Description
Juicy, spiced beef or lamb wrapped in soft flatbread and topped with a creamy garlic yogurt sauce, these homemade Doner Kebab Wraps are a flavorful take on your favorite street food, made easily at home.
Ingredients
1½ lbs (700g) ground beef or lamb
1 small onion, grated
3 cloves garlic, minced
1½ teaspoons salt
1 teaspoon black pepper
1½ teaspoons ground cumin
1 teaspoon smoked paprika
½ teaspoon ground coriander
½ teaspoon chili flakes (optional)
2 tablespoons plain yogurt
1 tablespoon tomato paste
1 cup plain Greek yogurt
1–2 cloves garlic, finely minced
1 tablespoon lemon juice
Salt to taste
Pita or flatbreads
Shredded lettuce
Sliced cucumbers
Chopped tomatoes
Thinly sliced red onions
Fresh parsley (optional)
Instructions
- In a large bowl, combine the ground beef or lamb, grated onion, minced garlic, salt, pepper, cumin, smoked paprika, coriander, chili flakes, yogurt, and tomato paste. Mix well until fully combined.
- Shape the meat mixture into a log, wrap it tightly in parchment paper and then in foil. Freeze for 3–4 hours until firm.
- While the meat chills, prepare the garlic yogurt sauce by whisking together Greek yogurt, minced garlic, lemon juice, and salt. Chill until ready to use.
- Once the meat is firm, remove from the freezer and slice thinly.
- Heat a skillet over medium-high heat and cook the meat slices for 2–3 minutes per side until browned and cooked through.
- Warm the flatbreads, then layer with shredded lettuce, sliced cucumbers, chopped tomatoes, red onions, and the cooked meat.
- Drizzle with garlic yogurt sauce and top with fresh parsley if using.
- Wrap the flatbreads and serve hot.
Notes
Use chicken thighs instead of beef or lamb for a lighter version.
Add more chili flakes or hot sauce for extra spice.
Swap garlic yogurt sauce for tzatziki if preferred.
Use lavash or naan as an alternative to pita.
Turn into a kebab bowl with rice or greens for a low-carb option.
Leftover cooked meat lasts up to 4 days in the fridge.
Garlic yogurt sauce stays fresh for 3–4 days in the fridge.
Always assemble wraps fresh to keep veggies crisp.
- Prep Time: 20 minutes (plus 3 hours freeze time)
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Fried
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 wrap
- Calories: 420
- Sugar: 4g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
