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From This Weeks Menu

Homemade Doner Kebab Wraps with Easy Garlic Yogurt Sauce

Homemade Doner Kebab Wraps with Easy Garlic Yogurt Sauce

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Savory homemade doner-style beef wrapped in soft lavash with charred tomatoes, peppers, and onions, then finished with buttery tomato sauce and cool garlic yogurt. All the bold, satisfying flavor of your favorite kebab shop—made right at home.

Ingredients

  • 1 1/2 pound lean ground beef
  • 2 tablespoon tomato paste
  • 1/2 cup water
  • 1/4 cup bread crumbs (lavash)
  • 1 cup shredded lettuce (optional)
  • 2 tablespoon Greek Yogurt
  • 1 each medium white onion
  • 5 each garlic cloves
  • 1 tablespoon ground cumin
  • 2 teaspoon paprika
  • 1 pound Roma tomatoes
  • 1 each red onion
  • 1 each green bell pepper
  • 1/4 cup butter
  • 8 ounce tomato sauce
  • 4 each 12x9 soft cracker bread (lavash)
  • 1/2 cup Greek Yogurt
  • 1 tablespoon lemon juice

Instructions

  1. Make Yogurt sauce. In a medium bowl, mix 1/2 cup plain greek yogurt, 1 tablespoon lemon juice, 1 clove minced garlic, 1/4 tsp salt and 1/4 tsp pepper
  2. Preheat the oven. Place a rack in the top third of the oven. Preheat to 400°F.
  3. Line an 18×13-inch baking pan and a 15×10-inch baking pan with foil.
  4. Make the meat mixture. In a food processor, combine the white onion, tomato paste, yogurt, garlic, cumin, paprika, 1 tsp. salt, ½ tsp. ground black pepper, and crushed red pepper, if using. Pulse until a rough paste forms. Transfer to a medium bowl and gently mix in the ground beef; clean your hands until well combined.
  5. Shape the doner kebab. Divide the meat mixture into three equal portions. Place one portion between two 18×12-inch sheets of parchment paper. Using a rolling pin, roll the meat between the parchment into a very thin rectangle, leaving a 1-inch border around the edges. Remove the top sheet of parchment. Starting from a short side, roll the meat and parchment together into a log. Place the log, seam-side down, in the 15×10-inch pan. Repeat with the remaining meat portions and parchment sheets.
  6. Prepare the vegetables.
  7. Quarter the tomatoes
  8. cut red onion in half, and then strips
  9. cut bell pepper into strips
  10. Place veggies in the 18×13-inch pan. Drizzle with 1 Tbsp. olive oil, then sprinkle with ¼ tsp. each salt and ground black pepper.
  11. Bake. Bake both pans until the meat is browned, cooked through, and registers 160°F in the thickest part of a roll, and the vegetables are tender, about 20 minutes. When the meat rolls are cool enough to handle, unroll them, discard the parchment paper, tear the meat into pieces, and add the meat to the pan with the vegetables. Preheat the broiler.
  12. Make the tomato sauce. In a small saucepan, melt the butter over medium heat. Stir in the tomato sauce and ¼ tsp. salt. Bring just to a boil, then simmer for 1 minute. Remove from heat.
  13. Broil. Broil the meat and vegetables on the top rack until browned and the vegetables are slightly charred, about 2–3 minutes.
  14. Assemble the wraps. Spread each lavash with 1–2 Tbsp. tomato sauce. Top with the meat, roasted vegetables, and shredded lettuce, if desired. Roll tightly, tucking in the filling as you go. Cut the rolls in half and serve with Yogurt Sauce and any remaining tomato sauce.