Turkish Doner Kebab
Turkish-style doner kebab made with lean beef braised in the Instant Pot with Aleppo chili, sumac and turmeric, then piled into Bazlama flatbread with mayonnaise and pickled slaw.
Nutrition
per per serving590
Calories
58g
Protein
22.5g
Carbs
29g
Fat
Ingredients
| 1.5 pounds | 680 g | lean steak beef, cubed |
| 4 whole | Bazlama flatbread | |
| 0.33 cup | 79 ml | mayonnaise |
| — | salt and ground black pepper | |
| 1 teaspoon | 5 ml | Aleppo chili flakes |
| 1 tablespoon | 15 ml | champagne vinegar |
| 0.5 teaspoon | 2.5 ml | sumac |
| 0.5 teaspoon | 2.5 ml | turmeric powder |
| 0.33 cup | 79 ml | chicken stock |
| 0.5 cup | 120 ml | onion, sliced |
| 2 whole | cloves garlic, minced | |
| 2 tablespoons | 30 ml | fresh cilantro, chopped |
| 4 tablespoons | 60 ml | pickled slaw |
| 2 tablespoons | 30 ml | olive oil |
Instructions
- Turkish Doner Kebab (Ready in about 30 minutes | Servings 4)
Per serving: 590 Calories; 29g Fat; 22.5g Carbs; 58g Protein; 1.8g Sugars
- Press the "Sauté" button to heat up the Instant Pot. Now, heat olive oil and brown beef cubes, stirring frequently.
- Add the onion, garlic, and seasonings to the Instant Pot. Cook an additional 4 minutes or until onion is translucent.
- Pour the chicken stock and champagne vinegar over the meat. Seal the lid.
- Choose the "Meat/Stew" setting and cook for 20 minutes at High pressure. Once cooking is complete, use a quick release; remove the lid.
- Assemble the sandwiches with the meat mixture, mayonnaise, pickled slaw, and Bazlama bread. Bon appétit!