A recipe from Gemo

Doner Kebab

Name: Doner Kebab
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 4 doner wrap
Ingredients: 650 g Beef Steak (ribeye, sirloin, or entrecote; sliced very thin); 120 g Plain Yogurt (80 g for marinade, 40 g for sauce); 4 tbsp Olive Oil (3 tbsp for marinade, 1 tbsp for searing); 1 tbsp Tomato Paste (adds color and savory depth); 1 pc Onion (grated and squeezed for juice); 3 clove Garlic (2 cloves for marinade, 1 for sauce); 2 tsp Paprika (sweet or mildly hot); 1 tsp Cumin (Ground); 1 tsp Dried Oregano (or dried kekik); 0.5 tsp Black Pepper (freshly ground); 1.25 tsp Salt (divided); 1 pc Lemon (juice divided between marinade, onion, and sauce); 20 g Butter (for finishing the seared meat); 4 pc Lavash (or soft Turkish-style flatbread); 1 pc Red Onion (thinly sliced for sumac onion); 1 tsp Sumac (for the onion salad); 2 pc Tomato (thinly sliced); 120 g Iceberg Lettuce (shredded); 1 pc Cucumber (thinly sliced); 0.5 bunch Parsley (leaves chopped); 0.5 tsp Red Pepper Flakes (optional, for serving)

გემო (ოფიციალური გვერდი)Chef

50 minMedium4 servings

A Turkish street-food style wrap with thin seared marinated beef, warm lavash, crisp vegetables, sumac onion, and a quick garlic-yogurt sauce.

Ingredients

4 servings

650 gBeef Steakribeye, sirloin, or entrecote; sliced very thin
120 gPlain Yogurt80 g for marinade, 40 g for sauce
4 tbspOlive Oil3 tbsp for marinade, 1 tbsp for searing
1 tbspTomato Pasteadds color and savory depth
1 pcOniongrated and squeezed for juice
3 cloveGarlic2 cloves for marinade, 1 for sauce
2 tspPaprikasweet or mildly hot
1 tspCumin (Ground)
1 tspDried Oreganoor dried kekik
0.5 tspBlack Pepperfreshly ground
1.25 tspSaltdivided
1 pcLemonjuice divided between marinade, onion, and sauce
20 gButterfor finishing the seared meat
4 pcLavashor soft Turkish-style flatbread
1 pcRed Onionthinly sliced for sumac onion
1 tspSumacfor the onion salad
2 pcTomatothinly sliced
120 gIceberg Lettuceshredded
1 pcCucumberthinly sliced
0.5 bunchParsleyleaves chopped
0.5 tspRed Pepper Flakesoptional, for serving

Method

01
Pat the beef dry, then slice it as thinly as possible across the grain. Mix 80 g yogurt, 3 tablespoons olive oil, tomato paste, squeezed onion juice, 2 grated garlic cloves, paprika, cumin, oregano, black pepper, 1 teaspoon salt, and 1 tablespoon lemon juice. Coat the sliced beef thoroughly, cover, and refrigerate at least 4 hours or overnight.
02
Stack the marinated beef slices into a tight log on plastic wrap or parchment, roll firmly, and freeze until firm but not rock-hard, about 2 hours. This firms the meat so you can unwrap it and slice it into very thin doner-style ribbons before cooking.
⏱ 120 min
03
Prepare the toppings while the meat firms up. Toss red onion with sumac, a pinch of salt, and a squeeze of lemon. Mix the remaining 40 g yogurt with 1 grated garlic clove, another squeeze of lemon, and a pinch of salt. Slice the tomato and cucumber, shred the lettuce, and chop the parsley.
04
Heat a wide heavy skillet over high heat with the remaining 1 tablespoon olive oil. Sear the beef in small batches for 2-3 minutes per batch, turning just until browned at the edges and cooked through. Return all meat to the pan with the butter and toss for 30 seconds so the slices stay glossy and hot.
⏱ 3 min
05
Warm the lavash briefly in a dry pan. Fill each bread with hot doner meat, tomato, cucumber, lettuce, parsley, sumac onion, garlic-yogurt sauce, and red pepper flakes if using. Roll tightly in a Turkish street-food style wrap and serve immediately.