Red Meat Allergy Friendly Classic Doner Kebab
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Learn more →Ingredients
4 servings
For the meat
- 1 lb ground lambSee all
Foster Farms® Fresh & Natural Cage Free Ground Chicken Breast
Mary's Organic 93% Lean Ground Chicken, 16 oz
Nature's Promise All Natural Ground ChickenForce of Nature™ Ancestral Blend Ground Chicken
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Wegmans Organic Ground ChickenChef's tipGround chicken is often leaner than ground lamb and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C). - ½ lb ground beef (80/20)
Chef's tipGround chicken is often leaner than ground beef and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C). - 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- ½ tsp ground coriander
- ½ tsp ground cinnamon
- ½ tsp cayenne pepper
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
For the garlic-yogurt sauce
- 1 cup plain whole-milk yogurt
- 2 cloves garlic, minced
- 1 tbsp fresh lemon juice
- ¼ tsp salt
For serving
- 4 flatbreads or pita breads
- 1 cup shredded iceberg lettuce
- 2 medium tomatoes, thinly sliced
- ½ red onion, thinly sliced
- ½ english cucumber, thinly sliced
- chili sauce or hot sauce, for serving (optional)
Instructions
- 1
In a large mixing bowl, combine the ground lamb, ground beef, minced garlic (for the meat), cumin, smoked paprika, oregano, coriander, cinnamon, cayenne, salt, and black pepper. Mix firmly with your hands for about 2 minutes until the spices are evenly distributed and the mixture feels slightly tacky and cohesive. Cover and refrigerate for at least 1 hour.
- 2
While the meat rests, stir together the yogurt, minced garlic (for the sauce), lemon juice, and 1/4 tsp salt in a small bowl until smooth. Cover and refrigerate until ready to serve.
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