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Lebanese Donair Kebab recipe

Lebanese Donair Kebab recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef

Doner Kebab, a traditional dish made with seasoned meat and a tahini sauce, is enjoyed in many parts of the Middle East.

46 people made this

IngredientsServes: 7

  • For the kebab
  • 1.5kg (3¼ lb) steak, sliced very thin
  • 100ml (4 fl oz) red wine vinegar
  • 100ml (4 fl oz) olive oil
  • 4 tablespoons fresh lemon juice
  • 1 teaspoon allspice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cardamom
  • 1/2 teaspoon freshly ground black pepper
  • salt to taste
  • 2 large tomatoes, coarsely chopped
  • 1 clove garlic, minced
  • For the parsley sauce
  • 1 bunch fresh parsley, finely chopped
  • 1 large onion, finely chopped
  • 5 tablespoons olive oil
  • 3 tablespoons fresh lemon juice
  • 3 large tomatoes, coarsely chopped
  • For the tahini sauce
  • 2 cloves garlic, minced
  • 250g (9 oz) tahini
  • 100ml (4 fl oz) fresh lemon juice
  • 100ml (4 fl oz) water
  • salt to taste
  • To serve
  • 7 pitta breads

MethodPrep:30min ›Cook:50min ›Ready in:1hr20min

  1. Place the sliced beef into a flat, oven safe dish. Stir the red wine vinegar, 100ml olive oil, lemon juice, allspice, cinnamon, cardamom, black pepper, salt, tomatoes and garlic together in a bowl until well blended. Pour over the beef, turning slices to coat evenly. Cover and chill for 4 hours.
  2. Preheat the oven to 220 C / Gas mark 7.
  3. Roast the meat until it is no longer pink, about 40 minutes. Cool slightly.
  4. Meanwhile, make the parsley sauce by mixing the parsley, onion, 5 tablespoons olive oil and 3 tablespoons lemon juice together in a bowl. Set tomatoes aside until needed.
  5. Make the tahini sauce by mixing the garlic, tahini, remaining lemon juice and water together in a bowl. Season to taste with salt.
  6. To serve, place the pitta on serving plates. Spoon some of the meat mixture down the centre of each pitta. Top with the parsley mixture, tomatoes and tahini sauce. Roll up the sides of the pitta around the filling and serve.

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Reviews & ratingsAverage global rating:(44)

Reviews in English (34)

by m0wlp42

Although there is a rustic simplicity to Dash’s Donair recipe on this website, this version of donair is much more satisfying, so I’m surprised more people haven’t tried/reviewed it. The marinade adds a lot of body and flavor, making the beef especially tasty. I only make a few minor changes: 1) Surprisingly, I think whole wheat pita complements the dish better 2) I serve with lettuce, tomatoes and onions so family members can make their own sandwiches and 3) for the sauces, although I like hummus, I think it takes away from the flavor of the meat in this dish. I also remove the tomatoes from the parsley sauce because I serve with fresh tomatoes. This makes the parsley sauce stronger, but nestled among the meat and veggies, it doesn’t overwhelm. (As a side note, I usually have a lot of the parsley sauce left. Instead of throwing it away, I recycle it into another dish. I cut large tomatoes in half – the hothouse/jersey variety – spread the tops of the tomatoes with a large spoonful of the parsley sauce and bake/broil in the toaster oven for 30 minutes. It makes for an interesting twist on the tomato/pesto side dish that goes well with a lot of meat/chicken meals.) I enjoy this recipe for lunch or as a light dinner, but it is particularly in demand with the menfolk during football season.-26 Jun 2008

by GiJoe86

I'm 100% Lebanese this dish is also known as Shawarma...for a nice kick add a little orange juice or some orange peel in the marinade (true Lebanese secret)-18 Jul 2011

by Angela

it was good we used chicken instead of beef but other than that followed it to a T. we'll make it again my husband was a HUGE fan.-23 Mar 2008


Lebanese Donair Recipe - How to make Lebanese Donair

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes)invites you to try Lebanese Donair Recipe. Enjoy quick and easy Middle Eastern food recipes and learn how to make Lebanese Donair.

