Ingredients
Parchment doner kebab
- 1 lb ground beef 80–85% lean
- 0.5 lb ground lamb
- 0.5 small yellow onion finely grated and squeezed dry
- 2 cloves garlic minced
- 1 tsp fine salt
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 0.5 tsp dried oregano
- 0.5 tsp black pepper
- 4 pita breads warmed
- 1 cup shredded lettuce
- 1 medium tomato sliced
- 0.5 small red onion thinly sliced
- 0.5 cup plain yogurt sauce for serving
Instructions
Bake and brown the doner meat
- Heat oven to 425°F (220°C). Combine beef, lamb, onion, garlic, salt, cumin, paprika, oregano, and pepper just until evenly mixed. Place between two large parchment sheets and press into a thin, even rectangle about ¼ inch thick.
- Peel off the top parchment sheet. Use the bottom sheet to roll the meat into a compact log, then place it seam-side down on a rimmed sheet pan. Bake 25–30 minutes, until the center reaches 160°F (71°C). Rest 5 minutes.
- Remove all parchment. Slice or tear the meat and spread on a clean pan. Broil 1–2 minutes until the edges brown. Serve in warm pita with lettuce, tomato, red onion, and yogurt sauce.
Nutrition
Serving: 1wrapCalories: 610kcal
Notes
Ground beef and lamb should reach 160°F (71°C). Remove parchment before broiling and keep raw meat separate from ready-to-eat vegetables. Nutrition and cost are estimates.
