How This Viral Kebab Recipe Unlocked a Core Memory

Ingredients

• 500 g All-Purpose Flour (sifted)
• 1 tsp Instant Yeast (active dry or instant)
• 1 tsp Granulated Sugar
• 1 tsp Salt
• 300 ml Warm Water (about 100°F / 38°C)
• 2 tbsp Olive Oil (plus extra for greasing)
• 454 g Ground Beef (80% lean)
• 227 g Ground Lamb
• 16 g Salt (for meat) (2% of total meat weight)
• 1 tsp Black Pepper (freshly ground)
• 2 tsp Dried Oregano
• 1 tbsp Sumac
• 2 tsp Garlic Powder
• 2 tsp Onion Powder
• 2 tsp Ground Coriander
• 2 tsp Ground Cumin
• 1.5 tsp Paprika
• 0.5 tsp Ground Cinnamon (just a hint)
• 1 Large Onion (cut top off, reserve a small piece for garnish)
• 5 Garlic Cloves (for meat mixture)
• 45 ml Greek Yogurt (whole fat) (about 3 tbsp)
• 120 ml Mayonnaise (½ cup)
• 2 tbsp White Vinegar
• 2 tbsp Lemon Juice (freshly squeezed)
• 1 clove Garlic (for sauce) (grated)
• 1 tbsp Granulated Sugar
• 0.25 tsp Black Pepper (for sauce) (freshly cracked)
• 1 tsp Caraway Seeds (toasted and ground)
• 5 Dried Red Chilies (rehydrated in hot water)
• 2 tbsp Chili Powder
• 1 tbsp White Vinegar (red sauce)
• 1.5 tbsp Agave Syrup (or honey)
• 1 tsp Ground Coriander (red sauce)
• 1 tsp Ground Cumin (red sauce)
• 1 Garlic Clove (red sauce) (grated)
• 1 tsp Salt (red sauce)
• 1 tbsp Vegetable Oil (for red sauce cooking)
• 150 g Cherry Tomatoes (halved or thinly sliced)
• 2 tbsp Fresh Parsley (chopped)
• 500 g Frozen French Fries (thin cut, bake as per package)
• 1 can Beef Tallow Spray (for broiling meat)

Instructions

1. Prepare the Flatbread Dough

   In a large mixing bowl combine 500 g all‑purpose flour, 1 tsp instant yeast, 1 tsp sugar, and 1 tsp salt. Add 300 ml warm water (≈100°F) and stir with a spatula until the flour is moistened. Drizzle in 2 tbsp olive oil, then knead with your hands for about 5 minutes until smooth and elastic.

   Time: PT10M

2. First Rise

   Form the dough into a ball, coat lightly with oil, cover with plastic wrap, and let it double in size in a warm spot (about 1 hour).

   Time: PT1H

3. Process Onion and Garlic for Meat

   Trim the top off a large onion, keep a small piece for garnish, and roughly chop the rest. Place the onion pieces, 5 garlic cloves, and a pinch of salt in a food processor and pulse until coarse‑pureed with some texture.

   Time: PT5M

4. Mix the Meat and Spices

   In a large bowl combine 454 g ground beef, 227 g ground lamb, the processed onion‑garlic mixture, and 16 g salt. Add 1 tsp black pepper, 2 tsp dried oregano, 1 tbsp sumac, 2 tsp garlic powder, 2 tsp onion powder, 2 tsp ground coriander, 2 tsp ground cumin, 1.5 tsp paprika, and 0.5 tsp ground cinnamon. Mix with hands or a stand mixer paddle until the mixture becomes sticky and emulsified (about 5 minutes).

   Time: PT10M

5. Make the White Yogurt‑Mayonnaise Sauce

   In a bowl whisk together 45 ml Greek yogurt, 120 ml mayonnaise, 2 tbsp white vinegar, 1 tbsp lemon juice, 1 grated garlic clove, 0.5 tsp garlic powder, 1 tbsp sugar, 0.5 tsp salt, 0.25 tsp black pepper, and 1 tsp toasted ground caraway seeds. Adjust thickness with a little water if needed, then refrigerate.

   Time: PT10M

6. Quick‑Pickle Onion & Tomato Topping

   Thinly slice the remaining onion and 150 g cherry tomatoes. Toss them in a bowl with 1 tsp salt, 1 tsp sumac, 1 tbsp lemon juice, and a handful of chopped parsley. Let sit for 5 minutes to soften.

   Time: PT5M

7. Prepare the Spicy Red Sauce

   Rehydrate 5 dried red chilies in hot water for 5 minutes, then drain (reserve a splash of the liquid). Blend the softened chilies with 2 tbsp chili powder, 1 tbsp lemon juice, 1 tbsp white vinegar, 1.5 tbsp agave, 1 tsp ground coriander, 1 tsp ground cumin, 1 grated garlic clove, 1 tsp salt, 1 tbsp oil, and enough water to reach a pourable consistency.

   Time: PT10M

8. Simmer Red Sauce

   Transfer the blended sauce to a small saucepan, bring to a light simmer, and reduce for 10 minutes, stirring occasionally. Remove from heat and let cool.

   Time: PT10M

   Temperature: Medium heat

9. Shape and Second Rise of Flatbreads

   Punch down the risen dough, divide into eight equal pieces (~100 g each). Shape each piece into a smooth ball, then gently flatten and stretch into a 10‑inch round using your hands and a rolling pin. Place on a lightly oiled sheet tray, cover with plastic, and let rest 15 minutes.

   Time: PT15M

10. Preheat Oven and Pizza Steel

    Place the pizza steel on the lower rack and preheat the oven to 550°F (288°C). Once the steel reaches about 540°F, lower the temperature to 450°F for baking the meat and later the flatbreads.

    Time: PT15M

    Temperature: 550°F

11. Bake the Flatbreads

    Slide the rested dough rounds onto the hot pizza steel. Bake for 5‑7 minutes, until lightly golden and puffed. Remove and set aside covered to stay soft.

    Time: PT7M

    Temperature: 540°F

12. Cook the Meat Layer

    Line a second sheet tray with parchment and brush lightly with oil. Spread the meat mixture into an even thin layer (about the size of a large pizza). Bake at 450°F for 10 minutes, then switch to the broiler, spray with beef tallow, and broil 5 minutes until the top is charred and crisp.

    Time: PT15M

    Temperature: 450°F then broil

13. Bake the French Fries

    Spread frozen fries on a separate baking sheet, bake at 450°F for 10 minutes (or per package) until crisp. Set aside.

    Time: PT10M

    Temperature: 450°F

14. Slice and Finish the Meat

    Remove the cooked meat slab from the tray, let rest 2 minutes, then slice thinly (like shaving off a vertical spit). Optionally return the slices to the broiler for an extra second of char.

    Time: PT5M

15. Assemble the Wraps

    Lay a warm flatbread on parchment. Spread a generous spoonful of white sauce, add a layer of sliced meat, a handful of baked fries, pickled onion‑tomato mixture, drizzle more white sauce and a drizzle of red sauce. Fold the sides and roll tightly like a burrito. Wrap in foil to hold shape.

    Time: PT5M

16. Serve

    Cut the wrapped kebab in half if desired, serve immediately while hot. Enjoy with extra hot sauce on the side.

    Time: PT0M

Nutrition Facts

Calories

1100

Protein

45 g

Carbohydrates

95 g

Fat

55 g

Fiber

8 g