Doner Kebab Bowl
Make an easy doner kebab bowl with juicy spiced beef, crunchy vegetables, pita chips, and sauce. A flavorful 30-minute dinner!
Ingredients
- 200 g ground beef
- 1 onion grated
- 2-3 garlic minced
- 1 tablespoon Greek yogurt
- 1 teaspoon dried oregano
- ¼ teaspoon ground cumin
- ¼ teaspoon cayenne
- ¼ teaspoon paprika
- ¼ teaspoon garlic granules
- ½ teaspoon onion powder
- 2 teaspoon oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F. Combine all the ingredients in a large mixing bowl.
- Mix everything well until you get a uniform mixture.
- Grease a sheet of parchment paper and spread the meat mixture over it in a thin layer.
- Roll up the sheet gently like a cinnamon roll and transfer to a baking sheet. Bake for 15-20 minutes.
- Allow the roll to cool down a little, then gently unwrap it and slice or tear the meat into small bits. Assemble in a bowl with pita chips, Sumac onions, sliced cucumbers and tomatoes, shredded cabbage and lemon wedges. Top with a drizzle of your favorite sauce and serve.
Notes
- Use ground beef with a little fat for juicy, flavorful kebab meat. Very lean beef can turn dry during baking.
- Grate the onion finely and mince the garlic so they blend evenly into the meat mixture.
- Spread the seasoned beef in a thin, even layer on lightly greased, oven-safe parchment paper before rolling it up.
- Avoid rolling the parchment too tightly, as a thick meat roll may cook unevenly.
- Bake at 400°F for 15–20 minutes, or until the center of the beef reaches an internal temperature of 160°F (71°C).
- Let the cooked beef cool slightly before unrolling the parchment and slicing or tearing it into bite-sized pieces.
- Replace ground beef with ground lamb or a combination of beef and lamb for a different flavor.
- Reduce the cayenne pepper for a milder version, or serve with your favorite hot sauce for extra heat.
- Serve with pita chips, sumac onions, cucumbers, tomatoes, shredded cabbage, and a drizzle of your favorite sauce.
- Store leftover cooked beef in an airtight container in the refrigerator for up to 3–4 days. Keep the vegetables, sauce, and pita chips separate until serving.
Nutrition
Calories: 328kcalCarbohydrates: 8gProtein: 19gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 71mgSodium: 74mgPotassium: 410mgFiber: 2gSugar: 3gVitamin A: 249IUVitamin C: 5mgCalcium: 66mgIron: 3mg
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