Lebanese Donair Recipe - Allrecipes.com
Lebanese Donair Recipe
  • READY IN 5+ hrs

Lebanese Donair

Recipe by  

"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 Edit and Save

Original recipe makes 7 servings Change Servings
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  • PREP

    30 mins
  • COOK

    50 mins
  • READY IN

    5 hrs 20 mins

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 More Reviews

Most Helpful Positive Review
Jun 26, 2008

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.

 
Most Helpful Critical Review
Jul 31, 2011

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 Tahini "dressing" didn't turn out at all. I have worked with Tahini MANY times so I am quite familiar with it. My "dressing" after following the recipe to a T was a paste. We had to spread it on the flatbread with a knife and then the meat, parsley mixture and tomatoes. Not sure what happened as I followed the directions. Oh well, we will try again and if more successful will definitely update.

 

32 Ratings

Jul 22, 2011

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)

 
Mar 23, 2008

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.

 
Aug 21, 2009

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 the meat marinade or parsley salad that dripped out & caused the pita to get soggy on the outside. Will make again and try to be more careful about how much liquid I spoon into the pita.

 
Aug 15, 2011

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.

 
Apr 21, 2009

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 TBSP of white vinegar to the tahini sauce, which in my opinion, gave it a 'dressing' type quality. Thanks for the recipe! It was relatively easy, relatively healthy and SUPER yummy!

 
Dec 02, 2011

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 change I made was using white vinegar instead of the red wine vinegar . I only made the shawarma part and I added my own topping :(Tomatoes-parsley - onion sprinkled with Sumac - green pepper - pickled cucumber - Tahini)

 

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Nutrition

  • Calories
  • 990 kcal
  • 49%
  • Carbohydrates
  • 47.6 g
  • 15%
  • Cholesterol
  • 128 mg
  • 43%
  • Fat
  • 64.7 g
  • 100%
  • Fiber
  • 6.8 g
  • 27%
  • Protein
  • 57.5 g
  • 115%
  • Sodium
  • 537 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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