Large Og Kebab Recipe

Marinate the meat

In a large bowl combine olive oil, minced garlic, ground cumin, smoked paprika, ground coriander, dried oregano, salt, black pepper and lemon juice. Add the thinly sliced doner meat and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, preferably 2 hours.

Cook the meat

Heat a large skillet or griddle over medium-high heat. Add a drizzle of oil. Add the marinated meat in batches, spreading into an even layer. Cook without disturbing for 2–3 minutes to develop browning, then stir and continue to cook until the meat is crisp at the edges and cooked through, about 6–8 minutes total per batch. Transfer cooked meat to a warm plate and keep covered while cooking remaining batches. For extra authenticity, you can finish under a broiler for 1–2 minutes to char edges.

While the meat marinates or cooks, prepare the vegetables. Shred the lettuce and red cabbage finely. Thinly slice the tomatoes and red onion. Chop the parsley. Keep vegetables chilled separately and season tomato slices with a pinch of salt if desired.

Make the dough

In a small bowl dissolve sugar and yeast in warm water; let sit 5–10 minutes until foamy. In a large bowl combine flour and salt. Whisk warm milk, olive oil and egg together, then add the yeast mixture. Stir into flour to form a soft dough. Turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic.

First rise

Lightly oil a bowl, place the dough inside, cover and let rise in a warm place until doubled, about 1 hour.

Shape and cook waffle bread

Divide dough into 4 equal pieces. On a floured surface flatten each into a disk about 20 cm (8 in) across. If you have a waffle iron that closes flat, preheat and lightly oil it; otherwise use a cast-iron griddle or flat pan. Brush tops with beaten egg or oil and sprinkle sesame seeds. Cook each disk on the griddle or in the waffle iron until golden and slightly crisp, 3–4 minutes per side on a griddle or per the waffle iron instructions. If using a pan, cover briefly to help cook through. Keep breads warm wrapped in a towel.

Garlic yogurt sauce

Mix the Greek yogurt with minced garlic, lemon juice and salt. Taste and adjust seasoning. Chill until ready to assemble.

Spicy red chili sauce (quick)

If using prepared chili paste or harissa, stir it with a teaspoon of olive oil and taste; thin with a little water if too thick. Adjust heat to preference.

Herby green sauce

In a blender or food processor combine parsley, mint, yogurt (or olive oil for a looser sauce), lemon juice and salt. Blend until smooth. Adjust consistency with a little water or olive oil and adjust salt to taste. Chill until assembly.

Warm a skillet or griddle and melt a little butter or brush with oil. Lightly toast each sesame waffle bread on both sides until warmed and slightly crisp — this improves texture and keeps the bread from getting soggy.

To assemble each Large OG Kebab: open the warmed waffle bread like a flat wrap. Spread about 2 tbs garlic yogurt sauce, 1 tbs spicy red chili sauce and 1 tbs herby green sauce in a line down the center (adjust amounts to taste). Layer approximately 250 g (about 1/4 of cooked meat) of the doner meat on top of the sauces. Add about 3/4 cup shredded lettuce, 1/2 cup shredded red cabbage, 4–5 tomato slices and a few rings of red onion. Sprinkle with chopped parsley.

Fold or roll the waffle bread to enclose the filling as desired. Serve immediately, with extra sauce on the side. Repeat to make 4 large kebabs.