Tender Spiced Turkish Döner (Printable version)

Slow-cooked spiced meat, sliced thinly, ideal with flatbreads and fresh vegetable accompaniments.

# What you need:

→ Meat

01 - 2.2 lbs boneless lamb shoulder or beef sirloin, thinly sliced
02 - 3.5 oz lamb or beef fat, thinly sliced (optional)

→ Marinade

03 - 5.3 oz plain Greek yogurt
04 - 3 tbsp olive oil
05 - 3 cloves garlic, minced
06 - 1 large onion, grated and juice squeezed out
07 - 2 tsp ground cumin
08 - 2 tsp ground coriander
09 - 2 tsp sweet paprika
10 - 1 tsp smoked paprika
11 - 1 tsp ground black pepper
12 - 1 ½ tsp salt
13 - ½ tsp ground cinnamon
14 - ½ tsp chili flakes (optional)

→ To Serve (optional)

15 - Warm pita or flatbread
16 - Sliced tomatoes
17 - Sliced onions
18 - Shredded lettuce
19 - Cucumber slices
20 - Yogurt or garlic sauce

# How to Make It:

01 - Combine all marinade ingredients in a large bowl and mix thoroughly.
02 - Add the sliced meat and optional fat into the marinade, ensuring each piece is coated. Cover and refrigerate for a minimum of 4 hours or preferably overnight.
03 - Preheat oven to 400°F (200°C) or prepare a vertical rotisserie if available.
04 - If using an oven, tightly thread marinated meat onto skewers or layer compactly into a loaf pan.
05 - Roast on a rack over a tray for 1 hour, basting occasionally with pan juices. For enhanced browning, increase heat to 430°F (220°C) during the last 15 minutes.
06 - Allow meat to rest for 10 minutes, then slice paper-thin using a sharp knife.
07 - Serve immediately with warm flatbread and desired fresh toppings.

# Expert Advice:

01 -
  • The marinade does all the heavy lifting, tenderizing the meat while you go about your day.
  • Slicing it thin gives you those crispy, caramelized edges that make döner so addictive.
  • It's endlessly adaptable, serve it in flatbread, over rice, or straight off the cutting board with pickles.
02 -
  • Don't skip the resting time after roasting, cutting too early will make the meat lose all its precious juices onto the cutting board.
  • If your marinade looks too thick, thin it with a splash of water so it spreads easily over every slice.
  • Basting is non-negotiable, those pan juices keep the meat moist and add layers of flavor as it roasts.
03 -
  • Freeze the meat for 20 minutes before slicing, it firms up just enough to make thin, even cuts much easier.
  • Save a few tablespoons of marinade before adding the raw meat, then use it to baste during roasting for extra flavor without any food safety worries.
  • If you want deeper color and char, finish the meat under the broiler for 2 to 3 minutes, watching closely so it doesn't burn.
Return