Lebanese Donair

Lebanese Donair

22 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    50 m
  • Ready In

    5 h 20 m
ROSE90
Recipe by  ROSE90

“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.”

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Ingredients

Adjust Servings

Original recipe yields 7 servings

Directions

  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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Reviews (22)

Rate This Recipe
m0wlp42
21

m0wlp42

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 marinade adds a lot of body and flavor, making the beef especially tasty. I only make a few minor changes: 1) Surprisingly, I think whole wheat pita complements the dish better 2) I serve with lettuce, tomatoes and onions so family members can make their own sandwiches and 3) for the sauces, although I like hummus, I think it takes away from the flavor of the meat in this dish. I also remove the tomatoes from the parsley sauce because I serve with fresh tomatoes. This makes the parsley sauce stronger, but nestled among the meat and veggies, it doesn’t overwhelm. (As a side note, I usually have a lot of the parsley sauce left. Instead of throwing it away, I recycle it into another dish. I cut large tomatoes in half – the hothouse/jersey variety – spread the tops of the tomatoes with a large spoonful of the parsley sauce and bake/broil in the toaster oven for 30 minutes. It makes for an interesting twist on the tomato/pesto side dish that goes well with a lot of meat/chicken meals.) I enjoy this recipe for lunch or as a light dinner, but it is particularly in demand with the menfolk during football season.

GiJoe86
15

GiJoe86

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)

Angela
10

Angela

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.

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Nutrition

Amount Per Serving (7 total)

  • Calories
  • 990 cal
  • 49%
  • Fat
  • 64.7 g
  • 100%
  • Carbs
  • 47.6 g
  • 15%
  • Protein
  • 57.5 g
  • 115%
  • Cholesterol
  • 128 mg
  • 43%
  • Sodium
  • 537 mg
  • 21%

Based on a 2,000 calorie diet

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