Viral Donér Kebab

#shorts

Viral Donér Kebab Sandwich 😩

IB: @MezeMike

Recipe:

2 pounds ground beef
1/2 onion, grated
1/4 cup yogurt
1 tsp garlic, paprika, chili powder and black pepper
Salt to taste

4 roma tomatoes, quartered
Jalapeños

Tahini sauce:

1/2 cup tahini (toasted sesame seed paste)
1 lemon, juiced
1 garlic clove, grated
1/4 cup yogurt
Thin it out with water and salt to taste

Red sauce:

1/4 cup oil
1/4 cup tomato paste
2 tbsp ketchup
1 tsp cayenne pepper
1/4 cup water
Salt to taste

4 large pita

Let’s make an amazing donor kebab sandwich. I can’t lie, I’ve been loving this recipe. To start, blend or grate an onion and add it to some ground beef, healthy spoonful of yogurt, all generously seasoned with some garlic, paprika chili, and then finally some salt and pepper. Then, I like to just throw on a couple gloves. And you just want to get in there and really work in those ingredients. Now, you’re going to ball up your mixture and place it in the center of a parchment paper. Cover that with another piece of parchment. And then just carefully spread it into a really nice thin layer. Doesn’t have to be perfect, just something that looks like this. And then you’re just going to take that and roll it almost into a large cigar. So this cooking method is really cool and it was actually introduced by an account called Mezz Mike who shared his family’s recipe of donut. And honestly, I’m really excited to try this. Now I just threw them on a sheich with a little tomato and jalapeno. I’m going to actually toss this into the oven at 400. Now if you want this to stay juicy, pull it out after about 15 minutes. And you can kind of just see how it rolls out into this beautiful thin sheet. Then just throw them back into the oven on a high broil for a couple minutes. Now of course my bread of choice is a pa. I’m going to pile it on with some meat. I’m going to give it some tomato, some jalapeno cuz I’m feeling spicy. Lots of Artina sauce. Then to take it to the top, a little pomegranate molasses. And if you want, lots of sumac. Now lastly, I’ll treat it like my shawma and give it a nice brush of love. And as always,