This is a Lebanese donair recipe, a traditional dish made with seasoned meat and tahini sauce that's enjoyed in many parts of the Middle East.

3 1/4 pounds boneless top round steak, sliced very thin
1/2 cup red wine vinegar
1/2 cup olive oil
1/4 cup fresh lemon juice
1 teaspoon allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon cardamom
1/2 teaspoon ground black pepper
salt, to taste
2 large tomatoes, coarsely chopped
1 clove garlic, minced

1 bunch finely chopped fresh parsley
1 large sweet onion, finely chopped
1/3 cup olive oil
3 tablespoons fresh lemon juice
3 large tomatoes, coarsely chopped

2 cloves garlic, minced
1 cup tahini (sesame-seed paste)
1/2 cup fresh lemon juice
1/2 cup water
salt, to taste
7 (6 inch) pita bread rounds

  1. Place the sliced beef into a flat, ovenproof dish. Stir the red wine vinegar, 1/2 cup olive oil, lemon juice, allspice, cinnamon, cardamom, black pepper, salt, tomatoes and garlic together in a bowl until well blended. Pour over the beef, turning slices to coat evenly. Cover, and refrigerate 4 hours.
  2. Preheat oven to 425 degrees F (220 degrees C).
  3. Remove the cover from the dish with the beef, and cook in preheated oven until the meat is no longer pink, about 50 minutes. Cool slightly.
  4. Meanwhile, make the parsley sauce by mixing the parsley, sweet onion, and 1/2 cup olive oil together in a bowl. Place the tomatoes in a bowl, and set aside until needed.
  5. Make the tahini sauce by mixing the garlic, tahini, lemon juice, and water together in a bowl. Season to taste with salt.
  6. To serve, place the pita bread rounds on serving plates. Spoon some of the meat mixture down the center of each pita round. Top with the parsley mix, tomatoes, and tahini sauce. Roll up the sides of the pita bread around the filling, and serve.

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What is Lebanese Garlic Sauce?

Lebanese garlic sauce is a condiment similar to mayonnaise, but with a very strong garlic flavor.

This sauce is very similar to an aioli sauce, made without any egg yolk.

It is used as an accompaniment to several meat dishes, and can actually be eaten with bread on its own.

It is not unusual to find Lebanese garlic sauce as part of a mezze for those who really love garlic sauce.

To a Middle Easterner this garlic sauce is a must in a long line of flavorful Arabic foods.

A common offering at a Lebanese restaurant, you will always find this sauce on the menu.

There is a bit of magic to this recipe.

Garlic, salt, oil, and lemon juice turn into a sauce with the consistency of mayonnaise.

It is essentially a kind of mayonnaise with a wonderful strong taste of garlic

It is really very cool how the ingredients in this recipe emulsify.

The magic of chemical interactions make these seemingly separate ingredients to become one.

Emulsion is when two liquids that are unmixable that suddenly do mix.

Giving you an end product that looks so different to what you put in to start with.

Garlic is actually an emulsifier itself, and that is why it works so well.

It is the garlic that brings the oil and lemon together to create the loveliness of this sauce.

Mayonnaise came about when it was discovered that egg yolks are better emulsifiers than garlic.

People say the word is emulsification, I say the word is magic!

And that is one of the amazing things about food, magic is part of what makes food food.

I can’t think of a better thing to be involved with.

Garlic is said to be good for you in so many ways, and this is such a wonderful way to eat it.

You could take garlic pills to get all the benefits, but why would you lose out on the flavor?

If you make sure everyone is having the garlic then you are all set and no one can complain of the strong odor.


East Coast Donair

True Maritimers know lettuce doesn't really belong on a donair—after all, it's about the spiced meat and sweet, garlicky sauce—but adding this leafy green cuts the richness and provides great crunch.

