This recipe is smoky, savory, slightly tangy, and ridiculously satisfying. It tastes like late-night street food, but you can make it in your own kitchen with one sheet pan.
WHY YOU'LL LOVE THIS RECIPE
You can keep this recipe simple with just meat and sauce, or go full build-your-own doner night with salad, garlic sauce, and red sauce for the full takeout experience.
INGREDIENTS
Here is everything you'll need for the meat: Onion, Garlic, Ground beef, Tomato paste, Greek yogurt, Ground cumin, Paprika, Red pepper flakes, Salt and pepper
STEP 1: MAKE THE DONER FLAVOR BASE
Add onion, garlic, tomato paste, and Greek yogurt to a food processor. Pulse until finely chopped or smooth. Transfer to a large bowl.
STEP 2: MIX THE DONER MEAT
Add ground beef, cumin, paprika, red pepper flakes (if using), salt, and pepper. Mix with clean hands until fully combined.
STEP 3: FORM THE DONER LOGS
Place a portion of the meat on parchment paper, cover with another sheet, and flatten. Remove the top and roll the meat tightly. Transfer the log to a large sheet pan.
STEP 4: ADD VEGETABLES TO THE PAN
Add quartered tomatoes and peppers to the same sheet pan. Drizzle with olive oil and season with salt and pepper.
STEP 5: BAKE
Bake at 400°F for about 20 minutes, until the meat is cooked through and the vegetables are roasted.
STEP 6: UNROLL AND SHRED
Remove from the oven. Carefully unroll the meat logs and tear the meat into large doner-style pieces.
STEP 7: MAKE THE RED SAUCE
Melt butter in a small saucepan over medium heat. Stir in tomato paste and hot water until smooth. Bring to a boil, then remove from heat.
STEP 8: MAKE THE GARLIC SAUCE
Mix yogurt, minced garlic, lemon juice, salt, and pepper. Taste and adjust.
STEP 9: MAKE THE SALAD
Combine tomato, red onion, parsley, olive oil, lemon juice, salt, and pepper. Toss and taste.
STEP 11: ASSEMBLE THE DONER WRAP
Spread red sauce on lavash or pita (if using). Add meat, roasted veggies, salad, and drizzle garlic sauce. Roll tight, slice, and serve.
STORAGE TIPS
I recommend storing the cooked doner meat separately in an airtight container and refrigerate for up to 4 days. Reheat the meat in a skillet over medium heat to bring back some browning.
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