DONER KEBAB

1		large onion
2  lb.		90% lean ground beef
2  teaspoons		salt
1  teaspoon		black pepper
1  teaspoon		cumin
1  teaspoon		oregano
1  teaspoon		garlic powder
1  teaspoon		paprika
4  tablespoons		yogurt
2  tablespoons		milk 2%
2  tablespoons		Country Crock Light

Tip: Click on the ingredient links to learn the nutritional information for all the DONER KEBAB ingredients. The serving size for any ingredient in DONER KEBAB may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Puree the onion in a food processor. Sieve its juice into a large mixing bowl. We just need the juice.

Put the ground beef, döner kebab seasoning, salt, yogurt and milk in the same bowl. Combine them well using your hand. Give it a log shape.
Transfer it on a baking paper and wrap it tightly.
Let it rest in the fridge for 2 hours. Then transfer it to the freezer and let it sit there for 8 hours or overnight.
Remove it from the freezer and let it sit on the counter for 5 minutes. Hold the döner log with a piece of baking paper and carefully make large thin slices using a sharp knife.
Heat one teaspoon butter in a non stick pan over high heat. Line sliced döner pieces in a single layer and cook both sides until nicely brown.

Cook döner in batches and never overload the pan.