Directions
- 1Add two pounds of ground beef into your bowl.
- 2Take one large onion and run it through a food processor until it looks about right.
- 3Add the processed onion with its liquid straight into the meat.
- 4Add a drizzle of olive oil to the meat mixture.
- 5Add paprika, salt, black pepper, and granulated garlic to the meat mixture.
- 6Grab a glove and mix the meat mixture until it looks ready.
- 7Grab one sheet of parchment paper.
- 8Take a fourth of your meat and place it on top of the parchment paper.
- 9Place another sheet of parchment paper on top of the meat.
- 10Grab a rolling pin and flatten it out to almost paper thin.
- 11Carefully remove the top sheet of parchment paper.
- 12Roll up the sheet with the meat into a log.
- 13Repeat the process for the remaining meat.
- 14Grab a baking sheet and set your meat rolls right on top.
- 15Add some spicy chilies and quartered tomatoes to the empty space on the baking sheet.
- 16Drizzle olive oil over the chilies and tomatoes.
- 17Place the baking sheet into the oven, preheated to 400 degrees, for about 20 minutes.
- 18While the meat bakes, pour pure sesame paste into a bowl to make homemade tahini.
- 19Add one Siamese twin garlic clove to the sesame paste.
- 20Add freshly squeezed lemon juice to the mixture.
- 21Add a little bit of salt and ice-cold water to the mixture.
- 22Whisk everything together until the homemade tahini is smooth and creamy.
- 23After 20 minutes, check the meat and remove any liquid from the baking sheet.
- 24Place the baking sheet back into the oven for another 10 minutes.
- 25After 10 minutes, remove the baking sheet from the oven and remove the parchment paper from the meat rolls.
- 26Shred the cooked meat.
- 27Serve some of the kebab on flatbread.
- 28Add a few tomatoes and a couple of jalapeños on top of the kebab on the flatbread.
- 29Roll up the flatbread to make a wrap and cut it in half.
- 30Top the kebab wrap with some tahini.
- 31Enjoy the doner kebab.
Ingredients
- 2 lbs ground beef (80/20)
- 1 large onion, grated
- drizzle olive oil
- 2 tbsp paprika
- 1 tbsp salt
- 2 tsp black pepper
- 2 tsp granulated garlic
- Serrano chilies
- 2 tomatoes, quartered
- 1 cup pure sesame paste
- 1 large garlic clove
- 1 lemon juice
- 1 tsp salt
- 0.75 cup ice-cold water
Equipment
bowlfood processorgloveparchment paperrolling pinbaking sheetovengraterlemon squeezerwhisk
Tips
- Leftovers are incredible on salads.
- You can save the liquid from the baking sheet to reheat the kebab later.
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