Homemade Beef Doner

Thin ribeye slices and ground beef layered with a milk and yogurt marinade, oven-roasted, then shaved thin and crisped in a pan. High-protein and gluten-free.

Ingredients

• 600 g beef ribeye
• 300 g ground beef (20% fat)
• 100 g (1 small) onion
• 60 g (¼ cup) whole milk
• 40 g (2 tbsp) whole milk yogurt
• 20 g (1½ tbsp) olive oil
• 12 g (2 tsp) salt
• 2 g (1 tsp) black pepper
• 2 g (1 tsp) ground cumin
• 2 g (1 tsp) dried thyme

Instructions

1. 1

   Firm the ribeye briefly in the freezer, slice it 3-4 mm thin and pound the slices thinner between sheets of cling film.

2. 2

   Grate the onion and squeeze out the juice. Whisk the onion juice with the milk, yogurt, olive oil, 9 g of the salt, pepper, cumin and thyme; coat the beef slices and marinate in the fridge for at least 4 hours, ideally overnight.

3. 3

   Knead the ground beef with the squeezed onion pulp and the remaining salt for 3-4 minutes.

4. 4

   Preheat the oven to 200 °C. Layer the beef slices and thin layers of ground beef alternately in a loaf pan, pressing firmly; turn the block out onto a wire rack set over a tray so the fat can drip away (or shape it into a log directly on the rack).

5. 5

   Roast at 200 °C for 50-60 minutes until browned outside and cooked through; discard the fat that drips into the tray. Rest for 10 minutes.

6. 6

   Shave the doner vertically into very thin slices with a sharp knife. Crisp the slices in a hot dry pan for 1-2 minutes and serve hot.

Nutrition

Per serving