Lebanese Donair

Lebanese Donair

ROSE90 2

"This is a Lebanese donair recipe, a traditional dish made with seasoned meat and tahini sauce that's enjoyed in many parts of the Middle East."


5 h 20 m servings 990 cals
Serving size has been adjusted!

Original recipe yields 7 servings



  • Calories:
  • 990 kcal
  • 49%
  • Fat:
  • 64.7 g
  • 100%
  • Carbs:
  • 47.6g
  • 15%
  • Protein:
  • 57.5 g
  • 115%
  • Cholesterol:
  • 128 mg
  • 43%
  • Sodium:
  • 426 mg
  • 17%

Based on a 2,000 calorie diet

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  • Prep

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  1. Place the sliced beef into a flat, ovenproof dish. Stir the red wine vinegar, 1/2 cup olive oil, lemon juice, allspice, cinnamon, cardamom, black pepper, salt, tomatoes and garlic together in a bowl until well blended. Pour over the beef, turning slices to coat evenly. Cover, and refrigerate 4 hours.
  2. Preheat oven to 425 degrees F (220 degrees C).
  3. Remove the cover from the dish with the beef, and cook in preheated oven until the meat is no longer pink, about 50 minutes. Cool slightly.
  4. Meanwhile, make the parsley sauce by mixing the parsley, sweet onion, and 1/2 cup olive oil together in a bowl. Place the tomatoes in a bowl, and set aside until needed.
  5. Make the tahini sauce by mixing the garlic, tahini, lemon juice, and water together in a bowl. Season to taste with salt.
  6. To serve, place the pita bread rounds on serving plates. Spoon some of the meat mixture down the center of each pita round. Top with the parsley mix, tomatoes, and tahini sauce. Roll up the sides of the pita bread around the filling, and serve.
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  1. 34 Ratings


Although there is a rustic simplicity to Dash’s Donair recipe on this website, this version of donair is much more satisfying, so I’m surprised more people haven’t tried/reviewed it. The marinad...

I'm 100% Lebanese this dish is also known as Shawarma...for a nice kick add a little orange juice or some orange peel in the marinade (true Lebanese secret)

it was good we used chicken instead of beef but other than that followed it to a T. we'll make it again my husband was a HUGE fan.

This was restaurant-quality deliciousness! My only complaints are that the meat was nearly over-cooked at the 30-minute mark, and for some reason there was a lot of liquid that came from either ...

I have tried to make shawarma many times before but every time it turns bland or over spiced . this recipe is wonderful and that's what I was searching for , the whole family loved it . the only...

Very good. Made this with chicken instead of beef and skipped the tahini sauce because I didn't have any. The marinade is nice and complex.

We will try this one more time but the first time not so good. Individually, most was good - the parsley mix was fantastic and light. The marinated meat was delicious after cooking BUT my Tahi...

well, well, well. This is one of the ebst recipes I have ever had on this web site. My husband was raving about it for hours after he ate it! I followed it to a tee except one thing. I added a T...

This is terrific, tastes just like a famous Lebanese restaurant in Seattle. I made the following adjustments based on how the restaurant cooks the food: I tripled the garlic in the beef marina...