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Lebanese Doner Kebab Recipe Eid Ul Azha

Lebanese doner kebab for lunch!

Lebanese doner kebab recipe, a traditional dish made with seasoned meat and tahini sauce that’s enjoyed in many parts of the Middle East. You can find lovely recipes from all over the world here. So, the Lebanese doner kebab is one of the delicious Turkish recipes! It is healthy and good for you. Make your own takeaway doner kebab with no anxiety or guilt.

Lebanese Doner Kebab

Recipe for a home version of the classic spit-roasted lamb (doner) kebab, served as a sandwich with vegetables and sauce. Also, learn how to make home-style doner kebab on Taste.com.au by Valli Little.

Find more kebabs recipes on Cook To Food and let us know which one is your most favorite!  Grab the ingredients we need and let’s begin.

Lebanese Doner Kebab Recipe Eid Ul Azha
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Category: Lebanese Doner Kebab
Cuisine: Middle East
1 hour, 20 minutes
  • 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
  • Parsley Sauce:
  • 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
  • Tahini Sauce:
  • 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 inches) pita bread rounds
30 minutes
50 minutes
Ready in
1 hour, 20 minutes
  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.
Nutrition information
Calories per serving: 990
Fat per serving: 64.7g
Saturated fat per serving: 14.0g
Carbs per serving: 47.6g
Protein per serving: 57.5g
Fiber per serving: 6.8g
Sugar per serving: 6g
Sodium per serving: 471mg
Cholesterol per serving: 128mg

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