Empty My Fridge
Sheet Pan Döner Kebab
Ingredients
- Red onion · thinly sliced½
- Sumac1 tsp
- Lemon · juiced½
- Saltto taste
- Ground lamb1 lb
- Onion · grated1
- Garlic · finely grated4
- Greek yoghurt⅓ cups
- Paprika1 tsp
- Oregano · dried1 tsp
- Coriander seed · ground1 tsp
- Smoked paprika½ tsp
- Cumin · ground½ tsp
- Chili pepper · flakes½ tsp
- Bread4
- Red cabbage · sliced1 ½ cups
- Tomato · sliced1
- Romaine lettuce · chopped4
Instructions
- Put the sliced red onion in a bowl with the sumac, lemon juice and a generous pinch of kosher salt, toss, then cover and refrigerate for at least 20 minutes.
- Preheat the oven to 400 °F (200 °C).
- In a large bowl, mix the lamb with the grated onion, grated garlic, yogurt, sweet paprika, oregano, coriander, smoked paprika, cumin and chile flakes until just combined, without overmixing. Season with kosher salt to taste.
- Cut six pieces of parchment about 9 × 17 inches. Spread one-third of the lamb on one sheet, cover with a second sheet, then press it with your fingers and a rolling pin into a thin, even layer reaching the edges. Repeat to make three packets.
- Roll each packet up tightly from one end and place the rolls on a sheet pan.
- Bake for 20 minutes. Remove from the oven, peel off the parchment, and let the lamb rest for a few minutes.
- Switch the oven to broil. Tear the lamb into bite-sized pieces, return them to the sheet pan and broil for 3–5 minutes, until the edges are browned and crisp.
Summarized from Tasty's video. Watch it for the details.
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