Doner Kebabs, my favorite new hack. Get the full recipe at kevmoskitchen.com

Ingredients

• 2 lb Ground Beef (80% lean, preferably chilled)
• 1 large Onion (peeled and roughly chopped)
• 2 tbsp Water (to aid blending)
• 1 tsp Salt (kosher salt)
• 0.5 tsp Black Pepper (freshly ground)
• 1 tsp Cumin (ground)
• 1 tsp Coriander (ground)
• 0.5 tsp Oregano (dried)
• 1 tsp Sweet Paprika (smoked optional)
• 0.5 cup Plain Greek Yogurt (full‑fat, plain)
• 1 tbsp Olive Oil (extra virgin, for drizzling)
• 2 medium Tomatoes (sliced)
• 2 whole Anaheim Chilies (sliced)
• 1 tbsp Lemon Juice (freshly squeezed)
• 2 pieces Flatbread (pita, lavash, or naan; toasted)
• 0.25 medium Red Onion (thinly sliced)
• 2 tbsp Garlic Yogurt Sauce (store‑bought tzatziki or homemade garlic yogurt)

Instructions

1. Puree the Onion

   Place the peeled onion pieces in the blender, add a splash of water, blend until smooth, then pour through a fine mesh strainer into a bowl, discarding any solids.

   Time: PT5M

2. Season the Beef

   In a large mixing bowl combine the ground beef, onion puree, salt, black pepper, cumin, coriander, oregano, sweet paprika, and Greek yogurt. Mix thoroughly with a wooden spoon until the mixture is uniform.

   Time: PT5M

3. Form the Beef Roll

   Lay a sheet of parchment paper on a clean surface. Spoon the seasoned beef onto the parchment, spreading it into a thin, even rectangle that reaches the edges. Place another sheet of parchment on top, then roll the parchment tightly around the meat, twisting the ends to seal.

   Time: PT5M

4. Bake the Beef Roll

   Preheat the oven to 400°F. Transfer the parchment‑wrapped roll onto a baking sheet and bake for 30 minutes, or until the internal temperature reaches 160°F.

   Time: PT30M

   Temperature: 400°F

5. Prepare Toppings

   While the roll bakes, slice the tomatoes and Anaheim chilies. Arrange them on a plate, drizzle with olive oil, and sprinkle a pinch of kosher salt.

   Time: PT5M

6. Unroll and Shred the Meat

   Remove the baked roll from the oven and let it rest 2 minutes. Peel off the top parchment, then gently unroll the meat onto a cutting board. Using your hands, tear the meat into bite‑size pieces, squeeze lemon juice over it, and give the surface a quick torch blast to create crisp edges.

   Time: PT7M

7. Toast the Flatbread

   Warm the flatbread in a skillet over medium heat or toast in a toaster until lightly browned and pliable.

   Time: PT2M

8. Assemble the Sandwich

   Lay a piece of toasted flatbread on a plate. Pile the shredded beef in the center, top with roasted tomatoes, sliced chilies, fresh red onion, and drizzle with garlic yogurt sauce. Fold or roll the flatbread and serve immediately.

   Time: PT5M

9. Enjoy

   Take a bite and enjoy the blend of spiced beef, smoky chilies, sweet tomatoes, and creamy garlic sauce.

   Time: PT0M

Nutrition Facts

Calories

650

Protein

35g

Carbohydrates

45g

Fat

30g

Fiber

4g

Ingredient Substitutions

• Instead of Ground Beef: Ground Lamb, Ground Turkey
• Instead of Onion: Shallot
• Instead of Plain Greek Yogurt: Sour Cream, Regular Yogurt
• Instead of Olive Oil: Vegetable Oil
• Instead of Tomatoes: Cherry Tomatoes
• Instead of Anaheim Chilies: Jalapeño, Poblano
• Instead of Lemon Juice: Lime Juice
• Instead of Flatbread: Tortilla
• Instead of Red Onion: White Onion
• Instead of Garlic Yogurt Sauce: Tahini Sauce, Aioli

Equipment Needed

• Mixing Bowl
• Blender
• Fine Mesh Strainer
• Wooden Spoon
• Parchment Paper
• Rolling Pin
• Baking Sheet
• Oven
• Kitchen Torch (optional)
• Knife
• Cutting Board
• Skillet or Toaster
• Serving Bowl

Critical Steps — Do Not Skip

• Mixing the beef with onion puree and spices
• Rolling and flattening the beef into a thin parchment‑wrapped log
• Baking at 400°F for full cooking
• Unrolling and shredding the cooked meat
• Torch‑crisping the meat for texture
• Assembling the sandwich with toppings

Chef Tips from the Video

• Use chilled beef and keep the mixing bowl cold to prevent the fat from melting before baking.
• For extra smoky flavor, add a pinch of smoked paprika or a dash of liquid smoke to the seasoning.
• If you prefer a spicier sandwich, drizzle a little harissa or hot sauce over the assembled flatbread.

Troubleshooting

Storage

Refrigerator: Store shredded meat and toppings separately in airtight containers for up to 3 days.

Freezer: Wrap the uncooked beef roll tightly in plastic and freeze for up to 1 month; thaw before baking.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare and roll the seasoned beef mixture up to 24 hours ahead; keep refrigerated, covered with parchment.
• Slice tomatoes and chilies in advance and store in an airtight container.
• The baked roll can be reheated briefly before shredding if made ahead.

Frequently Asked Questions