Ingredients

  • 1/2 cup all-purpose flour
  • 4 teaspoons each sweet paprika and dried oregano
  • 2 teaspoons each salt and onion powder
  • 1 teaspoon pepper
  • 3/4 teaspoons cayenne pepper
  • 900 g medium ground beef
  • 3 cloves garlic , finely grated or pressed
Donair Sauce:
  • 1 cup evaporated milk
  • 2/3 cups granulated sugar
  • 1 1/2 teaspoon garlic powder
  • 1/4 cup white vinegar
Assembly:
Toppings (optional):

Nutritional facts Per each of 10 servings: about

  • Fibre 3 g
  • Sodium 884 mg
  • Sugars 19 g
  • Protein 25 g
  • Calories 639
  • Total fat 33 g
  • Potassium 329 mg
  • Cholesterol 84 mg
  • Saturated fat 15 g
  • Total carbohydrate 60 g

Method

Beef: In small bowl, stir together flour, paprika, oregano, salt, onion powder, pepper and cayenne pepper.

In food processor, pulse together half each of the beef, garlic and flour mixture until paste-like consistency.

Scrape into large bowl repeat with remaining beef, garlic and flour mixture. Using hands, knead beef mixture until smooth and sticky, 15 to 20 times.

Shape beef mixture into 6- x 4-inch loaf place on greased rack on foil-lined rimmed baking sheet. Bake in 300°F oven until instant-read thermometer inserted in centre reads 160°F, about 2 hours. Let cool completely. Wrap in plastic wrap refrigerate for 12 hours. (Make-ahead: Refrigerate for up to 2 days.) Using sharp knife, cut meat into very thin slices.

Donair Sauce: In bowl, stir together milk, sugar and garlic powder until sugar dissolves, about 3 minutes. Add vinegar using small spoon, gently stir mixture 4 or 5 times (do not overmix). Cover and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 4 hours.)

Assembly: In large nonstick skillet, heat 1 tbsp of the oil over medium-high heat cook one-quarter of the beef slices, stirring, until browned and crispy, about 2 minutes. Transfer to bowl cover to keep warm. Working in batches, repeat 3 times with remaining oil and beef slices. Top pitas with beef, Donair Sauce, onion, lettuce and tomatoes (if using).

Tip from The Test Kitchen: To ensure that the donair sauce keeps its thick texture, resist the urge to stir it more than five times.

Makes 8 to 10 servings.

Donair step-by-step

1. In food processor, pulse mixture together until paste-like consistency.

2. Form into loaf and bake on greased rack in 300°F oven for about 2 hours.

3. Refrigerate for 12 hours, then cut into very thin slices.

4. Pan-fry slices until crispy. Serve on pitas with desired sauces and toppings.


Halifax’s donair: The tastiest treat you have probably never heard of

Neil Dominey, owner and chef at The Fuzz Box, hails from Berwick, Nova Scotia. He is seen preparing a donair at his restaurant on June 4, 2012.

This article was published more than 8 years ago. Some information in it may no longer be current.

There is a ritual that happens every weekend in downtown Halifax. It starts around 2 in the morning, when bars start to close and throngs of people congregate at the downtown intersection of Blowers and Grafton Streets, better known as Pizza Corner. They seek slices of pizza, subs and, above all else, donairs.

The donair is to Halifax what the banh mi is to Saigon, the jambon-beurre to Paris. It is a quintessential Haligonian gastronomic experience, as East Coast as Jiggs dinner. Best eaten late at night and on the street, it is a sweet and savoury, tasty and messy snack for meat lovers. For a long time, it was something you rarely found outside of the East Coast, save for poor imitations and pretenders.

To the uninitiated, the donair is intimidating. First, there is donair meat, heavily spiced ground beef that's shaped into a large loaf and roasted on a spit, then shaved and seared on a flat top range. The meat is placed on a thin, Lebanese-style pita and topped with tomatoes and raw onions. The donair sauce is an addictively sweet blend of evaporated milk, vinegar, garlic powder and sugar. The sandwich is wrapped in tinfoil and eaten out of hand. Kind of. As the pita has a tendency to sop up the juices and sauces, making the bread fall apart, donairs are best eaten over a cardboard plate and as far away from your body as possible.

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The history of the donair is a little murky. Its predecessor, the doner kebab, was made in the 1950s by the owner of a Turkish kebab house in Berlin. The Greek adaptation, the gyro, soon followed, and it was this version that Peter and John Kamoulakos tried to introduce to Bluenosers during the late 1960s at their small restaruant in Bedford, N.S. The brothers soon found, however, that Nova Scotians weren't so fond of lamb served with a yogurt-based sauce. They ditched the lamb for beef and crafted the distinctive sweet sauce, creating something quite removed from shawarma and kebab.

