Turkish Kebab Shop Style Kebabs by Stephen Cusato

Ingredients

• 500g (1 lb) ground beef
• 500g (1 lb) ground lamb
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp paprika
• 1/4 cup plain yogurt (for white sauce)
• 2 tbsp mayonnaise (for white sauce)
• 1 tbsp lemon juice (for white sauce)
• 1 tsp dill, fresh, chopped (for white sauce)
• 1/2 tsp garlic powder (for white sauce)
• to taste salt (for white sauce)
• 2 tbsp Frank's Red Hot sauce (or other preferred hot sauce)
• 4 flatbreads or large pitas
• 1 cup french fries, cooked (store-bought or homemade)

Instructions

1. In a medium bowl, combine the ground beef, ground lamb, salt, black pepper, garlic powder, finely minced fresh onion, and paprika. Mix gently until just combined; do not overmix.
2. Press the meat mixture into a rectangular shape about 1 inch thick on a clean cutting board.
3. Fold the meat mixture over itself, pressing gently to form a loaf-like shape. This helps mimic the texture of meat shaved from a spit.
4. Slice the meat loaf into thin, even pieces, about 1/4 inch thick, as if you were shaving it from a vertical spit.
5. Preheat your broiler to high. Arrange the thinly sliced meat in a single layer on a baking sheet.
6. Broil the meat for 3-5 minutes per side, or until nicely browned and slightly charred, mimicking the 'vertical spit char'. Watch closely to prevent burning.
7. While the meat is broiling, prepare the white sauce: In a small bowl, whisk together the plain yogurt, mayonnaise, lemon juice, chopped dill, garlic powder, and a pinch of salt until smooth.
8. Warm the flatbreads slightly (on a dry skillet or in the oven for a minute).
9. Assemble the kebabs: Spread a layer of white sauce and hot sauce onto each flatbread. Top with a generous portion of the broiled meat and a layer of cooked french fries.
10. Fold the flatbread like a burrito and serve immediately.