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Gluten-Free Döner
servings
2 people
time
35-50 min
Döner is a favourite dish for many – spicy, fresh, and hearty. People with coeliac disease often miss this classic. However, with Schär's gluten-free pita pockets, you can easily make döner at home – with minimal effort but full flavour. Whether with tender beef strips or vegan döner meat, this döner comes very close to the original – and is gluten-free and really delicious.
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Preparation
in 20-30 minutes
Cooking
in 15-20 minutes
Temperature
180 °C
- If using beef: Mix the marinade ingredients in a bowl and marinate the meat for at least 30 minutes (better: overnight). Then, fry in a hot pan for about 6–8 minutes until well-browned.
- If using vegan döner meat substitute: Fry according to the package instructions in a little oil for 3–5 minutes in the pan.
- For the sauce: Mix yoghurt, garlic, lemon juice, salt, and pepper and chill.
- For the salad: Wash and chop lettuce, tomatoes, cucumbers, onions (and optionally red cabbage).
- For the pita bread: Warm the Schär pita bread according to the package instructions (e.g., briefly in the toaster or oven at 180°C for 4–5 minutes). Then carefully cut open to form a pocket.
- To assemble the döner: Put some sauce in the bread pocket. Fill with meat (or vegan meat). Add salad, vegetables, more sauce, and optionally chilli flakes.
Ingredients
3
piece of
300
g
beef, in tender strips (topside or hip)
or
300
g
döner meat, vegan
1/4
head
iceberg lettuce, finely chopped
2
chopped tomatoes
1/2
red onion, sliced
Optional:
red cabbage, finely shredded
parsley
red pepper flakes
For the Beef Marinade:
2
tbsp
olive oil
1
tsp
paprika powder, sweet
1
tsp
cumin
1/2
tsp
garlic powder
1/2
tsp
onion powder
to taste
salt and pepper
juice of a half a lemon
For the Yoghurt Sauce:
200
g
plain Greek yogurt
or
200
g
plant-based yoghurt
1
clove of garlic, chopped
1
tbsp
lemon juice
salt and pepper to taste
Optional:
dill
or
mint
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