Pork doner kebab roll

mixed result9 Dec 2025

Ingredients

• 500 gground pork
• 100 gshallots, blitzed and squeezed dry
• 1 tbspyogurt
• 1 tbsptomato paste, if used
• 0.5 tspsalt
• 0.25 tspblack pepper
• 0.5 tspcumin
• 0.5 tsppaprika
• 0.25 tsporegano
• 0.5 tspgarlic powder
• za'atar
• 125 gyogurt, for sauce
• 1small garlic clove, grated
• 0.25 tspsalt, for sauce
• 0.5 tsplemon juice
• pita breads

Steps

1. 1blitz the shallots and squeeze out their liquid
2. 2mix the pork, shallots, yogurt, tomato paste if using, spices and salt until just combined
3. 3spread the meat 3–5 mm thin between parchment sheets
4. 4fold the parchment over the meat repeatedly to make a layered flat log with parchment between the folds
5. 5bake wrapped at 200 °C for 20–25 minutes
6. 6unroll, tear the meat into strips and crisp it briefly in a hot wok
7. 7mix the yogurt, garlic, salt and lemon; warm the pitas and fill them with meat and sauce

Tweaks

• —100 g squeezed onion was paired with 500 g meat instead of the original 1 kg batch
• —the parchment-fold method was corrected during cooking; parchment stays between the meat layers
• —rendered pork fat leaked during baking and was normal; the Lidl pita was the weak part of the meal