Turkish Döner Kebab
This recipe shows a clever at-home method for making Turkish döner kebab. Ground meat is seasoned, rolled thinly, baked, and then shaved to fill warm pita bread with fresh vegetables and a creamy tahini sauce.
This recipe shows a clever at-home method for making Turkish döner kebab. Ground meat is seasoned, rolled thinly, baked, and then shaved to fill warm pita bread with fresh vegetables and a creamy tahini sauce.
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In a food processor, combine the quartered onion, garlic, cumin, paprika, salt, and pepper. Blend until a smooth paste forms.
In a large bowl, add the ground beef, the onion-garlic paste, milk powder, and olive oil.
Using your hands, mix the ingredients thoroughly until everything is well combined.
Place a portion of the meat mixture between two large sheets of parchment paper.
Use a rolling pin to roll the meat into a very thin, even, rectangular layer.
Tightly roll the meat and parchment paper together into a log. Repeat with the remaining meat to create several logs.
Place the meat logs on a baking sheet and bake at 375°F (190°C) for 20-25 minutes, or until cooked through.
While the meat is baking, prepare the toppings. In a bowl, toss the thinly sliced red onion with sumac.
Slice the tomatoes and dill pickles.
To make the sauce, combine tahini and lemon juice in a small bowl. Whisk together, adding water as needed to reach a smooth, drizzlable consistency.
Once baked, remove the meat from the oven. Carefully unroll the parchment paper to reveal the cooked sheets of meat.
Using your hands or a knife, slice or break the meat into thin, döner-style shavings.
Assemble the kebabs by filling warm pita bread with the shaved meat, sumac onions, sliced tomatoes, and pickles.
Drizzle generously with the tahini sauce and serve immediately.
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