Today, there's a restaurant chain named after donairs and almost every pizza place sells them. Chinese takeout joints serve donair egg rolls. Ontario-based chain Pizza Pizza had a donair recipe created for them when they branched out to Atlantic Canada.

Outside of the Maritimes, nostalgic diners have to be resourceful to get their fix. Food-based message boards are filled with questions about where to find "authentic" donairs. And some have taken matters into their own hands, fine-tuning recipes until they get the right mix. For instance, Glen Petitpas, a Hawaii-based Haligonian astronomer and computer engineer, gained a global following for posting detailed recipes on his website, using insider knowledge from a friend at a well-known Halifax donair joint.

The search for donairs outside of the Maritimes is getting easier. In Milton and Burlington, Ont., there's a small chain called Halifax Donair and Pizza. In Calgary, Jimmy's A&A offers a version. And in Toronto you can find it on the Danforth in a little place called The Fuzz Box. Owner and chef Neil Dominey, who hails from Berwick, N.S., was tired of his cravings going unfulfilled. "I tried 10 different donair recipes," he says. "Some didn't have enough paprika or oregano, but I combined a few recipes to get what I wanted." His dedication to the creation of the perfect donair does not mean that he is a purist. He serves his donairs with Greek, rather than Lebanese pitas. "Customers love it," he says. "They prefer it, as the thing holds together, but I do keep the Lebanese on hand, just in case someone asks."

On the other side of town, Hopgood's Foodliner is also serving them, albeit a slightly upscale version, adding a bit of pork in the mixture and folding them like tacos. Chef Geoff Hopgood, a Bluenoser himself, sells about 400 of donairs a week. "They're tasty, grimy, fun and nostalgic for me," he says. "They can be the perfect snack food with a can of Labatt 50."

Many argue, however, that they are best experienced back East, preferably late at night, with a hankering for something greasy, sweet and meaty. Oh, and as for eating them? There is an unspoken code among donair diners. No one ever looks good eating them, so no one judges you, even if you do have sauce drizzling down your chin. Just give'er.


Cooking Kebab in the Oven

Traditionally, döner meat is threaded onto skewers and cooked upright against an open flame. In this recipe, threading the chicken thighs onto 2 skewers, and cooking perched on a baking sheet mimics the traditional method. P.S. Lining the baking sheet with foil makes clean-up super easy!


I flew 24hrs from Oz to UK for a man, day 2 we had a huge row & I left, it cost loads

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Lamb Doner Kebab

Lamb Doner Kebab is a Turkish dish made with grilled meat stuffed into a pita served with various accompaniments such as cucumber, lettuce, tomatoes and onions then dressed in various types of sauces.

Yup, you can make your own kebabs at home, you don’t need that stacked meat on a vertical rotisserie, in fact home versions might be even better especially when you grill your meat on a charcoal grill giving it that smoky flavour you don’t get on those Kebab shops around the corner. While some may argue it won’t be authentic since it’s not done the traditional way, that’s is right, but which do you think is important, the taste or the authenticity?

Having said that this type of kebab was created during the 17th century around the Ottoman Empire, those days vertical spit was not yet invented specially the ones you see now, what they did is they stack sliced meats then cooked on a horizontal rotisserie, similar to the Cağ kebabı. It was only introduced no later than the mid-19th century and still during those days it was cooked with hot embers from charcoal or wood fire. Moving forward in modern-day Turkey, in the town of Bursa the idea of vertical roasting was born and was attributed to the grandfather of İskender Efendi, Yavuz İskenderoğlu. A century later döner kebab was introduced and popularized in Istanbul by Beyti Güler. After that, it became a phenomenon at Beyti Güler’s restaurant in 1945 where it was served to kings, prime ministers, film stars and celebrities but not like how it looks today, it was in a sandwich form.

