Turkish Döner Meat (Printable format)

Spiced meat layers slow-cooked and sliced thin, ideal for flatbreads or rice with fresh toppings.

# List of ingredients:

→ Meat

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

→ Marinade

03 - 5.3 ounces plain Greek yogurt
04 - 3 tablespoons olive oil
05 - 3 cloves garlic, minced
06 - 1 large onion, grated with juice squeezed out
07 - 2 teaspoons ground cumin
08 - 2 teaspoons ground coriander
09 - 2 teaspoons sweet paprika
10 - 1 teaspoon smoked paprika
11 - 1 teaspoon ground black pepper
12 - 1 ½ teaspoons salt
13 - ½ teaspoon ground cinnamon
14 - ½ teaspoon 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 Greek yogurt, olive oil, minced garlic, grated onion (juice squeezed out), ground cumin, coriander, sweet paprika, smoked paprika, black pepper, salt, cinnamon, and optional chili flakes in a large bowl. Mix thoroughly.
02 - Add thinly sliced meat and optional fat to the marinade, ensuring all pieces are evenly coated. Cover and refrigerate for at least 4 hours, preferably overnight.
03 - Preheat oven to 400°F or prepare a vertical rotisserie if available.
04 - If using an oven, thread marinated meat tightly onto metal skewers to form a compact stack or layer meat tightly in a loaf pan.
05 - Place skewers or loaf pan on a rack over a baking tray. Roast for 1 hour at 400°F, basting occasionally with pan juices. For a deeper crust, increase temperature to 430°F for the last 15 minutes.
06 - Allow meat to rest for 10 minutes after roasting. Then slice thinly with a sharp knife.
07 - Serve immediately with warm pita or flatbread and fresh vegetable toppings such as sliced tomatoes, onions, shredded lettuce, cucumber, and yogurt or garlic sauce.

# Expert Suggestions:

01 -
  • Tender, caramelized meat that tastes like it's been slow-roasted for hours, but comes together in under two hours of actual cooking.
  • The marinade transforms simple cuts into something deeply savory—the yogurt breaks down the meat while the spices create layers of flavor that surprise you with each bite.
  • Once you master this, you'll have a showstopper for weeknight dinners or feeding a crowd without feeling like you've spent all day in the kitchen.
02 -
  • Don't skip the marinating time—the yogurt and spices need hours to truly tenderize the meat and develop that complex flavor that feels like it's been cooking all day.
  • If your meat slices are too thick, they'll cook unevenly and taste tough; if they're too thin, they'll dry out or fall apart—aim for the thickness of a playing card, and your knife must be sharp.
  • The fat layer is optional in name only; it's what keeps the meat from tasting lean and one-dimensional, so try to find it and use it.
  • Basting matters more than you think—those pan juices carry all the caramelized flavor, so give the meat a spoonful every twenty minutes or so.
03 -
  • A sharp knife changes everything when it comes to slicing—a dull blade will shred the meat instead of cutting through cleanly, making each slice tender instead of ragged.
  • If you can find lamb fat (often called suet) at a halal butcher or specialty market, use it; it's the difference between good döner and the kind that makes you close your eyes when you eat it.
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