Start by blending up an onion and add it straight to your ground beef. Add a healthy spoonful of yogurt right on top. Now season with garlic, paprika, chili powder, salt, and black pepper. Thoroughly mix in all your ingredients.
Ball the mixture up and drop it onto a sheet of parchment paper. Cover it with another sheet and carefully press it out into a thin, even layer. Once it’s spread, remove the top layer of parchment paper and roll it up tightly.
Place the rolled kebab onto a sheet tray. Add some chopped tomatoes and jalapeños to the tray so they can roast as the kebab cooks.
Bake at 400°F (205°C) for about 15 minutes. Take it out of the oven and unwrap the kebabs from the parchment paper. Send it back in on a high broil for a couple minutes to get some color along the edges.
While that’s cooking, make the sauces. For the tahini sauce, mix tahini, lemon juice, grated garlic, and yogurt. Add water to thin it out to your liking and salt to taste.
For the red sauce, mix oil, tomato paste, ketchup, cayenne, water, and salt to taste.
Now pile that cooked meat onto warm pita bread. Add the roasted tomato and jalapeño. Add your tahini, a drizzle of pomegranate molasses, and a sprinkle of sumac.
Brush generously with your red sauce and toast your sandwich on both sides. Serve immediately and enjoy!

DONER KEBAB SANDWICH

SPICY LEMON PEPPER TENDERS