Doner Kebab
This viral homemade doner delivers real street food vibes. The thin meat sheet bakes into juicy, tender, crispy edged perfection.
Ingredients
Scaled from 4 servings
- 450 grams ground beef (or any ground meat)
- 1 grated onion (food processed into a paste with 1 tsp water)
- 3 garlic cloves minced
- 1 teaspoon salt
- 1 ½ teaspoons sweet paprika
- 1 teaspoon oregano
- ¼ cup yogurt
- 1 tablespoon olive oil
- 1 tsp cumin
- 1 tsp pepper
- 1 ½ tsp smoked paprika
Instructions
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Preheat oven to 400F.
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Add the ground meat to a bowl with the rest of the ingredients. Mix well.
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Divide the meat mixture in half.
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Take a sheet of parchment paper and place one half of the mixture in the middle.
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Note: Keep a small bowl of water (or oil) nearby to dip your fingers — it helps keep the meat from sticking. Press and spread the meat into a thin, even rectangle. Repeat this step for the second portion of meat.
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Starting from the long side, fold the parchment over the meat repeatedly until you reach the end and it looks like a flat rope. Place the meat rolled in parchment on a baking sheet and bake at 400°F (200°C) until cooked through, about 40 minutes.
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Remove from the oven, let the rolls cool slightly, then carefully unroll and break the meat apart.
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Squeeze a touch of fresh lemon juice over the top and pop it back in the oven until lightly golden and slightly crisp.
Nutrition
Per serving
| Calories | 375 |
|---|---|
| Fat | 30 |
| Saturated fat | 12 |
| Unsaturated fat | 17 |
| Cholesterol | 84 |
| Sodium | 657 |
| Carbohydrates | 5 |
| Fiber | 1 |
| Sugar | 2 |
| Protein | 20 |