Lebanese Donair

A pretty good recipe with a bunch of delicious flavors! I would say it tastes pretty authentic and homemade. However, I would strongly consider seasoning the meat directly, and maybe more strongly.

This was delicious. I was a little concerned making it because “some people” in my family don’t really like trying new things. But everyone loved it and there were no leftovers! I think the meat was a little overcooked, making it tough, so we’ll try it again cooking for only 30 min. We used.a round roast sliced thinly, not the best cut of meat.

This recipe was easy and I did not change a thing.

The overall end result was really good. The tahini sauce and parsley mixture really saved the day to cover up the flavor of the marinade. I did not love the meat marinade. I think I cinnamon and allspice are just not something I am used to on meat. I will definitely make the whole thing with the sauce, parsley mixture, and beef all in a pita again, but will do a different marinade.

Great recipe. I used blood orange olive oil in place of the olive oil for the marinade. Loved it! Temecula olive oil company sells the blood orange olive oil online and in their stores it’s so good and makes great salad dressing too. Using Myer lemons t

It was delicious and strong. I will eat it for leftovers one more time and then I won’t want to make it again for a while. The flavors hung out in the bitter / sour area. I forgot to buy parsley, so I didn’t use that. I also toasted my sesame seeds a little too long, so the tahini was more bitter than it should’ve been. But the meat was absolutely amazing. Good heavens. I used bottom round, I think. I will try to make it correctly next time. Even with this miffed attempt, it was awesome!

Had rave reviews. The only ingredient I did not have was the cardamon but it was still delicious. I used a bottom round that I was going to use for a roast. I froze it for a couple hours to make it easier to slice super thin. Marinated it for 24 hours.

Oh my god this is insane!!! What have you done?? With 50 minutes of cooking time the meat was overcooked, but wow it was soooooo good still. I actually dreamt about how good it was in the following days.

My husband and I made these and they are great! We followed the recipe exactly and loved the results! Will be making again very soon!

I have a “go to” recipe for chicken shawarma that i have made for years and i thought i would try something different. The three different dishes (steak / parsley blend / and tahini) were excellent on their own but combined something was definitely off.

This actually was time consuming to make but it was worth it …whole family loved it 🙂

Great presentation and taste; especially like the tahini sauce.

I have tried to make shawarma many times before but every time it turns bland or over spiced . this recipe is wonderful and that’s what I was searching for , the whole family loved it . the only change I made was using white vinegar instead of the red wine vinegar . I only made the shawarma part and I added my own topping :(Tomatoes-parsley – onion sprinkled with Sumac – green pepper – pickled cucumber – Tahini)

This is terrific, tastes just like a famous Lebanese restaurant in Seattle. I made the following adjustments based on how the restaurant cooks the food: I tripled the garlic in the beef marinade, and doubled it for the Tahini sauce. Added some extra water to make the Tahini sauce thinner. Also, I briefly carmelized some onions and cabbage on high heat and set them out for people to include in the assembled Donairs along with tomatoes and the sauces.

Sorry – we did not care for this all. Perhaps it’s just our particular taste buds, but the spice flavor was just not something we enjoyed in the meat. I’m not sure if it was the allspice, or the cardomum. I followed the recipe completely, and I must say it smelled amazing while it was marinating, so I was truly disappointed when we didn’t like the results. I would like to try again with a different mix of spices because I liked the cooking method – the meat turned out very tender.

im eating it right now! i loooove it!! thank you very much!!

This dish was perfect and easy and will be on our regular rotation. I used chicken and left it marinating all day. WE paired this with Lebonese Garlic an cilantro potatoes instead of serving as a sandwhich. My boyfriend packed it for lunch the next day.

Very good. Made this with chicken instead of beef and skipped the tahini sauce because I didn’t have any. The marinade is nice and complex.

We will try this one more time but the first time not so good. Individually, most was good – the parsley mix was fantastic and light. The marinated meat was delicious after cooking BUT my Tahini “dressing” didn’t turn out at all. I have worked with Tahini MANY times so I am quite familiar with it. My “dressing” after following the recipe to a T was a paste. We had to spread it on the flatbread with a knife and then the meat, parsley mixture and tomatoes. Not sure what happened as I followed the directions. Oh well, we will try again and if more successful will definitely update.

I’m 100% Lebanese this dish is also known as Shawarma…for a nice kick add a little orange juice or some orange peel in the marinade (true Lebanese secret)

Just made this for my family — a hit with my husband and son. Meat turned out very tender. I would cut the tahini sauce in half next time. In the summer I might try grilling the meat, then slicing thin, but done as is was fine too.