Lebanese Donner Kabob

Ingredients: 

For the kebab:
1.5kg steak, sliced very thin
125ml red wine vinegar
125ml olive oil
4 tablespoons fresh lemon juice
1 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon cardamom
1/2 teaspoon freshly ground black pepper
salt to taste
2 large tomatoes, coarsely chopped
1 clove garlic, crushed

For the parsley sauce:
1 bunch fresh parsley, finely chopped
1 large onion, finely chopped
5 tablespoons olive oil
3 tablespoons fresh lemon juice
3 large tomatoes, coarsely chopped

For the tahini sauce:
2 cloves garlic, crushed
280g tahini
125ml fresh lemon juice
125ml water
salt to taste

Description: 
Similar to a souvlaki, this is a Lebanese dish of seasoned steak sliced thin and served with spices, onions, tomatoes and tahini sauce.
Directions: 
  1. Place the sliced beef in a flat oven-proof dish. Stir the red wine vinegar, 100ml of the olive oil, lemon juice, allspice, cinnamon, cardamom, black pepper, salt, tomatoes and garlic together in a bowl until well blended. Pour over the beef, turning slices to coat evenly. Cover and chill for 4 hours.
  2. Preheat the oven to 220 degrees C.
  3. Roast the meat until it is no longer pink, about 40 minutes. Cool slightly.
  4. Meanwhile, make the parsley sauce by mixing the parsley, onion, 5 tablespoons of the olive oil and 3 tablespoons lemon juice together in a bowl. Set tomatoes aside until needed.
  5. Make the tahini sauce by mixing the garlic, tahini, remaining 125ml lemon juice and water together in a bowl. Season to taste with salt.
  6. To serve, place the bread on serving plates. Spoon some of the meat mixture down the centre of each pita. Top with the parsley mixture, tomatoes and tahini sauce. Roll up the sides of the pita around the filling and serve.
Source: 
Recipe Source