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Lebanese Donair
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
320 minutes
Donair recipe: Fragrant roast beef in pita with parsley salad and tahini sauce.
Ingredients:
  • 3.25 pounds boneless top round steak, sliced very thin
  • 2 large tomatoes, coarsely chopped
  • 0.5 cup red wine vinegar
  • 0.5 cup olive oil
  • 0.25 cup fresh lemon juice
  • 1 teaspoon allspice
  • 1 clove garlic, minced
  • 0.5 teaspoon ground cinnamon
  • 0.5 teaspoon ground black pepper
  • 0.25 teaspoon cardamom
  • salt to taste
  • 1 bunch finely chopped fresh parsley
  • 1 large sweet onion, finely chopped
  • 0.33333334326744 cup olive oil
  • 3 tablespoons fresh lemon juice
  • 1 cup tahini (sesame-seed paste)
  • 0.5 cup fresh lemon juice
  • 0.5 cup water
  • 2 cloves garlic, minced
  • 7 (6 inch) pita bread rounds
  • 3 large tomatoes, coarsely chopped
Instructions:
  • Lay the beef slices in a flat, oven-proof baking dish. Combine tomatoes, vinegar, olive oil, lemon juice, allspice, garlic, cinnamon, black pepper, cardamom, and salt in a bowl, mix well. Pour the mixture over the beef, ensuring all slices are coated. Cover and refrigerate for 4 hours.
  • Preheat the oven to a toasty 425 degrees F (220 degrees C).
  • Remove the cover from the baking dish and bake the beef in the preheated oven until fully cooked, for about 50 minutes. Let it cool slightly as you prepare the salad and sauce.
  • Combine fresh parsley, tangy onion, extra virgin olive oil, and zesty lemon juice in a bowl, stirring until well mixed.
  • Prepare the sauce by combining tahini, lemon juice, water, and garlic in a bowl. Mix until smooth, then season with salt to taste.
  • On serving plates, lay out pita rounds. Fill each with beef slices down the center. Add salad, sauce, and tomatoes on top. Roll up the sides of the pita to serve.

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