Kebab Shop Doner Kebabs

S6 E18 | Brad Williams & Braun Strowman | A Tale of Two Heights | Something’s Burning

We’re setting records this week with the biggest height difference in Something’s Burning history. WWE superstar Braun Strowman towers over comedian Brad Williams — 6’8” vs. 4’4” — and it’s basically all we can talk about. Somewhere in between the jokes, I make the viral gyro-style doner kebabs taking over Instagram… and they live up to the hype.

Ingredients

  • Doner Kebab Meat & Veg:
  • 3 lb ground beef
  • 1 onion, grated
  • 2 garlic cloves, grated
  • ⅓ cup full-fat Greek yogurt
  • 1 tbsp garlic powder
  • 1 tbsp paprika
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt and pepper
  • 4 Roma tomatoes, quartered
  • 1 yellow onion, cut into 6–8 wedges
  • 2 jalapeños, quartered
  • 4 large pita breads

  • Tahini Sauce:
  • ½ cup tahini
  • Juice of 1 lemon
  • 1 garlic clove, microplaned
  • ¼ cup full-fat Greek yogurt
  • 2 tbsp cold water (plus more as needed)
  • ½ tsp salt (plus more to taste)

  • Garlic Toum Sauce:
  • 1 large head garlic, peeled (or 2 small)
  • 1 tsp salt
  • Juice of 1 lemon
  • 1¾ cups grapeseed oil
  • 5–7 tbsp iced water

  • Cayenne Sauce:
  • ¼ cup oil
  • 2 tbsp tomato paste
  • 2 tbsp ketchup
  • 1 tsp cayenne pepper (reduce to ¼–½ tsp for mild)
  • ¼ cup water

Method

  1. Preheat oven to 400°F.
  2. Make tahini sauce: combine tahini and lemon juice in a bowl. Add garlic, salt, and yogurt and mix well. Thin with cold water, one spoon at a time, until drizzleable. Set aside.
  3. Make garlic toum: add garlic and salt to food processor and pulse until minced, scraping sides as needed. Add lemon juice and pulse again.
  4. With processor on low speed, drizzle in oil very slowly. Every ¼ cup of oil, add a spoon of iced water. Continue 10–12 minutes until light, fluffy, and emulsified. Transfer to bowl and refrigerate.
  5. Make cayenne sauce: heat oil in skillet over medium. Add tomato paste and sauté 3 minutes. Add cayenne and ketchup; whisk and cook 1 minute. Slowly whisk in water and cook 2 more minutes. Set aside.
  6. Make doner beef: in a large bowl combine beef, grated onion, garlic, yogurt, garlic powder, paprika, cumin, chili powder, salt, and pepper.
  7. Using gloved hands, massage mixture until fully combined.
  8. Lay 5 sheets of parchment on counter. Divide beef into 5 balls, place on parchment, top with parchment, and roll flat. Remove top sheet and roll each sheet into a loose parchment “cigar.”
  9. Place parchment-wrapped beef rolls on a sheet tray.
  10. Add tomatoes, jalapeños, and onion wedges to one end of tray. Drizzle lightly with olive oil and season with salt and pepper.
  11. Bake tray for 15–17 minutes.
  12. Remove tray. Carefully unroll parchment and let beef fall back onto tray. Tear meat into large pieces.
  13. Place tray under broiler on high (or 500°F) for 2–3 minutes to lightly char meat and vegetables.
  14. Prepare pitas: pierce edge with knife and cut around to split each pita in half.
  15. Lay two halves overlapping, cut sides facing up. Repeat with all pitas.
  16. Spread garlic toum generously over pita. Top with beef, tomatoes, onion, and jalapeño (if desired).
  17. Drizzle generously with tahini sauce.
  18. Roll pita like a cigar, leaving ends open.
  19. Serve immediately, or toast.
  20. To toast: brush outside of pita with cayenne sauce. Place on lightly greased sheet tray over medium-low burner, turning and basting until crispy on all sides (≈ 6 minutes). Alternatively toast in skillet or grill pan.

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