Beef Doner Kebab Wrap

Name: Beef Doner Kebab Wrap
Prep time: 40 min
Cook time: 75 min
Total time: 115 min
Yield: 6 servings
Ingredients: 2 lb ground beef, 80/20, double ground; 1 small yellow onion, grated and squeezed dry; 4 cloves garlic, divided; 2 tsp ground cumin; 2 tsp paprika; 1 tsp dried oregano; 2 tsp kosher salt, plus more to taste; 1 cup plain yogurt; 6 large flatbreads, lavash or durum style; 2 tomatoes, diced; 1 cup flat-leaf parsley, leaves; 1 1/2 lb russet potatoes, cut into fries

A spiced beef doner loaf baked, chilled and shaved thin, crisped in a hot pan and rolled into flatbread with tomato, parsley and garlic yogurt, fries alongside.

4.6 279 cooks rated this

Prep: 40 min
Cook: 1 hr 15 min
Serves: 6
Level: Hard

Free recipe Jump to method

The vertical rotisserie is not practical at home, but the texture of doner can be copied. The key is processing seasoned beef into a sticky paste so it bakes into a dense, sliceable loaf rather than a crumbly meatloaf. Once cold, it shaves into thin sheets that crisp beautifully in a hot skillet, with browned edges and tender middles. Make the loaf a day ahead and assembly takes fifteen minutes. The garlic yogurt sauce and a fistful of parsley keep it fresh.

Ingredients

Serves 6

Method

Heat the oven to 350 F. In a food processor, pulse the onion, 3 garlic cloves, cumin, paprika, oregano and salt. Add the beef and process 2 to 3 minutes, until it becomes a smooth, sticky paste.
Done
Shape the mixture into a tight log about 3 inches thick on a foil-lined sheet pan, pressing out any air pockets. Bake 60 to 70 minutes, until 160 F in the center.
Done
Rest the loaf 15 minutes, then chill until firm, at least 1 hour. Slice as thinly as possible with a long, sharp knife.
Done
Toss the potato sticks with a little salt and bake at 425 F on an oiled sheet pan for 30 minutes, turning once, until crisp.
Done
Grate the last garlic clove into the yogurt with a pinch of salt.
Done
Heat a cast iron skillet over high heat. Crisp the doner slices in batches without oil for 1 to 2 minutes, until browned at the edges.
Done
Warm the flatbreads, spread with garlic yogurt, add meat, tomato and parsley, roll tightly and serve with the fries.
Done

Hand seasoning raw burger patties laid out on a grill grate — Seasoning raw patties right on the grill

Hand pressing burger patties on a wooden board outdoors before grilling — Pressing patties on a board before grilling

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