Turkish Beef Donair Wrap Recipe

Prepare onion and combine

Grate 1/2 cup onion on the small holes of a box grater; squeeze out excess moisture in a clean kitchen towel or paper towel. In a large bowl, combine ground beef, grated onion, 3 minced garlic cloves, 1/4 cup breadcrumbs, 2 tbsp Greek yogurt, 1 egg, 1 tbsp olive oil, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp sweet paprika, 1/2 tsp dried oregano, 1/2 tsp black pepper, 1 tsp kosher salt and 1/4 tsp red pepper flakes (if using).

Mix and shape

Mix gently but thoroughly with your hands or a spatula until ingredients are evenly distributed—do not overwork. For a traditional donair texture, form the mixture into a tight loaf shape about 8 x 3 inches, or divide into 4 patties if preferred for quicker cooking.

Cook the meat

Preheat oven to 375°F (190°C) if cooking as a loaf, or heat a large skillet over medium-high heat with a little oil for patties. For oven loaf: place the loaf on a rimmed baking sheet lined with foil and roast 30–35 minutes until internal temperature reaches 160°F (71°C). For skillet patties: cook 4–5 minutes per side until browned and cooked through to 160°F. Let rest 5 minutes, then thinly slice the loaf across the grain or break up patties into bite-sized pieces.

Prepare cucumber: seed and grate 1/2 cup cucumber, then place in a towel and squeeze out excess water until fairly dry (this prevents a watery sauce).

Combine sauce ingredients: in a bowl mix 1 cup Greek yogurt, the drained grated cucumber, 1 minced garlic clove, 1 tbsp chopped fresh dill, 1 tbsp lemon juice, 1 tsp olive oil, 1/2 tsp kosher salt and 1/4 tsp black pepper. Taste and adjust seasoning. Chill at least 20 minutes to let flavors meld; can be made up to 24 hours ahead.

Prep vegetables: core and thinly slice the tomato and green pepper, thinly slice red onion, and shred romaine lettuce. Keep vegetables cold until assembly.

Warm breads: heat a large skillet or grill pan over medium heat. Brush each Turkish flatbread or tortilla lightly with olive oil or butter and warm 30–45 seconds per side until pliable and spotty brown. Keep warm wrapped in a clean towel.

Assemble wraps: lay a warm flatbread flat. Spread 2–3 tbsp tzatziki down the center. Layer ~1/4 of the shredded lettuce (about 1/2 cup), 3–4 tomato slices, a few slices of red onion (about 2 tbsp), and some green pepper slices. Top with about 1/4 of the sliced or crumbled beef donair (about 4 oz). Spoon another 1 tbsp tzatziki over the meat and sprinkle with chopped parsley if using. Squeeze a lemon wedge over the filling if desired.

Wrap and serve: fold the bottom edge up over the filling, then fold sides in and roll tightly (or fold like a gyro). Cut in half on the bias and serve immediately while warm.

Leftovers: keep extra tzatziki refrigerated up to 3 days. Store cooked donair meat in an airtight container in the refrigerator up to 3 days. Reheat gently in a skillet or oven to avoid drying out.