Ingredients
g
1 lb 80/20 ground beef
g
1 lb ground lamb
s
1 small yellow or white onion, grated and squeezed completely dry
g
3 cloves garlic, grated
k
2 tsp kosher salt
p
1 ½ tsp paprika
s
½ tsp smoked paprika
c
1 ½ tsp cumin
c
1 tsp coriander
b
¾ tsp black pepper
c
½ tsp cayenne, optional
g
1 tsp garlic powder
o
½ tsp onion powder
d
1 tsp dried oregano or thyme
M
½ tsp MSG, optional
p
⅓ cup plain Greek yogurt
o
2 tbsp olive oil
p
4 pita breads
Directions
1
Add the beef and lamb to a bowl.
g
1 lb 80/20 ground beef
g
1 lb ground lamb
2
Add the onion, garlic, salt, paprika, smoked paprika, cumin, coriander, black pepper, cayenne if using, garlic powder, onion powder, oregano or thyme, MSG if using, yogurt, and olive oil.
s
1 small yellow or white onion, grated and squeezed completely dry
g
3 cloves garlic, grated
k
2 tsp kosher salt
p
1 ½ tsp paprika
s
½ tsp smoked paprika
c
1 ½ tsp cumin
c
1 tsp coriander
b
¾ tsp black pepper
c
½ tsp cayenne, optional
g
1 tsp garlic powder
o
½ tsp onion powder
d
1 tsp dried oregano or thyme
M
½ tsp MSG, optional
p
⅓ cup plain Greek yogurt
o
2 tbsp olive oil
3
Mix by hand for 3 full minutes until the mixture becomes sticky, tacky, and paste-like.
4
Place the meat between two large sheets of parchment paper and press into a thin square, about 1/4–1/3 inch thick.
5
Remove the top parchment, then fold the meat over itself to create layers, forming a compact square or rectangle.
6
Wrap tightly in parchment.
7
Preheat the oven to 400°F.
8
Bake the wrapped meat for 15 minutes.
9
Remove from the oven, unwrap completely, and return it to the oven for another 15 minutes until evenly cooked and lightly browned.
10
Internal temperature should reach 160–165°F.
11
Rest for 5–10 minutes, then slice thin across the layers.
12
Warm the pita breads and serve with the sliced döner.
p
4 pita breads
