Place the sliced beef in a flat oven-proof dish. Stir the red wine vinegar, 100ml of the 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 chill for 4 hours.
Preheat the oven to 220 degrees C.
Roast the meat until it is no longer pink, about 40 minutes. Cool slightly.
Meanwhile, make the parsley sauce by mixing the parsley, onion, 5 tablespoons of the olive oil and 3 tablespoons lemon juice together in a bowl. Set tomatoes aside until needed.
Make the tahini sauce by mixing the garlic, tahini, remaining 125ml lemon juice and water together in a bowl. Season to taste with salt.
To serve, place the bread on serving plates. Spoon some of the meat mixture down the centre of each pita. Top with the parsley mixture, tomatoes and tahini sauce. Roll up the sides of the pita around the filling and serve.
doner kebab is turkish Recipe not lebanese get it right plz - 13 Jul 2013
Although there is a rustic simplicity to Dash’s Donair recipe on this website, this version of doner kebab 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. - 29 Sep 2008