Description
This parchment doner kebab is filled with tender seasoned beef, crisp lettuce, juicy tomatoes, red onion, and creamy garlic yogurt sauce wrapped in warm flatbread. It delivers bold street style flavor right from your own kitchen.
Ingredients
Scale
- 1 ½ pounds thinly sliced beef
- 4 large flatbread wraps
- 2 medium tomatoes, sliced
- 2 cups lettuce, shredded
- 1 small red onion, thinly sliced
- 1 cup plain Greek yogurt
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- In a mixing bowl, combine thinly sliced beef with olive oil, paprika, ground cumin, dried oregano, salt, and black pepper. Toss well and let marinate for 20 minutes.
- In a small bowl, mix plain Greek yogurt, minced garlic, and lemon juice until smooth. Refrigerate until ready to use.
- Heat a large skillet over medium high heat.
- Cook the marinated beef in batches for 4 to 6 minutes, until browned and cooked through.
- Warm the flatbread wraps in a dry skillet for about 30 seconds on each side until soft and pliable.
- Lay each flatbread on parchment paper. Add shredded lettuce, sliced tomatoes, red onion, and cooked beef.
- Drizzle generously with garlic yogurt sauce.
- Fold the sides inward, roll tightly in parchment paper, and serve immediately.
Notes
- Slice the beef as thinly as possible for tender texture.
- Cook the beef in batches to ensure proper browning.
- Warm the flatbread before assembling to prevent tearing.
- Store leftover beef and sauce separately in airtight containers for up to 3 days.
Nutrition
- Serving Size: 1 wrap
- Calories: 520
- Sugar: 5g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 95mg
