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Beef Doner Kebabs

A twist on a Turkish-style dish made with seasoned ground beef, that's roasted, thinly sliced and served in pita. Serve with fresh vegetables and yogurt sauce to replicate authentic street-food experience across Turkey and the Middle East. 

Beef Doner Kebabs

Cook Time: 34 Minutes

Servings: 4

Ingredients: 22

(Keeps screen awake)

Ingredients

Creamy Yogurt Sauce:

Preparation

  1. Step 1

    Preheat oven to 400°F. Place onion, yogurt, olive oil, garlic, salt, Greek seasoning, tomato paste, black pepper, sumac, cloves and cayenne pepper in food processor bowl. Pulse on and off into a smooth paste; transfer onion mixture to large bowl.

  2. Step 2

    Combine Ground Beef and onion mixture. Stir in parsley; mix lightly but thoroughly. (Do not overmix).

  3. Step 3

    Divide beef mixture into four sections. Place one section between two sheets of parchment paper (about 12x17-inch in size); roll or spread mixture as thin as possible (about 1/4-inch thick). Roll sheet into a tight log and place on large shallow sheet pan.  

    Cooking Tip: Use a rolling pin to help evenly roll out beef as thinly as possible. 

  4. Step 4

    Bake 25 minutes; let stand 3 to 5 minutes. Unwrap and discard parchment paper.

    Cooking Tip: Cooking times are for fresh or thoroughly thawed ground beef.  Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness. 

  5. Step 5

    Meanwhile, prepare yogurt sauce. Place yogurt, lemon juice, jalapeno, olive oil, parsley, sumac and salt in food processor bowl. Pulse on and off 10 to 15 seconds or until smooth. Set aside.

  6. Step 6

    Divide beef evenly among flatbreads. Top with toppings, as desired. Serve with yogurt sauce. 

Nutrition Information

483 Calories

0 %*

6.5g SAT FAT

0 %DV**

33g PROTEIN

0 %DV

4.4 mg IRON

0 %DV

6.4 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, 1 kebab: 483 Calories; 189 Calories from fat; 21g Total Fat (6.5 g Saturated Fat; 0.5 g Trans Fat; 1.5 g Polyunsaturated Fat; 10.5 g Monounsaturated Fat;) 79 mg Cholesterol; 1293 mg Sodium; 40 g Total Carbohydrate; 1 g Dietary Fiber; 4.5 g Total Sugars; 33 g Protein; 0 g Added Sugars; 135.5 mg Calcium; 4.4 mg Iron; 490 mg Potassium; 1.7 mcg Vitamin D; 0.5 mg Riboflavin; 10.3 mg NE Niacin; 0.4 mg Vitamin B6; 2.4 mcg Vitamin B12; 294 mg Phosphorus; 6.4 mg Zinc; 40.3 mcg Selenium; 92.4 mg Choline.

This recipe is an excellent source of Protein, Iron, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, and Selenium; and a good source of Calcium, Potassium, and Choline.

The Essential Ingredients

  • Ground Beef: Made by grinding beef cuts and trim. Very versatile to use in everything from tacos to burgers. It is a flavorful addition to any dish.
  • Greek-Style Yogurt: A nutrient dense food with a creamy texture, that’s made by straining whey out of yogurt, which makes it thicker and tangier compared to regular yogurt. It’s a great source of protein, calcium and recommended for gut health.
  • Greek Seasoning: A Mediterranean seasoning blend that includes a combination of dried herbs like parsley, oregano, basil, fenugreek combined with other seasonings like salt, lemon peel and pepper.
  • Sumac: Derived from berries grown on a bush in the Middle Eastern region; these crimson colored berries are dried, ground and have a slightly citrusy flavor that it lends to Middle Eastern dishes.

Safe Handling Tips:

  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

For more information on degree of doneness and other cooking tips.

For more information on safe food handling and beef safety.

Frequently Asked Questions

  1. What is a doner kebab?

    A Middle Eastern version of a Greek gyro, made with a combination of meats (our version of uses ground beef ) molded around a rotating spit and roasted over an open flame. The meat is shaved off the spit and served in flatbread and served with toppings.

  2. Is a doner kebab the same as a gyro?

    They are similar, but not quite the same. Cuisine origin, type of meat used, spices to flavor and toppings in each dish differ.

  3. What kind of meat is in a doner kebab?

    Traditionally, it’s made with lamb, chicken or a mixture of ground meats, however we use ground beef !

  4. I can't find naan flatbread, what else can I use?

    Naan flatbread is usually available near the deli section of the grocery store, near other shelf stable breads, however if its unavailable substitute tortillas, pita or other flatbread.

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