Easy Doner-Style Kebab

35 mins
Serves 1
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Directions

  1. 1Combine ground beef, ground lamb, grated onion, Greek yogurt, extra virgin olive oil, paprika, cumin, coriander, oregano, salt, and pepper in a bowl.
  2. 2Combine ground beef, ground lamb, grated onion, Greek yogurt, extra virgin olive oil, paprika, cumin, coriander, oregano, salt, and pepper in a bowl.
  3. 3Combine ground beef, ground lamb, grated onion, Greek yogurt, extra virgin olive oil, paprika, cumin, coriander, oregano, salt, and pepper in a bowl.
  4. 4Mix until all ingredients are very well combined.
  5. 5Mix until all ingredients are very well combined.
  6. 6Mix until all ingredients are very well combined.
  7. 7Place the meat mixture onto a piece of parchment paper.
  8. 8Place the meat mixture onto a piece of parchment paper.
  9. 9Place the meat mixture onto a piece of parchment paper.
  10. 10Place another piece of parchment paper on top of the meat mixture.
  11. 11Place another piece of parchment paper on top of the meat mixture.
  12. 12Place another piece of parchment paper on top of the meat mixture.
  13. 13Press down the meat mixture.
  14. 14Press down the meat mixture.
  15. 15Press down the meat mixture.
  16. 16Use a rolling pin to spread the meat mixture out into a super thin layer all the way to the edges.
  17. 17Use a rolling pin to spread the meat mixture out into a super thin layer all the way to the edges.
  18. 18Use a rolling pin to spread the meat mixture out into a super thin layer all the way to the edges.
  19. 19Remove the top sheet of parchment paper.
  20. 20Remove the top sheet of parchment paper.
  21. 21Remove the top sheet of parchment paper.
  22. 22Fold the meat layer over all the way up into a tubelike shape.
  23. 23Fold the meat layer over all the way up into a tubelike shape.
  24. 24Fold the meat layer over all the way up into a tubelike shape.
  25. 25Place the rolled meat on a baking sheet.
  26. 26Place the rolled meat on a baking sheet.
  27. 27Place the rolled meat on a baking sheet.
  28. 28Bake at 400 de grees Fahrenheit for about 30 minutes, draining off some of the fat and juice halfway through.
  29. 29Bake at 400 de grees Fahrenheit for about 30 minutes, draining off some of the fat and juice halfway through.
  30. 30Bake at 400 de grees Fahrenheit for about 30 minutes, draining off some of the fat and juice halfway through.
  31. 31Unroll the cooked meat.
  32. 32Unroll the cooked meat.
  33. 33Unroll the cooked meat.
  34. 34If desired, pop it back into the oven for another 5 minutes for a more browned finish.
  35. 35If desired, pop it back into the oven for another 5 minutes for a more browned finish.
  36. 36If desired, pop it back into the oven for another 5 minutes for a more browned finish.
  37. 37Finish it off with a little squeeze of lemon.
  38. 38Finish it off with a little squeeze of lemon.
  39. 39Finish it off with a little squeeze of lemon.
  40. 40Serve the meat on warm pita with onion, tomato (optional), fresh parsley, yogurt sauce, and a little hot sauce (optional).
  41. 41Serve the meat on warm pita with onion, tomato (optional), fresh parsley, yogurt sauce, and a little hot sauce (optional).
  42. 42Serve the meat on warm pita with onion, tomato (optional), fresh parsley, yogurt sauce, and a little hot sauce (optional).

Ingredients

  • 1 pound ground beef
  • 1 pound ground beef
  • 1 pound ground beef
  • 1 pound ground lamb
  • 1 pound ground lamb
  • 1 pound ground lamb
  • grated onion
  • grated onion
  • grated onion
  • Greek yogurt
  • Greek yogurt
  • Greek yogurt
  • extra virgin olive oil
  • extra virgin olive oil
  • extra virgin olive oil
  • paprika
  • paprika
  • paprika
  • cumin
  • cumin
  • cumin
  • coriander
  • coriander
  • coriander
  • oregano
  • oregano
  • oregano
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • lemon
  • lemon
  • lemon
  • warm pita
  • warm pita
  • warm pita
  • onion
  • onion
  • onion
  • tomato
  • tomato
  • tomato
  • fresh parsley
  • fresh parsley
  • fresh parsley
  • yogurt sauce
  • yogurt sauce
  • yogurt sauce
  • hot sauce
  • hot sauce
  • hot sauce

Equipment

parchment paperrolling pinbaking sheetoven

Tips

  • drain off some of the fat and juice halfway through baking
  • for a more brown finish, bake for an additional 5 minutes