Every once in a while you come across a kitchen trick that just earns a spot in your rotation. This is one of them and it’s so good. Big thanks to @mezemike for the inspiration here. It captures everything people love about doner kebabs, keeps the prep almost laughably easy, and turns into bowls, wraps, or kebabs that taste like takeout in the best way.
Ingredients 1 lb ground beef Half a medium yellow or purple onion 2 garlic cloves Salt and pepper 1 tsp sweet paprika 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp parsley 1/2 tsp sumac 1/4 tsp cumin 1/4 tsp marjoram 1/4 tsp cinnamon 1/4 tsp coriander
Veggies Mini bell peppers, red onion, jalapeño Olive oil, salt, pepper
Aioli 3 tbsp mayo 1 minced garlic clove 1/2 tsp sweet paprika 🍋 juice
Directions 1. Preheat oven to 400F. 2. Add half a medium onion and 2 garlic cloves to a small food processor and blend until a smooth pulp. 3. Place 1 lb ground beef in a bowl and mix in the onion garlic pulp. 4. Season with salt, pepper, and the spices listed above. 5. Mix well. Ideally let it sit 1 to 2 hours, but you can move forward immediately. 6. Divide the mixture into 4-5 equal portions and roll each into a ball. 7. Sandwich each meatball between 2 sheets of parchment paper. 8. Use a rolling pin or glass bottle to flatten the meat evenly. 9. Roll up the filled parchment paper. 10. Continue until you have about 5 parchment rolls. 11. Add your veggies to a sheet pan. Drizzle with olive oil and season with salt and pepper. 12. Place everything in the oven for 30 to 35 minutes at 400F. 13. Remove, let cool for a minute, unroll the parchment, and slice to your preferred size. 14. Serve over rice, any rice alternative, or make it a gyro wrap using a low carb lavash. 15. For the wrap, add lettuce, the sweet paprika aioli, roasted veggies, about 3 oz of the gyro meat, pickled red onions, parsley, and feta. Roll tightly, sear in a lightly oiled pan, and let the wrap crisp up. 16. Slice, drizzle with your favorite sauce, and enjoy.
