Doner Kebab with Tahini-Yogurt Sauce

In a large bowl, measure together all of the ingredients for the doner kebab. Using your hands or a spatula, thoroughly mix together the ingredients until well combined.

Preheat the oven to 375°.

Lay four pieces of parchment paper on your work surface. Place a quarter of the meat in the enter of each piece of parchment paper.

Lay a fresh piece of parchment paper on top of the first portion of meat. Using the palm of your hand, flatten the meat so it’s about 1-inch thick.

Using a rolling pin, continue flattening and rolling the meat until it’s as thin as you can make it, leaving a 2-inch strip on one of the short ends of the parchment without any meat.

Remove the top piece of parchment paper and save it for the next portion of meat.

To fold the meat, start from the short end without the meat and make a 2-inch fold over the meat, making sure not to press down on the meat.

Continue in this fashion until the parchment has been fully folded up; it will approximately take four folds. Place on a sheet tray.

Repeat with the remaining portions of meat and parchment.

Bake the meat for 25 minutes. Once done, allow to rest for 10 minutes.

While the kebab is cooking, marinate the cabbage and prepare the tahini-yogurt sauce. To prepare the cabbage, toss together the cabbage, red wine vinegar and salt to taste. Add the sugar and mix well. The cabbage should be tangy and well seasoned, so adjust to your liking.

To prepare the sauce, whisk together yogurt, tahini, garlic, lemon juice, salt and pepper. Add water as necessary to make the sauce drizzly.

Once the doner kebab has rested for 10 minutes, unroll the meat from the parchment paper right onto the sheet tray.

Using your hands, tear the sheets of meat into approximately 2-inch by 1-inch pieces and place on a platter.

To build the sandwich, lay the meat onto the warmed pita. Top with a generous drizzle of the tahini-yogurt sauce followed by the cabbage, tomatoes and cucumbers.

Roll up the pita and enjoy!