Og Kebab Recipe

Season and cook

Toss the sliced doner meat with 2 tbs olive oil, garlic powder, ground cumin, smoked paprika, 1 tsp salt and 1/2 tsp black pepper in a large bowl until evenly coated. Heat a large heavy skillet or griddle over medium-high heat until hot. Add the seasoned meat in a single layer (work in batches if needed) and cook, stirring occasionally, until edges are crisp and meat is heated through, about 6–8 minutes per batch. Remove cooked meat to a plate and keep warm.

Make dough

In a small bowl combine warm water, milk and sugar, sprinkle yeast on top and let sit 5 minutes until foamy. In a large bowl whisk flour and 3/4 tsp salt. Add yeast mixture, 2 tbs olive oil and 1 large egg; mix until a soft dough forms. Knead on a lightly floured surface 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook).

First rise

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 45–60 minutes.

Shape and bake on a waffle iron

Divide dough into 4 equal pieces. Preheat a waffle iron to medium heat and brush with a little oil. Flatten each dough ball to about 1/2" thick and press on the waffle iron to create the waffle pattern, cooking 2–3 minutes until golden and cooked through. Alternatively, you can roll out and bake on a sheet at 425°F (220°C) for 8–10 minutes. Immediately brush tops with melted butter and sprinkle sesame seeds while warm.

While meat and bread are cooking, prepare vegetables: shred romaine, thinly slice tomatoes and red onion, and shred red cabbage. Toss shredded cabbage with a pinch of salt and 1 tsp lemon juice if desired to soften. Chop parsley and place all vegetables in separate bowls for assembly.

Garlic yogurt sauce

Whisk together 1 cup Greek yogurt, 1 tsp minced garlic, 1 tsp lemon juice and 1/4 tsp salt until smooth. Taste and adjust seasoning. Chill until ready to use.

Spicy red sauce

Combine 3 tbs tomato paste, 1 tbs hot sauce (or harissa) and 1 tsp olive oil in a small bowl. Thin with 1–2 tbs water if needed to reach a pourable consistency. Season to taste with a pinch of salt.

Green herb sauce

In a blender or food processor, combine 1/2 cup parsley, 1/4 cup cilantro, 1 tbsp lemon juice, 2 tbs olive oil and 1/4 tsp salt. Pulse until a coarse, bright green sauce forms. Add a tablespoon of water if needed to loosen.

To assemble each kebab (makes 4): split a warm waffle sesame bread horizontally or cut open to create a pocket. Spread a tablespoon each of the garlic yogurt sauce, spicy red sauce and green herb sauce inside the bread (adjust quantities to taste). Layer 3/4 cup shredded romaine, 1/2 of a sliced tomato (or 4–5 slices), a quarter of the cooked doner meat (about 200 g), a few slices of red onion, and a small handful (about 1/4 cup) of shredded red cabbage. Sprinkle with chopped parsley and optional pickles. Finish with a squeeze of lemon. Toast assembled kebabs in a hot skillet for 1 minute per side (butter the outside first) if you want them extra warm and slightly crisp.

Serve immediately with extra sauces on the side.