Doner Kebab Sandwich
- December 12, 2025
- 0 Comments
- Dinner
Thin sheets of seasoned beef that get layered into warm lavash with all the happy add-ins; pickled red onions, French fries, grilled peppers, and jalapeños. All together, it makes the most delicious doner kebab-style sandwich
The technique I used here has been going viral from the creator “mezzemike” on TikTok. I’ve been seeing it all over my feed for a few weeks and finally decided to try it, and I’m so glad I did!
It’s basically ground beef rolled very thin between two sheets of parchment. You peel off the top layer, then roll the meat up tightly with the bottom sheet still attached. It bakes in one piece, and once you unroll it, you get these beautifully thin sheets of seasoned beef that are perfect for stuffing into a sandwich.
Few Tips ✮⋆˙
- When you grate your onion, squeeze out as much liquid as you can so the meat mixture doesn’t get watery
- Roll it thinner than you think; almost see-through if that makes sense. we want nice thin sheets
- Shape it into an even rectangle before rolling so it cooks evenly, and if any meat squishes out to the sides of the parchment, just scoop it back onto the main slab and press it in so everything stays the same thickness.
Here’s a video to guide you along the process ✮⋆˙
Process ✮⋆˙
Doner Kebab Sandwich
Thin sheets of seasoned beef that get layered into warm lavash with all the happy add-ins; pickled red onions, French fries, grilled peppers, and jalapeños. All together, it makes the most delicious doner kebab-style sandwich
Ingredients
- 2 Lavash flatbread
Ground beef mixture
- 1 lbs ground beef 80/20
- 4 oz ground lamb
- 1 small onion, grated and squeezed of excess liquid
- 4 cloves garlic, grated
- 1/4 cup full fat greek yogurt
- 1 tbsp pomegranate molasses
- 1 tbsp olive oil
- 1/2 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp sumac
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp fine sea salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
Paprika Pomegranate Butter
- 2 tbsp butter, unsalted
- 1 tbsp pomegranate molasses
- 1 tsp paprika
Topping options
- tomatoes
- bell peppers
- jalapeños
- lettuce
- French fries
- garlic sauce
- pickled red onions
Instructions
- Add the ground beef, lamb, grated onion, grated garlic, yogurt, pomegranate molasses, olive oil, paprika, sumac, cumin, coriander, salt, black pepper, garlic powder, onion powder, and chili flakes to a mixing bowl. Work it together with your hands until it looks smooth and evenly seasoned
- Lay a large sheet of parchment paper on the counter and place the beef mixture on top. Cover with a second sheet of parchment. Use a rolling pin to roll the meat very thin, creating an even rectangle. The thinner it is, the better the final texture
- if any meat squishes out to the sides of the parchment, just scoop it back onto the main slab and press it in so everything stays the same thickness
- Peel off the top layer, then roll the meat up tightly with the bottom sheet still attached
- Roll the entire sheet up tightly, transfer the roll to a sheet pan, and bake at 400°F for 20 minutes. If you have any veggies you’d love in your sandwich (like peppers, jalapenos, or tomatoes) toss them on the pan to roast alongside the beef for extra flavor.
- Remove the pan from the oven and carefully unroll the beef while it is still hot. Slide the flat sheet of cooked beef back onto the pan. Broil for 2 to 3 minutes, just until the top takes on color and the edges crisp slightly
- Brush the lavash bread with your pomegranate molasses, paprika mixture on both sides. Place it in the oven just to warm, then remove it to assemble the sandwich
- Add the beef, peppers, jalapeños , pickled red onions, French fries, garlic sauce, literally anything you'd like to add to your sandwich. Wrap, and serve warm
- You can also pop the rolled sandwich back into a 350°F oven for just 2 minutes so everything is warm and served at the same temperature.
- And you're done !!
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