Rest the cooked meat for 10 minutes before slicing very thin.
  • Blend sauce ingredients until smooth and creamy.
  • Roast vegetables until charred and soft.