Doner Box With Fries Recipe

Marinate and Cook

In a large bowl combine yogurt, olive oil, lemon juice, minced garlic, cumin, coriander, paprika, black pepper, salt and oregano. Add the thinly sliced meat and toss until fully coated. Cover and refrigerate for at least 2 hours, preferably overnight (up to 24 hours) to develop flavor.

When ready to cook, remove meat from refrigerator and bring to room temperature for 20–30 minutes. Heat a large skillet or cast-iron pan over medium-high heat and add 1 tablespoon olive oil. Working in batches to avoid overcrowding, add a single layer of marinated meat and sear for 3–5 minutes, stirring or flipping occasionally until the edges are browned and meat is cooked through. Transfer cooked meat to a plate and keep warm. Repeat with remaining meat.

Alternatively, for a more authentic char: stack the marinated slices on a skewer and roast under a broiler or on a vertical rotisserie until edges are crispy, then shave thinly before serving.

Prepare Potatoes

Rinse cut potatoes under cold water until water runs clear to remove excess starch. Pat thoroughly dry with kitchen towels. If using cornstarch, toss dried fries with 1 tablespoon cornstarch until lightly coated — this helps crisping.

For deep frying: heat vegetable oil in a heavy pot or fryer to 160°C (320°F) for the first blanch. Fry potatoes in batches for 3–4 minutes until just tender and pale; remove and drain on paper towels. Increase oil heat to 190°C (375°F) and return fries in batches for 2–3 minutes until golden and crisp. Drain and immediately season with fine salt, black pepper and smoked paprika.

For oven-baked: preheat oven to 220°C (430°F). Toss potatoes with 2–3 tablespoons olive oil, salt, pepper and smoked paprika. Spread in a single layer on a parchment-lined baking sheet and roast 25–30 minutes, flipping halfway, until golden and crisp.

Garlic Yogurt Sauce

In a small bowl combine 1 cup Greek yogurt, 1 tsp minced garlic, 1 tbsp lemon juice and 1/2 tsp salt. Stir until smooth. Taste and adjust lemon or salt. Chill until ready to serve.

Spicy Red Sauce

Whisk together 2 tbsp tomato paste, 1 tsp harissa (or chili paste), and 1 tsp olive oil. If too thick, thin with 1–2 teaspoons water. Season to taste with a pinch of salt. Set aside.

Herb Tahini Sauce

In a bowl mix 3 tbsp tahini with 1–2 tbsp water until smooth. Add 1 tbsp lemon juice, 2 tbsp chopped parsley and 1/4 tsp salt. Stir to combine and adjust consistency and seasoning as needed.

Warm the pitas or flatbreads in a dry skillet or wrapped in foil in a 180°C (350°F) oven for 3–5 minutes until pliable.

Place a warmed pita in each takeaway box (or fold and serve open-faced). Layer with a handful of shredded lettuce, a few spoonfuls of sliced cooked doner meat, sliced tomatoes, red onion and pickles. Add a generous portion of fries alongside or on top of the meat, depending on your preferred presentation.

Spoon or pipe small portions of the three signature sauces into separate compartments or small containers and place in the box. Garnish with chopped parsley and serve with a lemon wedge for squeezing.

Serve immediately while fries and meat are hot. Provide napkins and utensils; recommend diner drizzles sauces over meat and fries to taste.