Lebanese Donair Kebab

    (39)
    1 hour 20 min

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


    39 people made this

    Ingredients
    Serves: 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

    Method
    Prep: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 & ratings
    Average global rating:
    (39)

    Reviews in English (31)

    by
    23

    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  (Review from Allrecipes US | Canada)

    by
    17

    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  (Review from Allrecipes US | Canada)

    by
    12

    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  (Review from Allrecipes US | Canada)

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