DONER KEBAB SANDWICH

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DONER KEBAB SANDWICH

Yield 2-4

Prep time

60 Min

Cook time

10 Min

Total time

1 H & 10 M

Ingredients

Meat:

• 1 cup chopped onion
• 1 lb ground lamb
• 1 lb ground beef
• 1 Tbsp fresh thyme leaves, stems removed
• 1 tsp salt
• ½ tsp black pepper
• ¼ cup buttermilk

White sauce:

• 1 cup greek yogurt
• ¼ cup mayonnaise
• 1 lemon, juiced
• 1 tsp white vinegar
• Salt and pepper to taste
• 2 garlic cloves grated on a microplane

To serve:

• Chopped tomato
• Thinly sliced red onion
• Fresh parsley leaves
• Pita bread or flatbread

Instructions

1. In a food processor add the chopped onion and pulse until the onions break down into a fine mince. Add the ground meat, fresh thyme, salt, pepper and buttermilk and blend until everything is mixed evenly, scraping the sides of the bowl at intervals if necessary. You want the meat to be a similar consistency to pate, fairly smooth.
2. Lay out a large piece of plastic wrap or cling wrap and scoop out the meat onto it. Roll the meat using the plastic wrap into a large log shape, then twist the ends to seal and compact the meat. You should essentially have a very large sausage-like encased meat log. Place into the freezer until solid, about 1-2 hours.
3. Combine all the ingredients for the white sauce in a bowl and stir to combine. Transfer the sauce to a squeeze bottle for easy application and set aside until ready to assemble the doner kebab.
4. Remove the kebab meat from the freezer and unwrap a portion from the plastic wrap and make thin slices, about ¼ inch thick. Heat a large cast iron or non-stick skillet over medium high heat and add a light spray of oil. Crisp the meat slices until golden brown on each side, about 3-4 minutes then transfer to a dish for assembly.
5. On a pita or flatbread add a layer of crispy meat slices, diced tomato, sliced red onion, parsley leaves, and a drizzle of white sauce. Roll up the doner kebab and enjoy with extra white sauce on the side.

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