Fast forward for a few years, in 1966 it was sold in London and 1970 in Berlin. Similar types of food appeared in Greece and New York City around 1971, it was initially called döner but then later changed its name as gyros and in 1972 Greek Canadian variation showed up and called as a donair. The rest was history. So do I call mine a different version, no, since it’s still a doner kebab just roasted differently, in essence it is still the same.


Donair

I like to try to come up with catchy sounding names that make my food sound really delicious. I’ll add descriptive words like “roasted”, “caramelized” or “spicy”. However, try as I might, I could think of anything to add to “Donair”, so I just let it stand on it’s own. After all, if you’re from Canada, you already know and love donair – no further catchphrases needed. If you’re not from Canada, let me catch you up.

A Donair is very similar to a Gyro, but different. The Canadian Donair is an essential Halifax food, where it originated in Canada. It came from the Doner Kebab, which orignated in Germany, whereas the gyro originated in Greece. In Halifax a donair is made of seasoned ground beef and dressed with onions, tomatoes and a sweet garlic sauce in a thin, Lebanese style pita. In other parts of Canada (like Edmonton, where I’m from) a donair might have lettuce and pickles too, and the sauce could be sweet, tzatziki or garlic. Since moving to the US, hubby and I have switched over to gyros, because donairs are just not available. However, every time we eat one, we complain to each other that gyros are just not the same as donairs (and don’t get me wrong, my local gyro place is very good). Enter Marie Porter.

Marie is a Canadian living in the US, just like me. And, like me, she missed the food of her home country. So she wrote a book – More Than Poutine. A book filled with recipes hailing from Canada. When I received a copy of the book to review, I leafed through excitedly. It included all of my Canadian favorites including some that I didn’t even realize were distinctly Canadian. But I was most excited to try the donair recipe because I had never even considered making it at home. I thought they could only be made on one of those rotisserie things. Nope. It turned out even better than I had hoped, and my whole family loved it.

My favorite thing about this recipe is that it is totally make-ahead friendly. Actually, it’s essential that is is made ahead, because the cooked meat needs to be refrigerated for several hours before slicing. But consider this: a donair party. You have a big pile of donair meat just waiting to be crisped up in a skillet, a pile of warm pitas and a buffet of toppings – onions and tomatoes of course, but also pickles, lettuce, olives and a variety of sauces. Everyone gets to make their own however they like it. I don’t think anyone would say no to that party.


Related Video

You got the DONAIR (not sweet sauce) sauce completely WRONG. 2/3 cup canned sweetened condensed milk 1/4 cup white vinegar 1/2 tsp garlic powder (Or for a 14oz tin of sweetened condensed milk, add 1/2 cup vinegar, and 1 tsp garlic powder) Follow the same instructions as above, except that you really need to stir for a long time to get the condensed milk and vinigar mixed properly. Do not be alarmed. Stirring this recipe for a long time will not make it thin. Leave set for a few minutes and you will be able to turn the bowl upside down and none of it will pour out. Please note, the amount of sauce provided in this recipe will likely last two servings at most (if used properly). I find that the sauce can be made in larger batches and survives an unnaturally long time in the fridge.

Such a great recipe, meat flavour was bang on and the slamming of the meat really did give it the typical donair meat texture. I couldn't get the sauce to set up but still tasty all the same, maybe specify the size of the cans needed? Not sure if it matters since the flavour was all there. Thanks for the recipe, I'll definitely be making this again!!

Excellent recipe, it really tasted authentic when I made it. A taste of home! I didn't try the sauce from this recipe, simply because using sweetened condensed milk is SO much easier, although more expensive. I will try the sauce in this recipe the next time I make the meat. Thanks for the wonderful recipe!

Amazing. Just so amazing. The yield is a little off if you like them packed the way Newfoundland donair shops pack em'. 1 lb. gets 3 good size donairs. Double or Triple the meat and ingredients, but only do one portion of the sauce. There's tons of it. Enough to do 20 donairs. Just plan for 3 per pound. I found 75 mins cooked the loaf completely through, and was delicious as it was. But I wanted to try frying it too, so I did that to the second one, and while it did crisp the outsides a little more, the meat dried out a little bit too much. It was like getting the meat on the outside of the rotisserie that's been cooking for awhile. Still delish nonetheless. 2 and I had to roll away from the table. Stuffed.