Doner Kebab Plate

Ingredients

• ¾ lb ground lamb
• ¾ lb ground beef
• ½ medium yellow onion, finely minced
• 4 cloves fresh garlic, minced
• 1.5 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• ¼ tsp cayenne pepper
• ½ tsp black pepper
• 1.25 tsp kosher salt
• 3 tbsp fresh parsley, finely chopped
• 2 tbsp extra-virgin olive oil
• 4 pieces warm pita bread or lavash
• 2 medium ripe tomatoes, sliced
• 1 medium fresh cucumber, diced
• ½ medium red onion, thinly sliced
• ½ cup fresh parsley leaves
• ¾ cup full-fat Greek yogurt
• 2 tbsp fresh lemon juice
• 1 clove garlic, minced
• ¼ tsp kosher salt
• 2 tbsp hot sauce or sriracha (optional)

Instructions

1. 1

   In a large mixing bowl, combine 0.75 lb ground lamb and 0.75 lb ground beef. Finely mince a medium yellow onion and mince 4 garlic cloves, then add both to the meat. Measure out 1.5 tsp ground cumin, 1 tsp ground coriander, 1 tsp paprika, 0.25 tsp cayenne pepper, 0.5 tsp black pepper, and 1.25 tsp kosher salt. Sprinkle the spices over the meat along with 3 tbsp finely chopped fresh parsley.

2. 2

   Using your hands or a sturdy wooden spoon, mix the meat and seasonings together for about 2-3 minutes — work the mixture until it becomes sticky and holds together when squeezed. You're developing the texture so it stays cohesive as it cooks. Don't overmix, or the finished doner will be tough and dense.

3. 3

   Preheat your oven to 425°F. Line a 9-inch loaf pan or similar baking vessel with parchment paper or foil for easier cleanup. Pack the meat mixture firmly into the pan, pressing it down with the back of a spoon to eliminate air pockets and create a dense, compact mass. The goal is a uniform block that will brown evenly.

4. 4

   Drizzle 2 tbsp extra-virgin olive oil over the top of the meat and spread it in a thin layer. Place the pan in the oven and bake for 25-30 minutes, until the top is deeply browned and crispy and the internal temperature reads 160°F on an instant-read thermometer inserted into the center. You should smell warm, toasted spices filling your kitchen.

5. 5

   Remove the pan from the oven and let the doner rest for 5 minutes — this allows the juices to redistribute. Using a sharp knife or bench scraper, slice the doner into thin pieces (about 1/4 inch thick), cutting from top to bottom to mimic the layers of a traditional spit-roasted doner. Some pieces should have crispy edges and charred bits, while others are tender inside.

6. 6

   While the doner cooks, prepare the yogurt sauce: In a small bowl, whisk together 0.75 cup full-fat Greek yogurt, 2 tbsp fresh lemon juice, 1 minced garlic clove, and 0.25 tsp kosher salt. Stir until smooth. If you want heat, add 2 tbsp hot sauce or sriracha and whisk again. Set aside.

7. 7

   Prepare your fresh toppings on a clean cutting board: Slice 2 medium ripe tomatoes into thin pieces, dice 1 medium cucumber into 1/4-inch pieces, and thinly slice 0.5 medium red onion. Tear up 0.5 cup fresh parsley leaves and place them in a small bowl.

8. 8

   Warm 4 pieces of pita bread or lavash directly over a gas flame for 3-5 seconds per side (or wrap them in foil and warm in the 425°F oven for 2 minutes). They should be soft and pliable but with light char marks. This makes them flexible enough to hold the toppings without tearing.

9. 9

   To build each plate: Lay a warm pita on a serving plate, spoon 3-4 tbsp of the yogurt sauce down the center, arrange a generous handful of the warm doner slices on top, then layer the tomato slices, cucumber, red onion, and fresh parsley. Drizzle a little extra yogurt sauce over everything, and serve immediately while the meat is still warm. Encourage diners to roll it up or eat it fork-and-knife style.

Tools you’ll need

• large mixing bowl
• 9-inch loaf pan or baking dish
• parchment paper or foil
• instant-read thermometer
• sharp chef's knife
• bench scraper
• small whisking bowl
• cutting board
• serving plates

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