Paleo Beef Doner Kebab
Savor the bold, smoky flavors of the Mediterranean with this Paleo Beef Doner Kebab, a healthier twist on the classic takeout favorite. This recipe features tender marinated beef sirloin or flank steak infused with a vibrant blend of smoked paprika, cumin, coriander, and a touch of cayenne for a perfect kick. Paired with crisp lettuce, fresh tomatoes, crunchy cucumbers, and a creamy, dairy-free coconut parsley sauce, this kebab is fully paleo-friendly and gluten-free, offering a nutritious yet indulgent meal option. With just 30 minutes of prep and 15 minutes of cooking, this dish is perfect for weeknight dinners or impressing guests at your next gathering. Serve it as a lettuce wrap or alongside your favorite veggies for a wholesome, satisfying meal packed with flavor and texture.
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Recipe Information
Ingredients
- 500 grams beef sirloin or flank steak
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 4 garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 0.5 teaspoon cayenne pepper
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium onion
- 100 milliliters coconut cream (optional for sauce)
- 2 tablespoons fresh parsley
- 1 medium cucumber
- 1 large tomato
- 4 lettuce leaves
Instructions
Begin by thinly slicing 500g of beef sirloin or flank steak and place the slices in a bowl.
In a small mixing bowl, combine 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 4 minced garlic cloves, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 1 teaspoon of smoked paprika, 1 teaspoon of oregano, 0.5 teaspoon of cayenne pepper, 0.5 teaspoon of salt, and 0.5 teaspoon of black pepper. Mix well to form a marinade.
Pour the marinade over the beef slices, ensuring they are well coated. Cover and refrigerate for at least 1 hour for best flavor (up to overnight if possible).
Thinly slice a medium onion and set aside.
If preparing a sauce, mix 100ml of coconut cream with 2 tablespoons of freshly chopped parsley in a small bowl. Set aside.
Prepare the vegetables: thinly slice 1 medium cucumber and 1 large tomato. Set aside along with 4 washed lettuce leaves.
Preheat a grill pan over medium-high heat.
Add the sliced onion to the pan and sauté for 2-3 minutes until they start to soften.
Add the marinated beef slices to the pan, cooking them in batches to avoid overcrowding. Grill the beef for about 3-4 minutes on each side, or until they are cooked to your desired level.
Assemble the paleo beef doner kebabs by placing a leaf of lettuce on a plate, adding a few slices of beef, cooked onions, sliced cucumber, and tomato. Drizzle with the coconut cream sauce, if using.
Serve immediately, garnished with extra parsley if desired.
Nutrition Facts
Calories |
1866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.4 g | 154% | |
| Saturated Fat | 56.4 g | 282% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 3239 mg | 141% | |
| Total Carbohydrate | 58.3 g | 21% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 30.2 g | ||
| Protein | 141.2 g | 282% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 242 mg | 19% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 2940 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
