Turkish
Beef and Lamb Döner Kebab
Thin-sliced beef and lamb döner with yogurt, onion, tomato paste, paprika, and cumin.
6 servings · 70 minutes prep · 35 minutes cook
Ingredients
Meat and Marinade
- 1 1/2 lb, sliced as thinly as possible
- 1 lb, 20 percent fat preferred
- 1 medium, grated and squeezed, juice reserved
- 1/3 cup, whole milk
- 1 tbsp
- 4 cloves, grated
- 2 tsp
- 1 tsp
- 1 tsp
- 1 tsp, freshly ground
- 1 tsp, optional
- 2 tsp
- 2 tbsp
Serving
- 6 pieces, warmed
- 2 medium, sliced
- 1 small, thinly sliced
- 1/2 cup, chopped
- 1 cup, sliced
- 1 cup, for serving
Directions
Marinate and Shape
- Mix onion juice from yellow onion, whole milk yogurt, tomato paste, garlic, sweet paprika, ground cumin, dried oregano, black pepper, aleppo pepper, fine salt, and olive oil.
- Toss beef sirloin with the marinade. Knead ground lamb into the sliced beef until the mixture becomes tacky and cohesive.
- Press tightly into a lined loaf pan, cover, and chill for at least 4 hours or up to 12 hours.
Roast, Slice, and Crisp
- Heat oven to 375°F. Bake the loaf for 30 to 35 minutes, until the center reaches 160°F.
- Rest for 15 minutes, then remove from the pan and slice as thinly as possible.
- Spread slices on a hot sheet pan and broil for 2 to 4 minutes, turning once, until edges crisp and brown.
- Serve in flatbread with tomato, red onion, parsley, pickles, and yogurt sauce.
