Doner Kebab with Spicy Tomato and Garlic Sauce

Name: Doner Kebab with Spicy Tomato and Garlic Sauce
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 tbsp Olive Oil; 3 Tomatoes; 2 cloves of Garlic, minced; 1 tbsp Cilantro, chopped; 1/2 tbsp Red Pepper Flakes, adjust to taste; 1 tbsp Paprika; Some Salt, to taste; Some Pepper (Black), to taste; 1 lb Ground Beef, 85/15 Lean/Fat; 3 tbsp Greek Yogurt; 1 tbsp Paprika; 2 tbsp Baharat Seasoning, homemade mix; 1/2 tsp Curry Powder; 1/2 tsp Pepper (Black); 1/2 tsp Allspice; 1/2 tsp Cinnamon; 1/2 tsp Cardamom; 1/4 tsp Cumin; 1/4 tsp Cloves; 1/4 tsp Nutmeg; 1 tbsp Onion Powder; 3 cloves of Garlic, minced; 1 tbsp Pepper (Black); 1 1/4 tsp Salt, start with 1 tsp and adjust; 1 large Tomato, cut into fourths; 1 Onion, cut in half; 2 Jalapeños; 1 tbsp Olive Oil, for roasting (estimated); Some Salt, for roasting; Some Pepper (Black), for roasting

This Doner Kebab features spiced, yogurt-marinated beef roasted with charred vegetables and finished with a punchy spicy tomato and garlic sauce. The meat is rolled tight and seared for a caramelized crust, then sliced and piled into warm pita with tangy pickled onions, fresh cilantro, and a garlicky yogurt sauce for a satisfying, street-food-style sandwich at home.

This Doner Kebab features spiced, yogurt-marinated beef roasted with charred vegetables and finished with a punchy spicy tomato an... Show more

By Amna · Original recipe

Health Grade

A+ · Excellent

Time

50 min

Price

1,52 €

Calories

477 kcal

low calorie

healthy

nutritious

gluten free

Method

Prep the vegetables

Rinse the tomatoes, onion, red onion, jalapeños, and cilantro, then pat everything dry. Cut 3 tomatoes into rough chunks for the sauce and cut the large tomato into fourths for roasting. Halve the onion, thinly slice the red onion, halve the jalapeños lengthwise, and mince all 5 cloves of garlic. Chop the cilantro and keep it ready for the pickles and sauce.

Quick-pickle the onions

In a small bowl, toss the sliced red onion with 3 tablespoons of the chopped cilantro, red vinegar, sumac, and a pinch of salt. Stir well so the slices are evenly coated, then let it sit for 15 minutes while you make the sauce and mix the kebab.

Preheat the oven

Set the oven to 425° F so it is fully hot when the vegetables are ready to go in.

Simmer the sauce

Set a small saucepan over medium heat and warm the olive oil. Add about 2 cloves of the minced garlic and cook for about 30 seconds, just until fragrant. Stir in the chopped tomatoes, red pepper flakes, paprika, pepper, and salt, then cook, stirring and mashing with the back of a spoon, until the tomatoes collapse and the sauce turns thick and spoonable, about 10 minutes. Stir in the remaining tablespoon of chopped cilantro at the end.

Mix the kebab

In a large bowl, combine the ground beef with the Greek yogurt, baharat seasoning, curry powder, allspice, cinnamon, cardamom, cumin, cloves, nutmeg, onion powder, the remaining minced garlic, 1 teaspoon of the salt, and all of the black pepper. Mix with your hands just until the seasonings are evenly distributed — stop as soon as the mixture looks cohesive. Cover and let it rest for 15 minutes while the oven finishes preheating.

Roast the vegetables

Spread the quartered tomato, halved onion, and jalapeños on a baking sheet. Drizzle with the remaining tablespoon of olive oil, then season with the remaining salt and black pepper and toss everything together. Roast for 20 minutes, until the onion is soft and the vegetables are browned and blistered at the edges.

Sear the kebab

Heat a large skillet over medium-high. Shape the rested meat into 4 long, thin ovals or patties, pressing them firmly so they hold together, then lay them in the hot pan. Sear for 4 minutes on the first side, flip, and sear for 4 minutes more, until deeply browned and cooked through. If the pan is crowded, cook in batches so the meat can brown properly.

Assemble and serve

Spoon the spicy tomato sauce over the seared kebab, tuck the roasted vegetables alongside, and top with the pickled onions. Serve right away while everything is still hot and the onions are crisp-bright.