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2 Serves
61 Mins
Slice the doner meat into thin strips using a sharp knife on a cutting board.
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Vitamin E
3 mg / 15 mgVitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
68 µg / 400 µgCalcium
177 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
52 mg / 420 mgPhosphorus
297 mg / 1,250 mgPotassium
744 mg / 4,700 mgSodium
1381 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
39 µg / 55 µgFiber
3 g / 28 gSugar
13 g / 50 gSaturated Fat
14 g / 20 gCholesterol
161 mg / 300 mgCaffeine
0 mgNet Carbs
30 gAlcohol
0 g
Heat a frying pan over medium heat with a drizzle of olive oil and sear the doner meat until browned and crispy.
In a separate saucepan, warm the tomato sauce and season with salt and pepper to taste.
Cut the pita bread into small squares and arrange them on a serving dish.
Layer the cooked doner meat over the pita bread, pour the hot tomato sauce over the top, and serve with a generous dollop of yogurt on the side.
49
g48
g30
g
Salvadoran
Egyptian