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How To Make Lebanese Doner Kebab Recipe | Eid Ul Azha Special | Pakistani Food

Mouthwatering meal for lunch!

Today we’re going to make some Lebanese doner kebab. A mouthwatering recipe and a perfect meal for lunch. Try this Lebanese doner kebab on this Eid Ul Azha. This Lebanese doner kebab recipe is a Pakistani recipe and a perfect snack for everybody.

How To Make Lebanese Doner Kebab Recipe | Eid Ul Azha Special | Pakistani Food

How To Make Lebanese Doner Kebab Recipe | Eid Ul Azha Special | Pakistani Food
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How To Make Lebanese Doner Kebab Recipe | Eid Ul Azha Special | Pakistani Food

Ingredients
5 hours, 20 minutes
7
  • For the kebab:
  • 1.5kg steak, sliced very thin
  • 125ml red wine vinegar
  • 125ml olive oil
  • 4 tablespoons fresh lemon juice
  • 1 teaspoon ground 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, crushed
  • 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, crushed
  • 280g tahini
  • 125ml fresh lemon juice
  • 125ml water
  • Salt to taste
  • To serve:
  • 7 Lebanese or pita bread
Instructions
Prep
4 hours, 30 minutes
Cook
50 minutes
Ready in
5 hours, 20 minutes
  1. Place the sliced beef in a flat oven-proof dish. Stir the red wine vinegar, 100ml of the 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 degrees C.
  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 of the 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 125ml lemon juice and water together in a bowl. Season to taste with salt.
  6. To serve, place the bread on serving plates. Spoon some of the meat mixtures down the center of each pita. Top with the parsley mixture, tomatoes, and tahini sauce. Roll up the sides of the pita around the filling and serve.

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