The döner kebabs at Döner Haus in NYC's East Village are EPIC. 🔥🤤

Ingredients

• 1.5 lb Beef Sirloin (thinly sliced) (Slice about 1/8‑inch thick strips; can also use ribeye)
• 4 pieces Flatbread (Pita or Turkish Lavash) (Store‑bought or homemade; will be cut into quarters for pockets)
• 1 cup Greek Yogurt (Full‑fat for creaminess)
• 2 tbsp Mayonnaise (Regular or light)
• 3 cloves Garlic Cloves (Minced fine)
• 1 tsp Lemon Juice (Freshly squeezed if possible)
• 1 cup Roasted Red Peppers (Jarred or freshly roasted and peeled)
• 3 tbsp Olive Oil (Divided: 2 tbsp for cooking beef, 1 tbsp for pepper sauce)
• 1 tsp Smoked Paprika (Adds depth to pepper sauce)
• 1 tsp Cumin Powder (For beef seasoning)
• 1 tsp Paprika (For beef seasoning)
• 1 tsp Oregano (Dried)
• ½ tsp Red Pepper Flakes (Optional heat)
• to taste Salt
• to taste Black Pepper
• 1 cup Iceberg Lettuce (Shredded)
• 1 cup Red Cabbage (Thinly shredded)
• 1 medium Tomato (Thinly sliced)
• ¼ medium Red Onion (Thinly sliced)
• as needed Water (in spray bottle) (For moistening flatbread before pressing)

Instructions

1. Marinate the Beef

   In a mixing bowl combine the sliced beef with 2 tbsp olive oil, cumin, paprika, oregano, red pepper flakes, salt and black pepper. Toss until evenly coated. Let it rest for at least 30 minutes (or up to 2 hours) at room temperature.

   Time: PT30M

2. Make Garlic Yogurt Sauce

   In a small bowl whisk together Greek yogurt, mayonnaise, minced garlic, lemon juice, and a pinch of salt until smooth. Cover and refrigerate until needed.

   Time: PT10M

3. Make Roasted Pepper Sauce

   Add roasted red peppers, 1 tbsp olive oil, smoked paprika, a clove of minced garlic, and salt to a small saucepan. Cook over low heat for 5 minutes, stirring occasionally, then blend with an immersion blender until chunky but smooth.

   Time: PT5M

   Temperature: Low heat

4. Prep the Vegetables

   Shred the lettuce and red cabbage, slice the tomato and thinly slice the red onion. Transfer to separate bowls for easy assembly.

   Time: PT10M

5. Prepare the Flatbread Pockets

   Lay each flatbread on a clean surface, lightly spray with water, and press gently with a rolling pin to make it pliable. Cut each into four equal squares to form pocket‑sized pieces. Warm the pieces on a baking sheet lined with parchment paper in a pre‑heated 350°F oven for 5 minutes.

   Time: PT5M

   Temperature: 350°F

6. Cook the Beef

   Heat a skillet over high heat until very hot. Add the marinated beef in a single layer; sear for 3‑4 minutes, stirring once, until browned and cooked through. Remove from heat.

   Time: PT5M

   Temperature: High heat

7. Assemble the Kebabs

   Place a warm flatbread square on a plate. Layer lettuce, cabbage, tomato, and onion. Add a generous handful of cooked beef. Drizzle with garlic sauce and roasted pepper sauce. Fold the sides and roll tightly to enclose the filling.

   Time: PT5M

Nutrition Facts

Calories

750

Protein

35g

Carbohydrates

70g

Fat

30g

Fiber

5g