Recipe of the day: Doner Kabab
INGREDIENTS
For the Marinade:
2 Large Onions, Chopped
2 Garlic Cloves, Crushed
½ Cup Olive Oil
2 Tbsp. Lemon Juice
1 Tsp. Dried Oregano
1 Tsp. Ground Black Pepper
½ Tsp. Ground Turmeric
1 Pinch Curry Powder
1 Tsp. Salt
1 Pound Beef Flank Steak, Thinly Sliced
For the Tzatziki Sauce:
8 Ounces Sour Cream
2 Tbsp. Olive Oil
1 Tbsp. Lemon Juice
½ Tsp. Salt
½ Tsp. Ground Black Pepper
1 Tbsp. Chopped Fresh Dill
1 Clove Garlic, Crushed
6 Pita Bread Rounds
INSTRUCTIONS
Place the chopped onions in a large bowl and crush with the bottom of a glass until juice is rendered and onions look translucent. Stir in 2 crushed garlic cloves, 1/2 cup olive oil, 2 tablespoons lemon juice, oregano, 1 teaspoon black pepper, turmeric, curry powder, and 1 teaspoon salt. Mix well; add the sliced beef and toss to coat. Cover the bowl with plastic wrap, and marinate in the refrigerator overnight.
Combine the sour cream, 2 tablespoons olive oil, 1 tablespoon lemon juice, 1/2 teaspoon salt, 1/2 teaspoon black pepper, dill, and 1 crushed clove of garlic. Mix well; cover the bowl with plastic wrap and refrigerate overnight.
Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source.
Remove the meat from the marinade mixture, brushing off extra onions. Spread the slices on a baking sheet without overlapping, and salt to taste. Broil about 3 minutes per side or until browned and crispy, turning halfway through cooking.
Divide the cooked meat between the pita breads, and drizzle with Tzatziki sauce to serve.
Comments are closed on this story.